MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Instant Pot Teriyaki Chicken
 Categories: Poultry, Vegetables, Wine, Sauces
      Yield: 4 servings
 
      2 lb Boned, skinned chicken
  1 3/4 c  Water; divided
    1/3 c  Soy sauce
    1/4 c  Honey
      2 tb Rice vinegar
      2 tb Mirin rice wine (optional)
      1 tb Garlic; minced
      2 ts Ginger; minced
      3 tb Corn starch
      2 tb Green onion; thin sliced
    1/2 ts Sesame seeds
 
  Add chicken to the Instant Pot.
  
  In a medium-sized bowl whisk together 1 1/2 cups water,
  soy sauce, honey, rice vinegar, mirin rice wine, garlic,
  and ginger. Add this teriyaki sauce to the Instant Pot.
  
  Make sure that the release valve is in the "Sealing"
  position.
  
  Place the lid on the Instant Pot, turn and lock.
  
  Press the "Manual" button on the Instant Pot on high
  pressure, and then set the timer to 10 minutes using the
  "+" or "-" buttons. It will take about 10 minutes for
  the pot to heat and build up pressure. You will see some
  steam release from the lid, and then the time will start
  on the display.
  
  Once the display indicates "On" and begins the countdown
  at "10", the Instant Pot will beep when the cycle is
  complete.
  
  Cover the steam release handle with a towel to avoid
  splattering. Carefully quick-release the pressure by
  sliding the steam release handle to the "Venting"
  position, releasing all of the steam until the float
  valve drops down.
  
  Carefully open the lid. Press the "Keep Warm/ Cancel"
  button.
  
  Remove chicken and transfer to a clean plate, rest 5 to
       10    minutes before slicing.
  
  In a small bowl whisk together the corn starch and 1/4 cup
  of water to make a slurry.
  
  Press "saute" on the "more" setting.
  
  Once the teriyaki sauce begins to rapidly simmer,
  gradually add in the corn starch slurry, constantly
  whisking.
  
  Cook and whisk the sauce until it thickens enough to
  coat the back of a spoon, 60 to 90 seconds.
  
  Slice chicken, drizzle teriyaki sauce on top and garnish
  with green onions and sesame seeds.
  
  Recipe by Jessica Gavin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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