Instant Pot Teriyaki Chicken Recipe

Instant Pot Teriyaki Chicken Recipe tastes sweet, savory, and a little sticky in the best way, with tender bites of chicken and glossy sauce over fluffy rice. It works perfectly for busy weeknights, meal prep, or kid-friendly dinners and comes together in about 30 minutes. I tested versions of this dish so many times that my family started rating them like a cooking show panel at the dinner table.

Why Instant Pot Teriyaki Chicken Recipe Is Worth It

You get takeout-style teriyaki chicken in less time than delivery, and you control the ingredients. The Instant Pot locks in moisture, so the chicken turns out juicy, not dry or stringy.

The sauce uses pantry staples, so you skip hunting down specialty items. Cleanup stays easy because everything cooks in one pot, which keeps weeknights sane.

“This Instant Pot Teriyaki Chicken Recipe tastes like our favorite takeout spot, but cleaner and faster to the table. ★★★★★”

Ingredients You Need

Chicken

• 2 pounds boneless skinless chicken thighs, trimmed and cut into bite-size pieces
  • Use thighs for juicy results; use chicken breast if you prefer leaner meat and shorten cook time by 1 minute.
• 1 tablespoon neutral oil (avocado, canola, or light olive oil)

Teriyaki sauce base

• 1/2 cup low-sodium soy sauce
  • Use tamari or coconut aminos for gluten-free needs.
• 1/3 cup water or low-sodium chicken broth
  • Broth adds extra savory flavor if you have it in the pantry.
• 1/3 cup brown sugar, packed
  • Use light brown sugar for classic flavor; use honey or maple syrup for a different sweetness.
• 2 tablespoons rice vinegar
  • Plain white vinegar works if needed; use 1 tablespoon since it tastes sharper.
• 2 tablespoons mirin or seasoned rice cooking wine
  • Skip if you do not keep it on hand and add 1 extra tablespoon brown sugar plus 1 tablespoon water.
• 2 tablespoons toasted sesame oil
  • Use regular sesame oil if that sits in your pantry; toasted adds deeper flavor.

Aromatics

• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated or minced
  • Use 1 teaspoon ground ginger if fresh runs out.

Thickener

• 2 tablespoons cornstarch
• 2 tablespoons cold water

Optional veggies (toss right in the pot)

• 1 cup carrot coins or matchsticks
• 1 cup broccoli florets
• 1 red bell pepper, sliced

Toppings

• Sliced green onions
• Toasted sesame seeds
• Red pepper flakes, to taste

To serve

• Steamed white rice, brown rice, or cauliflower rice
• Steamed veggies or simple salad on the side

Equipment

• 6-quart or 8-quart Instant Pot (or similar electric pressure cooker)
• Cutting board and sharp knife
• Small bowl for cornstarch slurry
• Whisk or fork
• Tongs or spatula for sautéing
• Measuring cups and spoons

Quick Tips & substitutions

• Use chicken thighs when you want extra tender and forgiving meat; use chicken breast when you prefer lean protein and reduce cook time to 4 minutes.
• Brown the chicken in batches so it sears instead of steaming in crowded space.
• Stir the sauce ingredients in a bowl before you pour them in so sugar dissolves evenly.
• Swap soy sauce with tamari or coconut aminos to keep the Instant Pot Teriyaki Chicken Recipe gluten-free.
• Use honey or maple syrup instead of brown sugar and reduce the amount slightly if you like less sweetness.
• Add frozen veggies at the end on sauté mode and cook just until crisp-tender to avoid mushy texture.
• Use cornstarch slurry in small amounts; add, stir, and wait a minute before you add more so the sauce does not turn gluey.
• Deglaze the pot with a splash of broth after sautéing so nothing sticks and triggers a burn warning.
• Double the sauce if you love extra drizzle over rice; keep the chicken amount the same and cook time stays the same.
• Meal prep portions in containers with rice on one side and chicken on the other so the sauce does not soak the rice too much.

How to Make Instant Pot Teriyaki Chicken Recipe

Step 1: Sauté veggies and aromatics

Set the Instant Pot to Sauté and heat the neutral oil until it shimmers. Add onions and carrots if you use them and cook until they soften slightly, about 4–5 minutes, while you stir occasionally. Stir in garlic and ginger and cook 1–2 minutes until they smell fragrant, then press Cancel so they do not burn.

Step 2: Brown the chicken

Add the chicken pieces, season lightly with salt and pepper, and stir so they mix with the aromatics. Sauté for 3–4 minutes until the outside turns opaque and picks up a little color; you do not need to cook them through at this stage. Scrape the bottom of the pot with a spatula or wooden spoon so no browned bits stick.

Step 3: Mix and add the teriyaki sauce

In a small bowl, whisk soy sauce, water or broth, brown sugar, rice vinegar, mirin, and sesame oil until the sugar dissolves. Pour the sauce over the chicken and veggies and stir well so every piece gets coated. Add broccoli and bell pepper now if you like very soft veggies; add them later if you prefer more bite.

Step 4: Pressure cook

Lock the lid, set the valve to Sealing, and cook on Manual or Pressure Cook (High) for 6 minutes for thighs or 4 minutes for breast. While the Instant Pot works, stir together the cornstarch and cold water in a small bowl to make a smooth slurry. When the timer beeps, let the pressure release naturally for 5 minutes, then switch the valve to Venting and release the remaining steam.

Step 5: Thicken the sauce

Open the lid and switch back to Sauté. Stir the cornstarch slurry, then pour in half while you stir the chicken and sauce. Let the sauce bubble for 1–2 minutes; if you want it thicker, add the rest of the slurry and cook another minute until the sauce turns glossy and clings to the chicken.

Step 6: Add veggies and finish

If you skipped adding broccoli and bell pepper earlier, stir them in now and cook on Sauté for 2–3 minutes until they reach your preferred tenderness. Taste the sauce and adjust with a pinch of salt, extra soy sauce, or a splash of rice vinegar if you want more brightness. Turn off the Instant Pot and let the chicken sit a minute so the flavors settle.

Step 7: Serve

Spoon rice into bowls and top with generous scoops of Instant Pot Teriyaki Chicken. Sprinkle with green onions, sesame seeds, and red pepper flakes if you like a little heat. Serve extra sauce from the pot over the top so every bite tastes saucy and flavorful.

Recipe Variations

• Gluten-free: Use tamari or certified gluten-free soy sauce and double-check broth labels.
• Low carb: Serve over cauliflower rice and reduce brown sugar to 3 tablespoons or swap with a low-carb sweetener that measures like sugar.
• Vegan: Use cubed extra-firm tofu or tempeh instead of chicken, press tofu to remove moisture, and shorten pressure cook time to 2 minutes.
• Extra veggie-heavy: Add snap peas, mushrooms, or zucchini after pressure cooking and simmer on Sauté until tender.
• Spicy version: Stir in 1–2 teaspoons sriracha or chili garlic sauce with the teriyaki mixture.
• Pineapple twist: Add pineapple chunks after pressure cooking and warm them through on Sauté for a sweet-tangy spin.

Ways to Serve Instant Pot Teriyaki Chicken Recipe

• Spoon over steamed white rice, brown rice, or jasmine rice.
• Serve with cauliflower rice or shredded cabbage for a lighter bowl.
• Pair with steamed broccoli, green beans, or a crunchy cucumber salad.
• Stuff into lettuce cups with shredded carrots and sliced cucumbers.
• Pack into meal prep containers with rice and mixed veggies for grab-and-go lunches.
• Use leftovers in a teriyaki chicken rice bowl with avocado and edamame.

Storage Success

Cool the Instant Pot Teriyaki Chicken Recipe to room temperature, then store it in airtight containers in the fridge for up to 4 days. Keep rice in a separate container so it does not soak up every drop of sauce. Reheat portions on the stovetop over medium heat with a splash of water or broth, or warm in the microwave in short bursts and stir between rounds. Freeze leftovers in freezer-safe containers for up to 3 months and thaw overnight in the fridge before reheating.