Instant Pot Teriyaki Chicken Recipe that hits the sweet-salty spot and comes together fast. I lean on this one when I want takeout flavor without a sink full of pans. You’ll use simple pantry staples, a quick pressure cook, and a two-minute sauce thicken. I’ve cooked versions of this for years, and it still wins weeknights, game days, and meal prep.
Easy Instant Pot Teriyaki Chicken Recipe
I pile this pressure cooker teriyaki chicken over hot rice when I need dinner in under 30 minutes. The chicken stays juicy, the sauce turns glossy, and the Instant Pot does the heavy lifting. Cleanup stays easy because everything cooks in one pot. The leftovers taste even better the next day, which always helps my lunch game.
I dial the sauce to a balanced sweet-salty finish with fresh ginger and garlic. Kids ask for seconds, and adults sneak extra sauce for their rice. You can use thighs or breasts, and you can scale the batch for meal prep without extra effort. It beats most takeout on flavor and price.
Ingredients You’ll Need
Chicken
- 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon neutral oil (optional, for browning)
- Kosher salt and black pepper, a pinch each
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup water (or pineapple juice for a fruitier sauce)
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon mirin (optional, for depth)
- 1/2 teaspoon red pepper flakes (optional, for heat)
To Thicken and Finish
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
For Serving
- Steamed jasmine rice, brown rice, or cauliflower rice
- Steamed broccoli, snap peas, or bok choy
How to Make Instant Pot Teriyaki Chicken
- Build the sauce: In the Instant Pot, whisk soy sauce, water, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, mirin, and red pepper flakes.
- Add the chicken: Season the chicken lightly with salt and pepper. Place it into the sauce in a single layer as best you can.
- Pressure cook: Lock the lid and set the valve to Sealing. Cook on High Pressure for 7 minutes for thighs or 6 minutes for breasts.
- Release pressure: Let the pressure drop naturally for 5 minutes, then switch the valve to Venting to release the rest.
- Slice or shred: Transfer the chicken to a board and slice or shred into bite-size pieces.
- Thicken the sauce: Switch the pot to Sauté. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the sauce turns glossy and thick.
- Finish: Return the chicken to the pot and toss to coat. Sprinkle with green onions and sesame seeds, then serve over rice with veggies.
Variations I’ve Tried
- Gluten-free: Use tamari or certified gluten-free soy sauce. Keep the rest the same.
- Low-carb: Swap brown sugar and honey for a granular or liquid zero-calorie sweetener to taste. Thicken with 1/4 teaspoon xanthan gum instead of cornstarch.
- Pineapple twist: Replace the 1/4 cup water with pineapple juice, then fold in pineapple chunks after thickening.
- Extra heat: Stir in sriracha, gochujang, or a teaspoon of chili crisp after you thicken the sauce.
- Veggie boost: Steam broccoli or snap peas while the pot comes to pressure, then toss them in at the end. You keep the greens crisp and vibrant.
- Frozen chicken: Use frozen thighs or breasts and skip browning. Cook 10 to 12 minutes on High Pressure (thicker pieces take longer), natural release 5 minutes, then quick release and thicken the sauce.
Tips & Tricks
- Brown for depth: Sear the chicken on Sauté with a little oil for 1 to 2 minutes per side, then deglaze with a splash of water before adding the sauce mix.
- Match rice timing: Cook 1 cup rinsed white rice pot-in-pot with 1 cup water on a trivet while the chicken cooks 6 to 7 minutes, then natural release 5 minutes.
- Double the sauce: Scale the sauce by 1.5x if you love extra for rice or noodles. The pot handles it easily.
- Brighten at the end: Add a splash of rice vinegar or a squeeze of lime after thickening if you want more pop.
- Skim the fat: If you use thighs and want a leaner finish, spoon off any fat on the surface before you thicken the sauce.
- Slice across the grain: Cut the chicken against the grain so each bite stays tender.
What to Serve with Instant Pot Teriyaki Chicken
- Rice: Jasmine, basmati, or brown rice soaks up the sauce perfectly.
- Veggies: Steamed broccoli, sautéed bok choy, blistered green beans, or a crunchy cucumber salad.
- Noodles: Toss udon or soba with a splash of sauce and sesame oil, then top with chicken.
- Add-ons: Kimchi, pickled ginger, or a simple cabbage slaw bring freshness and contrast.
Make-Ahead and Storage
My Instant Pot teriyaki chicken reheats so well that it’s one of my go-to lunch meal-prep recipes.
Make-Ahead: Pressure-cook the chicken and sauce, cool, then slice and toss in the sauce. For freezer prep, mix the raw chicken with the sauce, place in a freezer zip-top bag, and freeze for up to 3 months. Thaw in the fridge overnight before cooking in the Instant Pot.
To Refrigerate: Store cooled chicken with sauce in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cooked leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm on the stovetop over medium heat with a splash of water, or microwave in 30-second intervals, stirring between bursts until hot.
Ingredients
Instructions
- Add soy sauce, water, honey, rice vinegar, brown sugar, ginger, and garlic to the Instant Pot. Stir to combine.
- Place chicken thighs in the sauce and coat well.
- Seal the Instant Pot lid, set to high pressure, and cook for 10 minutes.
- Allow natural release for 5 minutes, then carefully quick release any remaining pressure.
- Remove chicken and set aside. Set Instant Pot to sauté mode.
- Mix cornstarch and cold water in a small bowl, then whisk into the sauce in the pot. Cook for 2-3 minutes until thickened.
- Return chicken to the pot and coat with the thickened sauce.
- Serve chicken over steamed rice, garnished with green onions and sesame seeds if desired.