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This Instant Pot Teriyaki Chicken recipe delivers tender chicken coated in a thick, sweet, and tangy homemade teriyaki sauce. It comes together in under 30 minutes, is naturally sweetened, and can be made with fresh or frozen chicken.
Just like my Instant Pot Orange Chicken and Instant Pot Sweet and Sour Chicken, the sauce makes this easy Instant Pot recipe a winner with my entire family. The pineapple-teriyaki sauce is sweet enough for the kids, but nuanced enough that the adults do not feel like they are eating off the children's menu.
Instant Pot Chicken Teriyaki at a Glance
- Serves: 8
- Time Needed: 29 minutes, when using fresh or thawed chicken
- Chicken Options: Use fresh or individually frozen chicken breasts or thighs. No thawing is needed.
- Instant Pot Size: This recipe has been tested successfully in a 3-, 6-, and 8-quart Instant Pot.
- Flavor Profile: The sauce is pineapple-forward but not fruity like a dessert. Soy sauce, rice vinegar, garlic, and ginger balance the sweetness, while a pinch of red pepper adds depth rather than noticeable heat.
- Why This Recipe Works: Tested cook times for different cuts and Instant Pot sizes help the chicken cook through while staying juicy and tender.
Kristen's Keys for Instant Pot Chicken Teriyaki
I tested this recipe with fresh and frozen chicken breasts and thighs in 3-, 6-, and 8-quart Instant Pots. Here are the details that make the biggest difference.
- The sear is optional. Searing the chicken before pressure cooking adds browned flavor and color, but you can skip it to keep the prep simple without sacrificing much flavor. If your chicken is frozen, skip this step.
- Pineapple juice is key. It helps to naturally sweeten the homemade teriyaki without relying on a large amount of added sugar.
- Use water, not broth. Broth may sound like an easy way to add flavor, but it makes the sauce too salty and dulls the pineapple's sweet-tangy flavor.
- Timing matters. I adapted the timing from my tried-and-true Instant Pot Chicken Breast and Instant Pot Chicken Thigh recipes to account for the added liquid and make the recipe work with thighs, breasts, and individually frozen pieces of chicken. Beyond setting the cook time, following the 10-minute natural release is critical for keeping the chicken juicy and tender rather than tough or rubbery.
Happy Cooking! xo Kristen
5-Star Reader Review
OMG, the BEST Instant Pot Teriyaki Chicken I have ever had! My whole family just devoured it...the results were AMAZING. Thank you, Kristen. -Ligia
Notes on Ingredients & Substitutions
- Chicken: I have provided tested cooking times for fresh and frozen boneless, skinless chicken breasts or thighs. Chicken thighs are richer in flavor, but thanks to the flavorful sauce, chicken breasts work well here.
- Pineapple Juice: Use canned pineapple juice, not fresh or refrigerated. I typically drain a can of pineapple packed in 100% juice. We snack on the pineapple and use the juice to make the sauce.
- Soy Sauce: Opt for low-sodium to significantly reduce sodium content without impacting overall flavor. Use Tamari, coconut aminos, or gluten-free soy sauce to keep this dish gluten-free.
- Fresh Ginger: Use a piece of fresh, peeled ginger and grate it with a microplane. Pop the leftover ginger into a freezer bag and store it in the freezer. The next time you make this recipe or something like my Instant Pot Mongolian Beef, grate it straight from the freezer.
- Honey: If you don't have honey on hand, brown sugar is a great substitute.
- Crushed Red Pepper Flakes: Just a pinch for complexity, but increase or decrease as desired.
- Cornstarch: This thickens the sauce after pressure cooking. Do not add it before pressure cooking, as thickened sauces are more likely to stick and trigger a burn notice. Tapioca starch or arrowroot starch can be used if needed.
How to Make Teriyaki Chicken in the Instant Pot
Whether you are just learning how to use your Instant Pot or are a seasoned pro, this section will walk you through the process.
Step One: 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.
Step Two: Sauté the Chicken (Optional)
Sautéing the chicken is optional, but it adds deep browned flavor and a bit of color that I prefer. Skip it when using frozen chicken or when you need to get dinner moving quickly.
- Add a bit of oil to the inner pot, hit the Sauté function, and let it heat for about 1 minute.
- While the oil is heating, season the chicken with salt and pepper on each side.
- Add the seasoned chicken to the oil in a single layer, and cook for 2 minutes per side, or until lightly golden. Work in batches as needed to avoid overcrowding the pot.
- Remove the chicken to a clean plate, then press Cancel to turn off the Sauté function.
Step Three: Add Water
The additional water provides enough thin liquid for the Instant Pot to reach pressure reliably. It also allows you to deglaze the pot thoroughly without making the finished sauce overly salty.
After adding the water directly to the inner pot, use a wooden spoon or spatula to scrape up the browned bits that have formed on the bottom of the inner pot. Not only do those little browned bits add flavor to the dish, but this step also helps to prevent a burn notice.
Step Four: Layer Ingredients
Add the chicken to the inner pot, stacking if needed, and top with the homemade teriyaki sauce.
Step Five: Pressure Cook
The time it takes to cook the teriyaki chicken depends on whether you start with fresh or frozen chicken and whether you sear it first. Use the times below to guide you.
- For Seared Chicken Thighs or Breasts: Cook for 7 minutes on High Pressure. Note: If using small chicken breasts weighing about 5-6 ounces each, reduce the cook time to 6 minutes.
- For Unseared Chicken Thighs or Breasts: Cook for 8 minutes on High Pressure. Note: If using small chicken breasts weighing about 5-6 ounces each, reduce the cook time to 7 minutes.
- For Frozen Chicken Thighs or Breasts: Make sure the pieces are individually frozen rather than stuck together in a solid block. Cook for 11 minutes on High Pressure. Note: If using small chicken breasts weighing about 5-6 ounces each, reduce the cook time to 10 minutes.
Step Six: Let Pressure Release Naturally
After the cook time ends, let the pressure release naturally for 10 minutes. This gentle release helps the chicken retain more moisture and finish cooking evenly.
The display will begin counting upward. Once it reaches 10 minutes, carefully release the remaining pressure. It is fine if the natural release goes a few minutes beyond 10 minutes.
Check the thickest portion of the chicken with an instant-read thermometer. It should register at least 165°F.
Step Seven: Thicken Teriyaki Sauce
After pressure cooking, you will want to thicken the sauce so it becomes glossy and clings to the chicken.
- Remove the cooked chicken from the inner pot to a clean plate.
- Turn the Instant Pot back to Sauté and let the sauce begin to bubble.
- Whisk the cornstarch with cold water until completely smooth.
- Slowly pour the slurry into the bubbling sauce while whisking. Simmer for 1 to 2 minutes, or until the sauce is glossy and coats the back of a spoon.
- Hit Cancel to turn off the pressure cooker and serve the sauce with the chicken.
- Keep in mind that the sauce will continue to thicken as it cools. If it becomes too thick, whisk in water 1 tablespoon at a time.
Serving Suggestions
Serve the chicken whole with sauce spooned over the top, or dice or shred it and toss it directly into the sauce. I often choose the second option for kids because the smaller pieces are easier to eat. Then enjoy it in one of the following ways:
- Over Rice: Dish up over rice or cauliflower rice and top with green onions and sesame seeds for crunch. Instant Pot Jasmine Rice or Instant Pot Brown Rice are great options here if you have a second Instant Pot.
- Add to Salads: Top a mandarin orange salad or Asian noodle salad with the shredded or diced sauced chicken.
- Add to Asian Dishes: Stir diced, sauced chicken into Thai noodles, homemade ramen, or fried rice for added flavor and protein.
- Make a Wrap: Add diced or shredded teriyaki chicken to a flour tortilla, along with shredded cabbage, diced cucumbers, and red bell peppers for a unique lunch. This is a great use for leftovers, as it works best with cooled chicken.
Recipe Modifications
- Double the Recipe: You can double this recipe if you are using a 6-quart or 8-quart Instant Pot. Simply double the ingredients and cook as directed. There is no need to change the cook time or release time. It will simply take longer to come to pressure.
- Half the Recipe: This recipe can be halved if you are using a 3-quart model or a 6-quart model. Simply halve the ingredients and cook as directed. There is no need to change the cook time or release time.
- Add Vegetables: Add small broccoli florets, thinly sliced bell peppers, or thawed snap peas after pressure cooking. Stir them into the sauce immediately after adding the cornstarch slurry. They should be crisp-tender once the sauce has thickened, in about 2 to 4 minutes.
- No Instant Pot? Use my recipe for Slow Cooker Teriyaki Chicken for similar results or Grilled Teriyaki Chicken for similar flavor but a completely different method.
Troubleshooting Common Issues
By following the recipe and my tips, you shouldn't have any issues. But small variances can impact pressure cooking, and I am here to help.
- Teriyaki Sauce Too Thin. Let the sauce reach a simmer before adding the slurry. If it remains thin after 2 minutes, whisk together an additional 1 teaspoon of cornstarch with 1 teaspoon of cold water and add it gradually.
- Teriyaki Sauce Too Thick. Whisk in water, 1 tablespoon at a time, until it reaches the desired consistency. Remember that the sauce thickens more as it cools.
- Instant Pot Burn Notice. Cancel the cooking cycle, release the pressure safely, and check the bottom of the pot for stuck-on food. Scrape it completely clean before restarting. Make sure the water is added directly to the pot and that the sauce is poured over the chicken rather than beneath it.
- Chicken Is Not Fully Cooked. Return the chicken to the sauce and simmer on Sauté until it reaches 165°F, then thicken the sauce as directed.
Storage Instructions
- Refrigerate: Store leftovers in a sealed container in the refrigerator for 3-4 days.
- Freeze: Let cool, transfer the chicken and sauce to a freezer-safe container, and freeze for up to 2 months. I have been known to add leftover rice to the mixture as well. It makes dinner that much easier in the future. Defrost overnight in the refrigerator before reheating.
- Reheat: The sauce thickens considerably after refrigeration. Add a splash of water before reheating to loosen it, then reheat in a microwave-safe bowl covered with a damp paper towel, in 60-second intervals, until heated through.
More Easy Instant Pot Dinner Recipes
Check out all of my easy Instant Pot dinners or browse a few favorites below.
Did you make this recipe?
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Instant Pot Teriyaki Chicken
Video
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 teaspoons olive oil
- 2-2½ pounds boneless skinless chicken thighs, about 8 pieces
- salt and pepper, to taste
- ¼ cup water, for deglazing pan
- 3 tablespoons cornstarch, or tapioca/arrowroot starch
- ¼ cup cold water, for cornstarch slurry
Instructions
- In a medium bowl or large glass measuring cup, whisk together 1 cup pineapple juice, ¼ cup low-sodium soy sauce , 3 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger, and ¼ teaspoon crushed red pepper flakesSet aside to add to the dish later.
- Hit the sauté button on the Instant Pot, add 2 teaspoons olive oil, and let the oil heat for 1 minute. While the oil is heating, 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 water into the inner pot and use a wooden spatula to scrape up the browned bits from the bottom of the inner pot.
- Place the chicken back in the inner pot, layering as needed, 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 by hitting manual/pressure cook, then use the +/- buttons to adjust until it reads 7 minutes. See recipe notes if working with frozen chicken or small chicken breasts.
- Once 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 by knocking the venting knob from the sealed to the venting position with a long wooden spoon. Stand back a bit to avoid getting burned by the steam. Alternatively, 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, then hit sauté to bring the sauce to a simmer. In a small bowl, whisk together the 3 tablespoons cornstarch and ¼ cup cold water until completely dissolved. Whisk the cornstarch slurry into the inner pot of the Instant Pot and cook, whisking constantly, for two to three minutes, until the sauce thickens enough to coat the back of a spoon. 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much jarred teriyaki sauce would use in this recipe. I already have this on hand
First ensure your sauce does not have any added cornstarch or flour, which could easily cause a burn notice. If not, I would use 1/2 cup pineapple juice mixed with 1/2 cup prepared teriyaki sauce.
Turned out delicious thank you!
OMG, the BEST Instant Pot Teriyaki Chicken I have ever had! My whole family just devoured it. Even though I wasn’t careful enough to use canned pineapple juice, which is much more concentrated, I used juice, the results were AMAZING.
Thank you Kristen
You bet! So thrilled you all enjoyed!
My daughter is very allergic to pineapple any suggestions for a substitute?
Hi Debbie! I would use chicken stock but increase the honey/brown sugar by 2-3 tablespoons.
It was tasty. Served it over brown rice.
Thanks for sharing, Sharon! I am thrilled to hear you enjoyed!
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!!
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.
Hi Katie! I would suggest using chicken broth and add in an extra tablespoon or two of honey. I hope you enjoy!