If you adore big, bold flavors but don’t want to fuss over dinner for hours, this Instant Pot Teriyaki Chicken Recipe is about to become your new weeknight hero. Juicy chicken thighs cook up meltingly tender under pressure, soaking up a sweet-savory teriyaki sauce that’s as glossy as it is irresistible. Thanks to a smart blend of pantry staples and fresh aromatics, you’ll have a crowd-pleasing, protein-packed meal that tastes like it’s been simmering all day—ready in minutes. Bursting with tangy, sticky goodness and topped with bright garnishes, it delivers maximum flavor with minimum effort.
Ingredients You’ll Need
It’s truly amazing how this Instant Pot Teriyaki Chicken Recipe transforms with a handful of everyday ingredients. Each element plays a starring role, from the deep umami of soy sauce to the gentle bite of fresh ginger. Here’s what you’ll need—and what each brings to the party:
- Boneless, skinless chicken thighs: These are your best bet for melt-in-your-mouth texture and rich flavor in the finished dish.
- Low-sodium soy sauce: Provides that salty, umami backbone to the teriyaki sauce, while giving you control over the final salt level.
- Water: Helps balance and mellow the sauce, ensuring it doesn’t overpower the chicken.
- Honey: Adds that signature glossy sweetness, helping the sauce caramelize beautifully on the chicken.
- Rice vinegar: Delivers just the right tang to brighten all the sweet and savory notes.
- Brown sugar: Deepens the sweetness and gives subtle molasses undertones to round out the flavor.
- Sesame oil: A tiny splash gives authentic nutty aroma and richness—don’t skip it!
- Garlic (minced): Lends a zesty, fragrant base that infuses every bit of sauce with savory depth.
- Fresh ginger (grated): Brings warmth and gentle spice that sets this dish apart from jarred sauces.
- Cornstarch slurry (cornstarch mixed with water): This thickens the sauce to that perfect sticky texture you love.
- Sesame seeds and green onions (for garnish): Sprinkle over the top for crunch and fresh color right before serving.
How to Make Instant Pot Teriyaki Chicken Recipe
Step 1: Prepare the Chicken and Sauce
Start by placing all the chicken thighs in the bottom of your Instant Pot. In a small bowl, whisk together the low-sodium soy sauce, water, honey, rice vinegar, brown sugar, sesame oil, freshly minced garlic, and grated ginger. Pour this lively, fragrant sauce right over the chicken, making sure every piece gets coated—this will guarantee every bite is bursting with teriyaki flavor.
Step 2: Pressure Cook the Chicken
Secure the lid on your Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes. The magic of the Instant Pot is how quickly it turns chicken thighs juicy and tender, letting them soak up the sauce as they cook. While the pressure does its work, take a quick pause or prep your sides!
Step 3: Natural and Quick Release
Once the timer goes off, let the Instant Pot sit for 5 minutes for a natural pressure release—this allows the juices to settle and keeps the chicken extra moist. Then carefully switch to a quick release to let out any remaining pressure. Open up the pot and inhale—the aroma promises something special!
Step 4: Shred or Slice the Chicken
Remove the tender chicken from the sauce and either slice it or shred it with two forks, depending on your texture preference. Shredding lets more sauce cling to every shred, while slicing gives you those beautiful bites to place neatly on a plate. Either way, you’re in for a treat.
Step 5: Thicken the Teriyaki Sauce
Turn the Instant Pot to sauté mode and add the cornstarch slurry (a simple mix of cornstarch and water). Stir constantly as the sauce bubbles gently for 2–3 minutes until it thickens to that luscious, sticky consistency that coats the back of your spoon. This step elevates the sauce into pure teriyaki magic.
Step 6: Coat and Finish the Chicken
Return the sliced or shredded chicken to the thickened sauce, stirring well to coat every piece. The glossy, fragrant sauce envelops the chicken, locking in those classic teriyaki flavors. Let it all mingle for a minute or two on sauté, then you’re ready for the grand finale—serving!
How to Serve Instant Pot Teriyaki Chicken Recipe
Garnishes
A final shower of sesame seeds and a generous scattering of thinly sliced green onions add pop, crunch, and irresistible aroma to your Instant Pot Teriyaki Chicken Recipe. These fresh touches make each serving feel festive and special, transforming simple chicken into a bowlful of vibrant color and flavor that’ll wow everyone at the table.
Side Dishes
While steamed jasmine or brown rice is a classic for soaking up every drop of teriyaki sauce, you can also branch out with fluffy quinoa, cauliflower rice, or even ramen noodles. Bright, crisp vegetables like steamed broccoli, snap peas, or sautéed bell peppers make ideal partners, turning your plate into a balanced and satisfying meal.
Creative Ways to Present
Try piling the sticky chicken into lettuce wraps for a fun, hand-held dinner, or layering it into a rice bowl with shredded carrots, edamame, and a drizzle of extra sauce. For meal prep, portion the Instant Pot Teriyaki Chicken Recipe with rice and veggies into lunch boxes—it’s better than takeout and stays delicious for days.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Teriyaki Chicken Recipe keeps beautifully in the fridge. Simply store it in an airtight container, and the flavors will deepen by the next day—making your lunch or dinner extra amazing. It will stay fresh for up to 4 days, so you can enjoy teriyaki goodness throughout the week.
Freezing
This dish freezes like a dream! Let the chicken cool fully, then pack it into freezer-safe containers or resealable bags. Label and freeze for up to three months. When you’re ready, thaw overnight in the refrigerator, then reheat gently and serve with your favorite sides for a lightning-fast homemade meal.
Reheating
For best results, gently reheat the Instant Pot Teriyaki Chicken Recipe in a saucepan over medium-low heat until warmed through, adding a splash of water to loosen the sauce if needed. You can also microwave in short bursts, stirring in between—just be sure not to overdo it, as the sauce is best when glossy and silky.
FAQs
Can I use chicken breasts instead of chicken thighs?
Absolutely! Chicken breasts work wonderfully in this recipe for a leaner option. Just remember to reduce the cook time to 8 minutes on high pressure, so the chicken stays juicy and tender.
Is it possible to make this Instant Pot Teriyaki Chicken Recipe gluten-free?
Yes! Simply swap out the soy sauce for a gluten-free alternative like tamari or coconut aminos, and check that your vinegar and other ingredients are gluten-free, too. The flavor will still be deliciously satisfying.
What if I want a sweeter or less sweet sauce?
This recipe is super flexible. If you like your teriyaki on the sweeter side, add an extra tablespoon or two of honey or brown sugar. Prefer it less sweet? Reduce the sweeteners to your liking—you’re in control!
Can I add vegetables directly to the Instant Pot?
For perfectly cooked veggies, it’s best to steam or sauté them separately and serve alongside the chicken. That way, they stay bright and crisp rather than overcooked. Or, toss quick-cooking veggies into the sauce during the sauté step before serving.
How can I double the Instant Pot Teriyaki Chicken Recipe for a crowd?
Doubling is easy—just double all the ingredients and keep the cook time the same. Be sure not to fill your Instant Pot past the max fill line, and you’ll have plenty to share with friends or for meal prepping.
Final Thoughts
If you’re searching for a vibrant, crowd-pleasing dinner that doesn’t eat up your evening, you can’t go wrong with this Instant Pot Teriyaki Chicken Recipe. Bursting with flavor and endlessly versatile, it’s a dish you’ll reach for again and again. So gather those ingredients, fire up your Instant Pot, and treat yourself (and your loved ones) to a restaurant-worthy meal made right at home!
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Instant Pot Teriyaki Chicken Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Teriyaki Chicken recipe is a quick and flavorful dish that is perfect for busy weeknights. Tender chicken thighs are cooked in a sweet and savory teriyaki sauce, made with soy sauce, honey, and aromatic spices. Serve this delicious chicken over steamed rice or with your favorite vegetables for a satisfying meal.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs
Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Thickening Agent:
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish:
- sesame seeds and sliced green onions
Instructions
- Place the Chicken: Put the chicken thighs in the Instant Pot.
- Mix the Sauce: Combine soy sauce, water, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a bowl. Pour over the chicken.
- Cook: Seal the Instant Pot and cook on high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick release.
- Thicken Sauce: Shred or slice the chicken. Switch to sauté mode, add cornstarch slurry, and cook until thickened.
- Finish: Return chicken to the pot, coat in sauce. Garnish with sesame seeds and green onions. Serve hot.
Notes
- Adjust honey for a sweeter taste.
- Chicken breasts can substitute thighs, reduce cook time to 8 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 105 mg
