Instant Pot Teriyaki Chicken Recipe
Instant Pot Teriyaki Chicken can be made in under 30 minutes! Cube it for rice bowls, or shred it for Asian tacos. An easy, healthy and versatile recipe!
How to Make the Best Instant Pot Teriyaki Chicken
This Instant Pot Teriyaki Chicken is the ultimate weeknight dinner solution. In under 30 minutes, you’ll have tender, flavor-packed chicken smothered in a glossy homemade teriyaki sauce that beats any takeout. The Instant Pot does all the heavy lifting, pressure cooking the chicken to juicy perfection while infusing it with the sweet and savory flavors of soy sauce, honey, ginger, and garlic.
What makes this recipe so versatile is how you can serve it. Cut the chicken into cubes for a classic rice bowl topped with steamed broccoli and sesame seeds, or shred it for Asian-inspired tacos with a quick cabbage slaw and sriracha mayo. Either way, the homemade teriyaki sauce thickens up beautifully with a simple cornstarch slurry, coating every piece of chicken in sticky, delicious goodness.
The secret to maximum flavor is taking the extra few minutes to sear the chicken before pressure cooking. This step creates a caramelized crust that adds depth to the finished dish. However, if you’re truly pressed for time, you can skip the searing and still end up with a fantastic meal that the whole family will love.
Instant Pot Teriyaki Chicken
Instant Pot Teriyaki Chicken can be made in under 30 minutes! Cube it for rice bowls, or shred it for Asian tacos. An easy, healthy and versatile recipe!
Ingredients
Teriyaki Sauce
Chicken
Thickening Slurry
Instructions
Prepare the Sauce
- Mix together soy sauce (or Braggs), rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a bowl and set aside.
Cook the Chicken
- Pat the chicken dry, and cut into 1 inch chunks (or leave the thighs whole for shredding). Set the Instant Pot to the SAUTE setting, when heated add oil and sear the chicken until brown on each side. Do this in two batches.
- Add all the seared chicken and the teriyaki sauce back into the Instant Pot. Close and seal the Instant Pot, set to HIGH pressure for 7 minutes for chunks, 9 minutes for whole pieces.
- Let the pressure valve release naturally for 5 minutes, then vent. If cubed, leave the chicken in the pot. If shredding, remove chicken and shred using two forks and place back into the pot. Set the Instant Pot to SAUTE.
Thicken and Finish
- Add veggies in now, if using, and saute until tender, about 3-5 minutes. In a small bowl, mix ¼ cup of water with 3 tablespoons of cornstarch. Whisk into the simmering sauce. Stir until smooth and thickened, about 1 to 2 minutes.
Notes
- For a stovetop version, simmer the chicken in the sauce over medium heat for 20-25 minutes until cooked through.
- You can skip the searing step if short on time, but searing adds extra flavor and texture.
- This recipe works great over rice, in lettuce wraps, or as filling for Asian-style tacos.
- Adjust red pepper flakes to taste for more or less heat.
