Instant Pot Hibachi Chicken Recipe

I discovered my Instant Pot Hibachi Chicken brings together a remarkable medley of garlic, soy, and ginger flavors to create an experience more than just dinner. I love exploring Easy Instant Pot Dinner Recipes For Family that transform simple ingredients into a vibrant, satisfying feast perfect for sharing lively moments.

I’ve been experimenting with different Instant Pot recipes lately and let me tell you, this Instant Pot Hibachi Chicken is pretty rad. The combo of boneless, skinless chicken breast pieces with a pinch of salt, a bit of ground black pepper and garlic powder creates a flavor base that is just incredible.

When I add in vegetable oil and unsalted butter to sear the chicken along with minced garlic, things begin to really kick off. Then there’s the soy sauce, Worcestershire, and fresh lemon juice that come in later and tie it all together.

Its simplicity makes it a perfect meat centered meal and a healthy chicken instapot recipe that feels both hearty and low cal at the same time. I’d say it qualifies as one of the best easy instant pot recipes around.

If you enjoy making meals that are fuss-free but still deliver on flavor, you’ll definitely want to give this a try.

Why I Like this Recipe

This Instant Pot Hibachi Chicken recipe is one of my absolute faves because it’s super easy to make and totally packed with flavor. First off, I season 2 lbs of bite-sized chicken pieces with a mix of salt, pepper, and garlic powder. Then, I set my Instant Pot to sauté and melt 2 tbsp of butter with a tbsp of vegetable oil. I toss in the chicken along with 3 minced garlic cloves and cook it just until it gets a light brown color – I stir it frequently so it doesn’t stick.

Once the chicken is seared, I pour in 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 1 tbsp lemon juice, and 1/2 tsp ground ginger. I give it a good stir to mix all the flavor in. After that, I cancel the sauté mode, put the lid on the pot, and set it to high pressure for 7 minutes. When the time’s up, I carefully do a quick release to let out all the steam.

Finally, I open the lid and mix in 1/4 cup sliced green onions along with 1 tbsp toasted sesame seeds. I always taste it and adjust the seasoning if needed before serving it up hot over rice or with any side I like. It’s def a recipe I come back to again and again.

Here are a few reasons why I love this recipe:
1. I love that it’s really simple to put together even on busy days and still tastes amazing.
2. I like the combo of flavors from the garlic, soy sauce, and Worcestershire sauce – it gives the chicken a kick that I can’t get enough of.
3. I enjoy how the finishing touches of green onions and toasted sesame seeds make the dish look and taste extra special.
4. I appreciate that I can easily tweak the spices if I want it a bit more bold or mild, which makes it super versatile.

This recipe might not be perfect every single time, but I find the little flaws just make it feel more homemade and real, just like my cooking style!

Ingredients

• Chicken breasts are loaded with protein; they make the dish hearty and yummy.
• Salt really boosts the flavors, even though too much can be overpowering.
• Garlic adds a zesty kick and even helps fight off common colds.
• Soy sauce gives a deep umami taste that makes every bite delicious.
• Worcestershire sauce blends tangy, sweet, and savory notes for extra depth.
• Lemon juice brings a fresh sour zing that lightens the mix.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts, cut into bite size pieces
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp vegetable oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 1/2 tsp ground ginger
• 1/4 cup sliced green onions
• 1 tbsp toasted sesame seeds

How to Make this

1. First, season your bite size chicken pieces with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

2. Turn your Instant Pot on to the sauté setting, then heat 1 tbsp vegetable oil along with 2 tbsp unsalted butter until it’s melted.

3. Toss in the chicken along with 3 minced garlic cloves and cook until the chicken gets a light brown color. Stir it every now and then.

4. When the chicken is seared, pour in 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 1 tbsp lemon juice, and 1/2 tsp ground ginger. Give it a good stir.

5. Cancel the sauté mode, secure the lid, and set the Instant Pot to high pressure for 7 minutes.

6. Once the cooking time is up, use a quick release to let out the steam carefully.

7. Open the lid and mix in 1/4 cup sliced green onions and 1 tbsp toasted sesame seeds.

8. Taste and adjust the seasoning if needed, then serve the hibachi chicken hot over rice or your favorite side. Enjoy!

Equipment Needed

1. Instant Pot with both sauté and pressure cooking settings
2. Cutting board for prepping the chicken and garlic
3. Chef’s knife for cutting and mincing ingredients
4. Measuring spoons for spices and sauces
5. Measuring cups for liquids
6. Wooden spoon or spatula for stirring during cooking
7. Serving dish for plating your hibachi chicken

FAQ

Instant Pot Hibachi Chicken Recipe Substitutions and Variations

• Chicken: Try using chicken thighs instead of breasts if you want a more tender, flavorful option.
• Unsalted butter: You can swap it with a mix of olive oil and a little bit of butter flavor, or totally use coconut oil for a different twist.
• Soy sauce: If you prefer a gluten free substitute, tamari works just as well without compromising the taste.
• Worcestershire sauce: A mix of a splash of balsamic vinegar with a pinch of sugar and a few spices can really mimic its tangy flavor.

Pro Tips

1. It helps a lot to pat your chicken dry before seasonin it, so you get that good sear – trust me, overcrowdin the pot can mess up the browning.
2. Keep a close eye on the garlic while it’s in the pan cuz it can burn super quickly and then your dish gets a bitter taste.
3. After searin the chicken, try stirrin the bits off the bottom with a little more butter or oil to really boost the flavor in your sauce.
4. Once you’re done with pressure cookin, let the dish rest for a few minutes before servin – it gives the flavors time to blend together better.