Instant Pot Teriyaki Chicken

Sweet, sticky, and simple Instant Pot Teriyaki Chicken for your healthy dinner menu! This is a wholesome twist on the takeout favorite that I spent the better part of my high school years ordering at the mall food court. It’s made with everyday ingredients (you don’t need store-bought bottled sauce), the Instant Pot does the work, and you can make it with chicken breasts or chicken thighs. Serve it with rice and a side of veggies, and you have yourself a knockout dinner that beats the pants off of takeout every single time.

Healthy Instant Pot Teriyaki Chicken from scratch! Use fresh or frozen chicken thighs or breasts and serve with rice or cauliflower rice for a low-carb version.
The seniors in our high school were allowed to leave campus for lunch—all 30 minutes of it. The short window left us with few options that would allow us to make it back to class on time, so Asian fast food was a frequent go-to.

Looking back, I can’t believe poor-quality “Chinese” food was how I chose to spend my hard-earned cash (I worked a fairly low-paying hourly job), but it clearly left some kind of culinary impression. Recreating those familiar menu items in clean, healthy ways has become one of my favorite ways to cook.

In fact, as I’m typing this, I took a quick peek at my recipe index and…well, we have some evidence: Slow Cooker Beef and Broccoli (and um, Instant Pot Beef and Broccoli plus this stove top Healthy Beef and Broccoli), Pineapple Chicken, General Tso’s Tofu, Crockpot Orange Chicken, not to mention all of these healthy stir fry recipes.

Clearly, I am in this takeout fake-out food game for more than the fortune cookie.

Simple Instant Pot Teriyaki Chicken. This homemade version is so much healthier than takeout!

I have no intentions of ending my affections. Recipes like this simple Instant Pot Teriyaki Chicken are appealing to both kids and adults, and you can easily add veggies and whole grains like brown rice or quinoa to make them a full meal.

Making teriyaki chicken from scratch is also far better for both your budget and your waistline than anything store bought!

How to Make Teriyaki Chicken

The base recipe for this Instant Pot Teriyaki Chicken is my Crock Pot Teriyaki Chicken. Like the original recipe, this one is made of simple, homemade ingredients.

You don’t need to make Instant Pot Teriyaki Chicken with bottled sauce. Instead, swap the store-bought sauce for a quick mix of:

  • Soy Sauce. I like and recommend low sodium.
  • Rice Vinegar. A staple in any stir-fry sauce. This provides the acid that balances the teriyaki sauce’s sweetness.
  • Honey. This replaces some of the brown sugar (most restaurant sauces are LOADED with sugar).
  • Brown Sugar. We do still need a bit, but again, this far less than what you’ll find in a bottle or a restaurant.
  • Fresh Garlic and Fresh Ginger. To bring the teriyaki sauce to life.
  • Cornstarch. To thicken the honey teriyaki marinade into a thick, glossy sauce that coats every forkful.

Instant Pot Teriyaki Chicken. Serve this family favorite dinner with veggies and rice!

How to Cook Teriyaki Chicken in the Instant Pot

One mega advantage this easy pressure cooker teriyaki chicken recipe has over my slow cooker version is that everything cooks in one pot. (This is the Instant Pot that I have and recommend.) Instead of reducing the teriyaki sauce on the stove, you can do it right in the Instant Pot itself! Thank you sauté mode.

  • Place the chicken in the Instant Pot. You can use chicken breasts, go for Instant Pot teriyaki chicken thighs, or even use frozen chicken.
  • Stir the sauce ingredients together. Easy peasy.
  • Pour over the chicken, seal, and cook! The amount of time will vary based on if you used breasts or thighs, as well as if your chicken is fresh or frozen.
  • Remove the cooked chicken to a plate and shred it with two forks. At this point, it will be fall-apart tender.
  • Switch the Instant Pot to sauté, then add the cornstarch slurry. Let it bubble and thicken into a glorious, hopelessly addictive teriyaki sauce.
  • Stir the chicken back into the sauce, and serve!

How to Serve Instant Pot Teriyaki Chicken

  • Keep it simple: serve Instant Pot Teriyaki Chicken with rice. Use brown rice for a higher fiber and protein content. You can make this in advance in the Instant Pot or on the stove while the teriyaki chicken cooks.
  • While the chicken cooks, I like to steam or sauté a side of broccoli, then pile it all together with the teriyaki chicken and rice to make Instant Pot teriyaki chicken bowls.
  • For a lower carb version, use cauliflower rice or even broccoli rice.

Healthy Instant Pot Teriyaki Chicken with rice and vegetables.

Using Frozen Chicken in the Instant Pot

The other Instant Pot advantage is that you can use frozen chicken. General guidelines I recommend for fresh/frozen can be found in this simple guide to cooking Instant Pot Chicken!

Making this Instant Pot chicken recipe, I can’t help but smile at the thought of high school Erin sitting down to a bowl. I’m confident she’d approve, now adult-Erin certainly approves, and I know that you and your family will too!

Healthy Instant Pot Teriyaki Chicken from scratch! Use fresh or frozen chicken thighs or breasts and serve with rice or cauliflower rice for a low carb version. This easy pressure cooker recipe tastes like your favorite stir fry but is so much better for you.
4.63 from 8 votes
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Instant Pot Teriyaki Chicken

Yield: 4 servings
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
40 mins
How to make easy, healthy Instant Pot Teriyaki Chicken from scratch! Made with simple ingredients and so much better than store bought.


  • 1 1/2 pounds boneless, skinless chicken breasts — about 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)
  • 2/3 cup low-sodium soy sauce
  • 1/3 cup water
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 2 cloves garlic — minced
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons cornstarch — stirred together with 1/4 cup water to create a slurry

For serving:

  • Thinly sliced green onions
  • Toasted sesame seeds
  • Prepared brown rice, quinoa, or cauliflower rice


  1. Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.

  2. In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.

  3. Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool a few minutes. Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.

  4. Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
  5. Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.

Recipe Notes

  • Store leftovers in an airtight container in the refrigerator for 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Rewarm gently in the microwave or on the stovetop, with a splash of water or chicken broth if you'd like to thin the mixture back out a bit.
Course: Main Course
Cuisine: Asian, Chinese, Japanese
Keyword: Instant Pot Chicken Recipe, Instant Pot Teriyaki Chicken

Nutrition Information

Amount per serving (1 of 4, about a heaping 3/4 cup) — Calories: 319, Fat: 5g, Saturated Fat: 1g, Cholesterol: 83mg, Carbohydrates: 35g, Sugar: 27g, Protein: 36g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I love this, I don’t have an instant pot but I am guessing if i make the sauce a head of time I could make this in my slow cooker? I love making sauces from scratch, and this teriyaki sauce is going on the list to try. I make a homemade sweet chili sauce and could never go back to store bought especially knowing all the extra weird ingredients that are on the label, don’t need to be there. Oh, and I loved the post about how you are developing recipes for you cookbook, just didn’t get a chance to comment. Thanks for what I am sure will be a winner.

  2. This sounds insanely delicious! I am still breaking in my Instant Pot and can’t wait to try out this recipe!

  3. With the various recipes calling for rice vinegar do you think I could substitute apple cider vinegar Without changing the flavor too much?

    • Kibby, I am afraid rice vinegar is totally unique and has a unique flavor. It especially shines in Asian dishes. It’s not too expensive and available at most grocery stores, so I definitely recommend it here.

  4. Quick question! Is step 3 of this assuming frozen chicken (thighs or breasts)?

    • Hi Deniz, the recipe assumes thawed chicken. If you’re starting with frozen, you can scroll up in the blog post for my tips on that!

  5. Made this dish last night in my Instapot and my husband really liked it. I also like that this is quick and easy to prepare!

  6. Haley-Anne Miller Reply

    This was great but pay attention to the recipe and DO use the LOW SODIUM soy sauce. I usually ignore low sodium and use the regular kind. Mine turned out really good, but you could tell how much better it would have been it was less salty.

    I would also recommend stir frying some water chestnuts, celery and whatever else (maybe cashews) in sesame oil and adding them to sauce after the chicken is done.

    • Haley, thank you for chiming in and sharing this (yes, low sodium soy sauce makes it much much easier to control the amount of saltiness), and your additions sound so yummy too!

  7. Thanks so much for this DELICIOUSNESS! I made it last night with some friends, and everyone LOVED it! Thank you for this savory, healthy, quick dinner!

  8. Made this tonight, i thought it turned out really well and the Mrs gave it high praise also. I stir fried some red and yellow onion along with a sweet red pepper in the IP before cooking the chicken. These were added back along with the chicken at stage 5. It Involved a little bit extra time, however kept the washing up to a minimum, happy days. Lots left for lunch tomorrow. Thanks again.

  9. So excited to have discovered your website! I’m allergic to garlic and ginger. How do you think the sauce would be without those ingredients? Can you think of something else I could add? I would love to be able to have a teriyaki sauce I can actually eat!

  10. This recipe is absolutely perfect. Everyone with an instant pot should try it!  Thank you! 

  11. I’ve made this wonderful recipe many times with chicken theighs. My question is : Can you double the recipe in a 6 qt. instant pot?  

    • Hello! I don’t remember exactly how full the IP was, I’m afraid, but I think that there should be room to double! If in doubt, you can always do 1.5 times.

  12. This is delicious! I’m going to add this into my meal rotation.

  13. I just got my instant pot and this was the first recipe I prepared, now its a family staple for those busy evenings when you need a second self between sports pick up and dinner.
    Thank you for this delicious recipe and making it soo quick and easy

  14. Does the nutritional info include the rice or is this without the rice?

  15. I used low sodium soy sauce and found this to be too salty and too sweet. The instant pot aspect worked perfectly and I liked how much sauce there was…so I will have to tweak to make a little more tonour taste. Thanks!

  16. I made this last night, but only had regular soya sauce. it was very salty but I can tell the flavour base is right. Next time will use low sodium! thanks

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