This Easy Instant Pot Teriyaki Chicken is made with simple ingredients and packed with flavor. This dish comes together effortlessly in the Instant Pot and delivers tender, juicy chicken coated in the most delicious sticky-sweet teriyaki sauce. It’s the perfect balance of comfort and convenience!
Oriana’s Thoughts On The Recipe
Say hello to your new weeknight dinner hero! This Easy Instant Pot Teriyaki Chicken is the kind of recipe that makes you feel like a dinnertime rockstar—even on your busiest days. If you’re anything like me, you’re always on the hunt for no-fuss meals that actually get everyone at the table excited to eat. This Instant Pot Teriyaki Chicken checks all the boxes: easy, quick, and full of flavor. Trust me, after one bite, you’ll be hooked—and so will your family!
What I Love About This Recipe
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil: I like to use vegetable or canola oil.
- Chicken: Boneless, skinless chicken thighs work great for this recipe. However, you can use chicken breasts if you prefer.
- For garnish: Green onion and sesame seeds, this is totally optional
For Teriyaki sauce:
- Low-sodium soy sauce: You can substitute coconut aminos for a healthy-ish version.
- Rice vinegar
- Garlic
- Freshly grated ginger
- Canola oil: Or any neutral-tasting oil if your preference.
- Honey: You can substitute honey for brown sugar.
- Corn starch
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, peanut, sesame-free, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy-Free: Instead of soy sauce, use coconut aminos, tamari (soy-free version), or liquid aminos. Instead of canola or vegetable oil (which may be soybean-based), use avocado oil, olive oil, or sunflower oil.
- Gluten-Free: Instead of soy sauce and rice vinegar (which may contain gluten), use gluten-free tamari or coconut aminos, and certified gluten-free rice vinegar.
- Sesame-Free: Instead of sesame seeds, simply omit or substitute with toasted sunflower or pumpkin seeds for a crunchy garnish.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make The Teriyaki Sauce
Combine low-sodium soy sauce, rice vinegar, garlic, freshly grated ginger, canola oil, honey, black pepper, and corn starch in a mixing bowl. Set aside.
- Brown The Chicken
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 Sauce
Add the teriyaki sauce to the pot; mix to combine.
- Pressure Cook
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 u0022Venting,u0022 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.
Extra Recipe Tips For Success
- Don’t skip the sauté: Browning the chicken before pressure cooking helps build flavor. It only takes a few minutes but makes a big difference.
- Natural release is best: Letting the pressure release naturally for a few minutes helps keep the chicken juicy and tender.
- Thicken the sauce: After pressure cooking, if the sauce if not thick enough for your liking, switch to sauté mode and stir in the more cornstarch slurry. Simmer until the sauce is glossy and thick—it only takes a couple of minutes!
- Double the sauce: If your family loves extra sauce (like mine does!), you can easily double the sauce ingredients without adjusting the chicken or cooking time.
Storing & Freezing Instructions
To Store: Once completely cooled, store in an airtight container in the refrigerator for up to 3 days.
To Freeze: Transfer the cooled chicken to a freezer-friendly bag and keep frozen for up to 3 months. Thaw in the fridge overnight.
To Reheat: If you’ve got a big batch, you can reheat it on the stovetop on low heat. If you’re reheating a single portion, the microwave is a great option. If it’s gotten too thick, you may need to splash a bit of water to add some liquid back into it.
Frequently Asked Questions
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.
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 cooking other frozen meats, such as beef, pork, lamb, etc.
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and are even juicier. The cooking time stays the same.
Just use gluten-free soy sauce (or tamari) and double-check the labels on your other ingredients to make sure they’re gluten-free.
We love it with white rice, brown rice, or quinoa. Add some steamed broccoli, edamame, or stir-fried veggies for a complete meal.
Yes! You can skip the sauté step and cook the chicken straight from frozen.
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Recipe Card
Easy Instant Pot Teriyaki Chicken
Ingredients
- 2 tablespoons (30 ml) vegetal or canola oil
- 6-8 boneless, skinless chicken thighs
- 1 green onion, sliced
- Sesame seeds, for garnish (optional)
Teriyaki Sauce:
- ½ cup (120 ml) low sodium soy sauce
- ¼ cup (60 ml) rice vinegar
- 2 garlic cloves, minced
- 2 teaspoons fresh grated ginger
- 2 tablespoons (30 ml) canola oil
- 2 tablespoons (30 ml) honey (see notes)
- ¼ teaspoon black pepper
- 1 tablespoon (10 g) cornstarch
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Prepare The Sauce: Combine teriyaki sauce ingredients in a mixing bowl. Set aside.
- Saute The Chicken: Heat the Instant Pot in sauté mode, adjusting 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.
- Cook: 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.
- Serve: Sprinkle with sliced green onions and sesame seeds, if desired. Serve with rice or quinoa.
- This recipe is naturally egg, dairy, nut, peanut, sesame-free, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy-Free: Instead of soy sauce, use coconut aminos, tamari (soy-free version), or liquid aminos. Instead of canola or vegetable oil (which may be soybean-based), use avocado oil, olive oil, or sunflower oil.
- Gluten-Free: Instead of soy sauce and rice vinegar (which may contain gluten), use gluten-free tamari or coconut aminos, and certified gluten-free rice vinegar.
- Sesame-Free: Instead of sesame seeds, simply omit or substitute with toasted sunflower or pumpkin seeds for a crunchy garnish.
- Don’t skip the sauté: Browning the chicken before pressure cooking helps build flavor. It only takes a few minutes but makes a big difference.
- Natural release is best: Letting the pressure release naturally for a few minutes helps keep the chicken juicy and tender.
- Thicken the sauce: After pressure cooking, if the sauce if not thick enough for your liking, switch to sauté mode and stir in the more cornstarch slurry. Simmer until the sauce is glossy and thick—it only takes a couple of minutes!
- Double the sauce: If your family loves extra sauce (like mine does!), you can easily double the sauce ingredients without adjusting the chicken or cooking time.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in January 2019. The photos and content were refreshed in May 2025, but the recipe itself remains unchanged.
