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
Ingredients
- 1 pound Boneless, skinless chicken thighs approx 8 thighs
- ⅓ cup Soy Sauce
- ⅓ cup Water
- ¼ cup Sake optional
- ¼ 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
- ¾ cup frozen edamame
- 1-1.5 cups cooked basmati rice
Instructions
- 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.
Notes
Nutrition
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.
Tammy says
Made this for supper tonight. Followed recipe almost exactly (except for the sake and used about a pound and a half of thighs....). I'm an IP newb and was worried it would be dry; it's perfect. I ended up with exactly one pound of cooked meat so four nice sized meals. Thank you for all your tips and recipes.
Steph says
Thanks for this review! I am so glad you liked it!
Elise says
Not a huge fan of chicken thighs, can I substitute chicken breasts?
Steph says
You can. Reduce cook time to 8 minutes.
Chris De La Fuente says
What kind of marble do you have here, I love how subtle it is and need to get something similar for photoshoots, thanks!
Steph says
It is a little DIY project I did. Foam board from Micheals and then marble contact paper from Walmart. This way it wipes off easy and is super light weight to work with! It took me less than 10 minutes to make!
Andrea says
This was so easy and delicious! My husband and I both loved it! Thank you for another excellent instant pot recipe!
Meighan says
To do this recipe as pot in pot, do you add the rice at the same time?
Steph says
Yes!
Melinda says
This is amazing! Even the toddler wanted more more more.
Steph says
Ah! I am so happy to hear that!