Instant Pot Chicken Teriyaki Recipe

A quick and easy Instant Pot Chicken Teriyaki recipe with tender chicken and a rich homemade sauce. Perfect for busy weeknights, it's ready in just 30 minutes and better than takeout!

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Course: Dinner, Main Course

Cuisine: Asian, Japanese-Amercian

Prep Time: 10

Cook Time: 15

Pressure Release: 5

Total Time: 30

Servings:

Calories: 370kcal

Cost: $10–$12

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition