Hibachi Chicken in Your Pressure Cooker
This quick and flavorful hibachi chicken recipe made in your pressure cooker yields tender, juicy pieces coated in a delicious garlic-butter soy-teriyaki sauce with a hint of sesame oil. Perfect for a fast and easy weeknight dinner that tastes just like your favorite hibachi spot.
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon butter
- 1 teaspoon garlic minced
- ¼ teaspoon sesame oil optional
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons teriyaki sauce or mirin
- to taste pepper
Instructions
Instructions
- Heat your pressure cooker’s sauté function or a large skillet over medium-high heat. Melt the butter first.
- Add the minced garlic to the melted butter and stir until fragrant, about 30 seconds.
- Toss in the chicken pieces and stir to brown slightly, sealing the juices.
- Once the chicken is mostly no longer pink, pour in the soy sauce, teriyaki or mirin, and sesame oil if using.
- Stir to coat the chicken in the sauce. Close the pressure cooker, ensure the sealing ring is set properly.
- Cook on high pressure for 3-4 minutes after pressure build. Release the valve carefully. Stir in pepper and serve hot.
Notes
Yum Yum Sauce (4-6 servings): Mix 1 cup mayonnaise, 1 tablespoon melted butter, ½ tablespoon Sriracha sauce or ketchup, ¼ teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ⅛ teaspoon cayenne pepper, 1 tablespoon sugar, 1 tablespoon mirin (optional), and 1-2 tablespoons water to desired consistency. Use as a dipping sauce for hibachi chicken.