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    Make It Skinny Please » Recipes » Instant Pot » Instant Pot Chicken Teriyaki

    Published: Mar 2, 2022 by Toni Dash · 10 Comments

    Instant Pot Chicken Teriyaki

    Weight Watchers Points3
    Calories: 198kcal
    Carbs: 15g
    Protein: 26g
    Fats: 4g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    instant pot chicken teriyaki

    This easy Instant Pot Chicken Teriyaki recipe is a restaurant-style easy dinner that's fast and delicious when made at home. It's fast enough for a weeknight dinner (15 minutes cook time) and easier than making teriyaki chicken stir fry.

    instant pot chicken teriyaki

    This Teriyaki Chicken recipe is an easy meal the whole family will love. The homemade teriyaki sauce has the classic salty-sweet flavors with a hint of spiciness too. Add some vegetables and cauliflower rice or regular rice for a complete meal and healthy dinner.

    Use this Instant Pot Teriyaki Chicken recipe to make Instant Pot Chicken Teriyaki Bowls or meal prepping too. It's one of those easy Instant Pot recipes you'll have on speed dial.

    Jump to:
    • What makes this skinny?
    • Recipe Ingredient Notes
    • How to make Chicken Teriyaki in the Instant Pot
    • How to Serve easy Instant Pot Chicken Teriyaki
    • Variations
    • How to Store
    • More recipes you'll love!
    • Recipe

    What makes this skinny?

    • We've removed the oil typically used when preparing this dish on the stove top
    • The sugar has been cut down but still adds a sweet touch to the delicious sauce
    • Boneless skinless chicken breasts are used which are a lean cut of chicken (vs. chicken thighs)

    Recipe Ingredient Notes

    instant pot chicken teriyaki labelled ingredients

    Boneless skinless chicken breasts. You'll need one pound and the chicken will be cut into 1-inch pieces.

    Soy sauce. Regular or gluten-free soy sauce or Tamari can be used.

    How to make Chicken Teriyaki in the Instant Pot

    Printable detailed measurements and instructions in the recipe card at the end of the post.

    STEP 1. Preparation

    Season the chicken with salt and pepper (photo 1).

    STEP 2. Make the sauce

    In a small bowl combine the soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, water and crushed red pepper flakes (photo 2).

    STEP 3. Pressure Cook

    Lightly spray the inner pot of the Instant Pot liner with non-stick cooking spray. Place chicken and the sauce into the Instant Pot . Toss to coat the chicken.

    Seal the Instant Pot lid and move the pressure valve to the Sealing position. Select Manual (or Pressure Cook) HIGH PRESSURE for a cooking time of 10 minutes.

    When the cooking cycle concludes allow a NATURAL PRESSURE RELEASE for 5 minutes followed by a quick release of any remaining pressure (photo 3).

    instant pot chicken teriyaki recipes steps 1-4

    STEP 4. Thicken the sauce

    While the natural release is happening combine 2 tablespoons of water with 2 tablespoons of corn starch to make a cornstarch slurry; whisk to dissolve the cornstarch.

    When pressure is fully released, open the lid. Remove the chicken with a slotted spoon leaving the cooking liquid in the Instant Pot (the chicken will be added back when the sauce is thickened).

    Turn on the SAUTE function. When the liquid in the Instant Pot begins to bubble slowly pour in the cornstarch mixture. Continue whisking to combine and allow the mixture to thicken (1-2 minutes). When thickened add the chicken back, stir to combine and turn off the Instant Pot (photo 4).

    instant pot chicken teriyaki on plate

    How to Serve easy Instant Pot Chicken Teriyaki

    Serve on top of rice (cauliflower rice, white rice or brown rice) or grain of choice and a side of broccoli or green beans. Garnish with scallions (green onions) and sesame seeds.

    Variations

    Skinless boneless chicken thighs. Boneless thighs can be substituted if desired. Adjust calories accordingly.

    Chicken tenders can also be used. If preferred or you have them on hand you can substitute chicken tenderloins for the chicken breasts. Prepare them in the same way.

    instant pot chicken teriyaki overhead

    How to Store

    Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or freeze it for up to 3 months. Thaw in the refrigerator and reheat. If needed add a bit of water or chicken broth to thin the sauce when reheating it.

    If freezing it, allow the Instant Pot chicken teriyaki to cool before putting in the freezer or the chicken may end up with a rubbery texture.

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    Recipe

    instant pot chicken teriyaki from above

    Instant Pot Teriyaki Chicken

    Weight Watchers Points3
    Click to track Weight Watchers Points
    Instant Pot Chicken Teriyaki is so fast, easy and delicious to make! With only 10 minutes cooking time it's easy to get dinner on the table in a flash. Restaurant style food at home!
    5 from 73 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Japanese
    Diet: Gluten Free, Low Calorie
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Natural Release time: 2 minutes
    Total Time: 17 minutes
    Servings: 4
    Calories: 198kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    Instant Pot 6 quart multi cooker
    6-quart Instant Pot

    Ingredients

    • 1 pound boneless skinless chicken breasts cut into1-inch pieces
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • ⅓ cup low sodium soy sauce regular or gluten-free
    • 2 tablespoons rice vinegar
    • 1 tablespoon brown sugar
    • 1 tablespoon minced garlic
    • 1 tablespoon diced ginger
    • 1 tablespoon honey
    • ⅓ cup water + 2 tablespoons
    • 1 teaspoon red pepper flakes
    • 2 tablespoons cornstarch
    • 2 teaspoons sesame seeds
    • 1-2 scallions (green onions) sliced for garnish

    Instructions

    • Season the cut chicken with the salt and pepper.
    • In a bowl combine soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, water, and red pepper flakes. Whisk to dissolve the sugar.
    • Lightly spray the inner pot of the Instant Pot with non-stick cooking spray. Add the chicken and sauce to the Instant Pot and seal the lid and pressure valve.
    • Select the MANUAL or PRESSURE COOK button (depending on model) and HIGH PRESSURE. Select the cook time of 10 minutes.
    • Once the pressure-cooking cycle is over, allow the pressure to naturally release for 5 minutes. Follow with a manual release or any remaining pressure.
    • While the Instant Pot is releasing, in a small bowl, whisk together cornstarch and remaining 2 tablespoons of water until completely dissolved into a slurry.
    • Remove the Instant Pot lid. Remove the chicken with a slotted spoon and set it aside (it will be added back after the sauce is thickened).
    • Select the SAUTE function. When the sauce starts bubbling, slowly pour in the cornstarch slurry while whisking the sauce. Allow the sauce to thicken (1-2 minutes).
      Press the CANCEL button to turn off the Instant Pot. Add the chicken back into the sauce and stir to fully coat.
    • Serve hot with rice (cauliflower rice, white rice or brown rice) garnished with sliced scallions and sesame seeds.

    Notes

    Cooking time note: the time for the Instant Pot to come to pressure is additional to the times noted.
    How to Store
    Store any leftovers in an airtight container in the refrigerator for up to 4 days.
    Or freeze it for up to 3 months. Thaw in the refrigerator and reheat. If needed add a bit of water or chicken broth to thin the sauce when reheating it.
    If freezing it, allow the Instant Pot chicken teriyaki to cool before putting in the freezer or the chicken may end up with a rubbery texture.

    Nutrition

    Calories: 198kcal | Carbohydrates: 15g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1433mg | Potassium: 510mg | Fiber: 1g | Sugar: 8g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe? Please share it!Mention @MakeItSkinnyPlease or tag #MakeItSkinnyPlease!

    .

    « Copycat Chipotle Chicken (Air Fryer + Oven methods)
    Instant Pot Mexican Shredded Chicken »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. cathy says

      March 03, 2022 at 8:29 am

      5 stars
      This was amazing! I can't wait to make it again.

      Reply
    2. Renee w says

      March 02, 2022 at 12:07 pm

      5 stars
      This was delicious! I served with mixed veggies and the kids loved it!

      Reply
    3. Lindsay says

      March 02, 2022 at 10:49 am

      5 stars
      The sauce in insane! So delicious!

      Reply
    4. Louise says

      March 02, 2022 at 8:54 am

      5 stars
      I adore teriyaki so this easy way of making it was fantastic. There were NO leftovers! (even though I wish there had been!)

      Reply
    5. Dana Sandonato says

      March 02, 2022 at 8:03 am

      5 stars
      This is such a crave-worthy recipe, Toni. I'm already looking forward to making it again. And again and again and again.

      Reply
    6. Kate says

      March 02, 2022 at 7:47 am

      5 stars
      I just love my instant pot - so easy to make delicious midweek meals like this! Love all the flavours in this.

      Reply
    7. Ieva says

      March 02, 2022 at 7:45 am

      5 stars
      Simply gorgeous! What a great recipe for making Teriyaki from scratch! Thanks so much for the recipe!

      Reply
    8. Gloria says

      March 02, 2022 at 7:32 am

      5 stars
      This is so delicious. No need for take-out. This will be a staple in our house.

      Reply
      • Donna says

        June 12, 2022 at 8:58 pm

        Can you double the recipe? If so, any changes to cooking time?

        Reply
        • Toni Dash says

          June 12, 2022 at 9:46 pm

          Hi Donna! I’ve only made the recipe as written so I can’t advise based on doubling it myself. You should be able to double it as long as the mixture does not exceed the FILL line in the Instant Pot. You should not have to change the cook time; it will take longer for the Instant Pot to come to pressure due to more ingredients but that’s controlled by the Instant Pot.

          The only place I would not automatically double is the last step of thickening the broth. I would start with the measurements for the recipe as written and if it doesn’t thicken enough add half that amount and continue to stir. My concern is doubling the cornstarch and water may thicken the sauce like paste (just guessing)! Let me know how it turns out!

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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