Instant Pot Cranberry Teriyaki Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 6 servings
Ingredients
  • 1 cup Cape Cod Select cranberries
  • ½ cup low-sodium soy sauce*
  • ¼ cup honey
  • ¼ cup rice vinegar
  • 2 Tbsp sesame oil
  • 4 Tbsp brown sugar
  • 2 cloves garlic
  • ½ tsp ground ginger
  • 2-3 boneless, skinless chicken breasts
  • ¼ cup cold water
  • 1 Tbsp cornstarch
Instructions
  1. Combine cranberries, soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, and ginger in Instant Pot or slow cooker.
  2. Add chicken breasts and flip to coat breasts with sauce mixture.
  3. Set Instant Pot to high pressure cooking for 25 minutes. If using a slow cooker, cook on high for 4-5 hours.
  4. In a small bowl, combine cold water and cornstarch until smooth; set aside.
  5. Once chicken is fully cooked, allow the Instant Pot pressure to naturally release. Remove chicken from Instant Pot or slow cooker and shred using 2 forks.
  6. Set Instant Pot to Saute. If using a slow cooker, pour sauce ingredients from slow cooker into a medium skillet and heat over medium-high heat. Once sauce begins to boil, quickly stir cornstarch mixture again and add it to the Instant Pot or skillet. Stir sauce constantly until thickened slightly.
  7. Add shredded chicken back into the sauce and toss to thoroughly coat.
  8. Serve over rice, drizzle with extra sauce, and sprinkle with green onions. Enjoy!
Notes
*Make sure to use low-sodium soy sauce to prevent your sauce from being too salty.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/instant-pot-cranberry-teriyaki-chicken/