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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!
While just as flavorful as my recipe for grilled teriyaki chicken, this instant pot version requires NO marinating! The chicken is quickly infused with intense flavor to get dinner on the table in under 30 minutes. Perfect for a weeknight family dinner.
Kristen's Keys for Instant Pot Chicken Teriyaki
I have a few tips to keep in mind to help ensure incredible flavor and perfectly cooked chicken.
- Use chicken thighs or chicken breasts. Chicken thighs are a bit more juicy and rich in flavor, but chicken breasts are a staple most of us always have on hand. You can't go wrong with either here.
- The sear is optional. Sauteing the chicken before pressure cooking is optional, but adds a nice texture to the dish. If your chicken is frozen, you must skip this step regardless.
- 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.
- Use water over broth.This is one recipe you want to use water versus chicken stock to thin the sauce to help control the overall sodium.
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
How to Make Teriyaki Chicken in the Instant Pot
Whether you are just learning how to use your Instant Pot or a seasoned pro, this section will walk you through the process, ensuring perfect results.
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. Skip this step if your chicken is frozen OR you are in a time crunch.
- Add a bit of oil to the inner pot, turn to the sauté function, and heat for about 1 minute.
- While the oil is heating, season the chicken with salt and pepper on each side.
- Sear for 2 minute per side, or until lightly golden.
- Remove the chicken to a clean plate and turn the saute function OFF.
Step Three: Add Water
Add water to the inner pot, and if you sautéed the chicken, 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.
Step Three: Layer Ingredients
Add the chicken to the inner pot and top with the homemade teriyaki sauce.
Step Four: Pressure Cook
The amount of time you needed to cook the chicken teriyaki will depend on starting with fresh or frozen chicken and whether you seared the chicken first.
- Fresh/Thawed: Cook for 7 Minutes on High Pressure if seared; 8 minute if you skipped the sear.
- For Frozen: Cook for 11 minutes on High Pressure
👉🏻Don't forget the natural pressure release. After the cooking time has elapsed, allow the pressure to release naturally for 10 minutes to keep the chicken super tender.
Step Five: Thicken Teriyaki Sauce
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.
Step Six: Serve
Instant Pot Teriyaki Chicken is best served over Instant Pot Jasmine Rice or Instant Pot Brown Rice, to soak up the delicious teriyaki sauce.
Recipe Modifications
- Gluten-Free. Use Tamari, coconut aminos, 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.
- No Instant Pot? Use my recipe for Slow Cooker Teriyaki Chicken.
More Favorite Instant Pot Chicken Recipes
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 extra virgin olive oil
- 2-3 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 water, for cornstarch slurry
Instructions
- Prepare the teriyaki sauce by combining 1 cup pineapple juice¼ 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 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 2 teaspoons extra virgin olive 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 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 3 tablespoons cornstarch and ¼ cup 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.
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!