Shoyu Chicken in InstaPot Easy Food
Hawaii Shoyu Chicken in an InstaPot Recipe
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Hawaii Shoyu Chicken Recipe
Shoyu Chicken is a favorite local staple dish in Hawaii. You will find it on every menu in a local âplate lunchâ establishment. Like many regional dishes, mostly everyone has their own version of the recipe. Overall, shoyu chicken, a dish always made with bone-in chicken thighs; the overall taste is similar to teriyaki, with the sweetness from brown sugar mixed with deep umami flavors of soy sauce, ending with delicious notes of green onion, garlic, and ginger. I updated my favorite recipe for the instant pot, saving you time on busy weeknights! The bone-in chicken thighs make this dish perfect for pressure cooking, the dish packed full of flavor, and fall off the bone tender in half of the cooking time. This instant pot shoyu chicken recipe, is a weeknight dinner win!
Ingredients
6-7 Pounds of bone-in chicken thighs, should be about 8 pieces. Skins removed.
Shoyu Sauce
1 cup Regular Soy Sauce (not low sodium)
1 cup Water
1/4 c. Brown Sugar
1/4 c. Honey
2 Inch piece of ginger – Minced if you love the bite of ginger in every bite (like I do). Or cut into chunks and smashed if you prefer a more subtle ginger flavor.
6 Cloves of Garlic, Minced
1 Cup Green Onion, Cut into 1 inch pieces
Slurry
1/4 c. Water
2 Tbls Corn Starch
Instructions Directions:
Prep your bone-in chicken thighs, by removing any skin and excess fat.
Place prepped chicken directly into the instant pot liner.
Prep Shoyu Simmering Sauce: Add Soy Sauce, Water, Brown Sugar and honey into a volume measuring cup. Stir to incorporate.
Prep your aromatics: Green onions, Garlic and Ginger. I prefer to cut my green onions into 2 lengths, the whites I cut small into 1/4â Dice, and the greens I like longer into 1â pieces. I remove the skins and root piece off of 6 cloves of garlic and mince. Traditionally the dish made with 1/2â chunks of ginger that you smash to release the flavor, and fish out later when the dish complete.
Add the Garlic, Ginger, and Green Onions to the liquid sauce, and pour over chicken thighs reserved in the instant pot liner. Place liner inside of pressure cooker, make sure the dial turned to âsealâ, and close instant pot.
Select âPressure Cookâ, and set timer for 15 minutes on high pressure. After the instant pot timer counts down from the 15 minutes, itâs time to perform the âquick release methodâ.
Quick Release Method:
Place a kitchen towel* over the steam dial, and very quickly turn dial down from âsealedâ to âventâ. Extremely hot steam will immediately start to escape from this dial, and you want to be sure a towel is covering to protect yourself, your kitchen, your glass of wine, your dog. Just whatever you do, DO NOT skip this and think âIâll just wing itâ. After the steam has escaped, remove kitchen towel and make sure the pressure gauge is DOWN before opening the pot. Sometimes my gauge doesnât fall right away, and I just give the pot a little nudge and it will fall. Thatâs your indicator that itâs safe to open your pressure cooker. After opening the instant pot, select âSautĂ©â function.
Remove the chicken thighs into a bowl, place corn starch slurry into the sauce and let reduce for 3-5 minutes until sauce noticeably thickened. Place chicken back in the sauce to coat, then serve on top of your rice/quinoa and veggies, immediately. Donât forget to top a few glorious tablespoons of the sauce ALL OVER the dish. Eat and enjoy!
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