I recently upgraded my slow cooker to an Instant Pot! I'm planning on using it to make meals in big batches for meal prep. With the Instant Pot, you can cook frozen meat without defrosting first AND you can even saute food as well! Such a game-changer!
To make these Chicken Teriyaki bowls, I bought frozen veggies and frozen boneless chicken thighs from Trader Joe's.
1. Put approximately four frozen boneless chicken thighs into the instant pot with one cup of liquid (water, chicken stock, miso soup, etc.). Use the manual cook setting and set it for 10 minutes (use less time if you're using fresh chicken thighs).
2. NATURAL release the instant pot. This means wait *at least* 10 minutes before turning the lever from sealing to venting. Always use natural release for meats if possible! It results in a more tender dish.
3. Drain most of the liquid from the pot. Add soy sauce, honey, rice vinegar, sesame oil, ginger paste, garlic powder, and mirin (optional) for the teriyaki sauce. Change the mode to "Saute" and stir the contents for 3 minutes or until the sauce has thickened.
4. Prepare the frozen veggies separately. I also used fresh yellow squash and zucchini which I cooked for about 5 minutes on stove top.
Enjoy! I've really been enjoying this week's meal prep - I hope you do too!
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