Instant Pot Japanese Barbecue Chicken


Main Dish
Instant Pot Japanese Barbecue Chicken

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    This Japanese-inspired pressure cooker recipe features seasoned chicken and broccoli served over riced cauliflower.  

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    Servings and Ingredients

    Serves 4
    1 1½- to 2-lb.) pkg. Hy-Vee fresh 100% natural boneless, skinless chicken breasts, cut into 1-in. pieces
    1 tbsp. Hy-Vee corn starch
    ¼ tsp. Hy-Vee salt, plus additional to taste
    ½ tsp. Hy-Vee black pepper
    1 tbsp. unseasoned rice vinegar
    1 c. sliced red onion
    ½ c. Yuzu Japanese barbecue sauce
    1 (10.8-oz.) pkg. Hy-Vee frozen fresh steam broccoli florets, steamed in bag and drained
    2 (10.5-oz.) pkgs. Hy-Vee frozen riced cauliflower, steamed in bag and drained
    Chopped green onions, for garnish
    Hy-Vee lightly salted whole cashews, for garnish

    Things To Grab

    • Paper towels
    • Large resealable plastic bag
    • 6-qt Instant Pot
    • Meat thermometer


    1. Pat chicken dry with paper towels. Place corn starch, 1/4 tsp. salt and pepper in a large resealable plastic bag. Add chicken; seal bag and shake to coat. Set aside.

    2. Place vinegar and onion in a 6-qt. Instant Pot. Add chicken; pour barbecue sauce over chicken. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 5 minutes. Allow pressure to release naturally for 10 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure. Carefully remove lid, allowing steam to escape. Insert meat thermometer into chicken to check doneness (165 degrees). Let stand, uncovered, for 10 minutes.

    3. Add steamed broccoli to chicken mixture; stir to coat. Serve over steamed riced cauliflower. Garnish with green onions and cashews, if desired. Season to taste with additional salt.

    Nutrition facts


    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 100mg
    • Sodium: 1310mg
    • Total Carbohydrates: 28g
    • Protein: 44g

    Daily Values

    Iron 6%
    Calcium 6%
    Vitamin D 0%
    Potassium 15%