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Instant Pot Hibachi Chicken

A flavorful and easy recipe for tender chicken cooked in the Instant Pot, paired with vibrant vegetables and a savory soy sauce blend.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 cup carrots, sliced
  • 1/2 cup zucchini, sliced
  • 1/2 cup bell peppers, sliced
  • 1/4 cup green onions, chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by dicing the chicken breast into bite-sized pieces.
  2. Set your Instant Pot to the ‘Sauté’ mode. Add the sesame oil followed by the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
  3. Toss in the diced chicken and season with salt and pepper. Cook until the chicken is not pink, about 5-7 minutes.
  4. Add the sliced carrots, zucchini, and bell peppers. Pour soy sauce over the mixture.
  5. Seal the Instant Pot lid, and set it to ‘Pressure Cook’ for 8 minutes. Allow the pressure to release naturally for 5 minutes before performing a quick release.
  6. Open the lid carefully, stir in the chopped green onions and serve hot.

Notes

For substitutions, try beef or tofu instead of chicken. Ensure not to overcook the vegetables for the best texture. Avoid skipping the sautéing step as it enhances the flavor.