This Instant Pot Teriyaki Chicken recipe is an easy weeknight dinner you can have ready in less than 30 minutes! Juicy and tender chicken is tossed in a homemade teriyaki glaze and served with steamed broccoli.
What’s in Pressure Cooker Chicken Teriyaki?
Sure, bottled teriyaki sauce is great and all, but nothing beats the sweet and tangy flavor of chicken doused in a homemade teriyaki sauce. You’ll love this easy instant pot version of classic chicken teriyaki!
- Soy Sauce: The base of our teriyaki. It adds an earthy umami flavor to the sauce and its signature dark color. I recommend a low-sodium soy sauce.
- Water: Helps thin the sauce to our desired consistency.
- Rice Vinegar: Adds a bit of acidity to cut through the saltiness of the soy sauce.
- Brown Sugar: Adds a bit of sweetness to the teriyaki. You could swap it for honey if you prefer.
- Ginger + Garlic: Classic flavors in teriyaki so we’re using them in this recipe as well. Make sure to grate the ginger as it can be fibrous when minced.
- Chicken: I’m using chicken breasts but chicken thighs would work too. Just make sure to cut them into 1-inch pieces.
- Cornstarch + Water: Form a slurry that thickens our teriyaki sauce into a glaze.
- Veggies: I’m serving this teriyaki chicken with broccoli but you could use bok choy or snap peas if you prefer.
Pro Tip: If you’re not sure whether the chicken is fully cooked or not, measure the internal temperature with an instant-read thermometer. If it’s not 165°F, it’s not finished!
Variations on Instapot Teriyaki Chicken
- For a gluten-free alternative, use tamari or coconut aminos in place of the soy sauce.
- In a pinch, you can use apple cider vinegar in place of the rice vinegar.
- You can use regular sugar in place of the brown sugar, but the flavor will be less rich.
- If you don’t have fresh ginger, you can use ½ teaspoon of ground ginger instead.
- You can use boneless, skinless chicken thighs instead of breasts.
- If you’re not a fan of broccoli, feel free to use bok choy or snap peas instead.
Yes, you can! Keep in mind that thighs may take slightly longer to cook and will add more fat to the sauce.
I really recommend buying rice vinegar if you can find it, as it has a very unique flavor. You can find it in the International aisle of most grocery stores. However, if you cannot find rice vinegar, you can use apple cider vinegar instead.
Yes, but the chicken should be cut into 1-inch pieces beforehand, and the cook time will need to be increased. If using whole breasts, you will need to cook them for 12-14 minutes. In this case, I recommend shredding the chicken after cooking.
If your chicken seems rubbery, you likely need to cook it for a bit longer!
How to Store and Reheat
Store leftover instant pot teriyaki chicken in an airtight container in the refrigerator for up to 1 day. Reheat gently in the microwave or on the stovetop.
How to Freeze
Freeze instant pot teriyaki chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Enjoy every bite of this sticky goodness over some fresh white or brown rice, and you’ll have a complete meal that’ll have the whole family licking their fingers with joy! For a healthier alternative, serve it over quinoa or cauliflower rice.
This teriyaki chicken is great over a fresh salad or as a filling for lettuce cups!
More Chicken Teriyaki Recipes We Love
Instant Pot Teriyaki Chicken Recipe
Sweet and savory teriyaki chicken ready in just 30 minutes!
Prep: 10 minutes
Cook: 15 minutes
Total Time : 25 minutes
Instructions
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Add the soy sauce, water, rice vinegar, brown sugar, garlic, and ginger to the Instant Pot and whisk to combine.
½ cup low-sodium soy sauce, ¼ cup water, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon minced garlic, 2 teaspoons grated fresh ginger
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Next add the chicken and toss to combine.
1 pound boneless, skinless chicken breasts
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Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 7 minutes.
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When the Instant Pot has finished, release the pressure manually by switching the valve to the “venting” position. Be careful– it will steam and splatter.
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In a small bowl, whisk together the cornstarch and 1 tablespoon water. Add the slurry to the Instant Pot and mix to combine.
2 teaspoons cornstarch
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(Optional) The sauce will thicken slightly when you add the slurry but if you want a thicker glaze, turn the Instant Pot to the Saute function and cook it for 1-2 minutes, or until the sauce is your desired consistency.
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Turn the Instant Pot off and add the broccoli on top of the chicken (do not stir it together). Attach the lid and allow the broccoli to steam for 5 minutes.
2 cups broccoli florets
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Serve this teriyaki chicken and broccoli over rice, garnished with green onion and sesame seeds. Enjoy immediately.
Green onion and sesame seeds
Notes
- For a gluten-free alternative, use tamari or coconut aminos in place of the soy sauce.
- In a pinch, you can use apple cider vinegar in place of the rice vinegar.
- You can use regular sugar in place of the brown sugar, but the flavor will be less rich.
- If you don’t have fresh ginger, you can use ½ teaspoon of ground ginger instead.
- You can use boneless, skinless chicken thighs instead of breasts.
- If you’re not a fan of broccoli, feel free to use bok choy or snap peas instead.
- I like to serve teriyaki chicken over fresh brown or white rice.
- It’s also great over a bed of quinoa, cauliflower rice, or noodles.
- This teriyaki chicken is great over a fresh salad too, or as a filling for lettuce cups!
- Nutritional information does not include optional ingredients.
Storage: Store instant pot teriyaki chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Instant Pot Teriyaki Chicken Recipe
Amount Per Serving
Calories 195
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 73mg24%
Sodium 1297mg56%
Potassium 696mg20%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 7g8%
Protein 28g56%
Vitamin A 318IU6%
Vitamin C 43mg52%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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