Instant Pot Teriyaki Chicken Recipe

Pressure cooker teriyaki chicken served in a bowl.

5 from 7 votes

Instant Pot Teriyaki Chicken Recipe

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.

Prep Time5

Cook Time45

Total Time50

Course: Main Dishes

Cuisine: American, Japanese

Diet: Gluten Free, Dairy Free

Servings: servings

Calories: 202kcal

Author: Andrea

Equipment

Instant Pot

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.

Notes

-Fresh chicken is always better for this recipe! Feel free to cut up chicken breasts into 1-inch cubes in place of thighs.

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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