Instant Pot Teriyaki Chicken is a quick and easy instant pot recipe featuring tender chicken breasts or thighs glazed in a sweet and tangy homemade teriyaki sauce.
Serve this flavorful Instant Pot Teriyaki Chicken on its own or over Instant Pot Brown Rice or Instant Pot White Rice for a no-fuss, family-favorite dinner that comes together in less than 30 minutes.
When life is crazy busy and you need a quick and easy recipe that your family will devour, turn to this recipe for Instant Pot Teriyaki Chicken.
Made with a wholesome, homemade teriyaki sauce that is both sweet and tangy, and tender chicken, this recipe 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.
But the number one reason this busy mom loves this recipe for Instant Pot Chicken Teriyaki?
It is exceptionally easy to make! While just as flavorful as my recipe for Grilled Chicken Teriyaki, this recipe requires NO marinating! Instead, the electric pressure cooker does its thing to quickly infuse the chicken with intense flavor.
And any time that I can deliver a flavorful, wholesome 30-minute meal to my family and have them beg for seconds, I am one happy Mama!
So if you are like me and find yourself desiring family-approved, easy recipes, you too will love this recipe for Instant Pot Teriyaki.
Note on Ingredients
- Chicken: Either boneless, skinless chicken breasts or chicken thighs work equally well for this recipe. Use what you like or what is on sale.
- 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.
How to Make Instant Pot Chicken Teriyaki
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes.
- 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.
- 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.
- Once the oil has heated, add your seasoned chicken in a single, even layer to the inner pot. You may need to work in batches, depending on how many chicken thighs or breasts you are cooking.
- Sear the chicken for 2-3 minutes per side, until just golden.
- Once the chicken is seared, turn the saute function off by hitting cancel on the instant pot, remove the chicken from the inner pot, place it on a plate, and set it to the side.
- Add the water into the inner pot and scrape up the browned bits off the bottom of the inner pot. This will prevent a burn notice.
- Place the chicken back into the inner pot and pour the prepared teryiaki sauce over the chicken.
- Place the lid on the Instant Pot, be sure the vent knob is sealed, and use the pressure cook or manual button to set it to cook on HIGH pressure for 7 minutes.
- When the timer is done, allow the pressure to release naturally for 10 minutes, as this will keep the chicken super tender!
- Once the pressure has been released, remove the lid from the inner pot, and then remove the cooked chicken to a clean plate.
- Hit cancel on the instant pot to turn off the keep warm function and then hit saute. We want our sauce to come to a boil so that we can thicken it up and create a rich glaze for the chicken.
- In a small bowl, whisk together the cornstarch and water until completely dissolved.
- Pour the cornstarch slurry into the inner pot of the Instant Pot while whisking the sauce. Simmer for two to three minutes, stirring occasionally, until the sauce has thickened and then serve over the cooked chicken.
Serving Suggestions
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.
I also love adding steamed vegetables on the side and a sprinkling of sesame seeds and sliced green onions for texture and flavor.
Recipe FAQs
Yes! To use frozen boneless, skinless chicken breasts or thighs, skip searing the meat and cook for 11 minutes on high pressure.
No. While taking the additional step of searing the chicken adds a bit of flavor and texture, it is completely optional. If you skip searing the chicken, omit the oil from the recipe and cook for 8 minutes on high pressure instead of 7 minutes.
No. While thickening the sauce allows for the teriyaki sauce to evenly coat the chicken when serving, the chicken will still have great flavor without a thickened sauce.
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.
More Easy Instant Pot Chicken Recipes
- Instant Pot Chicken Marsala
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken Cacciatore
- Instant Pot Butter Chicken
- Instant Pot Chicken Breast
I hope you enjoy this Instant Pot Teriyaki Recipe! If you gave it a try, I would love for you to leave a comment and review below.
Instant Pot Teriyaki Chicken
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
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 saute 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 saute 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 saute, 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.
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.
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.