Instant Pot Teriyaki Chicken Recipe

Instant Pot Teriyaki Chicken Recipe hits that perfect balance of sweet, savory, and sticky, with tender bites of chicken and glossy sauce that clings to every grain of rice. It works perfectly for busy weeknights, meal prep, or feeding picky eaters, and you can get it on the table in about 30 minutes. I tested this version so many times that my kids started calling it “Tuesday Chicken,” even when I served it on a Thursday.

Why Choose This Instant Pot Teriyaki Chicken Recipe

This Instant Pot Teriyaki Chicken Recipe uses simple pantry staples and skips any hard-to-find ingredients, so you can pull it together with what you already have. The sauce thickens right in the pot, so you avoid extra pans and extra dishes.

You control the sweetness and saltiness, which helps if you cook for kids or watch sodium. The chicken turns out juicy every time, and the leftovers taste just as good the next day.

“This Instant Pot Teriyaki Chicken Recipe tastes better than takeout and hits the table faster than delivery. ★★★★★”

Ingredients You’ll Need

Chicken

• 2 pounds boneless skinless chicken thighs, trimmed and cut into large bite-size pieces
  • Use thighs for the most tender result. You can use chicken breast, but reduce pressure cook time by 1 minute to avoid dryness.
• 1 tablespoon neutral oil (canola, avocado, or vegetable oil)
  • This helps prevent sticking and adds a little flavor.

Teriyaki Sauce

• 1/2 cup low sodium soy sauce
  • Use low sodium so the sauce does not taste too salty. Regular soy works in a pinch; reduce the amount to 1/3 cup and add 2 tablespoons water.
• 1/3 cup water or low sodium chicken broth
  • Broth adds extra savory flavor; water keeps it simple and pantry friendly.
• 1/3 cup brown sugar, packed
  • Light brown sugar gives a mellow sweetness. Use dark brown sugar for deeper molasses notes.
• 3 tablespoons honey
  • This adds shine and thickness. You can swap maple syrup if needed.
• 2 tablespoons rice vinegar
  • Use unseasoned rice vinegar so the sauce does not taste overly sweet.
• 2 tablespoons mirin (optional but tasty)
  • If you skip mirin, add 1 extra tablespoon honey and 1 tablespoon water.
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
  • Use ginger paste from a tube as a shortcut. I do this on weeknights and it works great.
• 1 tablespoon toasted sesame oil
  • Add this at the end for aroma and flavor. Do not pressure cook it or it can taste flat.

Thickener

• 2 tablespoons cornstarch
• 2 tablespoons cold water

Garnishes

• 2–3 green onions, thinly sliced
• 1–2 teaspoons toasted sesame seeds
• Optional: red pepper flakes for a little heat

Suggested Sides

• Cooked white rice, brown rice, or jasmine rice
• Steamed broccoli, green beans, or snap peas
• Cauliflower rice if you want a lighter option

Equipment

• 6 or 8 quart Instant Pot or other electric pressure cooker
• Cutting board and sharp knife
• Small whisk or fork
• Measuring cups and spoons
• Small bowl for cornstarch slurry
• Heatproof spatula or wooden spoon

Tips & Tricks

• Cut chicken pieces the same size so they cook evenly and stay juicy.
• Brown the chicken in two batches if needed so you avoid crowding and get better flavor.
• Scrape up every browned bit from the bottom of the pot after sautéing so you avoid a burn warning.
• Taste the sauce after cooking and adjust with a splash of water if it tastes too strong or a teaspoon of sugar if you want more sweetness.
• Add cornstarch slurry gradually while you simmer and stir, since the sauce thickens quickly.
• Serve the chicken over hot rice so the sauce soaks in and seasons the rice.
• Double the sauce ingredients if your family loves extra sauce for drizzling over veggies and rice.
• Use frozen broccoli florets and toss them into the hot sauce at the end; they warm through in a few minutes and save prep time.

How to Make Instant Pot Teriyaki Chicken Recipe

Step 1: Prep the Chicken and Sauce

Pat the chicken dry with paper towels and cut it into large bite-size chunks. Season lightly with salt and pepper on all sides. In a bowl or large measuring cup, whisk together soy sauce, water or broth, brown sugar, honey, rice vinegar, mirin, garlic, ginger, and sesame oil.

Taste the sauce and adjust the sweetness or saltiness to your liking. Keep in mind that the flavor concentrates slightly as it cooks and thickens.

Step 2: Sauté the Chicken

Set the Instant Pot to Sauté and let it heat for 1 to 2 minutes. Add the neutral oil, then add half the chicken in a single layer. Sear for 2 to 3 minutes, stirring once or twice, until the outside turns lightly browned.

Transfer the first batch to a plate, then repeat with the remaining chicken. You do not need to cook the chicken through at this stage; you just build flavor and color. Turn off Sauté.

Step 3: Deglaze the Pot

Pour a small splash of the teriyaki sauce into the pot. Use a spatula or wooden spoon to scrape up every browned bit from the bottom. Those bits add flavor and also help you avoid a burn warning.

Return all the chicken and any juices to the pot. Pour in the remaining teriyaki sauce and stir so the chicken coats evenly.

Step 4: Pressure Cook

Lock the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes for chicken thighs or 4 minutes for chicken breast. The pot will take about 8 to 10 minutes to come to pressure.

When the cook time ends, let the pressure release naturally for 5 minutes. After that, move the valve to Venting and release the remaining pressure. Open the lid carefully and give everything a good stir.

Step 5: Thicken the Sauce

Set the Instant Pot back to Sauté. In a small bowl, whisk together cornstarch and cold water until smooth. Stir the slurry into the hot sauce while you stir the pot.

Let the mixture simmer for 2 to 4 minutes, stirring often, until the sauce turns glossy and thick enough to coat the back of a spoon. If you want a thicker sauce, add another teaspoon of cornstarch mixed with a teaspoon of water and simmer again. Turn off Sauté once the sauce reaches your ideal thickness.

Step 6: Finish and Serve

Taste the sauce one more time and adjust seasoning with a pinch of salt or a tiny splash of soy sauce if needed. Stir in sliced green onions, saving a few for garnish. Spoon the Instant Pot Teriyaki Chicken over hot rice and drizzle extra sauce over the top.

Sprinkle with sesame seeds and more green onions. Add steamed broccoli or your favorite veggie on the side, or toss the veggies right into the pot so they soak up the sauce.

What to Serve with Instant Pot Teriyaki Chicken Recipe

Instant Pot Teriyaki Chicken Recipe pairs perfectly with fluffy white rice, jasmine rice, or nutty brown rice that soaks up the sticky sauce. I like to add steamed broccoli, carrots, or snap peas for color and crunch. You can serve it with a simple cucumber salad or edamame on the side for a fresh contrast.

If you want a lighter plate, spoon the chicken over cauliflower rice or shredded cabbage. Kids usually love this with plain rice and a side of fruit like pineapple or orange slices.

Storage Options

• Store leftover Instant Pot Teriyaki Chicken in an airtight container in the fridge for up to 4 days.
• Keep rice and chicken in separate containers so the rice does not soak up every drop of sauce.
• Freeze cooled chicken and sauce in freezer-safe containers or bags for up to 3 months, then thaw overnight in the fridge.
• Reheat gently on the stovetop over low to medium heat, adding a splash of water if the sauce looks too thick, or use the microwave in short bursts and stir between each round.