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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
Course: Dinner
Cuisine: Japanese
Keyword: best teriyaki, easy teriyaki chicken, teriyaki chicken
Servings: 6
Author: Amy

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.