This Easy Instant Pot Teriyaki Chicken is one of those recipes that’s perfect for busy nights. It’s fast, flavorful, and tastes like takeout without the delivery fee. The sauce is the perfect balance of sweet, salty, and savory, and it clings to every bite of tender chicken.
I started making this when I needed a quick dinner that everyone would eat without complaints. The Instant Pot makes it foolproof, and the sauce ingredients are pantry staples.
The beauty of this recipe is how easily you can customize it. Want more heat? Add chili paste. Want more sweetness? Add a little extra honey.
Once you make it, you’ll want to keep it on your weekly rotation. It’s just that good.
Love chicken recipes? I got you! Try Bang Bang Chicken, Chicken Florentine, or Chicken Caprese.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
Instead of marinating for hours, everything goes into the pot together and pressure cooking does the work. I also like using thighs because they stay juicy, but I tested it with chicken breast for a lighter option and it worked just as well.
Over time, I’ve tweaked the sauce to get the perfect balance of sweet and salty, with just enough tang to keep it interesting. It’s become one of those “can you make it again?” recipes in my house.
The Best Side dishes for Instant Pot Chicken Teriyaki
This is a one pot recipe for the chicken only. Do some steamed white or brown rice and broccoli and call it good. Make cauliflower rice, or quinoa if you’re feeling that! How to cook Quinoa (and what to do with it!) This is also great with something fresh and crisp, like Apple Walnut Salad on the side.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Boneless skinless chicken thighs. Juicy and full of flavor, they stay super tender in the Instant Pot. You can swap in chicken breasts if that’s what you’ve got.
- Low sodium soy sauce. Brings all that salty, savory goodness without going overboard.
- Honey. Sweetens things up and gives the sauce that shiny, restaurant-style finish. Maple syrup works too if that’s what’s in the pantry.
- Rice vinegar. Cuts through the sweetness and adds a little tang.
- Brown sugar. Adds depth and a hint of caramel flavor to the sauce.
- Garlic and ginger. Go for fresh garlic and ginger if you can – that’s where the big flavor comes from.
- Crushed red pepper flakes. Totally optional, but they bring just the right amount of heat.
- Cornstarch. Helps the sauce thicken up to that perfect sticky teriyaki texture.
- Green onions and sesame seeds. A pop of color and flavor to finish it all off.
How to make Instant Pot Teriyaki Chicken
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Cut chicken into bite sized pieces. Mince the garlic, grate the ginger, and slice the green onions.
Make the sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes if using.
Cook the chicken: Add the chicken and sauce to the Instant Pot insert. Stir to coat the chicken evenly. Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
Release pressure: Do a quick release once the cooking time is complete.
Thicken the sauce: In a small bowl, whisk together the corn starch and water to make a slurry. Set the Instant Pot to the sear or saute function, stir in the slurry, and cook for 2-3 minutes until the sauce thickens.
Serve: Garnish with green onions and sesame seeds. Serve over rice or with steamed vegetables.
Instant Pot Cooking Terms
What is Natural Pressure Release – aka NPR?
A natural release happens when the cooking time is over and the valve is left closed. The pressure decreases without doing anything. Your Instant Pot will automatically switch to the Keep Warm setting.
As soon as it switches to Keep Warm the pressure will begin to drop and will release the pressure by itself. You’ll know it’s done when the pin drops!
What is Quick Release?
Quick Release: this means to let the Instant Pot release pressure naturally for a few minutes. After the time has elapsed, switch the valve to “venting” to quickly release any remaining pressure. The pressure will release to a point where the pin drops, and you can open the lid.
Troubleshooting Guide – Common Problems and Solutions
- Sauce is too thin. Add more cornstarch slurry and simmer until thickened.
- Sauce is too salty. Use low sodium soy sauce or add a splash of water after cooking.
- Chicken is dry. Switch to thighs instead of breast or reduce cook time slightly.
- Not enough flavor. Add a splash more soy sauce or an extra spoonful of honey after cooking.
- Too sweet. Add extra soy sauce or a small splash of rice vinegar.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Just cut into similar sized pieces and keep the same cook time.
Do I need to marinate the chicken?
Nope. The Instant Pot infuses flavor quickly, so no marinating is needed.
Do I have to use cornstarch to thicken it?
No, you can use arrowroot or tapioca starch instead.
Can I use frozen chicken?
Yes, throw frozen chicken thighs in but increase the cook time to 10 minutes and cut or shred the chicken after cooking.
Is an Instant Pot a pressure cooker?
Yup! In the same way a crock pot is a slow cooker.
Kylee’s Notes
- Cut chicken into even pieces for even cooking.
- Taste the sauce before cooking and adjust sweetness or saltiness as desired.
- Make extra sauce if you like it really saucy.
- For extra depth, brown the chicken on sauté before adding the sauce.
- Don’t skip the slurry – it makes the sauce cling to the chicken.
Storage
Refrigerator: Store cooled chicken in an airtight container in the fridge for up to 4 days.
Freezing instructions: Place cooled chicken and sauce in a freezer safe container or bag. Freeze for up to 2 months. Thaw in the fridge before reheating.
Reheating tips: Reheat in a skillet over medium heat until warmed through, or microwave in 30 second intervals, stirring in between. Add a splash of water if the sauce has thickened too much.
Instant Pot Meatballs. These mouthwatering meatballs are made with a savory blend of beef, sausage, and seasonings. They cook quickly in your Instant Pot and pair perfectly with pasta or on their own for a hearty and satisfying meal that the whole family will enjoy!
Instant Pot Chicken Chilli. Make this AMAZING Chicken Chili right in your Instant Pot! GREAT for weeknights, easy to throw together and freezer-friendly!
Instant Pot Pulled Pork. Sweet, spicy, juicy pulled pork – using an instant pot for maximum speed but tender, mouthwatering results. This is one to make over and over!
Instant Pot Ribs. Instant Pot Ribs are sweet, spicy and fall apart tender – in a fraction of the usual time! Just 25 minutes at high pressure, and a zap in a hot oven for 10 minutes, and dinner is SERVED!
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Instant Pot Teriyaki Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs (cut into bite sized pieces)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 green onions (sliced (for garnish))
- 1/2 cup low sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tsp Sesame seeds (for garnish)
Directions
- Get prepped: Cut 1 1/2 pounds boneless skinless chicken thighs into bite sized pieces. Mince the 2 cloves garlic, grate 1 teaspoon fresh ginger, and slice 2 green onions.
- Make the sauce: In a small bowl, whisk together 1/2 cup low sodium soy sauce, 1/3 cup honey, 1/4 cup rice vinegar, 2 tablespoons brown sugar, 2 cloves garlic, 1 teaspoon fresh ginger, and 1/4 teaspoon crushed red pepper flakes if using.
- Cook the chicken: Add the chicken and sauce to the Instant Pot. Stir to coat the chicken evenly. Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Release pressure: Do a quick release once the cooking time is complete.
- Thicken the sauce: In a small bowl, whisk together the 2 tablespoons cornstarch and 2 tablespoons water to make a slurry. Set the Instant Pot to sauté, stir in the slurry, and cook for 2-3 minutes until the sauce thickens.
- Serve: Garnish with green onions and 1 tsp Sesame seeds Serve over rice or with steamed vegetables.
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Notes
- Cut chicken into even pieces for even cooking.
- Taste the sauce before cooking and adjust sweetness or saltiness as desired.
- Make extra sauce if you like it really saucy.
- For extra depth, brown the chicken on sauté before adding the sauce.
- Don’t skip the slurry – it makes the sauce cling to the chicken.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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