Sweet Onion Chicken Teriyaki

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Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

  • 2 tablespoons vegetable oil
  • 2 large yellow onions, thinly sliced
  • 4 boneless, skinless chicken breasts
  • 1/3 cup reduced-sodium teriyaki sauce
  • 1/4 cup chicken stock or broth
  • 1 tablespoon minced garlic*
  • 1/2 teaspoon onion powder
  • 1+1/2 tablespoons light brown sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water

*Notes:I recommend using fresh pressed garlic from cloves.

  • With the cooker's lid off, select CHICKEN/MEAT and heat oil until sizzling.
  • Place onions in the cooker and cook until they begin to caramelize, about 8 minutes.
  • Cover with chicken, teriyaki sauce, chicken stock, garlic, and onion powder and toss to fully coat chicken.
  • Close & Lock lid. Select CANCEL/KEEP WARM, and then choose CHICKEN/MEAT to restart timer. (*NOTE* The cookbook calls for 8 minutes cooking time. The pressure cooker I have auto sets to 15 minutes on the Chicken/Meat setting. When I made this, I ran it for the full 15 and think the chicken was a bit dry. I'd suggest 10-11 mins, just set a separate timer.)
  • When timer beeps, release pressure and again select CHICKEN/MEAT to keep pot heating.
  • Remove chicken and set aside.
  • Whisk brown sugar and cornstarch into the 2 tablespoons of water, and add this mixture into the cooker, stirring in to the sauce. Let simmer for 2 minutes to thicken.
  • Add the chicken back into the pot and cover with sauce.
  • Serve with sauce and onions.

  This is not a very colorful or visually appealing dish, but it is quite tasty!