Name: Instant Pot Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds boneless skinless chicken thighs, cut into 1 to 1 1/2 inch chunks; 1/2 cup low sodium soy sauce; 1/3 cup water or low sodium chicken broth; 1/3 cup brown sugar, packed; 2 tablespoons honey; 2 tablespoons rice vinegar; 2 tablespoons mirin or seasoned rice wine; 2 cloves garlic, minced; 1–2 teaspoons fresh ginger, grated; 1 tablespoon toasted sesame oil; 2 tablespoons cornstarch; 2 tablespoons cold water; 1–2 teaspoons sesame seeds; 2 green onions, thinly sliced

Instant Pot Teriyaki Chicken Recipe hits that perfect sweet-salty spot, with tender bites of chicken and glossy sauce that tastes like your favorite takeout. It works great for busy weeknights, meal prep, or feeding picky eaters, and you can get it on the table in about 30 minutes. I first tested this version on a chaotic Tuesday with hungry kids circling the kitchen, and it instantly joined our regular rotation.

Why Instant Pot Teriyaki Chicken Recipe Is Worth It

This Instant Pot Teriyaki Chicken Recipe gives you juicy chicken with a thick, sticky sauce that clings to every bite. You skip the stir fry juggling act on the stove and let the pressure cooker handle the heavy lifting.

You control the sweetness and sodium, so it tastes better than bottled sauce or takeout. Cleanup stays easy, since everything cooks in one pot and you only dirty a cutting board and a spoon.

“This Instant Pot Teriyaki Chicken Recipe tastes like weeknight magic in a bowl, with zero takeout guilt and maximum flavor.” ★★★★★

Ingredients You Need

Chicken

2 pounds boneless skinless chicken thighs
- Thighs stay juicy and tender under pressure.
- Use boneless skinless chicken breasts if you prefer leaner meat, but cut them into larger chunks so they do not dry out.

Teriyaki sauce base

1/2 cup low sodium soy sauce
- Use tamari or coconut aminos for gluten free or lower sodium needs.
1/3 cup water or low sodium chicken broth
- Broth adds extra savory flavor.
1/3 cup brown sugar, packed
- Light brown sugar works best, but dark brown sugar adds deeper molasses notes.
2 tablespoons honey
- Maple syrup works in a pinch, but changes the flavor slightly.
2 tablespoons rice vinegar
- Use apple cider vinegar if you do not have rice vinegar.
2 tablespoons mirin or seasoned rice wine
- Optional, but it adds restaurant style flavor. Skip or add an extra teaspoon of brown sugar if you do not use it.
2 cloves garlic, minced
- Use 1 teaspoon garlic powder if you feel lazy or rushed.
1 to 2 teaspoons fresh ginger, grated
- Use 1/2 teaspoon ground ginger if you do not have fresh.
1 tablespoon toasted sesame oil
- Regular sesame oil works, but toasted adds stronger flavor.

Thickening slurry

2 tablespoons cornstarch
2 tablespoons cold water

Finishing touches

1 to 2 teaspoons sesame seeds
2 green onions, thinly sliced

Pantry shortcuts

You can use 1/2 to 3/4 cup of your favorite bottled teriyaki sauce and thin it with 1/4 cup water or broth, then still add garlic and ginger for a fresher taste.
Frozen minced garlic and ginger cubes work well and save chopping time.
Pre cut chicken strips from the store cut down prep even more.

Equipment list

Instant Pot or other electric pressure cooker, 6 quart or larger
Cutting board and sharp knife
Measuring cups and spoons
Small bowl for cornstarch slurry
Heat safe spatula or wooden spoon
Tongs for handling the chicken

Quick Tips & substitutions

Use chicken thighs if you want maximum tenderness and forgiveness on cook time.
Cut chicken into even pieces so everything cooks at the same rate.
Brown the chicken on sauté mode if you want extra flavor, but skip it when you feel rushed.
Use low sodium soy sauce so the sauce does not taste too salty after it reduces.
Add a splash of water or broth if your Instant Pot gives a burn warning.
Swap brown sugar with coconut sugar for a slightly less refined option.
Replace honey with agave or maple syrup if needed.
Use tamari or coconut aminos instead of soy sauce for gluten free needs.
Stir in a teaspoon of sriracha or chili flakes if you like a little heat.
Double the sauce ingredients if you love extra sauce on rice or veggies.

How to Make Instant Pot Teriyaki Chicken Recipe

Step 1: Prep the chicken and sauce

Pat the chicken dry with paper towels and trim any large pieces of fat. Cut the chicken into bite size chunks, about 1 to 1.5 inches, so they cook evenly.

In a medium bowl, whisk together soy sauce, water or broth, brown sugar, honey, rice vinegar, mirin, garlic, ginger, and sesame oil. Taste the sauce and adjust the sweetness or saltiness to your preference before you pour it over the chicken.

Step 2: Load the Instant Pot

Add the chicken pieces to the Instant Pot. Pour the teriyaki sauce mixture over the chicken and stir so every piece gets coated.

Make sure no bits stick to the bottom, since that can trigger a burn warning. The liquid should just cover or nearly cover the chicken.

Step 3: Pressure cook

Lock the lid and set the valve to sealing. Cook on high pressure for 7 minutes for chicken thighs or 6 minutes for chicken breasts.

Once the timer ends, let the pressure release naturally for 5 minutes. After that, move the valve to venting and release the remaining pressure carefully.

Step 4: Thicken the sauce

Press cancel, then switch the Instant Pot to sauté mode. In a small bowl, whisk together cornstarch and cold water until smooth.

Stir the slurry into the hot teriyaki liquid and chicken. Let the mixture simmer for 2 to 4 minutes while you stir often, until the sauce thickens and turns glossy and coats the chicken.

Step 5: Taste and finish

Taste the sauce again and adjust seasoning. Add a pinch of salt if it tastes flat, or a splash of water if it tastes too strong.

Turn off sauté so the sauce does not over reduce. Sprinkle sesame seeds and sliced green onions over the chicken right before serving.

Recipe Variations

Gluten free: Use tamari or certified gluten free soy sauce and confirm your vinegar and broth labels.
Lower sugar: Cut brown sugar to 3 tablespoons and skip the honey, then sweeten to taste at the end.
Low carb: Use a low carb sweetener like monk fruit or erythritol in place of brown sugar and honey, and serve over cauliflower rice or steamed veggies.
Vegan: Use firm tofu cubes or tempeh instead of chicken, cook for 3 minutes on high pressure, and use vegetable broth.
Extra veggies: Add bell peppers, snap peas, broccoli florets, or carrots after pressure cooking, then simmer on sauté until crisp tender.
Spicy version: Stir in chili garlic sauce, sriracha, or red pepper flakes to taste.
Pineapple twist: Add pineapple chunks after pressure cooking and warm them through on sauté for a sweet tropical spin.

Ways to Serve

Spoon Instant Pot Teriyaki Chicken over steamed white rice or jasmine rice.
Serve with brown rice or quinoa for a heartier, higher fiber base.
Pair with cauliflower rice or zucchini noodles for a lighter bowl.
Add a side of steamed broccoli, green beans, or stir fried mixed veggies.
Use leftovers in lettuce wraps with shredded carrots and cucumber.
Top a simple cabbage slaw with warm teriyaki chicken for a quick rice bowl swap.

Storage Success

Store leftover Instant Pot Teriyaki Chicken in an airtight container in the fridge for up to 4 days. The sauce thickens more as it chills, so stir in a splash of water when you reheat it on the stove or in the microwave. You can freeze portions for up to 3 months, then thaw overnight in the fridge before reheating. I like to freeze single servings with rice in meal prep containers so future me feels very grateful on busy nights.