Instant Pot Teriyaki Chicken Recipe
If you’re craving a meal that’s equal parts quick, cozy, and bursting with flavor, this Instant Pot Teriyaki Chicken Recipe might just become your new weeknight hero. Tender chicken thighs are bathed in a glossy, homemade teriyaki sauce that’s sweet, savory, and just a little bit sticky in all the right ways. In just 30 minutes, you’ll have a dish that tastes like it simmered all afternoon, but thanks to the magic of the Instant Pot, it’s as effortless as it is delicious. Whether you’re a meal-prep enthusiast or just looking for a family favorite, this Instant Pot Teriyaki Chicken Recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
One of the best parts about this recipe is how each ingredient plays a unique role in building layers of flavor, texture, and irresistible color. You don’t need anything fancy — just a handful of pantry staples and a few fresh touches to create that classic teriyaki magic.
- Chicken thighs: Boneless, skinless thighs stay juicy and soak up all the rich sauce perfectly.
- Low-sodium soy sauce: Provides the salty, umami backbone without making the dish too salty.
- Water: Helps balance the sauce and keeps things from getting too concentrated in the Instant Pot.
- Honey: Adds natural sweetness and gives the sauce a beautiful, sticky sheen.
- Brown sugar: Deepens the sweetness and brings lovely caramel notes to the teriyaki sauce.
- Rice vinegar: Offers a gentle tang that brightens and balances the overall flavor.
- Garlic (minced): Fresh garlic brings a punch of aroma and savory depth.
- Fresh ginger (grated): A little ginger gives the sauce its signature warmth and subtle spice.
- Cornstarch: Used to thicken the sauce to that glossy, crave-worthy consistency.
- Cold water (for slurry): Ensures the cornstarch mixes in smoothly without lumps.
- Sesame oil (optional): Adds a finishing hint of nuttiness and extra aromatic flair.
- Sliced green onions and sesame seeds: Classic garnishes for color, crunch, and a fresh finish.
- Cooked rice: The perfect base to soak up every drop of that delicious teriyaki sauce.
How to Make Instant Pot Teriyaki Chicken Recipe
Step 1: Whisk the Teriyaki Sauce
Start by grabbing a small bowl and whisking together the soy sauce, water, honey, brown sugar, rice vinegar, minced garlic, and grated ginger. This quick, homemade sauce is the heart of the Instant Pot Teriyaki Chicken Recipe, and it comes together in just a minute or two. You’ll notice the aroma is already irresistible — that’s when you know you’re on the right track!
Step 2: Add Chicken and Sauce to the Instant Pot
Lay the chicken thighs directly in the bottom of your Instant Pot, then pour that luscious sauce right over the top. No need to fuss with browning or extra steps — everything cooks together, allowing the chicken to soak up all those sweet and savory flavors as it becomes meltingly tender.
Step 3: Pressure Cook
Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes. This is when the magic happens! The Instant Pot gently infuses the chicken with teriyaki goodness, making it juicy and flavorful in record time. Once the timer goes off, allow a natural release for 5 minutes before switching to a quick release for any remaining pressure.
Step 4: Thicken the Sauce
Remove the chicken and set it aside for a moment. Switch your Instant Pot to the sauté function. In a small bowl, stir together the cornstarch and cold water to create a slurry, then pour it into the sauce. Stir continuously for 2 to 3 minutes, and watch as the sauce transforms into a shiny, thick glaze that clings beautifully to every bite.
Step 5: Finish and Serve
Shred or slice the chicken, then return it to the pot, stirring to coat it thoroughly in the thickened sauce. Drizzle with sesame oil if you’d like a touch of nutty aroma. Serve your Instant Pot Teriyaki Chicken Recipe piping hot over a bed of fluffy rice, and don’t forget those classic garnishes — green onions and sesame seeds for the perfect finishing touch!
How to Serve Instant Pot Teriyaki Chicken Recipe
Garnishes
Garnishing isn’t just about looks — those sliced green onions and toasted sesame seeds add a burst of freshness and a gentle crunch that takes the Instant Pot Teriyaki Chicken Recipe from great to unforgettable. A sprinkle just before serving makes the dish pop with color and flavor.
Side Dishes
This teriyaki chicken is right at home atop a steaming bowl of white or brown rice, but don’t stop there! Try pairing it with fluffy jasmine rice, quinoa, or even cauliflower rice for a lighter twist. Add a side of steamed broccoli, snap peas, or roasted veggies to round out your meal with extra nutrition and texture.
Creative Ways to Present
Go beyond the bowl! Spoon the chicken into lettuce wraps for a fresh, hand-held option, pile it onto a soft sandwich bun for an Asian-inspired slider, or use it as a filling for sushi rolls or rice bowls loaded with colorful veggies. The Instant Pot Teriyaki Chicken Recipe is endlessly versatile, so let your imagination run wild.
Make Ahead and Storage
Storing Leftovers
Leftover teriyaki chicken is just as irresistible the next day! Let everything cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days, making it a fabulous meal-prep option for busy weeks.
Freezing
This Instant Pot Teriyaki Chicken Recipe freezes beautifully. Store cooled chicken and sauce together in freezer-safe containers or zip-top bags for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, simply warm the chicken and sauce in a saucepan over medium heat, or pop it in the microwave, stirring halfway through to ensure even heating. If the sauce thickens too much in the fridge, just add a splash of water or broth to loosen it up as it reheats.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe, though thighs tend to stay juicier and more flavorful. If you use breasts, keep an eye on the cooking time to avoid drying them out.
Is this recipe suitable for meal prep?
Yes! The Instant Pot Teriyaki Chicken Recipe is perfect for meal prep since it stores and reheats beautifully. Pack it with rice and veggies in individual containers for easy grab-and-go lunches all week.
Can I add vegetables to the Instant Pot?
You sure can. Add quick-cooking veggies like snap peas or bell peppers after pressure cooking, and let them steam in the hot sauce for a few minutes before serving. For heartier veggies like carrots or broccoli, steam them separately and add them at the end.
How can I make the sauce less sweet?
If you prefer a more savory teriyaki sauce, simply reduce the honey or brown sugar to taste. You can also add a splash more rice vinegar or a squeeze of lime for extra tanginess.
What can I use instead of rice vinegar?
If you don’t have rice vinegar on hand, try apple cider vinegar or white wine vinegar as a substitute. Both will give you the gentle acidity needed to balance the sauce.
Final Thoughts
Give this Instant Pot Teriyaki Chicken Recipe a try and see just how simple, flavorful, and satisfying homemade teriyaki can be. Whether you’re feeding a hungry family or just treating yourself to a cozy night in, this dish is sure to earn a permanent spot in your dinner rotation. Enjoy every saucy, savory bite!
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Instant Pot Teriyaki Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Teriyaki Chicken recipe is a quick and flavorful dish featuring tender chicken thighs cooked in a homemade teriyaki sauce. With a perfect balance of sweet and savory flavors, this Asian-inspired meal is easy to prepare and ideal for busy weeknights. Serve it over rice and garnish with green onions and sesame seeds for a restaurant-quality dinner at home.
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken thighs
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup honey
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional and Garnish
- 1 tablespoon sesame oil (optional)
- Sliced green onions for garnish
- Sesame seeds for garnish
- Cooked rice for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, minced garlic, and grated ginger until well combined.
- Cook the Chicken: Place the chicken thighs in the Instant Pot and pour the teriyaki sauce mixture over them. Close the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
- Release Pressure: When cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Remove Chicken: Take the chicken out of the pot and set aside to rest while you thicken the sauce.
- Make the Slurry: Press the “Sauté” button on the Instant Pot. In a small bowl, mix cornstarch and cold water to form a smooth slurry.
- Thicken the Sauce: Stir the cornstarch slurry into the cooking liquid in the pot. Cook, stirring frequently, for 2 to 3 minutes until the sauce has thickened.
- Combine Chicken and Sauce: Shred or slice the cooked chicken and return it to the Instant Pot. Stir to coat the chicken evenly with the thickened teriyaki sauce.
- Add Final Touches and Serve: Drizzle the optional sesame oil over the top if using. Serve the teriyaki chicken hot over cooked rice and garnish with sliced green onions and sesame seeds.
Notes
- Use chicken breasts if preferred, but thighs tend to stay juicier and more tender.
- Add steamed broccoli or snap peas to the dish for a well-rounded meal with vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 15g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 125mg
