Instant Pot Hibachi Chicken Dinner

A delicious Japanese Steakhouse style meal that's easily made with everyday pantry ingredients.

Course Dinner, Main Course

Cuisine American, Western

Prep Time 10

Cook Time 6

Servings

Calories 218kcal

Add chicken, carrots, cabbage, onion into the Instant Pot insert.
Mix together soy sauce, broth, garlic, and sesame oil. Pour in the insert.
Place the lid on, seal, select high pressure, and set to the pressure cook / manual cook setting for 4 minutes.
Then perform a quick pressure release to release all of the pressure. At this point, you can serve as is, but it is much better if you thicken the sauce.
Remove chicken and veggies, but leave the sauce in.
Make cornstarch slurry by mixing 2 tbsp cornstarch and 1 tbsp water, and add it to the sauce.
Choose the sauté setting and saute until the sauce thickens.
Switch off and add the chicken and vegetables back in. Mix before serving.

It is really important to use a low sodium broth or a low sodium tamari soy sauce, otherwise, it could be too salty.
Make sure you use vegetables that will hold under pressure for the cook time. So for example, do not use broccoli which cooks in zero minutes.
If you start with frozen chicken, you'll need to defrost before using.
Feel free to double the recipe to serve a crowd. Just don't fill the Instant Pot past the max fill line.
Cooking time listed does not include the time for the Instant Pot to come up to pressure or for the pressure to release.
If following a gluten-free diet, make sure to use gluten free Tamari sauce instead of regular soy sauce.
Make a big batch and then portion in meal prep bowls and store in the refrigerator.

There is just 1 Blue Plan SmartPoint in a serving of this, without the yum yum sauce.