Go Back
–+ servings
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

4.70 From 90 reviews . Help us out! Review HERE.Help out & review HERE
How to make Instant Pot teriyaki chicken. An easy teriyaki chicken recipe with homemade sauce can be served with rice, noodles, or vegetables.
Prep: 10 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 4 servings
Save Recipe ReviewPrint

Ingredients
  

  • 1 ½ pounds boneless, skinless chicken breasts about 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)
  • ⅔ cup low-sodium soy sauce (or tamari for gluten free)
  • ⅓ cup water
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 2 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 3 tablespoons cornstarch stirred together with 1/4 cup water to create a slurry

For serving:

  • green onions thinly sliced (optional)
  • Toasted sesame seeds (optional)
  • Cooked brown rice, quinoa, noodles, cauliflower rice, or vegetables (for serving)

Instructions
 

  • 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 for 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.
    teriyaki chicken in an instant pot

Notes

  • FROZEN CHICKEN: My general guidelines for using frozen chicken in the Instant Pot can be found in this simple guide for cooking Instant Pot Chicken!
  • TO STORE: Keep leftovers in an airtight container in the refrigerator for 4 days.
  • TO FREEZE: Instant Pot teriyaki chicken may be kept frozen for up to 3 months. Let thaw overnight in the refrigerator before warming.
  • TO REHEAT: Rewarm gently in the microwave or on the stovetop, with a splash of water or chicken broth, if needed, to thin the sauce to the desired consistency.

Nutrition

Serving: 1(of 4; without rice), about 3/4 cupCalories: 330kcalCarbohydrates: 31gProtein: 40gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 109mgPotassium: 820mgFiber: 1gSugar: 22gVitamin A: 51IUVitamin C: 3mgCalcium: 34mgIron: 1mg
QR Code linking back to recipe