Made from fresh or frozen, this delicious Instant Pot soy-ginger chicken hibachi recipe is a great Japanese-inspired dish that you can serve with rice, cauliflower rice, quinoa, noodles or green vegetables. The chicken is stir-fried in a soy ginger and sesame based sauce and a dollop of butter. It's simple, healthy and only needs a few ingredients.
What Is Hibachi Chicken?
Hibachi chicken or chicken hibachi is flavorful Japanese-inspired dish of grilled chicken in soy, ginger and sesame based sauce. It's similar to teriyaki chicken but is more savoury than sweet. It's a restaurant favourite but can be made at home quickly and easily.
How To Make Chicken Hibachi In Instant Pot
Making soy-ginger chicken hibachi in the Instant Pot is really convenient. There are many methods for how you could do it but we really like to pressure cook the chicken first and then use the Saute function to make the soy-ginger sauce in the pot and add the diced or shredded chicken to mix through all that yumminess.
We used frozen chicken breasts, which we cooked in the Instant Pot on HIGH pressure for 10 minutes (see full recipe and ingredients in the card below). Once cooked, we shredded the chicken meat roughly. In the recipe card below, we have provided cooking times for both fresh and frozen chicken.
Soy-Ginger Chicken Sauce
The sauce ingredients are super simple: soy sauce, sesame oil lemon juice (or rice vinegar), ginger, garlic and sesame seeds. Butter is added to make the sauce nice and glossy. Add the sauce ingredients to the Pot, stir on Saute and add shredded or diced chicken back in. Stir through and it's ready to be served.
Paleo/Whole30: Swap soy sauce for coconut aminos and butter for ghee.
What To Serve With Hibachi Chicken
While it was cooking, we prepared a simple side of bok choi with soy, lemon and sesame oil (you can use any Asian greens, broccoli, cabbage or spinach). We also had some pre-made brown rice and altogether it was a delicious and nutrient-dense meal.
Instant Pot chicken hibachi is a great make-ahead dish and I love cooking it as part of healthy meal prep. You can store a container of yummy, shredded soy-sesame chicken for up to 3 days. Reheat it with a splash of water to thin out the sauce.
You can this soy-ginger chicken in a salad, over rice with vegetables, in a noodle stir-fry and it's super delicious in a wrap or a sandwich with some Sriracha mayonnaise, lettuce and shredded carrot.
MORE INSTANT POT CHICKEN RECIPES
- Japanese Chicken Curry
- Buffalo Chicken Wings From Frozen
- Instant Pot Savory Chicken
- BBQ Chicken Tacos With Pineapple Salsa
- Frozen Chicken Piccata With Capers & Lemon
- Instant Pot Keto Chicken Alfredo Meatballs
- 15 Finger-Lickin' Good Chicken Wing Recipes
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Instant Pot Soy-Ginger Chicken Hibachi
- 3 medium chicken breasts 1.2 lbs., fresh or frozen, see times below
- 1.5 tablespoons butter
- 2 tablespoons sesame oil
- 1 tablespoon chopped ginger
- 2 cloves garlic chopped
- ¼ cup soy sauce
- Juice of ½ lemon about 2 tablespoons
- ¼ cup water
- 1 tablespoon sesame seeds
- Chopped scallions or spring onions for garnish
- To serve: 4 bok choi heads cut in halves or other greens + rice or noodles
- Cook the chicken.Add a cup of water to the inner pot and turn the Instant Pot on. Place a trivet inside and place the chicken breasts on top. Season very lightly with a little salt (maybe ¼ teaspoon). Close the lid and set the time as per below.
- For frozen small or mini chicken breasts/tenderloins: 10 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release.For frozen large chicken breasts: 15 minutes on HIGH pressure with 10 minutes natural pressure release. For fresh small chicken breasts/tenderloins: 8 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release. For fresh large chicken breasts: 12 minutes on HIGH pressure with 10 minutes natural pressure release.
- While the chicken is cooking, prepare the sauce ingredients and any sides such as bok choi or other Asian greens.
- Once the chicken is cooked and the pressure is released, remove the meat onto a cutting board. Remove the trivet and discard the water. Rinse and dry the pot and place back inside the Instant Pot. Dice or shred the chicken.
- Set the IP to Saute function. Add butter and seseme oil and allow to melt. Stir in ginger and garlic and cook for about a minute, until fragrant. Pour in the soy sauce, lemon juice and water and stir for a minute. The sauce will come to bubbling and once it starts to thicken and caramelised, add the chicken and stir through. If it seems a little dry, add another splash of soy sauce and water. Turn the Instant Pot off or set to keep warm.
- Making the sides. You can pre-cook the rice ahead of time using the Instant Pot. Bok choi was simply steamed in a frying pan under a lid with a few splashes of water. We seasoned it with a littl salt and sesame oil.