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