Instant Pot Chicken Teriyaki

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

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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.

Prep Time10

Cook Time6

Total Time16

Course: Dinner, Entree, Lunch, Main Course

Cuisine: American, Asian, Chinese

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.

Nutrition