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!
Prep Time 5 minutes
Cook Time 15 minutes
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
- 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