Skip your Friday night takeout for this delicious homemade recipe! Instant Pot chicken teriyaki is so simple and easy to make, and the flavors are out of this world.
Easy Instant Pot chicken teriyaki recipe
Get your tastebuds tingling with this yummy Instant Pot chicken teriyaki!
This Chinese classic is so easy to make at home, and super quick thanks to our trusty electric pressure cooker. I promise you, this will easily rival your favorite takeout place!
Salty, sweet and tangy, every bite is truly delicious and it’s a great weeknight dinner.
Be sure to try my Teriyaki Chicken Thighs and Chicken Teriyaki Stir Fry too!
Why You’ll Love this Quick Chicken Teriyaki Recipe:
- Quick: This recipe requires minimal prep. Dump everything in your Instant Pot and you are good to go!
- One pot: Because everything is cooked in the pressure cooker, clean up is a breeze!
- Simple ingredients: You only need a handful of basic ingredients to make this Chinese feast!
How to make Instant Pot chicken teriyaki
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the ingredients for the teriyaki sauce.
- Place the chicken in your Instant Pot and pour over the sauce.
- Cook, rest and release the pressure.
- Remove the chicken from the pot.
- Stir in the cornstarch to thicken up the sauce.
- Serve!
Can you make this recipe with chicken thighs?
I prefer to use chicken breasts for this teriyaki recipe because I have picky eaters that will only eat white meat! Thighs can also be used for darker meat, or a combination of both.
If using chicken thighs, check that they are cooked through using an instant read thermometer which should register at 165F.
Can you make it ahead of time?
This Instant Pot chicken teriyaki is best served as soon as it’s made, but the leftovers are pretty good too! They will keep well in the fridge for up to 4 days. The chicken is so tender, we shred leftovers and use it for sandwiches or on top of salads.
How to serve
You can shred or slice the chicken to serve, either way is delicious! Serve it on a bed of rice, cauliflower rice or noodles and garnish with sesame seeds and sliced green onions.
Recipe Tips and Notes
- I use apple cider vinegar in my sauce, because I like the extra flavor it adds. It enhances the sweet tang of the teriyaki sauce, but rice vinegar can also be used.
- I used ground ginger instead of fresh ginger. Both can be used as well. I try to use ingredients most people will have on hand and the flavor will come out the same.
- If you add too much cornstarch and it thickens too much, just add in a little bit of water to thicken it. Cornstarch works really fast, so adding one teaspoon at a time, and stirring before adding more, helps prevent over thickening the sauce. I ended up adding 1 full Tablespoon to get mine to the thickness I like.
This Instant Pot chicken teriyaki recipe is so delicious! The chicken is so perfectly tender and the sauce is the perfect balance of sweet, salty and savory. I just know you are going to love it!
More Instant Pot Recipes
- Instant Pot Chicken Pot Pie
- Instant Pot Chicken Tikka Masala
- Instant Pot Chicken Stock
- Instant Pot Whole Chicken
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Instant Pot Chicken Teriyaki Recipe
Ingredients
- 1-1 ½ pounds of boneless skinless chicken
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon minced garlic
- 1 tsp ground ginger
- 1-2 Tablespoons cornstarch
Optional:
- 1-2 Tablespoons sesame seeds for mixing in the sauce and garnish
- 2-3 Tablespoons chopped green onions for garnish
Instructions
- In a medium bowl, whisk together soy sauce, honey, brown sugar, cider, garlic and ginger. Whisk until the brown sugar has dissolved and it is a brown liquid.
- Place the chicken in the bottom of the pot. Pour the sauce mixture over the chicken, being sure to have the chicken submerged.
- Close the lid and turn the valve to sealing. Cook on high for 18 minutes, and allow to rest for 10-15 minutes before releasing any remaining steam. Remove the chicken from the sauce and set aside on a small plate or bowl.
- Add cornstarch to the mixture one teaspoon at a time until it thickens to your desired consistency. Once the sauce is to your liking, stir in your desired amount of sesame seeds if you want them in the sauce directly.
- Serve chicken over rice or stir fry vegetables. Garnish with sesame seeds and green onions.
Notes
- I prefer chicken breasts because I have picky eaters that will only eat white meat. Thighs can also be used for darker meat, or a combination.
- I use apple cider vinegar in my sauce, because I like the extra flavor it adds. It enhances the sweet tang of the teriyaki sauce, but rice vinegar can also be used.
- I also used ground ginger instead of fresh ginger. Both can be used as well. I try to use ingredients most people will have on hand and the flavor will come out the same.
- If you add too much cornstarch and it thickens too much, just add in a little bit of water to thicken it. Cornstarch works really fast, so adding one teaspoon at a time, and stirring before adding more, helps prevent over thickening the sauce. I ended up adding 1 full Tablespoon to get mine to the thickness I like.
- This chicken is so soft and flavorful, you can shred it with a fork. I sliced it for dinner, but for leftovers, we shred it and use it for sandwiches or on top of salads.
Dave says
Easy and delicious
Becky Hardin says
Thank you, Dave!