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5 from 6 votes

Instant Pot Hibachi Chicken

Dump and start Instant Pot hibachi chicken with mushrooms and zucchini cooked in a delicious soy sauce, and served over rice. This easy IP dinner is ready in just 20 minutes from start to finish!
Course Main Course
Cuisine Japanese
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 448kcal
Author Diana



For the sauce:

  • ½ cup soy sauce
  • 2 tbsp white vinegar or apple cider vinegar
  • 1 tbsp ginger grated
  • 2 cloves garlic minced
  • 1 tbsp granulated sugar
  • ¼ tsp white pepper or black pepper

For the chicken and vegetables:

  • 25 oz 700 grams chicken cubed
  • 2 zucchinis sliced in rounds then halved
  • 1 yellow onion diced
  • 6 chestnut mushrooms sliced

To Garnish:

  • parsley chopped
  • sesame seeds toasted


  • Add the sauce ingredients to the Instant Pot. Soy sauce, vinegar, ginger, garlic, sugar, and white pepper.
  • Then add cubed chicken pieces, onion, zucchini, mushrooms.
  • Cover with the lid, make sure that the valve is in sealing position. Click on manual or pressure cook, and cook on high for 3 minutes. When the cooking is finished, quickly release the steam and carefully open the lid. (If the sauce is not thick enough, then remove the vegetables and add 1 tbsp of corn starch mixed with 1 tbsp of water, and cook on saute for 1 minute, then return the veggies after the sauce is thickened) Serve over rice and garnish with toasted sesame seeds and chopped parsley.



Calories: 448kcal | Carbohydrates: 12g | Protein: 38g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 133mg | Sodium: 1755mg | Potassium: 827mg | Fiber: 2g | Sugar: 8g | Vitamin A: 444IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 3mg