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Instant Pot Teriyaki Chicken And Mushroom

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Are you a fan of Teriyaki Chicken? If so you will love this Instant Pot Teriyaki Chicken And Mushroom Recipe. It’s delicious, packed with flavor and one easy pressure cooker recipe that the whole family can enjoy.

Whether you have fresh chicken tenders, chicken thighs or frozen chicken breast in the freezer, this teriyaki chicken recipe can be cooked in little time using your Instant Pot. Enjoy!

teriyaki-mushroom chicken

Why You’ll Love This Recipe

  • Flavorful and Hearty: The teriyaki chicken sauce gives a savory-sweet taste to chicken and mushrooms.
  • One-Pot Wonder: Easy cleanup with this all-in-one meal makes teriyaki chicken perfect for busy weeknights.
  • Healthful and Satisfying: Packed with protein and nutrients, it’s a guilt-free, scrumptious dinner option.

Recipe Ingredients

  • Chicken Tenders: The main protein, they’re tender, quick to cook, and absorb the teriyaki sauce well.
  • White Onion: Adds a slightly sweet and tangy flavor, complementing the savory teriyaki sauce.
  • Baby Bella Mushrooms: Provides an earthy flavor and meaty texture that enhances the overall dish.
  • Water: Used to create steam in the Instant Pot, aiding in the cooking process.
  • Teriyaki Sauce: The key flavoring, it gives the dish its distinctive sweet, tangy, and savory taste.
  • Garlic: Imparts a robust, aromatic flavor that deepens the complexity of the dish.
  • Cornstarch: Acts as a thickening agent, giving the sauce a glossy finish and richer texture.
  • Cracked Black Pepper: Adds a spicy kick and fragrant note, elevating the other flavors.
Ingredients Needed for Instant Pot Chicken Teriyaki.

How To Make Instant Pot Teriyaki Chicken And Mushroom?

Step One: Add Chicken And Water

Place cubed chicken into the Instant Pot. Pour in one cup of water. Set the valve to the sealed position. Push the manual or pressure cook button and set timer to 8 minutes or 10 minutes if your chicken is frozen.

Step Two: Release Pressure

Once the Instant Pot stops counting release the pressure. This is called Quick Release.

Ingredients Needed for Instant Pot Chicken Teriyaki.

Step Three: Add Onions And Mushrooms

Drain the liquid from the chicken. Add in the onions and mushrooms.

Step Four: Saute Onions And Mushrooms

Turn off your Instant Pot and turn on the saute mode. Set the lid on top of the instant pot. This allows the onions and mushrooms to steam and become tender. Stir often.

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Step Five: Prepare Homemade Teriyaki Sauce

In a liquid measuring cup, mix together teriyaki sauce, garlic, and cornstarch. Whisk well.

Step Six: Thicken Teriyaki Sauce

Pour the teriyaki sauce over the chicken, onions, and mushrooms while on saute mode. This will thicken fast. Once the Teriyaki sauce starts to thicken, turn off the saute mode.

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Step Seven: Add Black Pepper And Serve

Add the black pepper and stir well. Garnish with green onions and sesame seeds and serve over steamed rice.

Cooking Tips

  • Searing for Flavor: Before pressure cooking, sear the chicken pieces in the Instant Pot using the “Sauté” function. This step enhances the flavor by creating a caramelized exterior on the chicken.

Substitutions

  • Chicken Thighs: In this recipe we use chicken tenders however you can easily switch this with skinless chicken breasts or boneless skinless chicken thighs. Whatever meat you use, it needs to be cubed for cooking purposes. Avoid skin on chicken thighs as this will change the cooking times required.
  • Add Vinegar: Add a tablespoon of rice vinegar or apple cider vinegar to the teriyaki sauce for additional flavor.

Variations

  • Cauliflower Rice: Switch regular rice for cauliflower rice or broccoli rice for a low carb option. Alternatively switch the white rice for brown rice.
  • Spice it Up: Add some crushed red pepper flakes or a teaspoon of chili powder to add a little heat.

Storage & Reheating Instructions

  • Refrigeration: Allow the dish to cool before transferring it to an airtight container. Store in the refrigerator and consume within 3-4 days for optimal freshness.
  • Freezing: For extended storage, freeze the cooled teriyaki chicken and mushrooms in a freezer-safe container or bag. Label with the freezing date and store for up to 2-3 months.
  • Reheating: Thaw the frozen dish in the refrigerator overnight, then reheat using your preferred method until thoroughly warmed.

What To Serve With This Recipe?

  • Steamed Jasmine Rice: Fluffy rice complements the savory teriyaki flavors, soaking up the delicious sauce.
  • Stir-Fried Vegetables: A colorful mix of crisp veggies adds freshness and a satisfying crunch to balance the dish.
  • Asian Slaw: Light and tangy, this slaw provides a refreshing contrast to the rich teriyaki chicken.
  • Edamame Beans: These protein-packed soybeans make for a nutritious and delightful bite-sized side.
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FAQ’S

What’s The Difference Between Soy Sauce and Teriyaki Sauce?

Soy sauce is a condiment made from soybeans, wheat, water and salt. Soy sauce is often used in traditional Chinese cuisine and is great for marinades, stir fry, dressings and dips. Teriyaki sauce on the other hand has a sweeter flavour as it is a combination of Soy sauce, brown sugar, garlic and ground ginger.

Can I Use Frozen Chicken For This Recipe?

Yes, you may use frozen chicken thighs or frozen breasts. Simply add an extra 4 minutes pressure cooking time. You could also use shredded chicken or previously cooked chicken for this teriyaki chicken recipes.

Instant Pot teriyaki Chicken and mushroom

Instant Pot Teriyaki Chicken With Mushroom

Yield: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Follow this recipe if you want your Teriyaki Chicken dish to have a twist.

Ingredients

  • 2 lbs chicken tenders (can also use 2 large breasts)
  • 1 white onion; slice into half rounds
  • 1 package baby bella mushrooms; sliced
  • 1 cup water
  • 1/2 cup teriyaki sauce
  • 2 tablespoons garlic
  • 1/2 tablespoon cornstarch
  • 2 teaspoons cracked black pepper

Instructions

  1. Place chicken cubed into the instant pot. Pour in one cup water. Set the valve to the sealed position. Push the manual or pressure cook button and set timer to 8 minutes or 10 minutes if your chicken is frozen.
  2. Drain the liquid from the chicken. Add in the onions and mushrooms.
  3. Turn off your Instant Pot and turn on the sauté mode. Set the lid on top of the instant pot. This allows the onions and mushrooms to steam and become tender. Stir often.
  4. In a liquid measuring cup mix together teriyaki sauce, garlic, and cornstarch. Whisk well. Pour this over the chicken, onions, and mushrooms while on sauté mode. This will thicken fast. Once the Teriyaki sauce starts to thicken turn off the sauté mode.
  5. Add the black pepper and stir well. Serve over steamed rice.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 977Total Fat: 50gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 139mgSodium: 4264mgCarbohydrates: 71gFiber: 3gSugar: 8gProtein: 61g

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