INSTANT POT® TERIYAKI CHICKEN WINGS
These sweet and sticky teriyaki chicken wings are easy to make in your Instant Pot®. Perfect as a party appetizer or game day recipe!
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken wings with salt and pepper.
- Heat sesame oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken wings and garlic; saute until wings are browned, about 2 minutes per side. Hit Cancel and use tongs to transfer wings to a plate.
- Whisk 1/2 cup water, soy sauce, brown sugar, honey, and ginger together in a small bowl until smooth. Pour sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom. Return wings to the pot; stir until coated in sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 6 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes; quick-release remaining pressure. Unlock and remove the lid.
- Use tongs to transfer wings to a plate.
- Whisk cornstarch with 2 tablespoons water in a small bowl to make a slurry. Whisk slurry into the sauce. Turn on Saute function and simmer until sauce thickens, about 2 minutes. Hit Cancel. Return wings to the sauce and toss to coat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 18.5 g, Cholesterol 47.7 mg, Fat 14.5 g, Fiber 0.2 g, Protein 16.1 g, SaturatedFat 3.6 g, Sodium 727.7 mg, Sugar 14.4 g
TERIYAKI CHICKEN WINGS
These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.
Provided by dawnie2u
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken wings in a large shallow baking pan.
- Bring the remaining ingredients to a boil in a saucepan.
- Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours.
- Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.
INSTANT POT® TERIYAKI CHICKEN THIGHS
This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
- Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
- Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 40.3 g, Cholesterol 71.6 mg, Fat 15.3 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1876 mg, Sugar 35.6 g
INSTANT POT TERIYAKI CHICKEN BOWLS RECIPE
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breasts in the bottom of the Instant Pot. Add carrots and rice on top. Pour chicken broth on top of everything, making sure the rice is covered in liquid.
- Place lid on top and move valve to "sealing" position.
- Press "MEAT/STEW" or "POULTRY" button and set timer for 20 minutes.
- Steam your broccoli separately.
- When Instant Pot is finished cooking, do a quick release.
- Remove chicken breasts from Instant Pot and shred using 2 forks. Add chicken back to pot and mix well.
- Add in your broccoli.
- Divide food between 6 bowls and add desired amount of teriyaki sauce on each serving.
- If desired, top each bowl with green onions and sesame seeds.
Nutrition Facts : Servingsize 1 serving, Calories 1893 kcal, Fat 68 g, SaturatedFat 19 g, Cholesterol 448 mg, Sodium 3242 mg, Carbohydrate 149 g, Sugar 30 g, Protein 161 mg
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- Set Instant Pot to Manual for 12 minutes for frozen chicken wings. 8 Minutes for thawed Chicken Wings. Instant Pot will take about 10 minutes to pressure up before cook time is started.
- Remove chicken wings and place on a wire rack on a cookie sheet. Baste with 1/2 cup of Kikkoman Terriyaki Ginger Sauce and put in over to Broil for 4-5 minutes. This will allow the sauce to cook into the wings. (I move the rack in the oven to the 2nd level down. This gives a nice slow broil and own't burn the wings.)
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- For the chicken. Pour 1 cup of water and 1/4 cup of orange juice into the Instant Pot. Place the metal trivet into the pot and then place the chicken wings onto the trivet, overlapping to fit all the wings on it. *(see first note)
- Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 5 minutes. After it is ready, allow natural pressure release for 10 minutes before applying a quick pressure release to completely depressurize (until floating valve drops).
- For the orange teriyaki sauce. While the chicken cooks, place a small saucepan on the stove, and add in warm water and cornstarch, whisking until the cornstarch dissolves.
- Add the remaining sauce ingredients into the saucepan and turn on the stove to medium-high heat. Whisk frequently (reduce to medium-low if it begins to bubble over) until the sauce is thickened. Remove from heat and set aside.
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- Add the wings to your Instant Pot. Pour the teriyaki sauce over the wings and add the garlic, pepper flakes and pepper to the pot.
- Cook on high pressure (manual) for 5 minutes. When the time is up and the Instant Pot beeps, let the Instant Pot naturally release for 10 minutes.
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