Instant Pot Teriyaki Chicken Recipe

Instant Pot Teriyaki Chicken Recipe tastes sweet, savory, sticky, and a little garlicky, with juicy chicken that soaks up every drop of sauce. It works perfectly for busy nights when you want takeout flavor in about 30 minutes, start to finish. I tested this on my own picky family and they now request it more than our favorite takeout spot, which feels like a tiny culinary victory.

Why You Should Try This Instant Pot Teriyaki Chicken Recipe

This Instant Pot Teriyaki Chicken Recipe gives you tender chicken in a glossy, restaurant-style teriyaki sauce without babysitting a skillet. The pressure cooker locks in flavor and keeps the chicken juicy, even if you use lean breast meat.

You control the sweetness and saltiness, so the sauce can taste lighter than bottled versions. The recipe also uses simple pantry staples, so you skip special grocery runs and still get a weeknight dinner that tastes special.

“This Instant Pot Teriyaki Chicken Recipe tastes like my favorite mall food court chicken, but cleaner and faster to make at home. ★★★★★”

Ingredients You’ll Need

You can use chicken thighs or chicken breasts here. I prefer boneless skinless chicken thighs because they stay juicy and soak up more flavor, but chicken breast works great if you slice it a bit thicker so it does not dry out.

Chicken

• 2 pounds boneless skinless chicken thighs
  • Substitute: 2 pounds boneless skinless chicken breasts, cut into large chunks
• 1 tablespoon neutral oil (canola, avocado, or vegetable oil)

Teriyaki sauce base

• 1/2 cup low sodium soy sauce
  • If you only have regular soy sauce, add 2 to 3 extra tablespoons water to balance the salt.
  • Use tamari or coconut aminos for a gluten free or soy lighter option.
• 1/3 cup water
• 1/3 cup honey
  • Substitute: brown sugar or a mix of honey and brown sugar for deeper caramel flavor.
• 2 tablespoons rice vinegar
  • Substitute: apple cider vinegar in a pinch, though the flavor tastes a bit stronger.
• 2 tablespoons mirin or seasoned rice cooking wine (optional but tasty)
• 2 cloves garlic, minced
• 1 to 2 teaspoons fresh ginger, grated or very finely minced
  • Pantry shortcut: 1/2 to 1 teaspoon ginger paste from a tube.

Thickener and finish

• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 to 2 teaspoons toasted sesame oil
• 1 to 2 teaspoons sriracha or other mild hot sauce (optional, for a gentle kick)

Toppings

• 2 to 3 green onions, thinly sliced
• 1 to 2 teaspoons toasted sesame seeds

To serve

• 4 cups cooked white rice, brown rice, or cauliflower rice
• Steamed broccoli, snap peas, or mixed veggies

Equipment

• 6 or 8 quart Instant Pot or similar electric pressure cooker
• Cutting board and sharp knife
• Measuring cups and spoons
• Small bowl for cornstarch slurry
• Whisk or spoon for stirring the sauce
• Tongs or a spatula

Tips & Tricks

• Brown the chicken in the Instant Pot on Sauté mode for extra flavor, but skip this step if you feel rushed and still get tasty results.
• Cut chicken pieces roughly the same size so they cook evenly and finish at the same time.
• Use low sodium soy sauce so the sauce does not turn too salty once it reduces and thickens.
• Stir the cornstarch with cold water until smooth before you add it, so the sauce thickens without lumps.
• Add sesame oil at the end so the flavor stays nutty and fragrant instead of fading under pressure cooking.
• Taste the sauce after cooking and adjust with a splash of vinegar for brightness or a drizzle of honey for extra sweetness.
• Let the Instant Pot sit for a 5 minute natural release before you vent it, so the chicken stays tender.
• Double the sauce ingredients if your family loves extra teriyaki sauce over rice and veggies.

How to Make Instant Pot Teriyaki Chicken Recipe

Step 1: Prep the chicken and sauce

Pat the chicken dry with paper towels and trim any large pieces of fat. Cut large thighs or breasts into big bite-size chunks so they cook quickly but still stay juicy. In a bowl or large measuring cup, whisk together soy sauce, water, honey, rice vinegar, mirin, garlic, ginger, and sriracha if you use it.

Step 2: Sauté the chicken

Set the Instant Pot to Sauté and let it heat for a couple of minutes. Add the oil, then add the chicken in a single layer and sear it for 2 to 3 minutes per side until it lightly browns. Work in batches if needed so the chicken browns instead of steaming in a crowded pot.

Step 3: Deglaze and add the sauce

Press Cancel to turn off Sauté. Pour a splash of the teriyaki sauce mixture into the pot and scrape up the browned bits from the bottom with a wooden spoon so nothing sticks and triggers a burn warning. Add the rest of the sauce and stir so the chicken sits mostly submerged.

Step 4: Pressure cook

Lock the lid and set the valve to Sealing. Cook on Manual or Pressure Cook, high pressure, for 7 minutes for chicken thighs or 8 minutes for thicker chicken breast pieces. Once the timer ends, let the pressure release naturally for 5 minutes, then move the valve to Venting to release the remaining pressure.

Step 5: Thicken the teriyaki sauce

Press Cancel, then choose Sauté again. In a small bowl, stir together the cornstarch and cold water until the mixture looks smooth. Stir the slurry into the bubbling sauce and cook for 2 to 3 minutes, stirring often, until the sauce thickens and turns glossy and coats the chicken.

Step 6: Finish and adjust seasoning

Turn off Sauté so the sauce does not over-reduce. Stir in the toasted sesame oil and taste the sauce. Add a bit more honey if you want more sweetness or a small splash of vinegar if you want more tang.

Step 7: Serve

Spoon hot rice into bowls and top it with generous scoops of Instant Pot Teriyaki Chicken. Ladle extra sauce over the rice so it soaks up all that flavor. Sprinkle green onions and sesame seeds on top, then add steamed veggies on the side or right in the bowl.

What to Serve with Instant Pot Teriyaki Chicken Recipe

Instant Pot Teriyaki Chicken Recipe pairs beautifully with fluffy white rice, nutty brown rice, or lighter cauliflower rice. I like to add steamed broccoli, carrots, or green beans so the plate looks colorful and feels balanced. You can also serve it with stir fried veggies or a simple cucumber salad for crunch. If you want a kid friendly side, add edamame, orange slices, or a small bowl of miso style soup.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 4 days, and keep the rice in a separate container so it does not soak up every drop of sauce.
• Freeze cooled teriyaki chicken in freezer safe containers or bags for up to 3 months, and label with the date so you do not lose it to the freezer abyss.
• Reheat gently on the stovetop over low to medium heat with a splash of water if the sauce looks too thick, and stir until hot and glossy again.
• Reheat single portions in the microwave in short bursts, stirring between bursts, and cover the dish with a microwave safe lid or plate so the sauce does not splatter.