Craving something quick, cozy, and totally irresistible for dinner?
Let me share one of my go-to weeknight favorites — this Instant Pot Chicken Teriyaki is the kind of meal that brings everyone to the table with a smile. It’s made with simple pantry ingredients, yet the flavors are anything but ordinary. The chicken turns out fall-apart tender, soaked in a rich, sweet-and-savory teriyaki sauce that reminds me of the little family-run Japanese spot we used to visit after weekend outings.
What I love most about this Instant Pot Chicken Teriyaki is how it transforms humble ingredients into something that tastes like you spent hours cooking — when really, the Instant Pot does all the heavy lifting. Whether it’s a busy school night or you just need a fuss-free recipe that feels a bit special, this dish always hits the spot.
You can serve this Instant Pot Chicken Teriyaki over fluffy rice with a side of steamed veggies, or spoon it into meal-prep containers for the week ahead. I’ve made this countless times for friends and family, and every single time, I get asked for the recipe. It’s comforting, flavorful, and foolproof — the kind of dish that earns a permanent spot in your dinner rotation.
So if you're looking for a no-stress dinner that truly delivers, give this Instant Pot Chicken Teriyaki a try. I promise, it’s a keeper.
Why You'll Love This Instant Pot Teriyaki Chicken
If there’s one dish that’s guaranteed to bring everyone in my house to the table fast, it’s this Instant Pot Chicken Teriyaki. What started as a simple weeknight experiment quickly turned into a regular request — I’m talking clean plates and happy faces every time. The chicken comes out incredibly tender, and that homemade teriyaki sauce? It’s rich, glossy, and perfectly balanced between sweet and savory — without the overload of sodium and sugar you often find in takeout.
One of the things I love most about this Instant Pot Chicken Teriyaki is how it lets you take control of what goes into your food. As a home cook who cares deeply about using wholesome, real ingredients, this Instant Pot Chicken Teriyaki recipe has become a staple in our rotation. You get that comforting, restaurant-style flavor in a lighter, better-for-you version that doesn’t skimp on taste.
And if you’re new to pressure cooking, don’t worry — this Instant Pot Chicken Teriyaki is truly beginner-friendly. No fancy techniques, no long prep. Just real, satisfying flavor that feels like it took hours to make (even though the Instant Pot does all the heavy lifting). Whether you're cooking for two or feeding a crowd, this one’s a keeper you’ll come back to again and again.
Jump to:
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken thighs (or chicken breast)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Homemade Teriyaki Sauce:
- ½ cup soy sauce (low sodium recommended)
- ⅓ cup brown sugar (or honey for a natural sweetener)
- ¼ cup rice vinegar
- 2 tablespoons mirin (Japanese sweet rice wine)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional for heat)
For the Cornstarch Slurry:
- 2 tablespoons cornstarch
- 3 tablespoons cold water
For Garnish:
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Steamed broccoli or mixed vegetables (optional)
- Cooked rice for serving
Ingredient Tips:
- Chicken thighs work best for this Instant Pot Chicken Teriyaki recipe as they stay juicy and tender, but chicken breasts work too if you prefer white meat.
- For a soy sauce alternative, try coconut aminos which provide similar flavor with less sodium.
- Fresh ginger and garlic make a huge difference in the flavor, but pre-minced options work in a pinch.
- If you don't have mirin, substitute with 2 tablespoons of rice wine or dry sherry mixed with 1 teaspoon of sugar.
See recipe card for quantities.
Instructions
Prep the Chicken and Sauce
- Cut chicken into 1-2 inch pieces. This helps it cook evenly and absorb more flavor.
- Season lightly with salt and pepper.
- Turn your Instant Pot to "Sauté" mode and add the olive oil.
- When the oil is hot, add the chicken pieces and brown for 2-3 minutes. You don't need to cook them through, just get some color on the outside.
- While the chicken browns, mix your teriyaki sauce ingredients in a bowl: soy sauce, brown sugar, rice vinegar, mirin, minced garlic, and grated ginger.
- Stir well until the sugar dissolves.
Pressure Cook the Chicken
- Press "Cancel" to turn off the Sauté function.
- Pour the teriyaki sauce over the chicken and stir to coat all pieces.
- Close the Instant Pot lid and set the valve to "Sealing" position.
- Cook on "Manual" or "Pressure Cook" setting for:
- 5 minutes for chicken breast pieces
- 7 minutes for chicken thigh pieces
- When the cooking time ends, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
Thicken the Sauce
- Open the lid and press the "Sauté" button again.
- In a small bowl, mix the cornstarch and cold water to make a slurry.
- Slowly pour the cornstarch slurry into the pot while stirring constantly.
- Continue to stir as the sauce bubbles and thickens, about 2-3 minutes.
- Press "Cancel" once the sauce reaches your desired thickness.
Serve and Garnish
- Transfer the chicken teriyaki to a serving dish.
- Sprinkle with sliced green onions and sesame seeds.
- Serve over steamed rice with your favorite vegetables for a complete meal.
- For a restaurant-style presentation, arrange the chicken over rice with steamed vegetables on the side.
- Step1: Prep the Chicken and Sauce
Brown the chicken and stir together the homemade teriyaki sauce.
- Step 2: Pressure Cook the Chicken
Cook the chicken with the sauce using the pressure setting.
- Step 3: Thicken the Sauce
Stir in the slurry and thicken the sauce until glossy.
- Step 4: Serve and Garnish
Plate and garnish the chicken teriyaki for serving.
Hints and Tips for Perfect Instant Pot Chicken Teriyaki
- Time-saving tip: Prep all your sauce ingredients ahead of time so they're ready to go when you need them.
- For extra flavor: Marinate the chicken in a portion of the sauce for 30 minutes before cooking if you have time.
- Sauce consistency: If you prefer a thicker sauce, add more cornstarch slurry. For a thinner sauce, use less.
- No time to thaw? You can use frozen chicken pieces! Simply add 3-4 minutes to your pressure cooking time.
Dietary Benefits & Serving Suggestions
This instant pot teriyaki chicken can easily fit into a balanced meal plan. Serve it over brown rice with a side of steamed broccoli for a complete, nutritious dinner. The protein from the chicken combined with vegetables and rice creates a well-rounded meal that will keep you satisfied.
Serving Ideas:
- Create teriyaki chicken bowls with rice, avocado, and steamed vegetables
- Serve over cauliflower rice for a lower-carb option
- Add to a salad for a protein-packed lunch
- Wrap in lettuce leaves for a light dinner option
Recipe Variations & Substitutions
Make it Pineapple Teriyaki
Add 1 cup of diced pineapple to the Instant Pot before pressure cooking for a sweet tropical twist.
Spicy Teriyaki Chicken
Double the red pepper flakes or add 1-2 teaspoons of sriracha to the sauce for an extra kick.
Vegetable-Packed Version
Add 1 cup of sliced mushrooms, bell peppers, or snap peas during the sauté phase for added nutrition and flavor.
Low-Sugar Option
Replace the brown sugar with a sugar substitute designed for cooking, or reduce the amount by half for a less sweet version.
Equipment Needed
The star of this Instant Pot Chicken Teriyaki recipe is obviously your Instant Pot or electric pressure cooker. A 6-quart model works perfectly for Instant Pot Chicken Teriyaki this recipe, though an 8-quart will work too. If you have an Instant Pot with an air fryer lid, you can even crisp up the chicken slightly after cooking for added texture.
Additional helpful tools:
- Sharp knife for cutting chicken
- Cutting board
- Measuring cups and spoons
- Small bowl for cornstarch slurry
- Wooden spoon for stirring
Storage Instructions
This instant pot chicken teriyaki makes excellent leftovers! Store any remaining chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors often get even better on day two as they continue to meld.
- Freezing: This Instant Pot Chicken Teriyaki recipe freezes well for up to 3 months. Allow the chicken to cool completely before transferring to freezer-safe containers or bags. For best results, freeze the chicken separately from any rice or vegetables.
- Reheating: Thaw overnight in the refrigerator if frozen. Reheat in the microwave for 1-2 minutes, stirring halfway through, or warm gently in a skillet over medium-low heat until heated through.
The Flavor-Boosting Secret Behind My Instant Pot Chicken Teriyaki
Here’s something I learned the delicious way — if you want your Instant Pot Chicken Teriyaki to truly shine, don’t skip the browning step. It might seem like an extra chore when you’re in a rush, but trust me, it’s worth every second. I used to toss everything into the pressure cooker and call it a day, and while the results were fine, they were missing that deep, savory flavor I really craved. Then one evening, I took the time to sear the chicken right in the Instant Pot, and the difference was night and day.
The magic happens in those caramelized bits left at the bottom of the pot — that’s where the flavor lives. Once you add the sauce and start pressure cooking, all that rich umami seeps back into the dish, turning good chicken teriyaki into something unforgettable. It reminds me of my first visit to a family-owned Japanese restaurant years ago, where everything tasted like it had been simmered with love and intention. That’s the experience I try to bring home every time I make this recipe.
So if you're wondering whether that extra few minutes is really worth it — I’m here to say absolutely yes. It’s a simple step, but it’s the heart of what makes this Instant Pot Chicken Teriyaki feel extra special.
FAQ
Do you add teriyaki sauce before or after cooking chicken?
For the best flavor, add the teriyaki sauce before pressure cooking. This allows the sauce to infuse the chicken as it cooks, making every bite tender and flavorful. After pressure cooking, you can thicken the sauce using the sauté function if needed. It’s a simple step that brings out that rich, sticky glaze we all love.
Why is my Instant Pot chicken rubbery?
Rubbery chicken usually means it was either overcooked or didn’t have enough natural fat or liquid. Lean cuts like chicken breast can turn tough quickly under pressure. For tender results, use boneless thighs, ensure enough cooking liquid, and follow recommended cook times. A quick natural release instead of rapid venting can also help improve the texture.
What is the difference between teriyaki sauce and teriyaki marinade?
Teriyaki sauce is thicker, often cooked down or cornstarch-thickened, and used for glazing or serving. Marinade, on the other hand, is thinner and designed for soaking raw meat to infuse flavor before cooking. Both share similar ingredients—soy sauce, sugar, ginger, garlic—but their purpose and texture are different. You can even use one to make the other!
Should you brown chicken before putting in an Instant Pot?
Yes, if you want richer, deeper flavor. Browning the chicken first adds caramelized bits that boost the final taste of your dish. It’s an optional step, but it makes a noticeable difference in recipes like Instant Pot Chicken Teriyaki. Plus, it only takes a few extra minutes and brings that irresistible, homemade touch to your meal.
Why This Instant Pot Chicken Teriyaki Will Be Your New Go-To Weeknight Hero
There’s something truly satisfying about turning simple pantry staples into a dish that feels like a warm hug after a long day — and this Instant Pot Chicken Teriyaki does exactly that. With its tender, juicy chicken and that glossy, homemade teriyaki sauce, this recipe has earned its spot in my weekly rotation (and my heart). It’s quick, dependable, and bursting with flavor — the kind of dinner that wins over even the pickiest eaters.
And the best part? It’s just one of many delicious ways to make the most of your pressure cooker. If you’re in the mood for something with a little heat and creamy spice next, I can’t recommend this comforting Instant Pot Coconut Chicken Curry enough. Or, if you’re craving something sweet and decadent to follow your savory meal, my rich and dreamy Strawberry Chocolate Cake makes the perfect dessert pairing.
So go ahead — make this Instant Pot Chicken Teriyaki tonight and taste the magic for yourself. I’d be thrilled to hear how it turned out for you! Share your twists, substitutions, or even what you served it with in the comments below. Your feedback helps this cozy little recipe community grow, one meal at a time.
Related
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Pairing
These are my favorite dishes to serve with this Instant Pot Chicken Teriyaki recipe:
Instant Pot Chicken Teriyaki Recipe
Equipment
- 1 Instant Pot or pressure cooker 6 or 8 quart model
- 1 Sharp knife For cutting chicken
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Small bowl For slurry
- 1 Wooden Spoon For stirring
Ingredients
- 2 lbs Boneless skinless chicken thighs Or breasts, cut into 1–2 inch pieces
- 1 tablespoon Olive oil
- Salt and pepper To taste
- ½ cup Soy sauce Low sodium preferred
- ⅓ cup Brown sugar Or honey for a natural sweetener
- ¼ cup Rice vinegar
- 2 tablespoon Mirin Or dry sherry + 1 teaspoon sugar
- 3 Garlic cloves Minced
- 1 tablespoon Fresh ginger Grated
- ½ teaspoon Red pepper flakes Optional
- 2 tablespoon Cornstarch For slurry
- 3 tablespoon Cold water For slurry
- 2 Green onions Thinly sliced, for garnish
- 1 tablespoon Sesame seeds For garnish
- Steamed rice For serving
- Steamed vegetables Optional
Instructions
- Cut chicken, season, and sauté in Instant Pot. Mix sauce ingredients while chicken browns.
- Add sauce to chicken, seal lid, and cook: 5 mins for breast, 7 for thighs. Natural release for 5 mins.
- Use sauté mode and add cornstarch slurry. Stir until sauce thickens, then cancel heat.
- Plate with rice, garnish with sesame seeds and green onions. Add steamed veggies if desired.
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