This Instant Pot Chicken Yakitori Meal Prep is a modern twist on a Japanese classic that can be done all in one pot quite easily, and also freezes great! Time to get your Instant Pot meal prep on!
I get it, this is not a traditional Japanese Chicken Yakitori.
This dish is usually grilled, and on a skewer with scallions.
But, since I am in the business of meal prep, and like to eat all the things, in meal prep form, this is my version.
This Instant Pot Chicken Yakitori Meal Prep recipe has all of the typical Yakitori ingredients, just not in a skewer!
If you are really married to the authentic skewer feel, by all means take the extra step to do that! The cook times and ingredients wouldn’t change!
I love doing meal prep in my instant pot – especially for chicken recipes, because the cook time for rice and the chicken are so similar, I can use pot in pot method and cook them both in the pot at the same time, yet separate.
To do this though, you need a long leg trivet and an oven save bowl (you can see my instant pot accessories here)
And because I love to do a bunch of prep in one day, and freeze into grab and go lunches, this recipe is make ahead and freezer friendly. For best freezing results, make sure the chicken is covered in sauce so it doesn’t dry out when it freezes. You cannot over sauce when freezing meals!
Instant Pot Chicken Yakitori Meal Prep
- 1 pound Boneless, skinless chicken thighs approx 8 thighs
- 1/3 cup Soy Sauce
- 1/3 cup Water
- 1/4 cup Sake optional
- 1/4 cup Brown Sugar
- 1 teaspoon Garlic minced
- 5 Scallions chopped, white and green parts separated
- 1 teaspoon Ginger minced
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Cornstarch
- 4 Tablespoons Water
- 3/4 cup frozen edamame
- 1-1.5 cups cooked basmati rice
- Combine the chicken, soy sauce, water, sake, brown sugar, garlic, white parts of the scallions, ginger, and rice vinegar into your Instant Pot liner. DO NOT add cornstarch here.
- Put the lid on, move the valve to the sealing position, and set the time on manual high pressure for 10 minutes
- After the 10 minute pressure cycle, quick release the pressure.
- Combine the cornstarch and water in a small bowl to create a slurry. Add the slurry to the instant pot liner and give a gentle stir. After a few minutes the sauce should thicken. If it doesn't, turn the saute feature on for 1-2 minutes.
- Assemble meal prep bowls by dividing the rice, edamame, and chicken into meal prep containers. Depending on your portion sizes this makes 2-3 meal prep bowls.
- Garnish with sesame seeds and green parts of the scallions.
- Store in the fridge for maximum 4 days, or in a freezer safe container for up to 4 months.
So, there you have it, a non traditional instant pot spin, on a traditional Japanese Chicken Yakitori dish!
If Meal Prep lunches are your jam, check out some more meal prep inspiration here.