Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken is made with a sweet and tangy sauce that perfectly glazes tender chicken. This easy instant pot recipe can be made with chicken thighs or chicken breasts and is ready from start to finish in less than 30 minutes.

Serve this flavorful Instant Pot Teriyaki Chicken on its own or over Instant Pot Rice for a simple meal that is sure to become a family favorite.

This recipe for Teriyaki Chicken is one I make on repeat.

It is fast, incredibly flavorful, and even my picky eaters gobble it up and ask for seconds.

The homemade teriyaki sauce is tangy, sweet, and infuses the chicken with so much flavor as it cooks to tender perfection in the instant pot. It is just downright good!

Ingredients Needed

• Chicken: Either boneless, skinless chicken breasts or chicken thighs work equally well for this recipe.
• Teriyaki Sauce: Homemade Teriyaki Sauce is the way to go for the best flavor. Made with pineapple juice, garlic, soy sauce, freshly grated ginger, honey, and rice wine vinegar, this sauce is the perfect balance of sweet and savory. Just be sure to use reduced-sodium soy sauce to control the level of sodium.
• Cornstarch: While not necessary, if you would like to thicken the teriyaki sauce, you will need a cornstarch slurry, which is just cornstarch dissolved in water.

Step-By-Step Instructions

• In a mixing bowl whisk together the soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and red pepper flakes.
• Turn the Instant Pot to Saute and add in a bit of oil to heat.
• Season the chicken with both salt and pepper evenly on both sides.
• Sear the chicken for 2 minutes per side. You may need to do this in batches, depending on how many chicken thighs or breasts you are cooking. 

• Once the chicken is seared remove the chicken to a plate.
• Turn the saute function off. 
• Pour water into the inner pot and scrape up the browned bits off the bottom of the inner pot.
• Place the chicken back into the inner pot and pour the sauce over the chicken.

• Place the lid on the Instant Pot and set it to cook on HIGH pressure for 7 minutes.
• When the timer is done, allow the pressure to release naturally for 10 minutes, then do a quick release of any remaining pressure if needed.

• Open the lid, remove the chicken, and place it on a plate.
• Hit cancel on the instant pot and then turn hit saute to thicken the sauce.
• In a small bowl, whisk together the cornstarch and water until completely dissolved.
• Pour in the cornstarch slurry into the inner pot of the Instant Pot while whisking the sauce.
• Allow cooking for two to three minutes, stirring occasionally, until the sauce is thickened.

• Serve the thickened sauce over the chicken.

Recipe Tips and FAQs

• Store leftover Teriyaki Chicken in a sealed container in the refrigerator for 3-4 days. You can also opt to freeze leftovers for up to 2 months.
• This chicken is delicious served over Fried Rice as well as plain Steamed Rice.
• This recipe makes quite a bit of Teriyaki sauce, so I recommend steaming vegetables and serving the sauce over the vegetables as well as the chicken and rice if using.
• Use gluten-free Tamari sauce in place of soy sauce to keep this recipe gluten-free.
• Be sure to use low-sodium soy sauce to control the sodium level in this dish.

More Instant Pot Chicken Recipes

• Instant Pot Chicken Marsala--Made with a rich, thickened mushroom sauce, this restaurant copycat recipe is ready in no time!
• Instant Pot Chicken Noodle Soup--A comforting soup that comes together almost effortlessly.
• Instant Pot Rotisserie Chicken--The most tender, flavorful, and fastest way to make a whole chicken.
• Instant Pot Chicken Breast--This is a standard recipe for perfectly cooked chicken breasts. Make a large batch to keep on hand for any recipe that calls for cooked chicken.

I hope you enjoy this Instant Pot Teriyaki Recipe! I would love to hear from you in the comments if you give it a try!

Instant Pot Teriyaki Chicken

This easy recipe for Instant Pot Teriyaki Chicken can be made with chicken thighs or chicken breasts, a sweet and tangy homemade Teriyaki sauce, and is ready from start to finish in less than 30 minutes.

5 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Asian, Japanese

Prep Time: 7 minutes

Cook Time: 7 minutes

Pressure Build-Up and Release: 15 minutes

Total Time: 29 minutes

Servings: 8

Calories: 231kcal

Author: Kristen Chidsey

Ingredients

• ▢ 1 cup pineapple juice
• ▢ ½ cup soy sauce low sodium
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons rice vinegar
• ▢ 1 tablespoon minced garlic
• ▢ 1 tablespoon minced fresh ginger
• ▢ ¼ teaspoon crushed red pepper flakes optional
• ▢ 2 ½ pounds boneless skinless chicken thighs about 8 pieces
• ▢ Salt and pepper
• ▢ ½ cup water divided
• ▢ 3 tablespoons cornstarch

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• In a mixing bowl whisk together the soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and red pepper flakes. Set to the side.
• Turn the Saute function on and allow it to heat. Add in the oil and place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. Once browned, remove the chicken from the pan and place on a plate. Turn the saute function OFF.
• Pour in ¼ cup of water and scrape up the browned bits off the bottom of the inner pot.
• Place the chicken thighs in the bottom of the inner pot of the pressure cooker. Pour the sauce over the chicken.
• Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on HIGH pressure for 7 minutes. Do this by hitting manual/pressure cook and using the +/- buttons to adjust until it reads 7 minutes.
• When the timer is done, allow the pressure to release naturally for 10 minutes, then do a quick release of any remaining pressure if needed.
• Open the lid, remove the chicken, and place it on a plate. Hit cancel on the instant pot and then turn hit saute.
• In a small bowl, whisk together the cornstarch and reamining ¼ cup of water until completely dissolved. Pour in the cornstarch slurry into the inner pot of the Instant Pot while whisking the sauce. Allow to cook for two to three minutes, stirring occasionally, until the sauce is thickened.
• Cancel the SAUTE function.
• Serve the chicken over rice with the thickened sauce. Garnish with sesame seeds and green onions if desired.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

• This recipe works with both boneless skinless chicken breasts and chicken thighs. The directions will remain the same regardless.
• For frozen chicken breasts or thighs, skip searing the meat and simply place frozen chicken directly into the inner pot and cover with the sauce. Cook on HIGH for 11 minutes and allow the pressure to release for 10 minutes.
• If using bone-in, skin-on chicken thighs, adjust the cooking time to 9 minutes on high pressure. For bone-in, skin-on chicken breasts, adjust the cooking time to 11 minutes. Sear the chicken first as directed for either breasts or thighs. 
• Store leftovers in a sealed container for 3-4 days in the refrigerator or for 2 months in the freezer. 

Nutrition

Calories: 231kcal | Carbohydrates: 14g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 135mg | Sodium: 938mg | Potassium: 416mg | Fiber: 1g | Sugar: 10g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg

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