INSTANT POT GREEK CHICKEN BOWLS
The flavors of the Mediterranean are cooked up in 30 minutes in an Instant Pot® for a quick and filling, souvlaki-inspired weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk together the oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant Pot®. Add the chicken, 2 teaspoons salt and a few grinds of pepper and toss until well coated.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork.
- Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.
CHICKEN TERIYAKI
Why use bottled teriyaki sauce when it's so easy to make your own with all the "chicken goodness" in the pot from the meat thawing and cooking? Teriyaki is usually grilled, of course. To make a successful version of teriyaki in the pot, it's best to cook the chicken in the aromatic sauce, then boil that sauce down to a thick glaze to use as a coating for the meat. Think of its final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot as it cooks down because the sugars can start to burn.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Categories Dinner
Yield 6 people
Number Of Ingredients 7
Steps:
- Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
- When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
- Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
- Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.
INSTANT POT FROZEN CHICKEN TERIYAKI WITH RICE AND BROCCOLI
You really can cook a whole frozen chicken breast in the Instant Pot® without thawing it first! This is a one-pot meal that comes together with little preparation and is ideal for busy weeknights. Be sure to rinse the rice until the water runs clear to ensure that it does not stick to the bottom of the pot while it cooks. The perfect cook time for the chicken breast depends on its size but is easy to remember: Plan on 6 minutes for a 6-ounce breast and add 1 minute for every extra ounce beyond that.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 1 1/4 cups water and the rice to a 6- or 8-quart Instant Pot®. Place the broccoli on top of the rice. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Gently scoop out the broccoli and rice into a medium bowl, cover with plastic wrap and set aside until ready to serve.
- Add the oil, garlic, scallion whites and ginger to the same pot (there is no need to rinse the pot out). Set to high saute for 4 minutes and cook until softened, stirring frequently with a wooden spoon. Add the broth, soy sauce, brown sugar, honey, salt and black pepper, scraping the browned bits from the bottom of the pot with a wooden spoon.
- Add the chicken breasts. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes (for a 6-ounce chicken breast) to 8 minutes (for an 8-ounce breast). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board using tongs and slice crosswise.
- In a small bowl, combine the cornstarch with 2 teaspoons cold water and add to the sauce in the pot. Set to high saute for 4 minutes. Continuously whisk until the teriyaki sauce is thickened.
- Drizzle the sauce over the sliced chicken and serve with the cooked rice and broccoli.
INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER
This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You'll have dinner on the table in 30 minutes!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
- Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.
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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INSTANT POT TERIYAKI CHICKEN | TESTED BY AMY + JACKY
From pressurecookrecipes.com
Ratings 69Calories 469 per servingCategory Dinner, Lunch, Main
- Marinate Chicken with Teriyaki Sauce: Mix 4 tbsp (60ml) Japanese Soy Sauce, 4 tbsp (60ml) Mirin, 4 tbsp (60ml) Sake, ¼ tsp (1.25ml) Sesame Oil, and 2 tbsp (28g) Sugar together to create Teriyaki Sauce Mixture. Taste the mixture to make sure it is balanced. Marinate the chicken thighs with Teriyaki Sauce for 20 minutes.
- Vaporize Alcohol Content in Marinade: Pour the marinade (without chicken thighs) in Instant Pot Pressure Cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Add 4 crushed garlic cloves + 1 very thin slice of ginger in pressure cooker. Let the teriyaki sauce mixture come to a boil, then let it boil for 30 seconds to allow the alcohol in sake to evaporate.
- Pressure Cook Teriyaki Chicken and Rice: Add the chicken thighs in Instant Pot with the skin side up. Then, place a steamer rack in Instant Pot and carefully place a bowl with 1 cup (230g) Calrose Rice on the rack. Pour 1 cup (250ml) cold water in the bowl of rice. Ensure all the rice are soaked with water. Immediately close the lid and pressure cook at High Pressure for 6 minutes. Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.
- (Optional Flavor Enhancing Step) Preheat Oven: While the teriyaki chicken and rice are cooking in Instant Pot, preheat the oven to 450°F.
INSTANT POT TERIYAKI CHICKEN BOWLS - THE GIRL ON BLOOR
From thegirlonbloor.com
4.7/5 (120)Total Time 30 minsCategory Main CourseCalories 391 per serving
- Dump olive oil, chicken, soy sauce, hoisin sauce, rice vinegar, garlic, ginger, carrots, water and rice into Instant Pot in that order leaving rice to float on top of other ingredients. Do not stir. Place lid on and cook for 2 minutes on high pressure.
- Instant Pot will take about 10 minutes to come to pressure then cooks on high pressure for two minutes. Do a quick pressure release and remove lid when safe to do so. Stir in broccoli, red pepper and green onions, then replace lid and let sit another 10 minutes.
INSTANT POT CHICKEN TERIYAKI BOWLS - TASTES BETTER FROM …
From tastesbetterfromscratch.com
4.5/5 (176)Total Time 25 minsCategory Main CourseCalories 428 per serving
- DISCLAIMER: I developed and tested this recipe in my 6-QUART INSTANT POT DUO. If you’re using a larger IP or a newer brand you may need to add more liquid so that you don’t get a burn notice. (The new IP are much more sensitive). Not all instant pot recipes work perfectly for all types of instant pots. See this article for more information on adapting recipes for your instant pot.
- Add rice and 1 1/2 cups water (or chicken broth) to the bottom of the instant pot. Spread into a single layer, making sure the rice is covered with water.
- Season chicken breast on all sides with salt and pepper, garlic powder and ground ginger. Add chicken to instant pot, nestling it on top of the rice.
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