Quick and easy Instant Pot teriyaki chicken is tender pull apart chicken coated in a thick, sweet, and sour sticky sauce and is exactly the restaurant-style meal your whole family will love!
Restaurant-style chicken teriyaki
This chicken teriyaki Instant Pot recipe is a version of my popular Japanese-style slow cooker teriyaki chicken but made in a fraction of the time. There are days when I love cozy comforting slow cooker meals, but then there are days when I want something quick and easy. So, the Instant Pot takes center stage. And once you learn how to use the Instant Pot, it’ll become your favorite go-to kitchen gadget.
This teriyaki chicken in Instant Pot is pretty much the reason I own one! Pressure cooking meat as quickly as it does, whether bone-in or out, fresh or frozen, it always turns out great. It uses honey as a sweetener and no refined sugars. It’s made with less than 10 ingredients (including the homemade teriyaki sauce) and it’s even better than any take-out you’d find at your favorite restaurant. It’s a healthy comfort food dinner idea on a budget!
Can I use frozen chicken?
Yes, you can. One of the brilliant things about a pressure cooker is that it cooks the meat from frozen without drying it out, or resulting in a rubbery texture. You want to keep the chicken pieces separate to make sure it cooks evenly. Cook for 20 minutes instead of 12.
Which cut of chicken is the best for teriyaki?
You’re going to end up with shredded chicken either way (unless you want to keep your chicken whole), so the cut you use is totally up to you. Bone-in is generally tastier, but boneless tends to provide more meat. Either way, I must say, the Instant Pot always delivers tender juicy chicken.
Boneless chicken breasts are generally my preference as they are meaty and I don’t have to worry about the bones. If you do use bone-in, you’ll want to cook them for 20 minutes just as you would frozen chicken. Keep an eye on the amount of liquid required. Bone-in vs boneless produces different amounts of liquid when cooking.
Extra ingredients for extra flavor
- Pineapple or orange juice will give it a little extra sweetness.
- Red pepper flakes for added heat.
- Sesame seeds and green onions for garnish are an option, and gives it that extra take-out feel!
- Add in some brown sugar for a darker color and a bit more sweet and sticky appeal.
- Omit the garlic and just use ginger, but I like to use a bit of both.
Ways to serve Instant Pot chicken teriyaki
When serving a crowd, you can leave the pressure cooker on the warm function until everyone is ready to eat. Have both white rice or cooked quinoa and a side of steamed vegetables available and people can make up their own plates and serve themselves right from the pot. Have a little extra teriyaki sauce for people who want a little more.
Storing, freezing & reheating
- To store: Once completely cooled, store in an airtight container in the fridge for up to 3 days.
- To freeze: Transfer to a freezer-friendly bag and keep frozen for up to 3 months. Thaw in the fridge overnight.
- To reheat: If you’ve got a big batch, you can reheat it in the Instant Pot all over again, or on the stovetop on low heat. If you’re just reheating a single portion for yourself, the microwave is fine. You may find you need to splash a bit more sauce, or a little water just to add some liquid back into it if it’s gotten too thick.
More easy instant pot meals:
- Instant pot chicken taco bowls
- Instant pot orange chicken
- Meatloaf and mashed potatoes
- Instant pot chicken and dumplings
- Instant pot buffalo chicken
Instant Pot Teriyaki Chicken
- 2 pounds chicken breasts
- 1/2 cup water
Teriyaki Chicken Sauce:
For serving: Cooked rice or quinoa, sliced green onions, sesame seeds, steamed vegetables
- Add the chicken in the Instant Pot with 1/2 cup water.
- Whisk together the honey, brown sugar, soy sauce, apple cider vinegar, garlic, ginger and pepper.
- Pour sauce over the meat and seal the lid. Cook on high pressure, for 12 minutes. If using frozen chicken, cook for 20 minutes. When the pressure cooker beeps, allow for a natural release for about 5 to 10 minutes, or until the float valve sinks.
- Remove chicken from the pot and shred (removing any fat).
- Set to the sauté setting and then remove 1/4 cup of the liquid. Whisk in 2 Tablespoons of cornstarch and add back to the pot. Whisk until it thickens and then turn off the Instant Pot.
- Place the meat back into the pot and stir together with the sauce.
- Serve over cooked rice or quinoa with steamed vegetables. Garnish with sesame seeds and green onions, if desired.