Chicken Teriyaki Meatballs
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
For the meatballs
  • 700g Ground Chicken Thighs
  • 1/2cup Panko Bread Crumbs
  • 1/4cup Leeksfinely chopped
  • 1large Egglightly beaten
  • 2tsp Gingerfinely grated
  • 4cloves garlicfinely minced
  • 1tsp Sesame Oil
  • 1/2tsp Salt
  • 1/2tsp Ground Pepper
For Teriyaki sauce
  • 1/4cup Sake
  • 1/4cup Mirin
  • 1/4cup Brown Sugar
  • 1/2cup Soy Sauce
  • 1/2cup Chicken Broth
  • 1/8cup Water
  • 1/8cup CornStarch
  1. In a large bowl, mix together chicken, bread crumbs, leeks, egg, ginger, garlic, sesame oil, salt, and pepper until thoroughly combined. Form mixture into 1-inch meatballs.
  2. In the Instant Pot, mix all teriyaki sauce ingredients except water and cornstarch.
  3. Directly place the meatballs into the Instant Pot and sauce, layering the bottom without cramming them. Once the bottom is covered in meatballs, add a second layer by gently placing the remaining meatballs on top of the bottom layer.
  4. Close the lid and turn the pressure valve to SEALING. Press [PRESSURE COOK] function on [HIGH] and set the time to 5 minutes.
  5. Meanwhile, mix the water and cornstarch together.
  6. Once Instant Pot is done cooking, QUICK RELEASE pressure by turning the valve. Open the valve and add in as much of the cornstarch mix needed to thicken the teriyaki sauce. Mix well until the sauce thickens.
  7. Serve and enjoy with Instant Pot white rice.