Best Easy Shoyu Chicken Recipe Instant Pot

If you are a fan of Japanese cuisine, then you must have heard of Shoyu Chicken. This delicious dish is a classic in Japanese households, known for its savory and slightly sweet flavors. Traditionally, Shoyu Chicken is simmered for hours to achieve its tender texture and rich taste. However, with the help of the Instant Pot, you can now enjoy this mouthwatering dish in a fraction of the time. Here is the best easy Shoyu Chicken recipe for your Instant Pot.

– 2 pounds of chicken thighs (bone-in, skin-on)
– 1 cup of soy sauce
– 1 cup of water
– 1/2 cup of mirin (Japanese sweet rice wine)
– 1/4 cup of brown sugar
– 3 cloves of garlic, minced
– 1 tablespoon of ginger, grated
– 2 green onions, chopped
– 1 tablespoon of cornstarch (optional, for thickening)
– Sesame seeds and green onions, for garnish

1. Start by seasoning the chicken thighs with salt and pepper. This will enhance the flavors of the dish.
2. Preheat the Instant Pot by selecting the “Saute” function. Once hot, add the chicken thighs, skin side down, and cook for about 4-5 minutes until browned. Flip the chicken and brown the other side for an additional 4-5 minutes. Remove the chicken from the Instant Pot and set aside.
3. In the same Instant Pot, add the soy sauce, water, mirin, brown sugar, garlic, ginger, and green onions. Stir well to combine the ingredients.
4. Return the chicken thighs to the Instant Pot, making sure they are coated with the sauce mixture.
5. Close the Instant Pot lid and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the timer for 12 minutes on high pressure.
6. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Then, carefully perform a quick release to release the remaining pressure.
7. Remove the chicken thighs from the Instant Pot and set them aside. If desired, you can thicken the sauce by selecting the “Saute” function again. Mix the cornstarch with a little water to create a slurry, then add it to the sauce. Stir well until the sauce thickens.
8. Serve the Shoyu Chicken hot, garnished with sesame seeds and chopped green onions. It pairs perfectly with steamed rice and a side of vegetables.

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Now, let’s answer some common questions about this recipe:

1. Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts if you prefer. However, keep in mind that chicken thighs tend to be more tender and flavorful.

2. Can I make this recipe without an Instant Pot?
Yes, you can still make Shoyu Chicken without an Instant Pot. Simply follow the same steps using a regular pot or a slow cooker. Adjust the cooking time accordingly.

3. Can I use low-sodium soy sauce?
Yes, you can use low-sodium soy sauce if you prefer to reduce the sodium content of the dish. Just keep in mind that it may affect the overall flavor slightly.

4. Can I substitute mirin with another ingredient?
If you don’t have mirin on hand, you can use a combination of rice vinegar and sugar as a substitute. Mix 1/2 cup of rice vinegar with 2 tablespoons of sugar to replace 1/2 cup of mirin.

5. How long can I store the leftovers?
You can store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the chicken and sauce together in a pan or microwave until heated through.

6. Can I freeze Shoyu Chicken?
Yes, you can freeze Shoyu Chicken. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

7. Can I add vegetables to this recipe?
Absolutely! Feel free to add your favorite vegetables such as carrots, bell peppers, or snap peas to the Instant Pot along with the chicken. Just keep in mind that the cooking time may vary depending on the vegetables you choose.

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Enjoy your homemade Shoyu Chicken with this easy Instant Pot recipe. It’s a flavorful and comforting dish that will surely become a favorite in your household.