Thanks to Java Junkie for typing out the recipe for me! You're awesome! Instant Pot Teriyaki Chicken - Flo Lum Teriyaki Sauce - 1/2 c soy sauce 1/4 c mirin sauce 1 T rice vinegar 1 t sesame oil 2 T brown sugar 1-2 t freshly ground ginger OR 1/2 ground ginger spice 2 cloves garlic minced Mix all in pot. 3 lb chicken thighs - skin/bone Place on lid and lock. Poultry button. 8 minutes. Natural release. Place chicken on cooking sheet. Saute mode for sauce. Take 1 T cornstarch + 1 T water. Mix. Add to sauce to thicken. (Can add a bit more cornstarch mixture if you prefer a thicker sauce.) Stir. Press Cancel. Put some sauce in a bowl to be able to baste chicken. Broil for 3 minutes to get skin crisp. Sauce up the chicken with remaining sauce.
Natural release or quick release? You’ve mentioned you always use quick release but posted this as natural release. Can you please clarify? I dried out my first batch but sauce was lovely. Want to try again tonight. Thanks SO much!
I have some chicken thighs and I also stopped by my local oriental grocery store (nice to have considering I live in a very small Midwest town). The lady pointed me to the Mirin and Light rice wine to mix with my soy sauce. Can’t wait to add a few spices and try. My family LOVES teriyaki chicken with rice and steamed vegetables.
+Patricia Brune LOL! But really it's the same. I just know that the preset for poultry is 15 mins and manual is 30. It would be quicker to adjust from 15. 😉
Made this twice, it's great! I took great lengths to cook chicken in the past such as buying an thermometer that goes into the oven so I can take the chicken out as soon as it hits 65 C°. This is a lot easier and the bake function on our oven is broken so...lol. First time making a sauce from scratch too so that was fun.
Thank you for sharing all your recipes. My mom gave me an duo instant pot a year ago, I didn't quite understand it and didn't really play around with it. Until I found your videos I have just reserved the instant pot for broths and soups. Your sharing changed my outlook on the instant pot. I'm an Asian American, so I also enjoy your recipes a lot and find them more relatable. I just need to do some trying to cut the portions to 2 people. Really enjoying your channel. Also thank you for keeping it real on your channel.
I know this comment is three yrs late, but Flo, don't ever sell out... I love the homey comfort of your channel, I love the love you have for both food and Dude... I'm a white chick who wishes to be Asian, and let me let YOU know, you've brought me a long way from my boring suppers into an Asian rainbow of culinary delights!! I even make up my own versions of dishes that amaze me... Thank you, TEACHER!!! Much love from Ottawa, Canada!!
Aw... so very kind! I’m so glad you are enjoying the channel and that I’ve been able to teach you a simple thing or two. Thank you for your encouragement... It means a lot to me! 💕
How about a tip from a Dish Washer? For cleaning stubborn baking trays, pots and kettles, I use pine-sol or lemon-sol. I put a 1/4 cup in a 1 quart pot and add hot water. I scrub with what I need from that one pot. I discovered this one time when I had to clean some stainless steel tea kettles. They were taking to long to clean and the greasy stove scum that gets on them did not want to wash off with dish washing liquid. I remembered my mother using pine-sol of to clean a stove top once. I put a 1/2 cup in a sink of hot water, set the kettles in with water inside them so they would sink. After 10 minutes the kettles would almost wipe clean. You could do a video on this. I don't do videos.
Flo: I made this tonight and I am so pleased how it came out! My first time experiencing making my own sauce! I can't wait to try another of your recipes! Thank you for creating the videos; you're the best!
Not sure why this video was in feed when it’s 4 yrs old. Not that it matters to me, I’m still finding a delicious recipe all the same. Anyhow, I love making sauces from scratch if I have all the ingredients. Homemade teriyaki sauce is so much better than store bough! I made some teriyaki chicken before but the ingredients were somewhat different. But it so yummy, I’ll have to try this one too!
I love watching you and you are an amazing chef! I thought the teriyaki sauce was too salty for my taste. I also did 8 minutes and my chicken was still quite pink. I think next time I will try low sodium soy sauce. I love learning how to make all the sauces. Thank you for sharing your knowledge with all of us!
Got an instant pot for Christmas. Been craving some teriyaki chicken and broccoli. Going to try to find Mirin over the weekend and fix this. Everything else I have on hand. I do like white meat chicken so will be using breast instead of thighs. Figure I might need to add a couple of minutes. Looks delicious. Thank you.
Omg - I wish I could post a photo here. I KNEW I had to make this recipe when I realized the pillow I was sitting on was exactly the same fabric as your apron. Chicken was delicious - it was really good after browning it up under the broiler. Thanks!
Flo Lum yes I made it for 2 people . I couldn't stop eating it :) Your videos are great , love the camera technique and that you have a tasting and critics at the end :)
Im new to your channel i like teryaki chicken but i tend to buy the allready made condiment,will try to make your recipe looks delicious.And i think will taste better instead of the allready made.
This is the 4th time I've searched for "instant pot …something" and you've come up in the results. It's also the 4th time I've enjoyed the video, your presentation style, advice, instruction and resulting flavour profiles. Might as well subscribe, eh? Thanks! :D
Thanks for your show, Flo Lum! I have seen a few episodes now and I learned some neat tricks (like thickening sauce because I'm a noob) and I really like the balance of staying on point but also having fun. You guys are great.
+Peppy Pepe Sorry for the delayed reply. Been sick for almost a week! I don't rinse chicken anymore. According to FDA, proper cooking of chicken will kill whatever your trying to wash away and there's higher chance of getting sick from chicken splatter on your counters from washing.
I just got a new instant pot for fathers day and the first cook was this teriyaki chicken. The sauce was great and cooking rice in the IP couldn't be easier. I will continue making your sauce instead of a $5.00 bottle of chemical laden sauce from the grocery. Thank you.
This looks fantastic...I don't have mirren but I think it will be okay. I love that you use the broiler to carmelize everything. Yum! I also love your Felix the cat shirt...too cute. ❤️🐾 Thanks Flo....thanks Dude. 🌻
I used this video to help me with my second meal in the instant pot. Thank you very much for helping me do something I would otherwise never do! Subscribed!
Ok FLO...I have been making Yoshida chicken for many years now and my family loves it. Previously I was baking it in the oven for an hour in Yoshida sauce at 350 degrees so it basically boiled in the sauce. I would turn them over half way through so the tops would crisp up. Tonight I am trying it for the first time in the instant pot! I just made white rice in the IP and now I will try my chicken with it. NEXT TIME, I will do your recipe and see how they like it. You have a good channel and since I am new to IP and have now made 4 dinners and eggs, and rice tonight will be the 5th dinner! My wife is not having any problem with me cooking (I do most of it anyway usually). I will get the ingredients for your version next time I am out shopping for food. Thank you and keep up the good work! Subscribed!
Thank you so much for your very thoughtful comment and for subscribing. When you make it, don’t tell them it’s not Yoshida and see what they say. Then report back here! 😉 I’m just kidding. What if they prefer Yoshida? 😳
Flo Lum well the meal turned out ok last night. I should have submerged the chicken in the sauce because I could not turn them half way through. I did crisp them up in the oven though. I told my wife I will make your version next time and she was fine with it. 🙂 The family is so used to that one good go to meal. Making the rice in the pot was great except for some of the rice basically gluing itself to the bottom. Had to do some good scraping to get it off. I may have to invest in a wooden rice spatula.
Instead of broiling, after the chicken is done, you could flip the chicken over and turn sauté on for a few minutes and that will get the sauce into the chicken as well. For the rice, it will start to stick and keep cooking if you leave it on keep warm in the pot. I usually turn it off and remove the rice from the pot immediately. Otherwise, soaking it overnight will help with clean up. Hope that helps!
Ty Flo I will try it. As for the rice I did turn the pot off after cooking as I have always done even with our rice cooker. It was nothing extreme though I got it clean in no time afterwards. 🙂
Another fine video that I look forward to trying. Appreciated the questions and your replies below about the boneless vs boned chicken and the ginger. Don't think I've mentioned it before, but I love your cat apron. I'm a cat lover and have always had cats for pets (currently 2- Wally and Beaver). Thanks again for the video by you and The Dude.
Hi Flo, great recipe. Is this recipe available somewhere that it can be printed from? With short term memory issues, it's personally hard for me to prep, understand, and follow without a list. Thank you so much.
Plunged ahead anyway and used the reg pressure cook button for same times as on vid and urned out great. The pin dropped at 10' min but I left it in for rec. 15'. Delicious!! Served with rice and stir fried bok choy
Can I brown the chicken by sautéing skin side down before cooking the chicken with the trivet in the IP? OR is using broiler the best for browning skin?
I love your channel Flo. You have lighted a fire in me to cook again. I’m new to the Instant Pot craze, and I am absolutely in love with it. Love all your recipes and kitchen gadgets. Your kitchen is goals. P.S. cute bowls in this video. 🤗
I know chicken thighs are more flavorful, but I prefer cooking/eating chicken breasts -- is it OK to use that or would you alter the recipe? Great channel by the way! Love your presentation style, video quality, recipes, etc. Looking forward to trying your pot roast recipe, too. BTW I'm LOVING the Instant Pot. EDIT: Just saw your boneless tip in the comments below. I'm guessing now I'll stick to less time and adjust when broiling if necessary.
I know a lot of IP users will do PIP while they are cooking something else on the bottom. I have not tried since when I make rice, I make a minimum of 3 cups and that's too much for my PIP bowls. And with the different timing of cooking a variety of food, I'm not sure how to make that work in a way that satisfies my specific timing for each dish. Eg. This chicken takes only 8 mins. Rice only 4 mins with 10 mins QR and broccoli for 1 min. If I cook 8 mins, chicken is perfect, rice is underdone and broccoli is mush. I'll have to do more experimenting.
Hon-mirin (true mirin) is a sweet sake. It can be consumed as an aperitif. Most mirin in the US is virtually alcohol free okay for cooking but I wouldn't drink it.
Hi Flo - I hope you see this since the video is a few years old. I always make 2 batches of drumsticks. The first one always turns out great. The 2nd one, using the same settings, turns out undercooked. Would you know why? I wonder if it has to do with the heating element already being warm from the first batch? How would I adjust my settings? 💞 And if anyone else has a thought about this, please let me know.
Do you have this recipe written out any where? I can't always understand the name of ingredients that I'm not familiar with. I would love to try this but not sure what I need from just watching the video.
I like your Cat apron, but then again I like cats.. Could you have cooked the chicken frozen? I never have luck thawing food out. I either forget about it, and it sits out too long in the warm house, or forget to do it all together. I like to go from freezer to IP.. So to get say two drum sticks nice and brown, I can put them in my IP frozen for 8 minutes then into the broiler to brown them and bring them up to final temp? Does that sound good to you? I'm going to try this recipe too, I'm always looking for tasty sauce for stuff instead of dumping hot sauce on it LOL.. Thanks for your video..
Thanks, Pete! Yes, you should be able to cook from frozen. It will take longer to come to pressure but the cook time should remain the same. I am no good with freezing/thawing meat either until I picked up a sous vide device. Now I can defrost something in about 8-10 mins without worrying about it overcooking in the microwave. =)
Thanks so much for your reply. What is a sousvide device to make thawing faster and efficient? I tried cooking some frozen chicken that was a roll, about 4" in diameter and 5" long. First five minutes it was still frozen in the middle so I did it another 5 minutes and it was better. I put it under the broiler to crisp it up a bit and ended drying the outside out and the inside was fair, a tad try, so I know not to do that again, LoL I found out at least for me is either bake it in the over or cook it in the IP with some water or broth but don't do both. I think I prefer the IP the best. Only time I'm going to bake chicken is chicken legs or the frozen wings that come in a bag, as I"ve had great luck with them getting brown and not over done.
I use the Joule. Sous vide cooking technique basically means cooking under vacuum. Food is placed in plastic bags and submerged in water. The Joule will heat and circulate the water to cook the food to the perfect temperature. I have a few Joule TH-cam recipes you can check out. It is by no means fast cooking (like pressure cooking). But if you have time, you can make some amazing dishes! I only defrost with the Joule if I am cooking the meat right away. I don't defrost and let it sit. Hope that helps. Joule Sous Vide - Amazon.com amzn.to/2i0FyMK
Instant Pot Teriyaki Chicken - Flo Lum Teriyaki Sauce - 1/2 c soy sauce 1/4 c mirin sauce 1 T rice vinegar 1 t sesame oil 2 T brown sugar 1-2 t freshly ground ginger OR 1/2 ground ginger spice 2 cloves garlic minced Mix all in pot. 3 lb chicken thighs - skin/bone Place on lid and lock. Poultry button. 8 minutes. Natural release. Place chicken on cooking sheet. Saute mode for sauce. Take 1 T cornstarch + 1 T water. Mix. Add to sauce to thicken. (Can add a bit more cornstarch mixture if you prefer a thicker sauce.) Stir. Press Cancel. Put some sauce in a bowl to be able to baste chicken. Broil for 3 minutes to get skin crisp. Sauce up the chicken with remaining sauce.
Java Junkie Thanks! You are the best! One correction... if you're using ground ginger, you only need about a 1/2 teaspoon. Fresh grated is 1-2 teaspoons but you can add as much as you like!
+NovemberOscarTango Thanks! Glad you are enjoying the videos. I am going to assume Mirin is still Mirin in the U.K. as it is Japanese. You should be able to find it in the Asian sections near soy sauce.
hoboxjohn Less time for boneless... maybe 5 mins. Remember you are still broiling them so there's extra cook time if you need but I don't think you will.
OMGEEE!! Thank you! Thank you!! Thank you!!! My hubby absolutely loved this recipe!! I used my brand new blue IP Vivo tonight. Used frozen thighs and set my IP to 35 minutes. Delicious!
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
CHALLENGE: Forget the bottled sauces, make your own. Get started with the basic ingredients. You'll be glad you did!
Flo Lum I completely agree! Although convenient pre-made sauces have ton of chemicals and preservatives.
Thanks to Java Junkie for typing out the recipe for me! You're awesome!
Instant Pot Teriyaki Chicken - Flo Lum
Teriyaki Sauce -
1/2 c soy sauce
1/4 c mirin sauce
1 T rice vinegar
1 t sesame oil
2 T brown sugar
1-2 t freshly ground ginger
OR 1/2 ground ginger spice
2 cloves garlic minced
Mix all in pot.
3 lb chicken thighs - skin/bone
Place on lid and lock.
Poultry button. 8 minutes. Natural release.
Place chicken on cooking sheet.
Saute mode for sauce. Take 1 T cornstarch + 1 T water. Mix. Add to sauce to thicken. (Can add a bit more cornstarch mixture if you prefer a thicker sauce.)
Stir. Press Cancel.
Put some sauce in a bowl to be able to baste chicken. Broil for 3
minutes to get skin crisp. Sauce up the chicken with remaining sauce.
How would you compare the flavor of your sauce to proprietary Teriyaki restaurants? Thanks!
Natural release or quick release? You’ve mentioned you always use quick release but posted this as natural release. Can you please clarify? I dried out my first batch but sauce was lovely. Want to try again tonight. Thanks SO much!
Flo Lum f
I have some chicken thighs and I also stopped by my local oriental grocery store (nice to have considering I live in a very small Midwest town). The lady pointed me to the Mirin and Light rice wine to mix with my soy sauce. Can’t wait to add a few spices and try. My family LOVES teriyaki chicken with rice and steamed vegetables.
Thank you for using the Poultry function! I'm always searching for instructions that use the Instant Pot features and not just Manual all the time.
+Patricia Brune LOL! But really it's the same. I just know that the preset for poultry is 15 mins and manual is 30. It would be quicker to adjust from 15. 😉
Made this twice, it's great! I took great lengths to cook chicken in the past such as buying an thermometer that goes into the oven so I can take the chicken out as soon as it hits 65 C°. This is a lot easier and the bake function on our oven is broken so...lol. First time making a sauce from scratch too so that was fun.
Thank you for sharing all your recipes. My mom gave me an duo instant pot a year ago, I didn't quite understand it and didn't really play around with it. Until I found your videos I have just reserved the instant pot for broths and soups. Your sharing changed my outlook on the instant pot. I'm an Asian American, so I also enjoy your recipes a lot and find them more relatable. I just need to do some trying to cut the portions to 2 people.
Really enjoying your channel. Also thank you for keeping it real on your channel.
Aw... so kind! Appreciate your comments and glad you are experiencing the IP in a different way. =)
I don't even have my Instant Pot yet but I've been binging on recipe videos, and yours are simply wonderful!
+Heather Lx Aw! That’s so kind, Heather! I am actually making this right now!
Awesome tip about cold water and cornstarch...I never knew that. Thank You.
I know this comment is three yrs late, but Flo, don't ever sell out... I love the homey comfort of your channel, I love the love you have for both food and Dude... I'm a white chick who wishes to be Asian, and let me let YOU know, you've brought me a long way from my boring suppers into an Asian rainbow of culinary delights!! I even make up my own versions of dishes that amaze me... Thank you, TEACHER!!! Much love from Ottawa, Canada!!
Aw... so very kind! I’m so glad you are enjoying the channel and that I’ve been able to teach you a simple thing or two. Thank you for your encouragement... It means a lot to me! 💕
Your channel is nice and simple and down to earth. Enjoyable.
Thank you a million times for this recipe
How about a tip from a Dish Washer? For cleaning stubborn baking trays, pots and kettles, I use pine-sol or lemon-sol. I put a 1/4 cup in a 1 quart pot and add hot water. I scrub with what I need from that one pot. I discovered this one time when I had to clean some stainless steel tea kettles. They were taking to long to clean and the greasy stove scum that gets on them did not want to wash off with dish washing liquid. I remembered my mother using pine-sol of to clean a stove top once. I put a 1/2 cup in a sink of hot water, set the kettles in with water inside them so they would sink. After 10 minutes the kettles would almost wipe clean. You could do a video on this. I don't do videos.
Flo: I made this tonight and I am so pleased how it came out! My first time experiencing making my own sauce! I can't wait to try another of your recipes! Thank you for creating the videos; you're the best!
So kind, Bonnie! Thank you! Glad it worked out!
For those who don't want to add more corn starch, just let your sauce reduce, and it will thicken up naturally. Great tutorial though
+Herryfrd Yep... for the patient ones. 😉
Good info for those of us who didn’t know we had that option
just made this recipe for dinner- it is by far the best thing I've made according to my guests! definitely will make again
+Jonathan Buck That's great! So glad you and your friends enjoyed it! Thanks, Jonathan!
Not sure why this video was in feed when it’s 4 yrs old. Not that it matters to me, I’m still finding a delicious recipe all the same. Anyhow, I love making sauces from scratch if I have all the ingredients. Homemade teriyaki sauce is so much better than store bough! I made some teriyaki chicken before but the ingredients were somewhat different. But it so yummy, I’ll have to try this one too!
Great recipe! Never made teriyaki sauce from scratch before but it turned out great! Thanks!
Try adding a 1/4 cup of pineapple juice. Yum!!
We add butter to thicken sauce , not corn starch as it boils down. Makes a velvety finish.
Looks really good & Im trying it tonight!
Still an all time classic
I love watching you and you are an amazing chef! I thought the teriyaki sauce was too salty for my taste. I also did 8 minutes and my chicken was still quite pink. I think next time I will try low sodium soy sauce. I love learning how to make all the sauces. Thank you for sharing your knowledge with all of us!
Got an instant pot for Christmas. Been craving some teriyaki chicken and broccoli. Going to try to find Mirin over the weekend and fix this. Everything else I have on hand. I do like white meat chicken so will be using breast instead of thighs. Figure I might need to add a couple of minutes. Looks delicious. Thank you.
Yum! Yum! For the tumtum!!! I’m so glad I bought the mirin
Very nice recipe, very well explained, turned out very nice.
Great! Always glad to hear! Thanks!
Made this the other day. Will make your IP version for now on.. Thanks Flo & Dude 💕
Omg - I wish I could post a photo here. I KNEW I had to make this recipe when I realized the pillow I was sitting on was exactly the same fabric as your apron. Chicken was delicious - it was really good after browning it up under the broiler. Thanks!
Hi Flo. I don’t have a broiler. Can I brown the chicken first and then cook it like you do your chicken adobo? Really enjoy your videos! Thank you!
Sure! Why not? Only difference is that the skin will not be crispy.
A simple though amazingly tastful recipe, glad i do try your IP suggestions here.
Had A great diner again Flo, thx👌
Flo/Dude: I made this last night. My family loved it. Thanks so much!
Can hardly wait to make the Smashed Potatoes.
I made your recipe for soy sauce chicken and it was wonderful! Thank you 🙏!
This turned out so good ..thank you
+jessy jose Great! So glad you enjoyed it!
Flo Lum yes I made it for 2 people . I couldn't stop eating it :)
Your videos are great , love the camera technique and that you have a tasting and critics at the end :)
+jessy jose Thanks, Jessy! This is one of my favourites. Yeah... Dude's great behind the camera and in front. 😉
Im new to your channel i like teryaki chicken but i tend to buy the allready made condiment,will try to make your recipe looks delicious.And i think will taste better instead of the allready made.
This is the 4th time I've searched for "instant pot …something" and you've come up in the results. It's also the 4th time I've enjoyed the video, your presentation style, advice, instruction and resulting flavour profiles. Might as well subscribe, eh? Thanks! :D
LOL! Thanks, Derek!
Made this tonight...it turned out delicious! Thank you!!
Thanks for your excellent video.
Did you release the pressure right away?
I almost always quick release but for some reason, we didn't hear the beeping when it finished cooking in this video.
Thanks for your show, Flo Lum! I have seen a few episodes now and I learned some neat tricks (like thickening sauce because I'm a noob) and I really like the balance of staying on point but also having fun. You guys are great.
+Sheridan Roberts So glad you are enjoying the channel, Sheridan! Thanks for the very kind words!
looks wonderful! thanks again Flo😁
+A Murphy Thanks so much, Arlene, as always!
Love this and you. Thank you for doing this!
You two are so cute!!! His review was adorable.
+Tamatha Mavraides LOL! Thanks!
I love watching your videos for sure, however I really enjoy the relationship you and da dude have!!!
So kind! Thanks, Randy!
Your just a great cook,,,,.......
Your awesome. I can't wait to get my instant pot.
Thanks Flo n Dude. Is it necessary to rinse the chicken and dry it off before adding to the IP? Just asking so that I can prepare the recipe your way.
+Peppy Pepe Sorry for the delayed reply. Been sick for almost a week! I don't rinse chicken anymore. According to FDA, proper cooking of chicken will kill whatever your trying to wash away and there's higher chance of getting sick from chicken splatter on your counters from washing.
Going through your older videos and came across this gem❤
Question though: if I used boneless, what would the cooking time be?
I just got a new instant pot for fathers day and the first cook was this teriyaki chicken. The sauce was great and cooking rice in the IP couldn't be easier. I will continue making your sauce instead of a $5.00 bottle of chemical laden sauce from the grocery. Thank you.
Hey Flo, do you have a cookbook? If so, you should make one. It would be a top seller. Thanks for the easy to understand clips on delicious foods.
Absolutely I do! geni.us/FloCookbookIP
Love the apron !
This looks fantastic...I don't have mirren but I think it will be okay. I love that you use the broiler to carmelize everything. Yum!
I also love your Felix the cat shirt...too cute. ❤️🐾 Thanks Flo....thanks Dude. 🌻
I used this video to help me with my second meal in the instant pot. Thank you very much for helping me do something I would otherwise never do! Subscribed!
Your apron rocks 🐱
Thanks flo for the challenge.
That is a nice looking dish, and I just ordered the Instant Pot from Target and look forward to putting it to use after it arrives.
Ok FLO...I have been making Yoshida chicken for many years now and my family loves it. Previously I was baking it in the oven for an hour in Yoshida sauce at 350 degrees so it basically boiled in the sauce. I would turn them over half way through so the tops would crisp up. Tonight I am trying it for the first time in the instant pot! I just made white rice in the IP and now I will try my chicken with it. NEXT TIME, I will do your recipe and see how they like it. You have a good channel and since I am new to IP and have now made 4 dinners and eggs, and rice tonight will be the 5th dinner! My wife is not having any problem with me cooking (I do most of it anyway usually). I will get the ingredients for your version next time I am out shopping for food. Thank you and keep up the good work! Subscribed!
Thank you so much for your very thoughtful comment and for subscribing. When you make it, don’t tell them it’s not Yoshida and see what they say. Then report back here! 😉 I’m just kidding. What if they prefer Yoshida? 😳
Flo Lum well the meal turned out ok last night. I should have submerged the chicken in the sauce because I could not turn them half way through. I did crisp them up in the oven though. I told my wife I will make your version next time and she was fine with it. 🙂 The family is so used to that one good go to meal. Making the rice in the pot was great except for some of the rice basically gluing itself to the bottom. Had to do some good scraping to get it off. I may have to invest in a wooden rice spatula.
Instead of broiling, after the chicken is done, you could flip the chicken over and turn sauté on for a few minutes and that will get the sauce into the chicken as well. For the rice, it will start to stick and keep cooking if you leave it on keep warm in the pot. I usually turn it off and remove the rice from the pot immediately. Otherwise, soaking it overnight will help with clean up. Hope that helps!
Ty Flo I will try it. As for the rice I did turn the pot off after cooking as I have always done even with our rice cooker. It was nothing extreme though I got it clean in no time afterwards. 🙂
Thank you, once again Flo; I'll be making this tonight😉I'll let you know if my outcome is as good as yours!
Haha love your instructions ..... feel like I’m being taught by a family member .... who has patience 😂
Another fine video that I look forward to trying. Appreciated the questions and your replies below about the boneless vs boned chicken and the ginger. Don't think I've mentioned it before, but I love your cat apron. I'm a cat lover and have always had cats for pets (currently 2- Wally and Beaver). Thanks again for the video by you and The Dude.
+Warren Beers Thanks so much, Warren! Sorry for the delayed reply. Been sick for almost a week!
Sorry to hear. Hope you are feeling better. No apology needed.
I lik u guys😊and ur chit chats back forth while filming..so cute😊
I will be trying from scratch!!
They look delicious! I need to get an Insta Pot!
+Leslie Valenciano-Lopez Ha!
I love it , and your recepies
Hi Flo, great recipe. Is this recipe available somewhere that it can be printed from? With short term memory issues, it's personally hard for me to prep, understand, and follow without a list. Thank you so much.
+Lori Terpstra Thanks, Lori. Recipe is pinned at the top of the comments.
Love your apron!
+artglue2 Thanks!
My instant pot does not have a poultry button. What setting should I put it at to cook?
I was hoping this question would have been answered as I'm wondering same rhing
Plunged ahead anyway and used the reg pressure cook button for same times as on vid and urned out great. The pin dropped at 10' min but I left it in for rec. 15'. Delicious!! Served with rice and stir fried bok choy
i love your apron!
+Becky Mcdaniel Thanks! 😺
Can I brown the chicken by sautéing skin side down before cooking the chicken with the trivet in the IP? OR is using broiler the best for browning skin?
I think using broiler is better because then then skin gets a little crisp.
I love your channel Flo. You have lighted a fire in me to cook again. I’m new to the Instant Pot craze, and I am absolutely in love with it. Love all your recipes and kitchen gadgets. Your kitchen is goals. P.S. cute bowls in this video. 🤗
Do you think you can substitute shao shing wine instead of mirin?
+Streamerbean It's a completely different flavour. Mirin is a sweet rice wine so maybe regular wine with a bit of sugar to compensate?
New to the channel. Where do you get that garlic??? Looks so intense!!! Great video! Thank You!!
Herb's Crushed Garlic. It's a local brand but I can get it in a lot of the grocery stores here. Not sure where you're at.
I just got my Instant Pot this week. I'm making this for dinner tonight.
How did it go?
Great apron!
I love your cat shirt🐱
Thanks, it's an apron that I made! 😸
Flo Lum u got skills
I know chicken thighs are more flavorful, but I prefer cooking/eating chicken breasts -- is it OK to use that or would you alter the recipe? Great channel by the way! Love your presentation style, video quality, recipes, etc. Looking forward to trying your pot roast recipe, too. BTW I'm LOVING the Instant Pot. EDIT: Just saw your boneless tip in the comments below. I'm guessing now I'll stick to less time and adjust when broiling if necessary.
+Darla Guillen Thanks so much, Darla! Glad you found what you were looking for. 😊
I am fairly new to IP - and haven't tried PIP yet - could I do this the way you did but do rice with water in a bowl above the chicken?? Thanks!!
I know a lot of IP users will do PIP while they are cooking something else on the bottom. I have not tried since when I make rice, I make a minimum of 3 cups and that's too much for my PIP bowls. And with the different timing of cooking a variety of food, I'm not sure how to make that work in a way that satisfies my specific timing for each dish. Eg. This chicken takes only 8 mins. Rice only 4 mins with 10 mins QR and broccoli for 1 min. If I cook 8 mins, chicken is perfect, rice is underdone and broccoli is mush. I'll have to do more experimenting.
Where'd you get your apron? My just turned 5yr old daughter always looks with and she is OBSESSED with cats!
+Christina Chang Thanks, Christina! It's actually made by me. 😊
Did you use regular or seasoned rice vinegar
Regular rice vinegar
What would be the basic ingredients we should have to make all the sauces?
Marie, you may want to check out my Asian Market Haul video: th-cam.com/video/qPppadFE8_E/w-d-xo.html
Your recepie is awesome !
I absolutely love your shirt. Who is the maker ?
LOL! You mean my apron? I made it. 😸
Looks great! I can't wait to try this one out. I love all of your recipes, and your videos are always so fun!
Colin Harding Thanks so much, Colin! Let me know what you think when you give it a try. 😊
Yay, another recipe! I'm definitely going to try this even though I'm an amateur Lol I always watch until the end just to see your
Hon-mirin (true mirin) is a sweet sake. It can be consumed as an aperitif. Most mirin in the US is virtually alcohol free okay for cooking but I wouldn't drink it.
+Anna Breon Thanks for the info!
Can I use an instant fryer instead of a broiler?
Is there a blog or someplace to find the written instructions?
Java Junkie was kind enough to type up the recipe for you all. It can be found in the pinned comment section.
Hi Flo - I hope you see this since the video is a few years old. I always make 2 batches of drumsticks. The first one always turns out great. The 2nd one, using the same settings, turns out undercooked. Would you know why? I wonder if it has to do with the heating element already being warm from the first batch? How would I adjust my settings? 💞 And if anyone else has a thought about this, please let me know.
Awesomeness
Do you have this recipe written out any where? I can't always understand the name of ingredients that I'm not familiar with. I would love to try this but not sure what I need from just watching the video.
+knwvan Recipe should be pinned in the first comment.
I'm allergic to sesame, can I use peanut oil instead? I figure the flavor will be lacking, but I wonder if it would be at least an ok substitute.
Sure. Or you could just omit it.
Can I marinate this in the fridge?
I love making my own sauces also. Do you have this recipe written, that you can share.
Recipe is in the pinned comment
ok thank you
You guys are too cute. I like Dudes taste test in the end!!!
I made this last night using chicken legs. It was hit with the family. Flo, your teriyaki sauce is addictive. YUM!!!!
If my chicken is boneless does that change the cooking time? Always use natural release? Thanks!
I hardly ever natural release except for rice and when my pot is too full. If you’re using boneless, only cook for 5 mins and then quick release.
Thanks so much. The sauce was SO wonderful!!! Overcooked the chicken but now will use that time suggestion.
I like your Cat apron, but then again I like cats.. Could you have cooked the chicken frozen? I never have luck thawing food out. I either forget about it, and it sits out too long in the warm house, or forget to do it all together. I like to go from freezer to IP.. So to get say two drum sticks nice and brown, I can put them in my IP frozen for 8 minutes then into the broiler to brown them and bring them up to final temp? Does that sound good to you?
I'm going to try this recipe too, I'm always looking for tasty sauce for stuff instead of dumping hot sauce on it LOL.. Thanks for your video..
Thanks, Pete! Yes, you should be able to cook from frozen. It will take longer to come to pressure but the cook time should remain the same. I am no good with freezing/thawing meat either until I picked up a sous vide device. Now I can defrost something in about 8-10 mins without worrying about it overcooking in the microwave. =)
Thanks so much for your reply. What is a sousvide device to make thawing faster and efficient? I tried cooking some frozen chicken that was a roll, about 4" in diameter and 5" long. First five minutes it was still frozen in the middle so I did it another 5 minutes and it was better. I put it under the broiler to crisp it up a bit and ended drying the outside out and the inside was fair, a tad try, so I know not to do that again, LoL I found out at least for me is either bake it in the over or cook it in the IP with some water or broth but don't do both. I think I prefer the IP the best. Only time I'm going to bake chicken is chicken legs or the frozen wings that come in a bag, as I"ve had great luck with them getting brown and not over done.
I use the Joule. Sous vide cooking technique basically means cooking under vacuum. Food is placed in plastic bags and submerged in water. The Joule will heat and circulate the water to cook the food to the perfect temperature. I have a few Joule TH-cam recipes you can check out. It is by no means fast cooking (like pressure cooking). But if you have time, you can make some amazing dishes! I only defrost with the Joule if I am cooking the meat right away. I don't defrost and let it sit. Hope that helps. Joule Sous Vide - Amazon.com amzn.to/2i0FyMK
3:49 poultry， 8 min, natural release 15 min, broiler 3 min
Ok, Flo... I need the recipe. I couldn't understand a couple of sauces you called out. Thanks..
surferdude50 One time only 😉 Soy sauce, Mirin, rice vinegar, sesame oil, brown sugar, ginger, garlic.
Instant Pot Teriyaki Chicken - Flo Lum
Teriyaki Sauce -
1/2 c soy sauce
1/4 c mirin sauce
1 T rice vinegar
1 t sesame oil
2 T brown sugar
1-2 t freshly ground ginger
OR 1/2 ground ginger spice
2 cloves garlic minced
Mix all in pot.
3 lb chicken thighs - skin/bone
Place on lid and lock.
Poultry button. 8 minutes. Natural release.
Place chicken on cooking sheet.
Saute mode for sauce. Take 1 T cornstarch + 1 T water. Mix. Add to sauce to thicken. (Can add a bit more cornstarch mixture if you prefer a thicker sauce.)
Stir. Press Cancel.
Put some sauce in a bowl to be able to baste chicken. Broil for 3
minutes to get skin crisp. Sauce up the chicken with remaining sauce.
Thx.. ]80)
Java Junkie Thanks! You are the best! One correction... if you're using ground ginger, you only need about a 1/2 teaspoon. Fresh grated is 1-2 teaspoons but you can add as much as you like!
Flo Lum Thank goodness you caught my goof! Hopefully I got it right this time. 🤞
hey what was the sauces you used in this recipe
is there anything i can use besides miren?
Hi what is Mirin in the UK? thanks, great videos BTW
+NovemberOscarTango Thanks! Glad you are enjoying the videos. I am going to assume Mirin is still Mirin in the U.K. as it is Japanese. You should be able to find it in the Asian sections near soy sauce.
Flo Lum Okay, thanks, please both keep up the great work, you're great!
+NovemberOscarTango Thanks so much! Will try!
Mirin is a sweet rice cooking wine. I can get mine my local supermarket :)
Great! Do you recommend the same cooking process & time if using boneless chicken thighs?
hoboxjohn Less time for boneless... maybe 5 mins. Remember you are still broiling them so there's extra cook time if you need but I don't think you will.
OMGEEE!! Thank you! Thank you!! Thank you!!! My hubby absolutely loved this recipe!! I used my brand new blue IP Vivo tonight. Used frozen thighs and set my IP to 35 minutes. Delicious!
Awesome! So glad you enjoyed it!
Flo Lum.....I shared your video with my sister, sister-in-law. I’ll share it with everyone! The best! Thank you!
That's so kind! Thank you! ❤️
How much cooking time for using frozen bone 🍖 in chicken thighs?
Same. So long as the thighs are not frozen in a solid block.
The Dude has piano-playing fingers, eh? (You two are much loved out here in The Land of Zeroes and Ones, by the way.)
Colacurcio Law Haha! I call them his unworked hands. 😉 You are way too kind! Thanks!