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Instant Pot Teriyaki Chicken

This Instant Pot Teriyaki Chicken is the perfect weeknight dinner! Nourishing, fun, and simple to make, you’ll want to put this in your regular menu rotation, for sure.

A bowl of Instant Pot teriyaki chicken.

This Easy Chicken Dinner Idea Is Better Than Takeout!

When I want something really satisfying for dinner that’s sure to make everyone happy, Instant Pot chicken teriyaki is one of my go-to dishes. It’s easy to make, doesn’t take long, and feels like we’re eating something special. Kind of like buying takeout, but without the guilt!

And while making some Asian dishes can be complicated or require special ingredients, it doesn’t necessarily have to be that way. This recipe is proof of that. With some basic boneless skinless chicken breasts and a handful of condiments and seasonings, you can create mouthwatering, juicy teriyaki chicken in a snap.

Holding a piece of chicken toward the camera with chopsticks.

How Healthy Is Teriyaki Chicken?

This is a valid question, and if you are thinking of takeout teriyaki chicken, you may be concerned about high amounts of sodium and sugar. The same is true of many grocery store bottled teriyaki sauces. Since the flavor profile of teriyaki chicken is deliciously sweet and savory, many brands just add tons of salt and sugars to their products!

On the other hand, if you make yours from scratch, you can use a modest amount of healthy sweetener and low-sodium soy sauce to make a dish that’s just as tasty, and much better for you. That’s what this instant pot teriyaki chicken is all about!

A sheet of parchment containing cubed, raw chicken breast.

What Is Teriyaki Chicken Sauce Made Of?

So, what will you need to create this easy, homemade version of classic teriyaki chicken? Chicken, of course, but also the sauce ingredients. No worries – most of the ingredients are basic pantry items that you probably already have on hand! Let’s take a look at the list.

  • Chicken: I like to use boneless, skinless chicken breasts.
  • Salt and Pepper
  • Soy Sauce: Use low-sodium soy sauce, or tamari if you’d like to go gluten-free.
  • Rice Vinegar: This delicately-flavored vinegar is wonderful in Asian recipes, salad dressings, and more.
  • Sugar: Brown sugar, or substitute honey, maple syrup, etc.
  • Garlic: Mince or press the garlic.
  • Ginger: Diced.
  • Honey: In addition to the brown sugar for a more complex flavor. You could also just use one or the other.
  • Water
  • Red Pepper Flakes: For a bit of heat. Omit these if you prefer.
  • Arrowroot: Or cornstarch, for thickening.4 tablespoons arrowroot
  • Garnishes: Sesame seeds and sliced green onions.
Chicken with salt and pepper in a bowl.

How to Make Instant Pot Teriyaki Chicken

This cooking method is so, so easy – a true lifesaver when you’ve had a long day and just need to get a healthy dinner on the table with minimal prep. All you do is cook the chicken in the sauce, and then add the arrowroot to thicken. Here are the steps:

  1. Season the Chicken and Whisk the Sauce Ingredients. First, take your chicken pieces and season them with a sprinkle of salt and pepper. Next, combine the soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, water, and red pepper flakes. Whisk these ingredients until the sugar is dissolved. 
  2. Pressure Cook the Chicken in the Sauce. Lightly spray the inner pot of the Instant Pot with non-stick cooking spray so that the chicken doesn’t stick. Place the chicken pieces in the pot, and pour the sauce over. Seal the lid and make sure the pressure valve is also sealed. Then pressure cook on HIGH for 10 minutes. (Keep in mind that the Instant Pot will take 10 – 15 minutes to build pressure, and then it will start counting down the cook time.)
  3. Do a Natural Release and Make the Arrowroot Slurry. Once the cooking time is over, let the pressure to naturally release until the safety indicator is down. While you wait, gently whisk the arrowroot and 2 tablespoons of water to make a slurry. 
  4. Thicken the Sauce. Using a slotted spoon, take the chicken out of the pot. Turn the Instant Pot to “Saute,” and when the sauce starts bubbling, pour in the arrowroot slurry. Whisk it in, and let the sauce bubble and thicken for a minute or two. 
  5. Finish the Dish. Turn off the Instant Pot and return the chicken to the sauce. Stir to coat, and then serve with sesame seeds and green onions for garnish. 
A small bowl of teriyaki sauce ingredients.

Helpful Recipe Tips

Cooking in the Instant Pot definitely has its quirks and advantages. These recipe tips take the guesswork out of things, and give you even more options.

  • Shred the Chicken: I like my chicken cut up before adding it to the pot, but another option is to add the pieces whole and then shred them once they’re done. This is especially convenient if you’re using frozen chicken as instructed below!
  • Substitute Thighs: Boneless, skinless chicken thighs also work in this recipe. You can cook them exactly the same way. I typically find that thighs can take an extra minute or two of cook time to get as tender as I would like them to be.
  • Use Frozen Chicken: Forgot to thaw the chicken? I think we’ve all been there! It’s no problem though. Just run cold water over the pieces enough that you can pry them apart and remove any stubborn, frozen-on packaging. Then cook according to the recipe, but increase the cook time to 12 (breasts) to 14 (thighs) minutes.
Chicken and sauce in a mixing bowl.

Savory Serving Suggestions

To serve this easy, saucy instant pot teriyaki chicken, all you need is a simple side dish or two! Make your favorites, or try something new! Any one of these easy recipes would be perfect.

  • Jasmine Rice: A side of Perfect Jasmine Rice would be totally scrumptious with homemade teriyaki chicken. 
  • Bok Choy: This is one of my favorite veggies, and it’s even better with a side of teriyaki. While you are probably familiar with sauteed bok choy, don’t miss out on the extra-subtle flavor of Roasted Bok Choy!
  • Grilled Vegetables: Speaking of veggies, you could also make this mouthwatering Grilled Vegetable Plate while the chicken is cooking. Fire up that grill, or just fire up your grill pan. Either way, it’ll be great. Just leave off the basil pesto, and drizzle the cooked vegetables with juicy teriyaki instead.
A large blue bowl holding a serving of Instant Pot teriyaki chicken.

How to Store and Reheat This Dish

You can store instant pot teriyaki chicken in the refrigerator for 3 – 4 days, in an airtight container for maximum freshness. To reheat, place the chicken and sauce in a covered skillet over low heat.

Can You Freeze Teriyaki Chicken?

Sure! Teriyaki chicken freezes well, so be sure not to waste those leftovers. To freeze, take the cooled teriyaki chicken and sauce, and place them in a freezer bag. Store in the freezer for up to three months. Thaw in the refrigerator before reheating and serving.

A bowl of Instant Pot teriyaki chicken.

Instant Pot Chicken Teriyaki

This Instant Pot Teriyaki Chicken is the perfect weeknight dinner! Nourishing, fun, and simple to make, you'll want to put this in your regular menu rotation, for sure.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 6

Ingredients

  • 1 pound boneless skinless chicken breasts cut into1-inch pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • cup low sodium soy sauce regular or gluten-free
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon diced ginger
  • 1 tablespoon honey
  • cup water + 2 tablespoons
  • 1 teaspoon red pepper flakes
  • 4 tablespoons arrowroot
  • 2 teaspoons sesame seeds
  • 1-2 green onions sliced

Instructions

  • Season the cut chicken with salt and pepper.
  • In a bowl combine soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, water, and red pepper flakes. Whisk to dissolve the sugar.
  • Lightly spray the inner pot of the Instant Pot with non-stick cooking spray. Add the chicken and sauce to the Instant Pot and seal the lid and pressure valve.
  • Select the MANUAL or PRESSURE COOK button and HIGH PRESSURE. Select the cook time of 10 minutes.
  • Once the cooking cycle is over, allow the pressure to naturally release.
  • While the Instant Pot is releasing its pressure, prepare the arrowroot.
  • In a small bowl, whisk together the arrowroot and remaining 2 tablespoons of water until completely dissolved.
  • Remove the chicken with a slotted spoon and set it aside.
  • Select the SAUTE function. When the sauce starts bubbling, slowly pour in the arrowroot mix while whisking the sauce. Allow the sauce to thicken (1-2 minutes).
  • Turn off Instant Pot. Add the chicken back into the sauce and stir to fully coat.
  • Serve topped with sesame seeds and green onions, on a bed of rice or cauliflower rice, or with sides of your choice.

Notes

  • Storing: You can store instant pot teriyaki chicken in the refrigerator for 3 – 4 days, in an airtight container for maximum freshness. To reheat, place the chicken and sauce in a covered skillet over low heat.
  • Shred the Chicken: I like my chicken cut up before adding it to the pot, but another option is to add the pieces whole and then shred them once they’re done. This is especially convenient if you’re using frozen chicken as instructed below!
  • Substitute Thighs: Boneless, skinless chicken thighs also work in this recipe. You can cook them exactly the same way. I typically find that thighs can take an extra minute or two of cook time to get as tender as I would like them to be.
  • Use Frozen Chicken: Forgot to thaw the chicken? I think we’ve all been there! It’s no problem though. Just run cold water over the pieces enough that you can pry them apart and remove any stubborn, frozen-on packaging. Then cook according to the recipe, but increase the cook time to 12 (breasts) to 14 (thighs) minutes.
 
Course: Dinner
Cuisine: Japanese

Categories:

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