Instant Pot Teriyaki Chicken

This Instant Pot teriyaki chicken is made with tender chicken coated in a thick, sweet, and sour sticky sauce. My family loves this easy pressure cooker dinner served over rice!

Why I Love This Recipe

• Simple ingredients: Instant Pot teriyaki chicken is a quick and flavorful dinner idea that requires only 10 ingredients including a homemade teriyaki sauce!
• Tender chicken every time: This teriyaki chicken in Instant Pot is pretty much the reason I own one! The chicken always comes out tender and flavorful.
• Better than takeout: The pressure cooker infuses the chicken with so much sweet and savory flavor! Other Instant Pot recipes that we love better than takeout include Instant Pot orange chicken and Instant Pot butter chicken.

Instant Pot Teriyaki Chicken Ingredients

Find the full printable recipe with specific measurements below.

• Chicken breasts: The chicken is cooked until it is easy to shred, which will ensure it can absorb all the delicious sauce.
• Honey: Adding sweetness and a little thickness, honey is a key component to every great teriyaki sauce (at least in my humble opinion).
• Low-sodium soy sauce: Though this will still add a salty element, the lower sodium keeps the dish from being too salty.
• Apple cider vinegar: I like the sweetness and tang of apple cider vinegar, and it works perfectly with all of the other flavors.
• Brown sugar: I prefer light brown sugar in this and just a little to add a darker color and richer sweetness to the sauce.
• Garlic: The garlic gives the sauce a bit of depth and freshness.
• Ginger: I use ground ginger, but fresh would also work just as well, to add a little spice to the dish.
• Pepper: This gives a mild heat and help balance out the sweetness.
• Cornstarch: When mixed with a little bit of the cooked sauce, cornstarch will help to thicken the sauce and make it ideal for serving.

Flavor Variations

• Pineapple or orange juice will give it a little extra sweetness.
• Red pepper flakes for added heat.
• Sesame seeds and green onions for garnish are an option, and gives it that extra take-out feel!
• Add in some brown sugar for a darker color and a bit more sweet and sticky appeal.
• Omit the garlic and just use ginger, but I like to use a bit of both.

How to Make Instant Pot Teriyaki Chicken

Place chicken breasts and water in the Instant Pot. Then in a small bowl, whisk together the honey, soy sauce, vinegar, garlic, ginger, brown sugar, and pepper until the sugar is dissolved.

Pour the teriyaki sauce over the top. Seal the lid and set to High pressure. Cook 12 minutes. Let the pressure naturally release. Transfer chicken to a cutting board and shred.

Remove 1/4 cup liquid from the pot and whisk in cornstarch until dissolved. Set the Instant Pot to Sauté. While whisking, pour the cornstarch mixture into the pot. Continue whisking until the sauce is thickened. Turn off the Instant Pot.

Return the chicken to pot and coat in sauce. Serve over rice or quinoa with steamed vegetables. Top with sesame seeds and/or green onions.

Serving Suggestions

• I love to serve this the same way I do my teriyaki chicken casserole recipe with this coconut rice recipe, white rice or cooked quinoa and a side of steamed vegetables or roasted broccoli pair.
• When serving a crowd, you can leave the pressure cooker on the warm function until everyone is ready to eat. People can make up their own plates and serve themselves right from the pot. Have a little extra teriyaki sauce for people who want a little more.

Recipe Tips

• Frozen chicken. When cooking frozen chicken in the Instant Pot, you want to keep the chicken pieces separate to make sure it cooks evenly. Cook for 20 minutes instead of 12.
• Type of chicken: Boneless chicken breasts are generally my preference but if you do use bone-in chicken breasts, cook them for 20 minutes. For boneless skinless chicken thighs cook for 10 minutes and pressure release for 5 minutes.
• Other ways to cook it. Try slow cooker teriyaki chicken or even a baked teriyaki chicken bowl.
• To store: Once completely cooled, store in an airtight container in the fridge for up to 3 days.
• To freeze: Transfer to a freezer-friendly bag and keep frozen for up to 3 months. Thaw in the fridge overnight.

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