This Easy Instant Pot Teriyaki Chicken recipe is perfect for your weeknight’s dinner repertoire! Easy to make with just a few ingredients, this flavorful chicken will quickly become a family favorite.
There is not such a thing as having too much easy dinner recipes! So, I am sure you’re going to add this Easy Instant Pot Teriyaki Chicken recipe to your weekly rotation, not just because is delicious, but also because it will make dinner a breeze in a busy weeknight.
Plus, is guaranteed to satisfy even the pickiest of eaters!
This Easy Instant Pot Teriyaki Chicken is tender, flavorful and totally irresistible! You can’t go wrong with chicken bathed in a tasty sauce, right? Perfect over a bed of rice or quinoa.
How Do I Make Teriyaki Sauce?
Combine ½ cup low sodium soy sauce, ¼ cup rice vinegar, 2 minced garlic cloves, 2 teaspoons fresh grated ginger, 2 tablespoons canola oil, 2 tablespoons honey, ¼ teaspoon black pepper, and 1 tablespoon corn starch in a mixing bowl. Use as instructed in the recipe.
How Do I Make Teriyaki Chicken in The Instant Pot/Pressure Cooker?
- Combine ½ cup low sodium soy sauce, ¼ cup rice vinegar, 2 minced garlic cloves, 2 teaspoons fresh grated ginger, 2 tablespoons canola oil, 2 tablespoons honey, ¼ teaspoon black pepper, and 1 tablespoon corn starch in a mixing bowl. Set aside.
- Heat the Instant Pot in sauté mode, adjust to “more”. Add oil and brown the chicken, about 2 -3 minutes per side. When the chicken is browned press “cancel”.
- Add the teriyaki sauce to the pot; mix to combine.
- Cover and lock the lid. Select “Manual” or “Pressure Cook” and adjust the time to 10 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there.
- Sprinkle with sliced green onions and sesame seeds, if desired. Serve with rice or quinoa.
How Do You Do Quick Release on Instant Pot?
Once your Instant Pot’s cooking time is over, it will beep and then it will start counting up on the keep warm mode. If the recipe requests quick release press “Cancel” immediately after the pot beeps. Then CAREFULLY turn the vent valve to “Venting” to release the pressure. Then remove the lid.
How Do You Do Natural Release on Instant Pot?
Once your Instant Pot’s cooking time is over, it will beep and then it will start counting up on the keep warm mode. The natural release time will vary depending on what are you cooking. In most recipes 10 – 15 minutes of natural release is enough. Check the recipe direction to get an idea of how long the natural release will take. After the natural release time is over carefully turn the valve to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.
Can I Cook with Frozen Chicken in The Instant Pot?
Yes! The cook time under pressure doesn’t change, but the time the pot takes to come up to pressure will be longer — about 5- 10 minutes extra depending on the quantity of chicken. The same rule applies to cook other frozen meats, such as beef, pork, lamb, etc.
Please keep in mind that if you going to cook from frozen meats you must skip the browning step.
Looking for more Instant Pot recipes?
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- More Recipe
Easy Instant Pot Teriyaki Chicken
Ingredients
- 2 tablespoons vegetal or canola oil
- 6-8 boneless, skinless chicken thighs
- 1 green onion , sliced
- Sesame seeds , for garnish (optional)
Teriyaki Sauce:
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- 2 cloves garlic , minced
- 2 teaspoons fresh grated ginger
- 2 tablespoons canola oil
- 2 tablespoons honey (see notes)
- ¼ teaspoon black pepper
- 1 tablespoon corn starch
Instructions
- Combine teriyaki sauce ingredients in a mixing bowl. Set aside.
- Heat the Instant Pot in sauté mode, adjust to “more”. Add oil and brown the chicken, about 2 -3 minutes per side. When the chicken is browned press “cancel”.
- Add the teriyaki sauce to the pot; mix to combine.
- Cover and lock the lid. Select “Manual” or “Pressure Cook” and adjust the time to 10 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there.
- Sprinkle with sliced green onions and sesame seeds, if desired. Serve with rice or quinoa.
Recipe Notes:
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- More Recipe
Nutrition
-
- Instant Pot
-
- Measuring Cup Set
-
- Glass Mixing Bowl Set
-
- Kitchen Tongs
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Google+, Twitter, and Facebook for more fun!
📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
Leave a Reply