I created this recipe for the Cape Cod Select Summer Breeze Recipe Challenge; however, the opinions are mine alone.
Instant Pot Cranberry Teriyaki Chicken is insanely easy to make, with deliciously juicy chicken in a sweet-tart homemade cranberry teriyaki sauce. It’s a family-friendly dinner perfect for busy school nights!
Raise your hand if you love spending hours in the kitchen while you’re trying to soak up what’s left of summer/get ready for fall/squeeze it a little “me” time. No one? Shocker. That’s the last thing we need right now, right?
What we DO need is my Instant Pot Cranberry Teriyaki Chicken. Like now. It’s beyond easy to make and perfect for crazy back-to-school nights when you’re ready to give in and order pizza. What’s so great about my Instant Pot Cranberry Teriyaki Chicken? First of all, it takes mere minutes to throw together AND cook. Second, it features my homemade teriyaki sauce that contains a very special ingredient: cranberries. I’m talking Cape Cod Select Premium Cranberries.
If you haven’t heard of them, Cape Cod Select is a small, women-owned family business that’s been around for more than 75 years. Woot, woot! Plus, Cape Cod Select’s deliciously plump cranberries are non-GMO verified and grown with the highest-quality harvesting techniques using primarily solar power. They’re a little sweet, a little tart, and a whole lot of yummy—and so versatile.
You can use them to whip up a zingy salsa, add them to your favorite green smoothie, throw them in a salad, or make the best teriyaki sauce ever to touch your taste buds. Let me help you with the latter and show you how easy it is to make this Instant Pot Cranberry Teriyaki Chicken.
Gather all your sauce ingredients and pour them into your Instant Pot (or you can use a slow cooker).
Add your chicken and flip it to coat it with the yummy saucy stuff.
Close your Instant Pot or slow cooker lid and set the Instant Pot to high pressure cooking for 25 minutes. If using a slow cooker, cook it on high for 4-5 hours. In a small bowl, combine the water and cornstarch until smooth and set it aside.
When the chicken is done, if you’re using an Instant Pot, allow the pressure to naturally release. Remove the chicken breasts from the pot and shred them with two forks. Turn the Instant Pot to saute (or, if using the slow cooker, empty the sauce contents into a saucepan and saute on your stove). Once the mixture starts to boil, quickly stir your cornstarch mixture again and add it to the Instant Pot or saucepan. Stir constantly until the sauce thickens slightly. Note that you’ll have some deliciously delightful cranberry chunks in your sauce. Add the chicken back into the sauce and stir to make sure it’s thoroughly coated. Serve the chicken over rice and drizzle each serving with some extra sauce. Sprinkle each with some green onions and you’re ready to serve up your tangy, taste-bud-tantalizing Instant Pot Cranberry Teriyaki Chicken! BTW: leftovers are AMAZING.
Thinking of yummy ways to use these Cape Cod Select cranberries? Fall is coming up quick, so make sure to stock up! You can buy them online here or find them in a store.
- 1 cup Cape Cod Select cranberries
- ½ cup low-sodium soy sauce*
- ¼ cup honey
- ¼ cup rice vinegar
- 2 Tbsp sesame oil
- 4 Tbsp brown sugar
- 2 cloves garlic
- ½ tsp ground ginger
- 2-3 boneless, skinless chicken breasts
- ¼ cup cold water
- 1 Tbsp cornstarch
- Combine cranberries, soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, and ginger in Instant Pot or slow cooker.
- Add chicken breasts and flip to coat breasts with sauce mixture.
- Set Instant Pot to high pressure cooking for 25 minutes. If using a slow cooker, cook on high for 4-5 hours.
- In a small bowl, combine cold water and cornstarch until smooth; set aside.
- Once chicken is fully cooked, allow the Instant Pot pressure to naturally release. Remove chicken from Instant Pot or slow cooker and shred using 2 forks.
- Set Instant Pot to Saute. If using a slow cooker, pour sauce ingredients from slow cooker into a medium skillet and heat over medium-high heat. Once sauce begins to boil, quickly stir cornstarch mixture again and add it to the Instant Pot or skillet. Stir sauce constantly until thickened slightly.
- Add shredded chicken back into the sauce and toss to thoroughly coat.
- Serve over rice, drizzle with extra sauce, and sprinkle with green onions. Enjoy!
