This easy Instant Pot Teriyaki Chicken is both a one pot meal and a 30 minute meal! Perfect for getting a chicken dinner on the table during the week.
Tender, bite-sized pieces of chicken are pressure cooked in a savory-sweet homemade teriyaki sauce.
If you love quick and easy Instant Pot recipes, make sure you also try my Instant Pot Taco Pasta, Instant Pot Cheeseburger Mac , Instant Pot Chicken Chili and Instant Pot Lasagna Soup!
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There's just something about Chicken Teriyaki that even picky kids seem to enjoy.
A popular take-out dish, made quicker at home than it would take to get delivered!
If you are nervous to make the teriyaki sauce from scratch, don't be. It is quite easy and the ingredients are all found in all the major grocery stores or with Amazon Fresh.
Teriyaki Chicken Ingredients
If you are reluctant to purchase some ingredients for one recipe, like he sesame oil or rice wine vinegar, just know they have a pretty lengthy shelf-life and can be used in a number of other recipes. If you need help finding one, just ask!
- Chicken - boneless and either thighs or breasts work well
- Chicken Stock - low-sodium is best since soy sauce has a lot of sodium
- Cornstarch - used to make a slurry to thicken the teriyaki sauce at the end
- Butter - finishing the dish with butter adds a little shine and smoothness to the sauce
- Soy Sauce - light
- Rice Wine Vinegar - can also be labeled as rice vinegar
- Sesame Oil
- Garlic - fresh minced is best but if not jarred is fine too
- Ginger - fresh is great but I actually like using the paste in a tube that is found in most produce sections.
- Brown Sugar - light
Start by mixing together the teriyaki sauce ingredients. Add the chicken to the sauce.
Pour the chicken stock into the Instant Pot (pressure cooker) and the dump the entire bowl of chicken and sauce into the pot as well.
Place the cover on the instant pot and move the valve to "sealing". Set high-pressure for 10 minutes.
After the 10 minutes is up, allow a natural release for 5 minutes and then you can move the seal to venting from sealing to release the rest of the pressure.
Once all the pressure is released, remove the cover and set the instant pot to the saute function.
The sauce will seem thin at this point - that is okay!
Whisk together the cornstarch and water to make a slurry.
Once the chicken mixture starts to bubble, stir in the slurry. Let it simmer for a few minutes until the sauce thickens. Stir it a few times while it is simmering.
Turn off the instant pot and stir in a pat of butter to finish.
- sesame seeds
- chopped green onions (scallions)
- roasted, chopped peanuts
- Rice - white, jasmine or brown
- Vegetables - Broccoli, Cabbage, Sugar Snap Peas, Green Beans, Bok choy etc.
An alternate way of serving would also be to use in a sandwich. That's right, a chicken teriyaki sandwich. Try piling on some store bought slaw and place it all in a toasted bun.
Leftover chicken teriyaki can be stored in an airtight container in the refrigerator for up to four days.
You can also store in the freezer for up to 2 months.
Both are great. My preference will always be boneless chicken thighs but breasts work just as well.
Yes! Everything stays the same except add 4 minutes to the cook time.
If you are in the market for a new pressure cooker / Instant Pot, my personal favorite is the Instant Pot Duo - I've had it for years and I've gifted it to a few family members and they love it too!
Instant Pot Teriyaki Chicken
- 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup chicken stock low-sodium
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon butter
- ½ cup light soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 2 tablespoon honey
- 1 tablespoon brown sugar light
- In a medium bowl, combine soy sauce, vinegar, sesame oil, ginger, garlic, honey and brown sugar. Add chicken pieces.
- Add the chicken stock to the Instant pot. Next add the chicken with all the sauce into the instant pot. Be sure to spread out the chicken evenly. Cover, seal and set high-pressure for 10 minutes.
- When the timer goes off after 10 minutes, allow a natural release of pressure for 5 minutes. After 5 minutes, release the pressure manually by carefully sliding the valve to venting from sealing.
- Remove the cover and press the "saute" button.
- In a small bowl whisk together cornstarch and water.
- When the chicken mixture starts to bubble, stir in the cornstarch mixture. Simmer for 3-4 minutes, stirring occasionally, until sauce thickens. Once sauce has thickened up, stir in butter to finish. Cancel saute function.
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