This Instant Pot Chicken Teriyaki Recipe Made Easy delivers tender chicken, a glossy soy-and-honey sauce, and bold garlic-ginger flavor in about 35–45 minutes. Pressure-cook boneless chicken breasts for 8 minutes or boneless thighs for 10 minutes, then thicken the cooking liquid with a quick cornstarch slurry.
The result is a sweet, savory, slightly tangy Asian-inspired dinner that tastes like a favorite takeout meal but is simple to make at home. Serve it with steamed rice and vegetables for a filling four-serving meal that is perfect for busy weeknights.
Jump to RecipeWhy You’ll Love This Recipe
This Instant Pot teriyaki chicken is the kind of dinner that earns a regular place in your meal rotation. The pressure cooker does the main work while the sauce ingredients create layers of salty, sweet, sharp, and aromatic flavor.
Boneless chicken thighs are especially good here because they stay moist and tender under pressure. Boneless breasts are also an excellent choice when you prefer leaner meat; simply follow the shorter 8-minute cooking time and avoid extending the pressure cycle.
- Fast family dinner: Preparation takes about 10–15 minutes, with a total time of approximately 35–45 minutes.
- One-pot cooking: The chicken and sauce cook together, and the sauce thickens in the same pot.
- Flexible serving options: Pair it with rice, noodles, steamed vegetables, or lettuce cups.
- Takeout-style flavor: Garlic, ginger, sesame oil, soy sauce, and a sweetener create a deeply satisfying glaze.
If you enjoy easy chicken dinners with bright flavor, keep our lemon chicken recipe nearby for another simple weeknight option.
Ingredients You’ll Need
The sauce begins with 1/2 cup low-sodium soy sauce, which provides the essential savory base without making the finished dish unnecessarily salty. Honey gives the sauce a smooth sweetness, while packed light brown sugar adds a slightly deeper molasses note; use either one, not both.
For the liquid, choose 1/4 cup water for a clean, classic teriyaki profile or unsweetened pineapple juice for a gentle fruity note. Rice vinegar keeps the sauce from tasting flat, and garlic, ginger, and toasted sesame oil provide the familiar aromatic character associated with teriyaki-style chicken.
- Use freshly grated ginger for a lively, peppery flavor, or substitute 1 teaspoon ground ginger.
- Keep the 2 tablespoons cornstarch and 3 tablespoons cold water separate until after pressure cooking.
- Prepare 1–2 sliced green onions and 1 teaspoon toasted sesame seeds for the final garnish.
Low-sodium soy sauce is strongly recommended. Regular soy sauce can make the dish quite salty, especially as the liquid reduces while the sauce thickens.
How to Make It Step-by-Step
Step 1: Whisk the low-sodium soy sauce, honey or brown sugar, water or unsweetened pineapple juice, rice vinegar, minced garlic, ginger, and toasted sesame oil in a bowl. Mixing everything before it enters the Instant Pot distributes the sweetener and aromatics evenly through the cooking liquid.
Step 2: Place the 1 1/2 pounds of boneless, skinless chicken in the Instant Pot. Pour the teriyaki mixture over the chicken, then turn the pieces once so they are coated on all sides.
Step 3: Secure the lid and set the cooker to High Pressure. Cook boneless chicken breasts for 8 minutes or boneless chicken thighs for 10 minutes, remembering that the pot will need an additional 10–15 minutes to build pressure.
Step 4: When the cooking time ends, allow a 5-minute natural release. Carefully quick-release the remaining pressure, keeping your hands and face away from the steam, and open the lid only after the pressure indicator has dropped.
Step 5: Transfer the chicken to a plate and let it rest briefly. Cut the chicken into slices or shred it, and use an instant-read thermometer to confirm that the thickest piece has reached at least 165°F/74°C internally.
Step 6: Turn the Instant Pot to Sauté. In a small bowl, whisk 2 tablespoons cornstarch with 3 tablespoons cold water until smooth, then stir the slurry into the hot cooking liquid.
Step 7: Simmer the sauce for 1–3 minutes, stirring frequently, until it becomes glossy and thick enough to coat a spoon. Do not add the slurry before pressure cooking, since a thick sauce at the bottom of the pot may cause a Burn warning.
Step 8: Return the sliced or shredded chicken to the pot and turn it gently through the sauce. Serve immediately with steamed rice and vegetables, then scatter green onions and optional toasted sesame seeds over each portion.
Pro Tips for Tender Teriyaki Chicken
Choose chicken pieces that are similar in size so they cook at the same rate. If using breasts, avoid very thick pieces or consider slicing them horizontally into even portions before cooking.
Do not worry if the sauce looks thin when you first remove the chicken. The cooking liquid is meant to be thickened afterward, and the cornstarch slurry will transform it into a smooth glaze within 1–3 minutes of simmering.
- Prevent sticking: Make sure the cooking liquid is fully poured around the chicken before sealing the lid.
- Keep the sauce smooth: Always mix cornstarch with cold water before adding it to hot liquid.
- Balance the flavor: Taste the finished sauce before adding salt; the soy sauce already contributes plenty.
- Adjust the texture: Add a small splash of water if the sauce becomes thicker than you prefer.
- Finish with freshness: Green onions add a crisp, mild bite that complements the rich glaze.
For another comforting main course to add to your dinner plans, try this easy Salisbury steak with mashed potatoes.
What to Serve with Chicken Teriyaki
Steamed white rice is the classic companion because it absorbs the extra sauce and turns every bite into a satisfying mouthful. Brown rice, jasmine rice, or cauliflower rice can also work, depending on the meal you want.
Add color and crunch with steamed broccoli, snap peas, carrots, bok choy, or green beans. A simple cucumber salad can provide a cool, fresh contrast to the warm, glossy chicken.
For a casual spread, arrange the chicken in lettuce cups with rice, sliced vegetables, green onions, and sesame seeds. You can also serve it over noodles, though rice remains the easiest option for catching the sauce.
After dinner, a batch of avocado banana muffins makes a handy treat for the next morning.
Storage and Reheating
Cool leftover chicken teriyaki promptly and store it in an airtight container in the refrigerator. It is best enjoyed within 3–4 days, with the chicken and sauce stored together so the meat stays moist.
Reheat individual portions in the microwave in short intervals, stirring between intervals, or warm them gently in a saucepan over low heat. Add a small splash of water if the sauce has thickened too much in the refrigerator.
Freezing is also possible, although the sauce texture may change slightly after thawing. Thaw the chicken overnight in the refrigerator and reheat gently rather than using high heat, which can make the chicken tough.
Easy Variations
Use honey for a clean, floral sweetness or packed light brown sugar for a darker, richer sauce. Unsweetened pineapple juice adds a mild tropical note without changing the required sauce proportions.
You can serve the chicken sliced for a polished dinner or shred it for bowls, wraps, and meal prep. Keep the garnish simple with green onions and sesame seeds, or add steamed vegetables directly to the serving bowl.
For a baking project after your savory meal, our quick cinnamon muffin recipe is a cozy choice. If you are planning a larger dessert, this homemade apple pie is another welcoming option.
Instant Pot Chicken Teriyaki Recipe Made Easy
Ingredients
Method
- Whisk together the low-sodium soy sauce, honey or packed light brown sugar, water or unsweetened pineapple juice, rice vinegar, minced garlic, ginger, and toasted sesame oil.
- Place the chicken in the Instant Pot and pour the teriyaki mixture over it. Turn the pieces once so every surface is coated.
- Seal the lid and cook on High Pressure for 8 minutes for boneless chicken breasts or 10 minutes for boneless chicken thighs. Allow a 5-minute natural release, then carefully quick-release the remaining pressure.
- Remove the chicken and let it rest briefly before cutting or shredding it. Check that the thickest piece reaches at least 165°F/74°C internally.
- Turn the Instant Pot to Sauté. Whisk the cornstarch with 3 tablespoons cold water, then stir the slurry into the hot cooking liquid.
- Simmer the sauce for 1–3 minutes, stirring, until thickened. Return the chicken to the pot and coat it thoroughly with the sauce.
- Serve with steamed rice and vegetables. Finish with sliced green onions and optional toasted sesame seeds.
Notes
Final Thoughts
This Instant Pot Chicken Teriyaki Recipe Made Easy brings tender chicken and a glossy homemade sauce to the table without a long cooking process. With only 8 minutes for breasts or 10 minutes for thighs at High Pressure, plus a short natural release and quick sauce finish, it is a practical dinner for any night of the week.
Remember to thicken the sauce after pressure cooking, use low-sodium soy sauce, and verify that the chicken reaches 165°F/74°C. Spoon the finished chicken over steamed rice, add colorful vegetables, and finish with green onions and sesame seeds for a meal that is flavorful, comforting, and ready to share.