Instant Pot Teriyaki Chicken
This easy recipe for Instant Pot Teriyaki Chicken is ready in under 30 minutes and made with a sweet and tangy homemade Teriyaki sauce and fresh or frozen chicken thighs.
Servings: 8
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.
Video
Notes
For Frozen Chicken: Skip searing the meat. Simply place frozen chicken directly into the inner pot and cover it with the sauce. Cook on HIGH for 11 minutes and allow the pressure to release for 10 minutes.
For Small Chicken Breasts: If using small chicken breasts weighing about 5-6 ounces each, reduce the cooking time to 6 minutes if seared, 7 minutes if not seared, and 10 minutes if individually frozen.
Skip the Sear: If you want to skip searing the chicken, simply layer the seasoned chicken in the inner pot, top with water and prepared sauce, and cook for 8 minutes on high pressure, followed by 10 minutes natural pressure release.
Pineapple Juice: Use canned 100% pineapple juice, not refrigerated juice. I can't recommend a substitute without adding additional honey/brown sugar to compensate for the natural sweetness the juice adds to the sauce.
Storage: Store leftovers in a sealed container in the fridge for 3-4 days, or in the freezer for up to 2 months. Before reheating, defrost overnight in the fridge if needed, then microwave in a heat-safe bowl covered with a damp paper towel in 60-second intervals.
Nutrition
Calories: 231kcal | Carbohydrates: 14g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 135mg | Sodium: 538mg | Potassium: 416mg | Fiber: 1g | Sugar: 10g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
