Instant Pot Chicken Teriyaki Recipe

This Instant Pot chicken teriyaki recipe is a quick and easy way to enjoy a restaurant-style chicken dinner with basic ingredients.Tender and juicy chicken pieces swim in a savory sauce with just a touch of sweetness — it’s absolutely addictive.

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The simple homemade teriyaki sauce in this recipe is a mix of soy sauce and rice vinegar with a touch of sweetness from honey. It also packs a flavor punch with the addition of garlic and ginger.

This recipe needs no marination and can be prepared within 30 minutes which makes it the perfect easy meal for busy weeknights.

The next time you’re looking for a great recipe for a healthy dinner, try this easy Instant Pot chicken teriyaki recipe.

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Why You’ll Love Instant Pot Chicken Teriyaki

If you love Asian flavors you’re bound to adore this tasty teriyaki chicken.

  • Fast – Using an Instant Pot to cook this chicken dish makes for an easy dinner you can get on the table quickly.
  • Customizable – There are lots of ways to switch this chicken up with add-ins or swaps.
  • Convenient – Having lots of these simple ingredients in your pantry or fridge may mean you don’t have to make a trip to the grocery store.
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All you need are some simple ingredients to make this healthy teriyaki chicken recipe.

  • Boneless skinless chicken thighs (cut into bite-size pieces)
  • Low-sodium chicken broth
  • Slurry of cornstarch mixed with water
  • Butter

Teriyaki Sauce

  • Low-sodium soy sauce
  • Rice wine vinegar
  • Sesame oil
  • Garlic cloves (minced)
  • Fresh ginger (minced)
  • Honey
  • Brown sugar

For Serving

  • Green onions (chopped)
  • Toasted sesame seeds
  • Cooked rice
  • Steamed broccoli, green beans, or simple cabbage salad
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How to Make Instant Pot Teriyaki Chicken

There’s very little prep time involved before cooking the chicken — just let the Instant Pot do the work.

  1. Pour all of the ingredients for the teriyaki sauce into a large bowl. 
  2. Whisk the ingredients together until completely combined. 
  3. Place the chicken into the bowl with the teriyaki sauce.
  4. Use a wooden spoon to stir the chicken into the sauce to coat.
  5. Add the chicken stock to the Instant Pot and turn the SAUTE function on.
  6. Place the chicken and all of the sauce into the Instant Pot ensuring that the chicken is evenly spread out.
  7. Next, select the PRESSURE COOK button on HIGH PRESSURE with the valve sealed.
  8. When finished cooking initially do a brief natural release.
  9. Then, eventually do a quick release by manually moving the pressure valve from SEALING to VENTING.
  10. Once the lid is open, select CANCEL.
  11. Add the water to the cornstarch and mix completely in order to form the slurry.
  12. Select the SAUTE function.
  13. Add the cornstarch mixture to the cooked chicken and cooking liquid and allow it to simmer.
  14. Once the sauce has thickened, add the butter. 
  15. Then CANCEL the SAUTE button.
  16. Serve the chicken warm with your desired sides and garnishes.
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There are several swaps or add-ins you can use to make this easy recipe even more delicious.

  • Cut of chicken – You can substitute boneless skinless chicken breasts for the chicken thighs. 
  • Stock – If you’re out of low-sodium stock you can use a regular stock. Just add a bit of water to dilute it.
  • Oil – If you don’t have sesame oil handy you can use another oil that has a neutral flavor and a high smoke point.
  • Rice – You can use white rice or brown rice or you can substitute cauliflower rice instead.
  • Heat – If you want a spicier teriyaki chicken try adding red pepper flakes or a little gochujang.
  • Store-bought sauce – If you don’t have time to make your own sauce you can buy bottled teriyaki sauce at the store.
  • Garlic powder – While fresh is always best, you can substitute garlic powder for the fresher version called for in the recipe.
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Teriyaki chicken stores well in the fridge where the flavors have the chance to mingle even more in the leftovers.

Make Ahead

You can make the teriyaki sauce up to 24 hours ahead — just store it in the refrigerator until ready to use. You can also marinate the chicken in the sauce for up to 24 hours before adding all of the ingredients to the Instant Pot.

Refrigerator: Instant Pot teriyaki chicken can be stored in an airtight container for 4 days. 

Freezer: This easy teriyaki chicken can be stored in the freezer in a freezer-safe container for up to 2 months.

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Common Questions About Instant Pot Chicken Teriyaki

How can I keep chicken from being rubbery in the Instant Pot?

If you’ve tested your chicken and it has a rubbery texture it might need more cook time. Extend the cooking time slightly to make sure you get perfectly tender chicken.

Can I use teriyaki sauce as a side sauce, too?

You can absolutely make more sauce to serve in a small bowl on the side — just make the sauce recipe and add a cornstarch slurry to it. Be sure to make a separate sauce, though, and not reserve the marinade, to avoid contamination from the raw chicken.

Should I poke holes in the chicken?

If you’re intending to marinate the chicken in the sauce overnight, you can poke holes in it to allow the sauce to penetrate into the meat.

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Other Easy Chicken Dishes

Oriental Chicken Salad

Chicken Fettuccine

10 Minute Butter Chicken

One Pot Thai Basil Chicken (20 minutes)

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Instant Pot Teriyaki Chicken

INSTANT POT chicken teriyaki is a quick and easy way to enjoy a restaurant-style chicken dinner with basic ingredients. This recipe needs no marination and can be made within 30 minutes.
Print Recipe
Instant Pot Chicken Teriyaki Recipe Foodieaholic 01
Prep Time:10 minutes
Cook Time:20 minutes



  • lb 500 gm Boneless chicken thighs or breasts cut into bite-size pieces.
  • ½ cup low-sodium chicken stock
  • 2 teaspoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon butter

Teriyaki Sauce

  • ½ cup light soy sauce
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 3 large garlic cloves minced
  • 1 teaspoon minced ginger
  • 2 tablespoon honey
  • 1 tablespoon brown sugar

For Serving

  • Chopped green onions
  • Toasted sesame seeds
  • Cooked rice
  • Steamed broccoli or simple cabbage salad



  • In a medium bowl mix all the ingredients mentioned under Teriyaki sauce.
  • Add the chicken to the sauce and stir to coat.
  • Set the instant pot on SAUTE function, Add ½ cup of chicken stock.
  • Add the chicken and all the marinade, and spread the pieces evenly.
  • Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. (Make sure the valve is in the SEALING position).
  • Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes then quick release pressure by manually moving the valve from the SEALING to the VENTING position.
  • Open the lid carefully and select the CANCEL button.
  • Combine cornstarch and water.
  • Select the SAUTE button and stir in the flour mixture and let it simmer for 3 minutes. Until the sauce thickens. Finish with adding a teaspoon of butter (for shine and smoothness).
  • Once done CANCEL the SAUTE button.
  • Serve with Rice and broccoli, sprinkled with sesame seeds and chopped green onions.
Servings: 4

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