This sweet, flavorful Instant Pot teriyaki chicken is made effortlessly in your pressure cooker with just a handful of ingredients. So much tastier AND healthier than takeout!
Lucky for me (and you!) I have many “better than takeout” recipes on my site! I love serving today’s Instant Pot Teriyaki Chicken along with my better than takeout chow mein or my better than takeout fried rice!
Easy Instant Pot Chicken Teriyaki
I hope you’re loving all of the Instant Pot recipes I’ve been sharing lately, I know we have! ? The Instant Pot is a total lifesaver for this busy mom of three. And this Instant Pot Chicken Teriyaki recipe is so simple, yet so delicious!
Teriyaki chicken is a good source of protein and other nutrients, but depending on how you prep the dish it can be high in fat and sodium (depending on the sauce you use). That is why I am super excited to share today’s recipe with you!
You see, I am going soy-free and thought I would have to give up all my favorite Asain foods, but since discovering coconut aminos (substitute for soy sauce) I can still enjoy the tasty flavors of teriyaki chicken without the soy and less sodium!!
Coconut aminos is a sauce made from coconut sap. It’s rich, salty and slightly sweet, similar to a light soy sauce.
This teriyaki sauce is the BEST teriyaki sauce I’ve ever had. No joke. I’ve tried soooo many recipes over the years and have always been extremely disappointed until now. It’s slightly sweet, tangy and rich.I’ve tested this recipe for my whole family and it got two big thumbs up!
How to Make Instant Pot Teriyaki Chicken
The recipe is pretty straightforward.
Sauté the chicken for 5 minutes in your Instant Pot. Pour in the sauce. Cook on POULTRY for 20 minutes
Manually release pressure.
Sauté again to reduce the liquid into a thick rich sauce. Easy, right?!
Teriyaki Chicken Recipe Tips
Frozen chicken: This might be one of my favorite features of the Instant Pot! You can use frozen chicken in any recipe, increase the time/pressure slightly and get perfectly tender chicken! For this recipe, you can skip the sauteing of the chicken and put in the frozen chicken breasts/thighs and then the sauce. Cook on HIGH pressure for 15-18 minutes and release pressure naturally!
How to thicken teriyaki sauce: Remove your cooked chicken and turn your pot to SAUTE MODE. Add a mixture of 1 tablespoon of cornstarch and ¼ c. water and stir until it thickens up. Then place the chicken back into the sauce!
Where to buy toasted sesame oil: Although this may seem like a bizarre ingredient it can actually be purchased at most normal grocery stores.
How to Store and Reheat
STORE this in an air-tight container for up to 4 days in the refrigerator or freeze it for up to 3 months.
When you want to serve your frozen leftovers, let it thaw in the fridge overnight. Then you can REHEAT it on the stovetop with a splash of water to thin out the sauce a little bit.
SERVE with your favorite rice, brown rice or noodles.
I like to sprinkle some toasted sesame seeds over top and serve it sautéed vegetables. So delicious- it really never gets old!
For more recipes, check out:
- Sticky Asian Meatballs
- Mongolian Beef Stir Fry
- Crispy and Crunchy Asian Ramen Salad
- Easy Ham Fried Rice
- Sesame Coleslaw Salad
Instant Pot Teriyaki Chicken
- 1 - 1 1/4 lb. boneless skinless chicken breasts - fresh not frozen, excess fat removed
- 2/3 c. coconut aminos or low-sodium soy sauce
- 2 tbsp. toasted sesame oil
- 3 tbsp. rice vinegar or apple cider vinegar
- 2 tbsp. brown sugar or honey
- 1 tbsp. minced shallot
- 3 cloves garlic - minced
- 1/4 tsp. freshly grated ginger
- 1/2 tsp. salt - if using aminos instead of soy sauce
- Turn the Instant Pot on the SAUTE setting. Add the chicken and cook for about 5 minutes to render any excess fat.
- Meanwhile, in a medium bowl, whisk together the aminos or soy sauce, toasted sesame oil, vinegar, brown sugar or honey, shallot, garlic, ginger and salt (if using aminos).
- Discard fat and liquid from the chicken. Pour the sauce over top.
- Place the lid on the Instant Pot and pressure cook on the POULTRY setting for 20 minutes. After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down manually. Once the valve pops, remove the lid and turn the Instant Pot on SAUTE.
- Cook the chicken until the almost all of the remaining liquid is gone. The sauce will thicken and the chicken will begin to caramelize. Shred the chicken and toss in the sauce.
- Sprinkle with toasted sesame seeds, if desired.
This is seriously one of our favorite go to weeknight dinners! So simple and soo delicious! Thanks for sharing!
Can I substitute boneless thighs for the boneless breast? Same cook time? My Instant Pot does not have a ” Poultry” setting, so would it be high pressure for 20 minutes???
Yes, you sure could 🙂 I haven’t personally tried with thighs, but I would probably just keep the time the same.