Enjoy weeknights again with this Instant Pot Teriyaki Chicken. Tender chicken coated in a rich, sweet-and-savory sauce that cooks in your Instant Pot without all the fuss.
This Instant Pot Teriyaki Chicken is a quick and flavorful dinner that delivers tender, juicy chicken coated in a rich, savory-sweet sauce. The sauce thickens into a glossy glaze that clings perfectly to every bite. Using the Instant Pot means the chicken cooks in a fraction of the time while still staying incredibly moist. It will make you love cooking on weeknights again.
I love pairing this chicken alongside my chow mein, fried rice, and my Cucumber Dill Salad.
Table of Contents
Why We Love This Chicken Teriyaki
- Perfect for busy weeknights—quick and easy.
- Minimal cleanup—one pot wonder!
- Great for meal prep, staying tasty for days.
Recipe Ingredients
Coconut Aminos or Low-Sodium Soy Sauce – Provides a salty flavor. Coconut aminos are slightly sweeter and lower in sodium.
Fresh Garlic – Fresh garlic is essential for this recipe, as it adds depth to the sauce. Avoid substituting with garlic powder, as fresh yields better flavor.
Fresh Ginger – Grated for warmth and slight spiciness. Use a spoon to peel the ginger for minimal waste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish – Sprinkle with toasted sesame seeds, chopped green onions, or a few red pepper flakes for a touch of heat. You can also add fresh cilantro or a light drizzle of extra toasted sesame oil for added flavor.
Use Mirin Instead of Vinegar – Substitute rice vinegar with mirin, a sweet Japanese rice wine, to add depth and subtle sweetness to the sauce.
How to Make Instant Pot Teriyaki Chicken
Step 1: Turn the Instant Pot on the SAUTE setting. Add the chicken and cook for about 5 minutes to render any excess fat.
Step 2: Meanwhile, in a medium bowl, whisk together the aminos or soy sauce, toasted sesame oil, vinegar, brown sugar or honey, shallot, garlic, fresh ginger, and salt (if using aminos).
Step 3: Discard fat and liquid from the chicken. Pour the sauce over top.
Step 4: 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.
Step 5: Cook the chicken until 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.
Step 6: Sprinkle with toasted sesame seeds, if desired.
Expert Tips
Use a Natural Release – If time allows, let the pressure release naturally for 5–10 minutes after cooking. This can help keep the chicken moist and tender.
Add Cornstarch Slurry – If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce after cooking, while on the sauté setting.
FAQs
Yes! Skip sautéing, add frozen chicken and sauce. Cook on HIGH pressure for 15–18 minutes, then release pressure naturally for tender, flavorful chicken.
Serve with your favorite rice, brown rice, or noodles. This dish pairs well with various sides, from steamed rice to noodles, for a complete meal.
Storage Information
STORE any leftover Instant Pot Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, FREEZE the chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
To REHEAT, use a microwave in 30-second intervals, stirring in between, until thoroughly warmed. Alternatively, reheat on the stovetop over medium heat with a splash of water to thin out the sauce, stirring occasionally, until hot.
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Instant Pot Teriyaki Chicken Recipe
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Ingredients
- 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 teaspoon salt - if using aminos instead of soy sauce
Instructions
- 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, fresh 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 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.
Got my Instant Pot for Christmas and I keep coming back to your site to try recipes. This one is definitely a winner. Loved how everything tasted.
This is seriously one of our favorite go to weeknight dinners! So simple and soo delicious! Thanks for sharing!
Natalie
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???
Thank you
Robin😊
Yes, you sure could 🙂 I haven’t personally tried with thighs, but I would probably just keep the time the same.