Love Teriyaki Chicken? Then you’re going to be obsessed with this Instant Pot Teriyaki Chicken and Mushroom Recipe! It’s loaded with flavor, super delicious, and incredibly easy to make in your pressure cooker. A perfect meal the whole family will enjoy!
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Why This Recipe Works
- 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.
📋 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.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- 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.
- 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.
🔪How To Make Instant Pot Teriyaki Chicken and Mushroom?
- 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.
- Once the Instant Pot stops counting release the pressure. This is called Quick Release.
- Drain the liquid from the chicken. Add in the 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.
- In a liquid measuring cup, mix together teriyaki sauce, garlic, and cornstarch. Whisk well.
- 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.
- Add the black pepper and stir well. Garnish with green onions and sesame seeds and serve over steamed rice.
👩🍳 Expert 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.
💭 FAQs
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.
Yes, you may use frozen chicken thighs or frozen breasts. Simply add an extra 4 minutes of pressure cooking time. You could also use shredded chicken or previously cooked chicken for this teriyaki chicken recipe.
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.
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.
Serving Suggestions
These are my favorite dishes to serve with Teriyaki Chicken With Mushroom:
- 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.
🍜 Related Recipes
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Instant Pot Teriyaki Chicken With Mushroom
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
- ½ cup teriyaki sauce
- 2 tablespoons garlic
- ½ tablespoon cornstarch
- 2 teaspoons cracked black pepper
Instructions
- 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.
- Drain the liquid from the chicken. Add in the onions and mushrooms.
- 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.
- 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.
- Add the black pepper and stir well. Serve over steamed rice.
Notes
Nutrition
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