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Instant Pot Teriyaki Chicken is a sweet and savory weeknight dinner that is the perfect Instant Pot chicken recipe to whip up. Learn how to make chicken teriyaki today.
Instant Pot Teriyaki Chicken
Serve your teriyaki chicken over a bed of rice and serve up dinner in no time. This is the perfect way to use up some boneless chicken thighs.
Better Than Takeout
Skip takeout and make your favorite chicken teriyaki at home. This recipe is crazy simple, loads of flavor and you might even have leftovers.
Can I Use Chicken Breasts Or Tenderloins
Yes, you can use any cut of boneless chicken for this recipe. You will just slice it up and then cook as directed in the recipe card below.
I tend to find that dark meat offers a bit more flavor to the dish, but I have done all chicken breasts before and it turns out amazing as well.
The teriyaki sauce really flavors this dish amazing.
What To Serve With Instant Pot Chicken Teriyaki
- Rice – White, Jasmine or Basmati rice is great
- Steamed Veggies
- Cauliflower rice
- Zucchini Noodles
Feel free to mix and match with any of your favorite side dishes. It is very versatile and will compliment most of the items you pair next to it.
New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.
Looking for More Instant Pot Chicken Recipes
If chicken is one of your favorite proteins, consider checking out one or more of these other chicken recipes you can make in your pressure cooker.
- Chicken Enchilada Casserole | A super-easy way to get all your favorite enchilada flavor all in one easy and satisfying casserole.
- Hawaiian Chicken | If you love sweet and savory you will do backflips over this pineapple chicken recipe.
- Chicken Curry | Love curry? If you said yes I highly recommend this recipe. It is full of flavor and will taste better than your favorite restaurant.
How To Store Leftovers
With any protein-based dish you will want to store it for up to three days in the fridge. Placing in an airtight container is a great way to preserve your chicken and ensure it doesn’t soak up other odors in the fridge.
You can then reheat it in the microwave for a quick reheat or a pan on the stove on low heat. If you do a higher heat you could burn the sauce on the chicken.
Have you tried this recipe? Don’t forget to Rate This Recipe below!
- 2 teaspoons sesame oil
- 1 1/2 to 2 pounds boneless/skinless chicken thighs
- 1 1/2 cups water
- 1/4 cup gluten-free soy sauce
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 teaspoon minced ginger
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch (or flour/gluten-free flour)
- 1/4 cup water
1.Turn Instant Pot on saute mode and wait for the pot to fully heat.
2.Add in sesame oil and then add chicken to the inner pot.
3.Cook chicken until no longer pink.
4.Add water to inner pot and delglaze the pot.
5.Add next 5 ingredients.
6.Close Instant Pot and set to sealing.
7.Set Instant Pot for a high pressure cooking time of 6 minutes. Allow for a natural pressure release of 10 minutes.
8.Mix cornstarch and water (or flour and water) into a slurry. For flour slurry, add additional water if necessary to reach a thin consistency.
9.Set Instant Pot back to saute and mix in slurry to thicken the sauce.
10.Serve over rice.
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Amount Per Serving: Calories: 318 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 184mg Sodium: 857mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 10g Sugar Alcohols: 0g Protein: 38g