Description
This Instant Pot Hibachi Chicken recipe brings the flavors of a hibachi grill to your own kitchen in a quick and easy way. Tender chicken and vibrant vegetables are cooked in a savory sauce, perfect for serving over a bed of rice.
Ingredients
Units
Scale
For the sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons wine vinegar or apple cider vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon granulated sugar or honey or maple syrup
- 1/4 teaspoon ground white pepper or black pepper
For the chicken and vegetables:
- 1 1/2 pounds (700 grams) chicken breasts, cut into bite-size pieces
- 2 zucchini, sliced into 1/4-inch rounds then halved
- 1 onion, sliced or quartered
- 6 mushrooms, sliced into 1/4-inch slices
Instructions
- Add the sauce ingredients to the Instant Pot: Combine soy sauce, water, vinegar, ginger, garlic, sugar, and white or black pepper.
- Add the chicken and vegetables: Include chicken, onion, zucchini, and mushrooms in the Instant Pot.
- Cook under pressure: Secure the lid, set the vent to SEALING, and pressure cook on high for 3 minutes. Quick release the steam once done.
- Thicken the sauce: Switch to SAUTE mode, add cornstarch mixed with water, and whisk until the sauce thickens.
- Serve: Serve the chicken and vegetables over rice, garnished with sesame seeds and chopped green onion.
Notes
- For a quicker release of pressure, you can use quick release after the cooking time is up.
- Adjust the sauce’s sweetness or seasoning to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg
