Instant Pot Teriyaki Chicken Recipe

Instant Pot Teriyaki Chicken Recipe tastes sweet, savory, a little garlicky, and hits that sticky-sauce-over-rice craving in under 30 minutes. It works perfectly for busy weeknights, meal prep Sundays, or anyone who wants takeout-style teriyaki chicken without turning on the oven. I test Instant Pot recipes way more than I test my patience in traffic, so this one went through plenty of rounds.

Why You Should Try This Instant Pot Teriyaki Chicken Recipe

This Instant Pot Teriyaki Chicken Recipe gives you tender, juicy chicken with a glossy, thick sauce that clings to every bite. You skip the bottled stuff and still keep the process easy, fast, and weeknight-friendly.

You control the sweetness, the saltiness, and the ingredients, which helps if you watch sodium or avoid certain additives. You also cook everything in one pot, so cleanup stays simple and you keep your stovetop clean.

“This Instant Pot Teriyaki Chicken Recipe tastes better than my usual takeout and comes together faster than delivery ★★★★★”

Ingredients You’ll Need

Chicken

• 2 pounds boneless skinless chicken thighs, trimmed and cut into large chunks
  • Thighs stay juicy and forgiving, which helps if you cook a minute longer than planned.
• Optional: 1 large boneless skinless chicken breast, sliced, if you like a mix of textures

Teriyaki sauce base

• 1/2 cup low sodium soy sauce
  • Use tamari for gluten free, or coconut aminos for a slightly sweeter, lower sodium option.
• 1/3 cup water or low sodium chicken broth
• 1/3 cup brown sugar, packed
  • Light brown sugar keeps the flavor mild; dark brown sugar adds deeper molasses notes.
• 2 tablespoons honey
• 2 tablespoons rice vinegar
  • Use seasoned rice vinegar and cut the brown sugar by a tablespoon, since it already contains sugar.
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
  • Use 1 teaspoon ground ginger if you do not have fresh, though fresh tastes brighter.

Thickener and finish

• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 to 2 teaspoons sriracha or other mild chili sauce, optional, for gentle heat
• 1 to 2 teaspoons toasted sesame seeds
• 2 green onions, thinly sliced

Veggies

• 1 cup carrot coins or matchsticks
• 1 red bell pepper, sliced into strips
• 1 small yellow onion, sliced
• 1 tablespoon neutral oil such as avocado or canola

You can skip the veggies if you want pure Instant Pot Teriyaki Chicken Recipe and cook a separate side. Frozen stir fry veggies also work; add them after pressure cooking and simmer a few minutes on sauté.

Pantry shortcuts and brand notes

• Use a good low sodium soy sauce such as Kikkoman or a similar store brand; regular soy sauce can taste too salty under pressure.
• Use jarred minced garlic and ginger if you need a shortcut; use a little extra to boost flavor.
• Use bottled teriyaki sauce in a pinch; mix 1/2 cup bottled sauce with 1/4 cup water and still thicken with cornstarch at the end.

Equipment

• 6 or 8 quart Instant Pot or other electric pressure cooker
• Cutting board and sharp knife
• Small bowl for cornstarch slurry
• Silicone spatula or wooden spoon
• Measuring cups and spoons

Tips & Tricks

• Cut chicken into similar sized chunks so everything cooks evenly and stays juicy.
• Use low sodium soy sauce so the sauce does not turn too salty after it reduces.
• Deglaze the pot after sautéing veggies by adding a splash of water and scraping up browned bits to avoid a burn warning.
• Keep the cornstarch slurry cold; mix it right before you add it so it does not clump.
• Add veggies after pressure cooking if you want them crisp tender; cook them on sauté for 2 to 3 minutes.
• Taste the sauce before thickening and adjust with extra sugar, vinegar, or soy so the flavor hits your preference.
• Let the Instant Pot sit for 5 minutes before quick releasing pressure to keep the chicken extra tender.
• Serve over hot rice or noodles so the sauce soaks in and you catch every drop.

How to Make Instant Pot Teriyaki Chicken Recipe

Step 1: Sauté veggies and aromatics

Set the Instant Pot to Sauté and add the oil. When the oil shimmers, add the onion and carrots and cook 3 to 4 minutes until they soften slightly and pick up a little color. Stir in garlic and ginger and cook 1 minute until they smell fragrant, then hit Cancel so they do not scorch.

Step 2: Build the teriyaki sauce in the pot

Add soy sauce, water or broth, brown sugar, honey, rice vinegar, and sesame oil directly to the pot. Stir well and scrape the bottom to lift any browned bits from the veggies. Taste a spoonful and adjust sweetness or acidity with a bit more sugar or vinegar if you want.

Step 3: Add the chicken

Place the chicken thigh pieces into the sauce and stir so the sauce coats every piece. Make sure all chicken sits mostly in a single layer and stays submerged in liquid as much as possible. If you use bell pepper strips, keep them out for now so they stay crisp later.

Step 4: Pressure cook

Lock the lid and set the valve to Sealing. Cook on High Pressure for 7 minutes for bite sized thigh pieces. Let the pressure naturally release for 5 minutes, then move the valve to Venting and release the remaining steam.

Step 5: Thicken the sauce

Press Cancel, then press Sauté again. Stir together cornstarch and cold water in a small bowl until smooth. Pour the slurry into the simmering sauce while you stir constantly, and cook 2 to 3 minutes until the sauce turns glossy and thick enough to coat a spoon.

Step 6: Finish with veggies and garnish

Stir in bell pepper strips and cook 2 to 3 minutes on Sauté until they turn crisp tender. Add sriracha if you want a gentle kick, then taste and adjust seasoning with a splash of soy sauce or vinegar. Turn off the Instant Pot, sprinkle with sesame seeds and green onions, and serve the Instant Pot Teriyaki Chicken Recipe over rice, quinoa, or noodles.

What to Serve with Instant Pot Teriyaki Chicken Recipe

Serve Instant Pot Teriyaki Chicken Recipe over steamed jasmine rice, brown rice, or cauliflower rice if you want a lighter option. Add a side of steamed broccoli, snap peas, or edamame to round out the meal with extra veggies. Miso soup, cucumber salad, or a simple green salad with ginger dressing also pair nicely. For kids, serve with plain rice and sliced cucumbers and keep the sriracha on the side.

Storage Options

• Store leftover Instant Pot Teriyaki Chicken Recipe in an airtight container in the fridge for up to 4 days.
• Freeze portions in freezer safe containers or bags for up to 3 months and label with the date.
• Reheat gently on the stovetop over low heat with a splash of water until hot and saucy again.
• Reheat in the microwave in short bursts, stirring between each, and add a spoonful of water if the sauce looks too thick.