Instant Pot Yum Yum Chicken

Instant Pot Yum Yum Chicken–tender, shredded chicken drizzled with homemade yum yum sauce that’s just as good as your favorite Japanese hibachi restaurant.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Yum Yum Chicken

Have you heard of yum yum sauce? I recently learned of it this summer when we visited our friends and they made fried rice for dinner. They served the fried rice with a bottled condiment called yum yum sauce. It looked like what Utahans call “fry sauce”–a mixture of ketchup and mayo that we serve with fries. I tried it and liked it! It is basically a mixture of ketchup, mayo, rice vinegar, paprika and garlic powder. It’s a creamy sauce that tastes great served on any meat. If you haven’t tried yum yum sauce you can easily make your own at home with ingredients that you probably already have in your cupboard.

This recipe calls for boneless, skinless chicken thighs. I find these at Costco and Sam’s Club in the frozen section and also the fresh section. My normal grocery store only sometimes has them in the fresh section. I like using this cut of meat in the Instant Pot and Crockpot because the chicken stays moist and tender. If you choose to use chicken breasts that’s fine. The meat won’t be as moist and tender but it will still work. The cooking times will remain the same (unless they are unusually thick and frozen…then I’d increase the time by a couple minutes).

This chicken and sauce tastes great served over hot cooked rice. You can use the pot-in-pot method to cook some white, jasmine or basmati rice at the same time. All you do is place a tall trivet* on top of the chicken. Then place a pan* with rice and water on top of the trivet (for white rice use a 1 cup rice to 1.5 cups water ratio). I like to cover my pan with a lid and the rice steams up nicely inside.

A low carb option instead of rice is to steam some riced cauliflower. I buy the big bag in the frozen section at Costco. It comes in a big bag but has 4 or 6 smaller packages inside that you can throw in your microwave and steam in about 5 minutes. It’s a great way to get veggies and feel like you’re eating rice!

Try these other Instant Pot chicken recipes…

Instant Pot Huli Huli Chicken

Instant Pot Mojo Chicken

Instant Pot Dude Ranch Chicken

Instant Pot Chicken Madeira

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Instant Pot Yum Yum Chicken

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★★★★★

5 from 2 reviews

• Author: 365 Days of Slow and Pressure Cooking
• Prep Time: 15 minutes
• Cook Time: 12 minutes (plus 10 minute NPR)
• Total Time: 27 minutes
• Yield: 4–6 servings 1x

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Description

Tender, shredded chicken drizzled with homemade yum yum sauce that’s just as good as your favorite Japanese hibachi restaurant. 

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Ingredients

Scale 1x2x3x

For the chicken:

• 8 boneless, skinless chicken thighs, trimmed of excess fat
• 1 Tbsp minced garlic
• 1 cup chicken broth
• 1/4 cup low sodium soy sauce
• 2 Tbsp rice vinegar
• 2 tsp grated fresh ginger root
• 2 tsp brown sugar

For the yum yum sauce:

• 1/2 cup mayonnaise
• 1 Tbsp ketchup
• 1 1/2 tsp sugar
• 1 tsp paprika
• 1 tsp rice vinegar
• 1 tsp garlic powder
• 1 Tbsp water

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Instructions

Instant Pot Instructions:

1. In a bowl whisk together garlic, broth, soy sauce, vinegar, ginger and brown sugar. Pour the mixture into the Instant Pot. Add in the chicken.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Shred up chicken and let it soak in liquid in the pot until ready to serve. 
3. In a bowl make the yum yum sauce by whisking together the mayo, ketchup, sugar, paprika, vinegar, garlic powder and water. 
4. Use tongs to serve a scoop of chicken over hot cooked rice (or cauliflower rice) drizzled with yum yum sauce. 

Slow Cooker Instructions: 

1. Add chicken into slow cooker. In a bowl whisk together garlic, broth, soy sauce, vinegar, ginger and brown sugar. Pour the mixture over the chicken.
2. Cover and cook on low for 4-6 hours. Remove the lid. Shred up chicken and let it soak in liquid in the pot until ready to serve. 
3. In a bowl make the yum yum sauce by whisking together the mayo, ketchup, sugar, paprika, vinegar, garlic powder and water. 
4. Use tongs to serve a scoop of chicken over hot cooked rice (or cauliflower rice) drizzled with yum yum sauce. 

• Category: Chicken
• Method: Instant Pot or Slow Cooker

1

Whisk soy sauce mixture together and pour into pot. Add in chicken

2

Cover and pressure cook for 15 minutes (frozen) or 12 minutes (fresh) with a 10 minute natural pressure release

3

Stir together the yum yum sauce and refrigerate until ready to serve

4

Shred up chicken

5

Scoop chicken on top of rice

6

Drizzle with yum yum sauce. Eat and enjoy!

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.