Instant Pot Teriyaki Chicken Recipe

Instant Pot teriyaki chicken served over rice with sesame seeds and green onions

Instant Pot Teriyaki Chicken Recipe

Quick and easy Instant Pot Teriyaki Chicken that delivers tender, juicy chicken coated in a sweet and savory homemade teriyaki sauce. Perfect weeknight dinner ready in 30 minutes.

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Course: Dinner, Main Course

Cuisine: Asian, Japanese-Inspired

Prep Time: 10

Cook Time: 20

Natural Release: 5

Total Time: 35

Servings: servings

Calories: 365kcal

Cost: $12

Equipment

Instant Pot (6-quart or 8-quart)
Mixing bowls
Chef’s knife
Silicone tongs
Measuring cups/spoons

Ingredients

For the Chicken

2 lbs boneless, skinless chicken thighs or breasts cut into bite-sized pieces
1 tablespoon vegetable oil
½ cup chicken broth
2 tablespoon cornstarch
2 tablespoon cold water

For the Teriyaki Sauce

½ cup low sodium soy sauce
¼ cup brown sugar
2 tablespoon honey
2 tablespoon rice vinegar
2 cloves garlic minced
1 teaspoon fresh ginger grated
1 tablespoon sesame oil
¼ teaspoon red pepper flakes optional

For Serving

4 cups cooked rice white or brown
2 green onions sliced
1 tablespoon sesame seeds
steamed broccoli optional

Instructions

Whisk together soy sauce, brown sugar, honey, vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using).
Cut the chicken into bite-sized pieces and season lightly.
Turn Instant Pot to sauté mode. Heat oil and sear chicken for 2–3 minutes.
Add chicken broth and teriyaki sauce. Close the lid and pressure cook for 8 minutes (12 minutes if using frozen chicken). Let pressure release naturally for 5 minutes.
Remove chicken and set aside. Mix cornstarch with cold water to make a slurry. Add to pot and simmer until thickened.
Return chicken to the pot and toss to coat in the sauce.
Serve over cooked rice, topped with sesame seeds, green onions, and steamed broccoli if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation.

Nutrition