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Let the Instant Pot do all the heavy lifting in this sweet teriyaki dinner. Juicy chicken thighs, broccoli, and carrots all come together in an irresistibly inky sauce.
Contains: wheat, soy.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes
What You Get
Boneless, skinless chicken thighs (see note below)
Chop 2 cloves of the garlic. Place the chicken thighs in the Instant Pot, drizzle with the teriyaki sauce, sprinkle with the garlic, and toss to coat. Cover, seal the vent, and cook on high pressure until the chicken is completely tender, 5 minutes. Quick release the pressure, 5 minutes.
Meanwhile, trim the stems from the broccoli, then cut the florets into bite-size pieces. Slice the carrots into rounds about ¼-inch thick.
When the chicken is ready, using tongs, transfer it to a cutting board. Set the Instant Pot to the sauté setting, stir the broccoli and carrots into the sauce, and simmer until tender-crisp, 3 to 4 minutes.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Slice 1 or 2 green onions.
Heap the rice in bowls, top with the teriyaki chicken and vegetables, and drizzle with the sauce. Sprinkle with the green onions and sesame seeds, and serve warm.