Name: Instant Pot Chicken Teriyaki
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts; 2/3 cup soy sauce; 1/2 cup honey; 5 tbsp seasoned rice vinegar; 1 tsp sesame oil; 2 1/2 tbsp freshly minced garlic; 3 tsp ginger paste; 2 1/2 tbsp cornstarch (+ 2 tbsp cold water); thinly sliced green onions (for garnish)

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Instant Pot chicken teriyaki is an easy flavor packed dish you can have on the table in well under half an hour. Chicken breast gets cooked to tender perfection with a slightly sweet and salty savory sauce.

I love my Instant Pot.

It really keeps me from making poor decisions based on convenience and sometimes laziness.

The number of times it has kept me from ordering takeout is easily in the triple digits.

And really it’s because of easy dishes like this Instant Pot chicken teriyaki.

It’s got almost no prep time whatsoever and tastes like takeout.

But it’s healthier, less expensive, and just as yummy!

Ingredients

To make this you’ll need:

Chicken breasts– Boneless, skinless chicken breasts. Trim the extra fat off.
Soy sauce– Use low sodium soy sauce if you are concerned about the dish being too salty.
Honey– You could use brown sugar instead.
Aromatics– Freshly minced garlic and ginger paste
Cornstarch and water– To thicken the sauce
Garnish– Thinly sliced green onions

How to Make

This Instant Place chicken teriyaki is so easy to make!

Just add chicken to the liner in your Instant Pot, making sure the liner is in the Pot.

Set it aside while you make the sauce.

To make the teriyaki sauce, whisk together the soy sauce, honey, rice vinegar, oil, garlic, and ginger in a mixing bowl until the sauce is evenly combined.

Pour this sauce evenly out over the chicken.

Then secure the lid on the Pot, set the vent valve to the sealed position, and cook on the ‘poultry’ setting for 6 minutes.

After 6 minutes, open the vent valve to quick release.

Use tongs to take the chicken out of the Instant Pot and put it on a cutting board.

Shred the chicken and set it aside.

Then press the ‘saute’ button on the Instant Pot.

Make a slurry in a small bowl by whisking the cornstarch and water together until they are evenly combined into a slurry.

Whisk the slurry into the liquid in the Instant Pot.

Cook the sauce on saute mode, whisking often, until the the mixture’s thickened some.

Once the sauce thickens, put the chicken back in the pot and toss it with the homemade teriyaki sauce until it’s evenly coated.

Serve the chicken teriyaki over steamed white rice with a garnish of thinly sliced green onions.

Enjoy!

Serving Suggestions

Serve chicken teriyaki with:

steamed white rice
teriyaki noodles
your favorite steamed veggies

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat the chicken in the microwave until warmed through.

Tips and Tricks

Depending on your specific Instant Pot, you may not have a poultry button. Instead you would use the ‘meat’ button.
Be careful when you do the quick release to avoid the hot steam.
When you initially take the chicken out of the Instant Pot to shred, there will be a good amount of thin liquid in the pot. Keep this in the pot. It will thicken into a really tasty sauce when you add the cornstarch slurry.

Other Easy Instant Pot Chicken Recipes

Instant Pot chicken teriyaki is an easy main dish perfect for busy nights!

Make it and enjoy!

Looking for other easy Instant Pot chicken recipes?

Try these:

If you’ve tried this INSTANT POT CHICKEN TERIYAKI, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

instant pot teriyaki chicken over steamed white rice in a white bowl

Instant Pot Chicken Teriyaki

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Course: Dinner, Entree, Lunch, Main Course

Cuisine: American, Asian, Chinese

Prep Time: 10

Cook Time: 6

Total Time: 16

Servings:

Calories: 258kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 1/2 lbs boneless, skinless chicken breasts
2/3 cup soy sauce
1/2 cup honey
5 tbsp seasoned rice vinegar
1 tsp sesame oil
2 1/2 tbsp freshly minced garlic
3 tsp ginger paste
2 1/2 tbsp cornstarch + 2 tbsp cold water
thinly sliced green onions for garnish

US Customary - Metric

Instructions

Place the liner in your Instant Pot, then add the chicken to it. Set aside.
1 1/2 lbs boneless, skinless chicken breasts
In a mixing bowl whisk together the soy sauce, honey, rice vinegar, oil, garlic, and ginger. Stirring together until evenly combined. Pour this sauce evenly out over the chicken.
2/3 cup soy sauce, 1/2 cup honey, 5 tbsp seasoned rice vinegar, 1 tsp sesame oil, 2 1/2 tbsp freshly minced garlic, 3 tsp ginger paste
Add the lid turning to close, set the vent valve to the sealed position, and cook on the 'poultry' setting for 6 minutes. Carefully open the vent valve to perform a quick release.
Using tongs transfer the chicken to a cutting board and shred it. Set aside.
Press the 'saute' button. In a small bowl, whisk the cornstarch and water together until evenly combined in a slurry. Pour this mixture into the liquid in the Instant Pot. Cook, whisking often, until the the mixture's thickened some.
2 1/2 tbsp cornstarch
Return the chicken back to the pot and toss with the homemade teriyaki sauce until it's evenly coated.
Serve the chicken teriyaki over steamed white rice with a garnish of thinly sliced green onions. Enjoy!
thinly sliced green onions

Notes

Depending on your specific Instant Pot, you may not have a poultry button. Instead you would use the 'meat' button.
Be careful when you do the quick release to avoid the hot steam.
When you initially take the chicken out of the Instant Pot to shred, there will be a good amount of thin liquid in the pot. Keep this in the pot. It will thicken into a really tasty sauce when you add the cornstarch slurry.