Sweet, sticky, and simple Instant Pot Teriyaki Chicken for your healthy dinner menu!

A plate of healthy Instant Pot Teriyaki Chicken with chopsticks

This healthy chicken recipe is a wholesome twist on the ultra-appealing teriyaki chicken stir fry that was my earliest gateway into Asian food. It’s made with more natural ingredients, you can adapt it for teriyaki chicken breasts or thighs, and the teriyaki chicken sauce is just 8 ingredients, including the water (which I don’t think counts, do you?).

I was introduced to Japanese teriyaki chicken via our hometown’s favorite (only?) Japanese takeout joint. It was in the corner of a nondescript strip mall. The only notable décor was large-scale photos of the menu items plastered to the walls and bottles of Kikkoman soy sauce on the tables.

What the restaurant lacked in atmosphere, it more than made up for in food. My go-to order was the teriyaki chicken with a big side of sticky rice. The memory of it still makes my mouth water. I’ll forever consider teriyaki chicken a comfort food.

A plate of healthy Instant Pot Teriyaki Chicken

I suspect you’ve encountered teriyaki chicken in some capacity, be it a favorite takeout spot of your own, a mall food court, or a recipe you saw printed on the back of bottled teriyaki sauce at the grocery store.

If your experience has been like mine, with very few exceptions, most teriyaki chicken recipes are laden with sugar, sodium, and other ingredients meant to be consumed in moderation versus as a healthy dinner.

For today’s Teriyaki Chicken recipe, I drew inspiration from that perfect plate of Japanese teriyaki chicken I remember from my youth, then gave it a wholesome makeover. (Just like with this Teriyaki Salmon.)

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!

Instant Pot Teriyaki Chicken being stirred in the pressure cooker

Without my expressly setting out to do so, making healthy versions of Asian takeout favorites has become a little side hobby of mine.

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), Teriyaki Chicken Stir Fry, Pineapple ChickenGeneral Tso’s TofuCrockpot Orange Chicken, and Slow Cooker Honey Garlic 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.

How to Make Teriyaki Chicken

The base recipe for this Instant Pot Teriyaki Chicken is my Crock Pot Teriyaki Chicken. (Did I mention I like 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 for the quintessential teriyaki chicken flavor, but again, this far less than what you’ll find in a bottle or at a restaurant.
  • Fresh Garlic and Fresh Ginger. To bring the teriyaki sauce to life.
  • Cornstarch. To thicken the teriyaki chicken marinade into a thick, glossy sauce that coats every forkful.

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.

A plate of brown rice, Instant Pot Teriyaki Chicken, and veggies

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 Teriyaki 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.

Instant Pot Teriyaki Chicken

4.61 from 38 votes
How to make easy, healthy Instant Pot Teriyaki Chicken from scratch! Made with simple ingredients and so much better than store bought.

Prep: 10 mins
Cook: 20 mins
Total: 40 mins

Servings: 4 servings


  • 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


  • Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
  • In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
  • 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.
  • 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.
  • 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.


  • 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.


Serving: 1of 4, about a heaping 3/4 cupCalories: 319kcalCarbohydrates: 35gProtein: 36gFat: 5gSaturated Fat: 1gCholesterol: 83mgSugar: 27g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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

    1. 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.

    1. 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!

  3. 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!5 stars

  4. 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.5 stars

    1. 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!

  5. 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!

  6. 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.
    Roddy5 stars

  7. 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!

  8. 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?  

    1. 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.

  9. 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 easy5 stars

  10. 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!3 stars

    1. Alison, I’m glad this recipe will be a good starting point for you. I hope you love it more next time!

  11. 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! thanks4 stars

    1. Hi April! You could experiment with cutting the chicken first, but that would drastically reduce the cook time. I can only vouch for the recipe as written, and keeping the chicken in whole pieces lessens the chance it will overcook. But if you decide to experiment, I’d love to hear how it goes.

  12. Made this last night and it was a hit. Just wanted to say thanks for all the delicious recipes! They are always a success and now in my regular rotation of meals.5 stars

  13. Thanks for recipe. I just got an instant pot. .  First time I was able to thicken a sauce with corn starch.  But it was not sweet enough for our tastes.  If I add more sugar and honey do I need to add anything else?  Or less soy sauce ?

    1. Hi Courtney, you could certainly add more honey to taste. I have not tried it myself, but it may need a little extra salt from the soy sauce, but you can taste it after you add more honey before you decide. I hope you enjoy!

  14. I’ve made this recipe several times. It is out of this world delicious!  I’ve used both chicken breast and chicken thighs.  I just recently acquired a taste for chicken thighs. I never used to eat them. Just a texture thing for me.  In the IP, the thighs are the way to go. I haven’t found a way to cook breasts in in IP yet without them being so dry. Any tips would be helpful.  This dish is fabulous with cauliflower rice and some stir fried veggies. I just throw the veggies into the decadent sauce for a few minutes before serving or drizzle it over the veggies.  This is by far the best tasting sauce of any site that I follow. BTW, your IP beef with broccoli recipe is another favorite. Thanks for always sharing your recipes. I love following your blog.  5 stars

  15. Thanks for another great recipe that’s just as delicious as it is quick and easy. I’ve been wanting to try this since I first spotted it, and I finally made it tonight. My husband and I both loved it. It’s eons better than any other chicken teriyaki recipe I’ve ever tried. I’ll definitely be making this again!5 stars

  16. Hello,
    I have an 8 quart I stand pot instead of the 6 quart. Do I need to do anything differently? 

  17. Sorry! Autocorrect. It should say I have an 8 quart instant pot instead of the 6 quart version. Do I need to do anything differently to avoid a burn notice? 

    1. Hi Andrea, I didn’t include the veggies because I fear they’d get too soft and mushy if cooked in the IP that long. You are welcome to experiment if the texture isn’t a concern for you.

    2. I made this today…used regularly soy sauce just added a tad more water to dilute. I left out the ginger and added red pepper flakes. I steamed some shredded carrots, onion and zucchini from the garden in a lil soy, water and seasonings for a topping. It was very good.

  18. I read your blog above & your simple guide to cooking Instant Pot Chicken, but I cannot figure out how to adjust the Instant Pot cooking time for skinless, boneless chicken thighs. Can you please help?

  19. Really great recipe! Had this for dinner tonight and the whole family loved it. I have made homemade teriyaki before but the traditional Japanese recipe calls for sake and mirin. My dad is a recovering alcoholic and avoids foods cooked with alcohol so I was really relieved to find this version! It was delicious and we’ll definitely make it again. Thank you!5 stars

    1. Hi Sam! Since rice is optional, the calorie count does not include the it. I hope you enjoy the recipe if you give it a try!

    1. Hi Allie! Thanks for your question! I have not tried this recipe with pork, so I don’t have any guidance to offer. However, I would suspect that the pork may require different cooking times. I hope you enjoy the recipe if you give it a try!

  20. So, i wanted some Chinese food for dinner tonight and i wanted to use my Instant Pot. This is the first recipe that came up when i searched, and i was not disappointed. It came out so good!! I used chicken thighs (5 i have a lot of hungry mouths) and on the stove i sauted some mushrooms, minced garlic, and a vegetable medley in olive oil. I mixed everything together when it was done, served over white rice with some hot oil drizzled on top….and enjoyed every bite. This will be a regular for dinner.5 stars

    1. Thank you so much for taking the time to share this kind review, Maria! I’m happy to hear this recipe was a hit!

  21. I like the flavor of the sauce, but my chicken turned out dry. Any ideas why this could’ve happened? I’m still new at cooking in my instant pot.3 stars

  22. Hi Erin,
    I would like to make this tonight for dinner. I’m still a bit of a novice with my IP and this will be my first chicken recipe (gulp!) My question for you is this: I read your post about cooking chicken in the IP, and in that post, you instruct to use the trivet to cook chicken and pour water in the bottom of the pot. Do I do that with this recipe? Or do I place the chicken directly into the pot? Also, I have an 8-qt pot and the first few times I used it I kept getting the burn message. I am smarter now and know that I need a certain amount of liquid to bring it to pressure and I know most recipes are written for a 6 qt pot. Do I need to add more of the sauce ingredients to the pot to get it to pressure? And finally, I plan on using fresh boneless thighs. Per your IP Chicken article I think I do a quick release and not a manual for 5, then quick. Sorry for all of the questions! I just want to ensure success. I’ll let you know how it goes!

    1. Hi Angela! I’m more than happy to answer your questions! For using thighs in this recipe, I do 6 minutes, venting immediately to release any remaining pressure (This is based on 3-ounce boneless chicken thighs). Even with your 8qt pot, you can follow this recipe just as it is written. Place the chicken directly into the Instant Pot, stir the sauce ingredients together and pour over the chicken. Then, seal and cook as directed. Next, you’ll remove the cooked chicken and shred it. Switch the Instant Pot to sauté, then add the cornstarch slurry. Let it bubble and then add the chicken back in. I hope this helps, and I hope you love the recipe!

      1. Oh my gosh girl, amazing!!! My husband and I devoured it and we have leftovers for lunch tomorrow!! Thanks for all of your help! Can’t wait to try more of your IP recipes! What did we ever do before this amazing device?! XO!

  23. I made this dish today, following the recipe to the “T.” It had a strong, almost bitter, undertaste. I’m at a loss to figure out what caused the undertaste. I want to say it’s the rice vinegar, but I’m not sure. My husband thought it could be the light sodium Kikkoman soy. Any thoughts?

    1. Hi Tina! I’m sorry this recipe didn’t turn out as you hoped. I know it can be frustrating to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it! As for the bitter taste, I’m not sure what that would be. It could be that one of the brands you used has a more bitter taste to it. I hope you can find other recipes you will enjoy!

  24. This recipe is amazing. I made it with chicken thighs and used toasted sesame oil instead of cooking spray. If you cook it for 13 minutes like I did you won’t even have to remove the chicken from the pot and shred it with a fork. I simply stirred it with a spoon as I added the cornstarch mix and it shredded on its own because it was so tender.5 stars

    1. Thank you for taking the time to share this kind review, Sue! I’m so happy this recipe turned out well for you!

    1. YAY! I’m so happy to hear that this recipe was a hit, Bob! Thank you for taking the time to share this kind review!

    1. Hi Katie! You’re more than welcome to double this recipe, if you would like. Just make sure you don’t fill your Instant Pot above the max fill line. I hope you love the recipe!

  25. Just tried this tonight – so quick and easy for a weeknight meal. Delicious! Added some broccoli in my rice bowl — can’t wait for the leftovers!5 stars

  26. I don’t eat meat so didn’t try it myself but this was a BIG hit with my husband & son. Younger son thought it was a little “spicy” because of the ginger but he still ate it all. Everyone commented how moist the chicken was and that the sauce was really tasty. Very easy to cook – this one will definitely be added to my go-to rotation :)5 stars

    1. I’m so happy to hear that this was a hit for your family, Talie! Thank you for taking the time to share this kind review!

  27. This was my second recipe in my new Instant Pot and wow! This turned out sooo good! I used chicken thighs and ground ginger since I didn’t have fresh and the chicken was so tender. Probably one of the best dinners I have made and maybe the best teriyaki meals I have ever had! I used brown rice, and sauteed red bell pepper, broccoli, julienned carrots and edamame. So so good!5 stars

      1. I don’t have rice wine vinegar and I read in the comments not to sub with apple cider vinegar. Can I just omit it? Trying not to go to the store and would still love to make this meal tonight since I have everything else, except ginger which I don’t like. Just need a sub for the rice wine vinegar or if it would mess up the recipe if I omit it?!

        1. Hi Christina! While I haven’t tried any swaps, you could experiment with the apple cider vinegar or regular vinegar, but I’m not sure how it would turn out. If you decide to try it, I’d love to hear how it goes!

  28. It was okay, but it was not Teriyaki the way I’ve had it in Restaurants. I was disappointed. Not sure but I think there is just way too much ginger and rice vinegar. Also the timing was off my chicken was by no means cooked shred tender.2 stars

    1. Hi Jan, I’m sorry this didn’t turn out as you’d hoped. I (and other readers) have liked the flavor of the dish, so I truly wish you would’ve enjoyed it.

    2. My husband pulled a package of chicken thighs out of the freezer and asked for stir fry late this afternoon. This recipe was the perfect solution! I sauteed some sliced onion and sweet bell peppers separately as well as microwaved a steamer bag of broccoli to stir in at the end. There was plenty of yummy sauce, and my 4- and 1-year olds ate all of it faster than they could have gobbled up a pig-in-a-blanket! (Which is really saying something!)

      I love to cook but have to force myself to make quicker, simpler dinners for the well-being/sanity of my household. I do not at all begrudge the idea of eating this with regularity! And I will definitely keep a closer eye on your site, Erin. Thanks for the win!5 stars

  29. We loved this in our instant pot. The only honey I had in the cupboard was “Mike’s” Hot Honey. Made with New York Wildflower Honey and infused with Chiles. I measured the same amount the recipe called for and it put a very subtle “kick” in the dish. It was awesome. I am always all over the internet looking for recipes that have some real flavor and your site is one of the few that do as I have tried endless. Don’t stop cooking in your home kitchen for us!!!5 stars

    1. Hi Maura! I’m not sure what might’ve gone wrong without being in the kitchen with you. It’s possible that some pieces of food may have been stuck to the bottom. I hope you were still able to enjoy the recipe!

  30. Huge hit around here. Thanks so much. I followed the instructions exactly and had great success. Super delicious to pour the extra sauce over steamed broccoli. 5 stars

    1. I’m so happy to hear that this recipe was a hit, Daniel! Thank you for taking the time to share this kind review!

  31. This recipe, along with many of your recipes, is a favorite with my family! The low-sodium soy sauce is key – I’m a salt lover and subbed with normal soy sauce once and won’t do that again. Chicken breast always has a tendency to dry out in an instant pot/crock pot, but the yummy teriyaki sauce totally makes up for any dryness whenever we use breasts. I would highly recommend using boneless/skinless chicken thighs with this recipe, the result is so juicy and delicious. 5 stars

    1. I’m so happy to hear that this recipe has been a hit, Allie! Thank you for taking the time to share this kind review!

  32. I’m an instant pot newbe. Still learning , so I decided to make this recipe last night. It looked easy for me to make, and it was. I was very pleased with the finished meal. It was delish.
    Just have 1 question, if you don’t have fresh ginger how much would you use instead with ground ginger?5 stars

    1. Hi Nina! I’m so happy to hear that this recipe was a hit for you! From what I can find online, it sounds like you could substitute about 1/4 teaspoon ground ginger for every 1 teaspoon of fresh ginger. I hope this helps!

  33. Hi, I’d really like to make this using a whole chicken. Do you have a recipe modification to do that?

    1. Tammy, I am afraid I do not! Just the boneless, skinless kind. I’m sorry I can’t help you more, but I haven’t experimented with a whole chicken in the IP yet. If you find a recipe that works well for you, I’d love to hear how it goes.

  34. Easy to make!   I added peas to get our veggies in. Would definitely make again (SO easy to shred the chicken after cooking in the instant pot!!!)5 stars

  35. Hi Erin,  I made this for dinner tonight and my family loved it, but I have a question for you.  I made the dish earlier in the day, refrigerated it and reheated it at dinnertime.  When I took it out of the refrigerator, the sauce had congealed (which didn’t surprise me), but even when completely reheated and piping hot, the sauce was far more gelatinous than it had been when I took it out of the Instant Pot.  I’m guessing it might have something to do with the cornstarch, but I was surprised — usually the other sauces in similar dishes I’ve made return to their original state when I reheat them.  Everyone thought it tasted great, but I’m just a little confused and very curious.  It wasn’t that the sauce was too thick, it’s just that the consistency had changed so much.  Do you have the same experience when you reheat it (and that’s assuming you have leftovers!)?  Or is it just me??   Thank you so much — I just recently found your website and have been making my way through your recipes and they have all been hits — I’m just a self-taught cook always trying to figure out the “why” when something doesn’t turn out the way I’ve expected.  

    1. Hi Cari, I’m SO happy that this recipe was a hit for your family! Thank you for sharing this kind review! I agree that it sounds like the cornstarch caused the sauce to congeal. Next time, you could try adding a splash of water into the leftovers, stirring it, and then reheating them. This should help thin the sauce back out after it’s been in the refrigerator. I hope this helps!

    1. Hi Dvora! For this recipe, you will cook on both HIGH (manual) pressure and saute mode in your Instant Pot. I hope this helps!

  36. Delicious! Closest thing to take-out that I’ve ever made. One suggestion: use half cup water and half cup low sodium soy sauce to make a less salty dish. Otherwise… SO good.5 stars

    1. I’m so happy to hear that this was a hit, Katie! Thank you for taking the time to share this kind review and your tip!

  37. Hi Erin,
    If I’m using frozen chicken breasts, do I still add the water from your other article about how to cook frozen breasts and the trivet, and then cover them with the sauce from this recipe? And then do I use the cook time for frozen breasts from your other article? 

    1. Hi Leslie! You can add the chicken directly to the Instant Pot and just top it with the sauce as this recipe directs, but you will want to use the cook time (for frozen chicken breasts) from the Instant Pot chicken post. I hope you enjoy the recipe!

  38. Thanks for this recipe! Made this tonight using frozen chicken breast instead of going out to eat. My whole family loved it — everyone went back for seconds. My daughter said it was “exquisite” and my son licked the sauce off his plate. Hubby agreed that this recipe is a keeper!5 stars

  39. Excellent recipe! I made exactly as written (well, maybe I snuck in some extra ginger…), and served over brown rice. I thought it was a tad too sweet on Day 1, but just ate some leftovers Day 2 and it was fine. I plan to experiment with less sugar next batch. I used thawed chicken thighs (from Costco) and only cooked for 5 minutes, but they still overcooked a little (~ 190 F temp). Thankfully thighs are more forgiving than breasts and it was still tender.

    Both husband and neighbor gave it a big YUM!5 stars

  40. Making this tonight! If I’m using frozen chicken breast, I cook it for 12 minutes… But do I still do the five minute natural release?

  41. Delicious! Most teriyaki recipes are sickly sweet, so I was thrilled that this one was so balanced! I made it for family, but I was so glad to have the leftovers tonight. As you noted, the sauce gelatinized a bit once it was cooled and stored, but fear not folks: heat it back up and it’s perfect again. Thanks for another keeper!5 stars

  42. HIGHLY recommend this recipe! It was a really easy recipe to follow and dish came out perfectly. I know some people mentioned it was too sweet or too salty, but for my husband and I we thought it was the perfect balance. I used low sodium soy sauce so I’m not sure if that played a part in it not being too salt. We did add a small amount of sriracha when we plated it just to add a kick, but that was out of personal preference.
    I also had the leftovers for lunch and thought it heated up perfectly!

    We will definitely be making this recipe on a regular basis!5 stars

  43. I enjoyed this recipe but next time I make it, I would probably put half the amount of ginger. It kind of overpowered the dish.