Go Back
+ servings
instant pot chicken teriyaki from above
Print Recipe
5 from 184 votes

Instant Pot Teriyaki Chicken

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!
Prep Time5 minutes
Cook Time10 minutes
Natural Release time2 minutes
Total Time17 minutes
Course: Main Course
Cuisine: American, Japanese
Diet: Gluten Free, Low Calorie
Servings: 4
Calories: 198kcal
Author: Toni Dash

Ingredients

  • 1 pound boneless skinless chicken breasts cut into1-inch pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 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
  • 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