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Instant Pot Hibachi Chicken

Instant Pot Hibachi Chicken

All the savory, umami rich flavor of your favorite hibachi restaurant, made easily at home in your Instant Pot! Tender chicken and vegetables in a delicious ginger soy glaze, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese-Inspired
Servings 4

Ingredients
  

For the Sauce:

  • ¼ cup low sodium soy sauce
  • ¼ cup water
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 1 tablespoon granulated sugar honey, or maple syrup
  • ¼ teaspoon ground white pepper or black pepper

For the Chicken and Vegetables:

  • 1½ pounds boneless skinless chicken breasts, cut into bite sized pieces
  • 2 medium zucchini sliced into ¼ inch rounds, then halved
  • 1 medium yellow onion sliced or quartered
  • 6 ounces cremini mushrooms sliced ¼ inch thick

For Thickening:

  • 1½ tablespoons cornstarch mixed with 2 tablespoons cold water slurry

For Serving:

  • Cooked white or brown rice
  • Green onions chopped
  • Toasted sesame seeds

Instructions
 

  • Combine Sauce in Pot: In the Instant Pot insert, whisk together soy sauce, water, vinegar, ginger, garlic, and sugar. Add white pepper.
  • Add Chicken and Veggies: Add the chicken, onion, and mushrooms to the pot. (If you prefer very tender zucchini, add it now. For firmer zucchini, see notes.)
  • Pressure Cook: Secure the lid, set valve to SEALING. Pressure Cook on HIGH for 3 minutes. The pot will take 7-10 minutes to come to pressure.
  • Quick Release: When the program ends, immediately perform a quick release of the steam. Carefully remove the lid.
  • Thicken Sauce (Optional Step for Best Texture): Use a slotted spoon to transfer chicken and vegetables to a plate. Press SAUTÉ. When sauce simmers, slowly whisk in the cornstarch slurry. Cook for 1-2 minutes until thickened.
  • Add Zucchini (if using firmer method): Add raw zucchini to the thickened sauce, stir to coat, cover (with pot off), and let steam for 3-5 minutes until tender crisp. Return chicken and other vegetables to the pot and stir to combine.
  • Serve: Serve hot over rice, garnished with green onions and sesame seeds.

Notes

  • Low Sodium Soy Sauce is Key: Regular soy sauce will make the dish too salty.
  • Zucchini Texture: For tender crisp zucchini, add it after pressure cooking (Step 6). For very soft zucchini, add it with the chicken in Step 2.
  • Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Freezes well for up to 3 months.