Sweet, sticky, and simple Instant Pot Teriyaki Chicken needs to be next on your list of easy and healthy dinner recipes to try!
This healthy teriyaki chicken recipe is a wholesome twist (like this Healthy Fried Rice recipe) on the ultra-appealing teriyaki chicken stir fry that was my earliest gateway into Asian food.
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 simply decorated with photos of menu items on the wall and soy sauce bottles on the tables.
However, what the restaurant lacked in atmosphere, it made up for in food.
Just thinking about their classic teriyaki chicken recipe (and their Crispy Tofu) still makes my mouth water.
Today’s recipe is a lightened-up variation of that classic (like this Healthy Chicken Stir Fry).
- Made with natural ingredients, and easy to adapt for either teriyaki chicken breasts or teriyaki chicken thighs, it’s a quick, easy, and healthy homemade takeout recipe the whole family can enjoy.
5 Star Review
“Just made this last night and the family loved it! It really tasted just like the restaurant version and it was super easy to make!”
— Christina —
What I love most about this healthy teriyaki chicken recipe for the Instant Pot is its simple list of ingredients and quick cooking time.
- Unlike most teriyaki chicken recipes that are laden with corn syrup, sodium, and other mystery ingredients meant to be consumed in moderation, this homemade teriyaki sauce from scratch (similar to the one in this Teriyaki Chicken Stir Fry) requires just 7 simple ingredients.
- Everything is prepared right in your pressure cooker which makes this a one-pot takeout teriyaki chicken (like this Teriyaki Chicken Casserole) that’s fast to prepare and clean up.
Serve it with rice, noodles, or a side of vegetables, and you have yourself a knockout dinner that beats the pants off of takeout every single time! For a stovestop version, check out my Teriyaki Chicken.
How to Make Instant Pot Teriyaki Chicken
You won’t find any Instant Pot teriyaki chicken with bottled sauce here!
The base recipe for this Instant Pot teriyaki chicken is very similar to my Crock Pot Teriyaki Chicken. Like the original recipe, this one is made of simple, homemade ingredients.
More Takeout Recipes
Making healthy versions of Asian takeout favorites has become a little side hobby of mine.
For more takeout-style recipes, try my Slow Cooker Beef and Broccoli (or Instant Pot Beef and Broccoli), General Tso’s Tofu, Crockpot Orange Chicken, or Slow Cooker Honey Garlic Chicken.
The Ingredients
- Chicken. I went for lean, protein-rich chicken breasts for this easy Instant Pot teriyaki chicken recipe. (It’s also standard for my favorite Chicken with Thai Peanut Stir Fry Sauce recipe.)
- Soy Sauce. A fundamental ingredient in countless Asian recipes, I like to use, and recommend opting for, low-sodium soy sauce for this teriyaki chicken recipe.
- Honey. A natural sweetener that replaces a portion of the brown sugar (most restaurant sauces are LOADED with sugar or corn syrup).
- Brown Sugar. We do still need a little for the quintessential teriyaki chicken flavor, but it is FAR less than what you’d find in a bottled teriyaki sauce or at a restaurant.
- Rice Vinegar. A staple in any stir-fry sauce. This provides the acid that balances the teriyaki sauce’s sweetness.
- Fresh Garlic. For a little zip!
- Fresh Ginger. Brings the teriyaki sauce to life. I personally LOVE ginger (I submit this Soy Ginger Salmon as evidence) so I was generous with it in the recipe. If you would like a more mild ginger flavor, feel free to adjust the amount to suit your tastes.
- Cornstarch. To thicken the teriyaki chicken marinade into a thick, glossy sauce that coats every forkful.
The Directions
- 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!
Storage Tips
- To Store. Keep leftovers in an airtight container in the refrigerator for 4 days.
- 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.
- To Freeze. Instant Pot teriyaki chicken may be kept frozen for up to 3 months. Let thaw overnight in the refrigerator before warming.
How to Serve Instant Pot Teriyaki Chicken
I love how versatile this simple recipe is. Use it as a base to pair with an array of tasty sides such as:
- Instant Pot Teriyaki Chicken with Rice. Use brown rice for a higher fiber and protein content or jasmine rice for classic taste and flavor. You can make the rice in advance in the Instant Pot or on the stovetop while the teriyaki chicken cooks.
- Instant Pot Teriyaki Chicken with Noodles. While rice is more traditional, I also love this recipe with cooked ramen-style noodles, soba noodles, or even Vegetable Lo Mein.
- Instant Pot Teriyaki Chicken with Broccoli. Teriyaki and broccoli are a match made in heaven. Try this Roasted Frozen Broccoli, Air Fryer Broccoli, or Grilled Broccoli.
- Instant Pot Teriyaki Chicken with Vegetables. Choose from Roasted Asparagus, steamed pea pods, sautéed peppers and onions, or any of your favorite Oven Roasted Vegetables.
- For a lower-carb option, you could also opt for cauliflower rice or broccoli rice.
What to Serve with Instant Pot Teriyaki Chicken
Recommended Tools to Make this Recipe
- Instant Pot. This is my favorite Instant Pot that’s been my kitchen companion for many years.
- Whisk. For whipping up the yummy homemade teriyaki sauce.
- Cutting Board. This oversized butch block is perfect for shredding the chicken.
The Best Pressure Cooker
This Instant Pot has 7-in-1 functionality, including including steaming and sautéing. I recommend either the 6-quart or 8-quart option.
Making this Instant Pot 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 too.
Frequently Asked Questions
Sure! Depending on the size of your Instant Pot you should be able to easily double this recipe without any problems. No adjustments to the cooking time is required. Just make sure you don’t fill your Instant Pot above the max fill line.
I have not tried this recipe using pork before so it would be an experiment. The cook time would likely need to be adjusted depending on the cut of pork chosen (this Instant Pot Pulled Pork could be a good starting point). If you decide to give it a whirl, I would love to hear about your results!
If you’d like to make teriyaki chicken with vegetables in a pressure cooker, I would suggest adding the vegetables right after you whisk in the cornstarch slurry and letting them simmer in the sauce while it thickens for a few minutes. I hesitate to suggest adding them with the chicken as it cooks because I fear the vegetables would easily overcook and become mushy.
Instant Pot Teriyaki Chicken
Ingredients
- 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 (or tamari for gluten free)
- 1/3 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.
Video
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
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Teriyaki isn’t just for chicken. Try one of these other Asian recipes featuring this delectable sauce.
I’m thinking about making this recipe, but just want to know if the nutrition information includes rice or not. I track my macros so just want to be prepared!
Thank you!
Hi Danielle! The nutrition estimate does not include any rice. I hope you enjoy the recipe!
I would say this is a decent meal. I’ve tried others and they work just as well but tried this one specifically due to it primarily calling for the use of chicken breasts as they are cheaper than chicken thighs. Going forward I will go back to using thighs as they are more tender and have more fat vs. breast meat. Just gives better flavor in my books.
Hi Mike! Thanks for the feedback!
Excellent recipe! Perfect blend of flavor!
Hi Jeanine! So glad you enjoyed the chicken! Thank you for this kind review!
Can you use frozen chicken breasts?
Hi Dottie! Yes you can. There is a section right above the recipe card called “Using Frozen Chicken in the Instant Pot” and helps explain how to cook it. Hope this helps!
This was really wonderful. I see now why low sodium soy was recommended. I used Braggs Aminos because I have celiac and BOY was the sauce salty. I made some pineapple fried rice to go with this chicken and it was a fabulous meal. I used breasts and cut them in half into cutlets because they were so thick. After taking them out of the intant pot I sautéd them for a few minutes on each side in a bit of oil before adding them back into the sauce. Will make this again if I can find low sodium GF soy sauce.
Hi Dawn! So glad you enjoyed the chicken recipe! Thank you for this kind review! I believe Kikkoman has a low sodium GF soy sauce! Hope this helps!
This recipe is now one of my favorites! Easy, quick to fix, healthy, and everyone in my family loves it! Put leftovers on Hawaiian rolls for a great slider.
Hi Carolyn! So glad you enjoyed this! Thank you for this kind review!
Just made this last night and the family loved it! It really tasted just like the restaurant version and it was super easy to make!
hi Christina! So glad you enjoyed the chicken! Thank you for this kind review!
Can I use chicken tenderloin instead of breast? Will it impact the cook time?
Hi Katrina! I’ve only tested this recipe as written, but you could probably use the tenderloins. It would impact the amount of time slightly. If you decide to experiment, let me know how it goes!
Erin, I make so many of your recipes but this is one of our favorites! I recently started making it for my parents who are elderly and have major health issues. Eating has become a challenge and is not very enjoyable for them anymore. My Dad LOVES this recipe. I make it with thighs so it’s easier for him to eat (Seniors lose saliva as they age so dry meats and dishes are not very tasty any more.) He asks for it all the time. I fry sliced mushrooms in a skillet and serve them on the side with brown rice/quinoa. Sometimes I add broccoli. Mom and Dad just love it and ask for it all the time. I know you lost your Dad far too young so I think of the joy this recipe is bringing to mine, and the happiness I feel when I make him something he likes. Thank you!!
Hi Donna! This makes me so happy to hear! THANK YOU!
Have a question about the frozen breasts: do you cook them 12 min before or during the Instant Teriyaki Chicken and add more time?
Thank you!
I would also like to know the answer to Leanne’s question please. 😊
Hi Dee! You’ll be adding more time based on the size of the frozen chicken breast while you are cooking the recipe. Hope this helps!
Sorry I missed this Leanne! You’ll be adding more time while you are cooking it based on size of the frozen breast. Hope this helps!
I have made this recipe twice substituting ground ginger the first time but using fresh ginger the second time. The 2nd batch is what has made this a keeper in my meal rotation! I also cut the chicken breasts in 3 pieces the second time before adding them to the pot. DELICIOUS!
I served it over brown basmati rice and steamed broccoli florets topped with the toasted sesame seeds and finely sliced green onions.
I haven’t used my instant pot very much since I received it 3 years ago but this recipe has become one of my favorite reasons to wipe off the cobwebs!
Thank you for sharing.
Hi Victoria! So glad you enjoyed the recipe! Thank you for this kind review!
Very good! Made this as directed. Using 2.3 pounds of boneless chicken thighs, 2/3 cup of roasted cashews, a pound of rice noodles (soak for 20 mins. In room temp. water, stir fry for 2 minutes then add the sauce and cut up chicken. I also added 1 cup of water before serving as it was a bit thick. The link on this page was the key for getting the chicken just right — 6 minutes in the instant pot, waited 2-3 minutes for natural release, then full release.
Hi Paul! So glad you enjoyed the recipe! Thank you for this kind review!
I will make this recipe this week! I was under the assumption that thighs need to cook longer than breasts. The recipe calls for 10 minutes for breasts or 6 for thighs.
I love all of your recipes. I bought your book and love it!
Hope you enjoy it Betsy!
Delicious meal! Easy to convert to a gluten free sauce.
Hi Angela! So glad you enjoyed the recipe! Thank you for this kind review!
Do you need to add extra water with the chicken to make the instant pot work correctly?
Hi Samantha! With the amount of soy sauce and water you should have plenty of liquid. It has always worked properly for me with the recipe as is. Enjoy!
Even with low sodium soy, too salty. And ginger overpowering.
I’m sorry to hear the recipe wasn’t to your taste, Lisa. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This recipe is easy and take no time to make. I made the mistake of adding cornstarch to soy sauce mixture before cooking chicken, so I got an error on instant pot “burnt food”, so we cancelled cooking process and added around 1/4 cup chicken broth and then turned on instant pot to continue cooking. It came out delicious. Served with brown rice with quinoa and stir fry vegetables.
Hi Josette! So glad you enjoyed the recipe! Thank you for this kind review!