Made with a sweet and tangy homemade teriyaki sauce and perfectly cooked chicken, this Instant Pot Teriyaki Chicken recipe is a flavorful, no-fuss, family-favorite dinner!
When life is crazy busy and you need a quick and easy recipe that your family will devour, I love using the Instant Pot to help get dinner on the table fast.
From Instant Pot Rigatoni with Sausage to Instant Pot Beef and Broccoli to Instant Pot Orange Chicken to this recipe for Instant Pot Teriyaki Chicken, when you can get a family-favorite dinner on the table in under 30 minutes, you know you have found a keeper!
Reasons to Love Instant Pot Chicken Teriyaki
- The BEST Homemade Teriyaki Sauce. Made with simple ingredients, the homemade teriyaki sauce is sweet, tangy, and perfectly savory. Way better than store-bought.
- Quick & Easy Recipe. While just as flavorful as my recipe for Grilled Teriyaki Chicken, this instant pot version requires NO marinating! Instead, the electric pressure cooker does its thing to quickly infuse the chicken with intense flavor and get dinner on the table in under 30 minutes.
- Picky-Eater Approved. Just like the sweet sauce in Instant Pot Sweet and Sour Chicken is a favorite with picky eaters, the sweet teriyaki sauce wins over all the picky-eaters at my house. And I bet YOUR picky eaters will give this simple chicken recipe two thumbs up as well.
- Wholesome Family Meal. This chicken teriyaki is lower in sodium, lower in fat, and lower in sugar than take-out. Not to mention this simple family meal is quick enough for any night of week.
Ingredients Needed
- Chicken: Either boneless, skinless chicken breasts or chicken thighs work equally well for this recipe. Use what you like or what is on sale.
- Homemade Teriyaki Sauce: To make the teriyaki sauce, use a mixture of low-sodium soy, sauce, pineapple juice, honey, rice wine vinegar, red pepper flakes, ginger, and garlic. The pineapple juice is key! It will add flavor and natural sweetness to the teriyaki sauce, along with helping to tenderize the chicken as it does in my recipe for Instant Pot Chicken Breast.
- Water: This is one recipe you want to use water verses chicken stock to thin the sauce, to control the overall sodium.
- Cornstarch: After pressure cooking, the teriyaki sauce is thickened with a cornstarch slurry, which is just cornstarch dissolved in water. It give this dish an irresistible sticky glaze that perfectly coats the chicken.
How to Make Instant Pot Teriyaki Chicken
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Make the Teriyaki Sauce
Prepare the homemade teriyaki sauce by whisking the soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and red pepper flakes together in a small bowl. Set this aside to add to the dish later in the cooking process.
Sauté the Chicken
Using the sauté function, sear seasoned chicken on each side until just golden.
Deglaze Inner Pot
After removing the seared chicken from the inner pot, add in water and use a wooden spoon or spatula to scrape up the browned bits off the bottom of the inner pot. This will prevent a burn notice.
Add Chicken Back to Inner Pot
Add the seared chicken back to the inner pot and top with the homemade teriyaki sauce.
Pressure Cook with Natural Pressure Release
Pop the lid on the inner pot and pressure cook for 7 minutes on high pressure. After the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, as this will keep the chicken super tender!
Thicken Teriyaki Sauce
To make the thick and sticky teriyaki sauce that clings to the chicken, it is best to thicken the sauce after pressure cooking. Remove the cooked chicken from the inner pot to a clean plate, turn the Instant Pot back to sauté, and let the sauce come to a bubble. Once bubbling, whisk in the cornstarch slurry and cook briefly until thickened.
Serve over Rice
Instant Pot Teriyaki Chicken is best served over Instant Pot Jasmine Rice or Instant Pot Brown Rice, to soak up the delicious teriyaki sauce, as this recipe makes a generous amount of the sauce.
Recipe Modifications
- Keep it Gluten-Free. Use Tamari or gluten-free soy sauce to keep this teriyaki chicken recipe gluten-free.
- Corn-Free. Use tapioca or arrowroot starch in place of the cornstarch.
- Use Frozen Chicken: To use frozen boneless, skinless chicken breasts or thighs, skip searing the meat and cook for 11 minutes on high pressure.
- Use Bone-In Chicken Thighs or Chicken Breasts: If using bone-in, skin-on chicken thighs, adjust the cooking time to 9 minutes on high pressure, after searing as directed. If using bone-in, skin-on chicken breasts, adjust the cooking time to 11 minutes on high pressure, after searing the chicken breasts.
Storage Instructions
- Refrigerate: Allow the teriyaki chicken to cool and then transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the teriyaki chicken to cool fully and then transfer it to a freezer-safe container and store it in the freezer for up to 2 months.
- Reheat: If needed, let the teriyaki chicken defrost in the refrigerator overnight. Reheat in a heat-safe bowl covered with a damp paper towel in the microwave in 60-seond intervals until heated through.
More Favorite Instant Pot Chicken Recipes
- Instant Pot Chicken Marsala
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken Cacciatore
- Instant Pot Marry Me Chicken
- Instant Pot Butter Chicken
- Instant Pot Chicken Breast
If you gave this Instant Pot Teriyaki Recipe it a try, I would love for you to leave a comment and review below.
Instant Pot Teriyaki Chicken
Ingredients
- 1 cup pineapple juice
- ¼ cup low-sodium soy sauce or Tamari
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- ¼ teaspoon crushed red pepper flakes optional
- 2-3 pounds boneless skinless chicken thighs about 8 pieces
- Salt and pepper to taste
- ½ cup water divided
- 3 tablespoons cornstarch or tapioca/arrowroot starch
Instructions
- Prepare the teriyaki sauce by combining the soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and red pepper flakes in a small mixing bowl. Set to the side to add to the dish later.
- Hit the sauté button on the instant pot, add in the oil, and let the oil heat briefly. While the oil is heating, lightly season the chicken with salt and pepper on each side. Place the seasoned chicken in a single layer in the heated oil (work in batches if needed to not overcrowd the inner pot), and sear the chicken on each side for 2 minutes, or until just golden. Once the chicken is fully seared, remove it from the inner pot and place it on a plate. Turn the sauté function OFF by hitting cancel.
- Pour in ¼ cup of water and scrape up the browned bits off the bottom of the inner pot.
- Place the chicken back in the inner pot and pour the prepared teriyaki 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 cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, do a quick release of any remaining pressure if desired, or allow the pressure to release fully on its own.
- Open the lid, remove the chicken, and place it on a clean plate.
- Hit cancel on the instant pot to turn off the keep warm function and then hit sauté, to bring the sauce to a simmer. In a small bowl, whisk together the cornstarch and the remaining ¼ cup of water until completely dissolved. Whisk the cornstarch slurry into the inner pot of the Instant Pot and allow to cook for two to three minutes, stirring occasionally, until the sauce has thickened. Once thickened, hit cancel to turn off the Instant Pot.
- Serve the chicken with the thickened sauce. Garnish with sesame seeds and green onions if desired.
Sharon
It was tasty. Served it over brown rice.
Kristen Chidsey
Thanks for sharing, Sharon! I am thrilled to hear you enjoyed!
Tonya Ronnebaum
I replace the soy sauce with coconut aminos and instead of using salt and pepper. I use Mrs Dash onion and herb seasoning. I also use my wok for the vegetables then add the chicken teriyaki with it along with pineapple chunks.
Serve over rice. Delicious!!
Katie
I made this a couple of weeks ago and it was delicious. I want to make it again tonight but I just realized I am out of pineapple juice. What do you suggest I use instead of the juice?
I so appreciate your recipes and your responses to comments.
Kristen Chidsey
Hi Katie! I would suggest using chicken broth and add in an extra tablespoon or two of honey. I hope you enjoy!
Erin Zemaitis
I did not have pineapple juice so I used mandarin orange juice and it still tasted great! Awesome recipe, thank you!
Maria
Thanks for sharing this delicious recipe. I made it yesterday, only skipping the saute part since I was short on time. It was delicious! I served it over cauliflower rice.
Kristen Chidsey
I am so glad you enjoyed Maria! Thank you for sharing your review~
Cor Zwart
Does make a lot of sauce...broccoli goes good with teriyaki sauce. Can you reuse the teriyaki sauce? Or is that not a good idea cuz of the cornstarch in it?
Kristen Chidsey
You can use the leftover sauce to serve over vegetables, chicken, etc for up to 3 days 🙂 I would just not use as a cooking liquid in the Instant Pot.
Teresa
Can you make this in a crock pot?
Kristen Chidsey
Hi Teresa! Yes you can make this in a slow cooker with some modifications. Place the chicken in a slow cooker. Whisk together the sauce and pour over the chicken. Cook on low for 8 hours or on high for 4 hours. To thicken the sauce, remove the chicken and then strain the cooking liquids over a medium saucepan. Bring to a simmer. Whisk together the cornstarch with the water and whisk into the sauce. Bring to a boil and cook until thickened, whisking constantly.
Stewball
Hi. How does one mince ginger 🫚?
And how do I make it om the stove?
Kristen Chidsey
Hi There! I recommend grating peeled fresh gingerroot using a Microplane like this one. I store the peeled ginger in the freezer in a storage bag and it grates right from frozen and keeps indefinitely. As for making on the stove, I would prepare the sauce as directed, adding the cornstarch now and set aside. Dice your chicken into bite-sized pieces, sear in a bit of oil until browned, pour in the sauce and simmer on medium until the chicken is cooked through and thickened. It may make a bit more sauce than needed, but better more sauce, than not enough.
Dionne
This was so easy! The sauce is yummy, chicken is tender, perfect!
Thanks for a great recipe 🙂
Kristen Chidsey
Glad you enjoyed Dionne! Thank you for taking the time to leave a review!
Kathryn
If I’m using boneless, skinless chicken breasts do I need to cut them up prior or sear them and cook them whole?
Kristen Chidsey
Hi Kathryn! I suggest either searing and cooking whole. Enjoy!
Claudia Lamascolo
I just love this recipe, the sweetness of the terriyaki gave this chicken over the top flavors, cant wait to make it again!
Kristen Chidsey
I love hearing this will be a regular meal!
Sam
Loved this recipe! I was hoping for leftovers the next day but it was all gone! Will have to make more.
Kristen Chidsey
HA! That is the best kind of problem to have. So glad you enjoyed!
Daniel
Great recipe. I tried it with slight modification in spices and it came out fabulous.