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Instant Pot Chicken Teriyaki Recipe Made Easy

Instant Pot Chicken Teriyaki Recipe Made Easy

Tender chicken is pressure-cooked in a savory teriyaki sauce made with low-sodium soy sauce, honey or brown sugar, garlic, ginger, and rice vinegar. The sauce is thickened after cooking for a glossy finish that clings beautifully to every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Teriyaki Sauce
  • 1 1/2 pounds Boneless, skinless chicken thighs or chicken breasts
  • 1/2 cup Low-sodium soy sauce
  • 1/4 cup Honey or packed light brown sugar
  • 1/4 cup Water or unsweetened pineapple juice
  • 2 tablespoons Rice vinegar
  • 3 cloves Garlic, minced
  • 1 tablespoon or 1 teaspoon Freshly grated ginger or ground ginger
  • 1 teaspoon Toasted sesame oil
Sauce Thickener and Garnish
  • 2 tablespoons Cornstarch
  • 3 tablespoons Cold water
  • 1–2 Green onions, sliced
  • 1 teaspoon Toasted sesame seeds, optional

Method
 

Step-by-Step
  1. 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.
  2. Place the chicken in the Instant Pot and pour the teriyaki mixture over it. Turn the pieces once so every surface is coated.
  3. 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.
  4. 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.
  5. Turn the Instant Pot to Sauté. Whisk the cornstarch with 3 tablespoons cold water, then stir the slurry into the hot cooking liquid.
  6. Simmer the sauce for 1–3 minutes, stirring, until thickened. Return the chicken to the pot and coat it thoroughly with the sauce.
  7. Serve with steamed rice and vegetables. Finish with sliced green onions and optional toasted sesame seeds.

Notes

Use low-sodium soy sauce and taste the finished sauce before adding any salt. Add the cornstarch slurry only after pressure cooking because thick sauces placed in the pot before pressure cooking may trigger a Burn warning. Store leftovers in the refrigerator and reheat gently with a small splash of water.