Instant Pot Teriyaki Chicken – An effortless Teriyaki Chicken recipe made into the Instant Pot. You get a restaurant-style chicken dinner with just a handful of ingredients. With minimum prep and cooking time, this must-have weeknight meal will please even the pickiest eaters. We are 100% sure you’ll want to add this Teriyaki Chicken Recipe to your meal rotation. Enjoy!
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Ingredients list for the Instant Pot Chicken Teriyaki Recipe
- 4 boneless skinless chicken breasts, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon Cayenne pepper (optional)
- 1/2 teaspoon salt + 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 cup low sodium soy sauce
- 1/2 cup water
- 2/3 cup honey
- 2 teaspoons minced garlic
- 1/2 cup rice vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons corn starch + 3 tablespoons cold water
- 1 spring onion, chopped, for topping
Directions
1. To make the Instant Pot Chicken Teriyaki recipe: Combine 1/2 teaspoon garlic powder, cayenne (if using), salt and pepper in a large shallow plate or salad bowl and coat the chicken cubes in the spice mixture. Allow to marinate for a couple of minutes while heating the Instant Pot.
2. Set the Instant Pot to saute mode and melt 1 tablespoon butter. Place diced chicken in the Instant Pot and quickly brown on all sides.
3. In the meantime, whisk together soy sauce, water, honey, fresh minced garlic, remaining garlic powder, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken the chicken pieces and give a quick stir.
4. Place the lid on the Instant Pot, and turn the vent to seal. Press “pressure cook” and set the timer to 5 minutes. Once cooking time is over, do a quick release.
5. Use a slotted spoon to remove chicken and transfer to a large plate or bowl. Set the Instant Pot to the “saute” setting.
6. Once the cooking liquid comes to a simmer, stir together corn starch and water and whisk into the sauce until thickened.
7. Turn off the Instant Pot, transfer cooked chicken back to the pressure cooker and stir well to coat in the sauce, and reheat quickly.
8. Garnish the Instant Pot Chicken Teriyaki with chopped spring onions and serve over steamed rice or cauliflower rice. Enjoy! ❤️
Tips for the Instant Pot Chicken Teriyaki Recipe
Honestly, there isn’t anything easier than cooking chicken in the Instant Pot! One of the best things about this Instant Pot chicken teriyaki recipe is that instead of reducing the homemade teriyaki sauce on the stove, you make it right in the Instant Pot.
- For a low-carb version, serve the Instant Pot Teriyaki chicken over cauliflower rice or even broccoli rice.
How to serve the Instant Pot Chicken Teriyaki
You can serve the Instant Pot Teriyaki Chicken with rice. Use brown rice for a higher fiber and protein content. Cauliflower rice or broccoli rice is also an excellent low-carb option.
Can we use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts in this Instant Pot recipe. Keep in mind that chicken thighs will render more fat.
Can we use frozen chicken in the Instant Pot?
Yes, just skip the first steps of browning the chicken bites. Pour the sauce directly and cook for 10 minutes instead of 5. Most Instant Pot chicken recipes are ok for using frozen chicken.
How and how long to store the Instant Pot chicken leftovers
Store any Teriyaki chicken leftovers in an airtight container in your refrigerator for 4 days or freeze for up to 3 months. Let sit overnight in the refrigerator to thaw. Reheat slowly in the microwave or on the stovetop, with a splash of water to thin the mixture a little.
More Instant Pot chicken recipes you might like
- Instant Pot Creamy Garlic Parmesan Chicken Pasta
- Instant Pot Creamy Chicken Soup
- Instant Pot Crack Chicken Spinach Soup with Cream Cheese and Bacon
- Honey Balsamic Instant Pot Chicken
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I made this for dinner last night and it was delicious. Only thing I changed was I added a tiny bit of 5 spice seasoning. The chicken was tender and very tasty.
I very rarely follow a recipe exactly as written but I did with this one. Often when I do chicken breasts in the IP they turn out tough or chewy. Not so with this recipe. It was amazing. I served it with udon noodles and it was a hit. I will be making this again. The only thing I changed was I added a little bit of 5 spice. I'm sure there are plenty of ways to tweak this but in my opinion it's great the way it's written.
The dish tasted good but too salty. I used the low sodium soy as specified. Next time I will try 1/2 cup.
Winner! My pickiest eater had seconds & requested it go into rotation! made some tweaks: left off cayenne & reduced red pepper flakes so my teens would eat it. perfect amount of heat! Ran out of soy so only had a 1/2 cup & used last of amino acids about 1/4 cup was perfect! Did slightly reduce the rice vinegar amount as mine is toasted sesame variety and a lot of flavor. Served over jasmine rice w/ steamed broccoli. Delicious hot dinner on a cold night in less than an hour! Thank you!
It was delicious! The only thing I would say is do half the amount of pepper, it overpowers every other flavor in the recipe
