Name: Instant Pot Teriyaki Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 pounds chicken breasts; 1/2 cup water; 1/2 cup honey; 1/2 cup low-sodium soy sauce; 1/4 cup apple cider vinegar; 4 cloves garlic (, minced); 1 teaspoon ground ginger (, or 1 Tablespoon fresh grated ginger ); 1/4 teaspoon pepper; 2 Tablespoons cornstarch

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.

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 Teriyaki Chicken

Course: Main Course

Cuisine: Asian

Keyword: Instant Pot Teriyaki Chicken

Prep Time: 10 minutes

Cook Time: 12 minutes

Natural Release: 5 minutes

Total Time: 27 minutes

Servings:

Calories: 286

Author: Jamielyn Nye

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!

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Ingredients

2 pounds chicken breasts
1/2 cup water

Teriyaki Chicken Sauce:

1/2 cup honey
1/2 cup low-sodium soy sauce
1/4 cup apple cider vinegar
4 cloves garlic , minced
1 teaspoon ground ginger , or 1 Tablespoon fresh grated ginger
1/4 teaspoon pepper
2 Tablespoons cornstarch

For serving: Cooked rice or quinoa, sliced green onions, sesame seeds, steamed vegetables

Instructions

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.

Notes

Storage and freezer instructions: This chicken will stay fresh in a covered container in the refrigerator for 3 days or in the freezer for 3 months. Thaw overnight in the refrigerator and then reheat on the stove top over low heat.

Variations: You can replace the garlic for ginger (or use a combination of both).

For serving: I love to add freshly steamed vegetables (such as broccoli and carrots).

Nutrition

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