Instant Pot Teriyaki Chicken is healthy, sticky and glossy made with any fresh or frozen chicken. Easy pressure cooker dinner entire family will love!
Pressure Cooker Teriyaki Chicken
Instant Pot teriyaki chicken with sweet and glossy homemade teriyaki sauce in 30 minutes from start to finish. Then serve with rice, fresh or steamed veggies and no need for a takeout.
Restaurant teriyaki chicken is usually loaded with sodium, sugar and MSG. So is the store bought bottled sauce. High fructose corn syrup not to mention loads of preservatives overcrowd the ingredients label.
Make it at home with quality chicken meat, real maple syrup or honey, moderate amount of soy sauce and fresh ginger and garlic. Big on flavor, low on sodium and sugar.
Ingredients for Instant Pot Chicken Teriyaki
- Chicken: You can use boneless or bone in meat. Also frozen chicken works, just Instant Pot will take longer to come to pressure.
- Regular (not low sodium) soy sauce or I used Bragg’s liquid aminos. It has the same amount of sodium as regular soy sauce.
- Honey or maple syrup. You can sub 1 tbsp with molasses to get that traditional deep brown colour. That’s why cooks add brown sugar, because it contains molasses.
- Rice vinegar: If you don’t have one, you could use white vinegar. Not sure about apple cider. That one has distinct non-Asian food flavor.
- Fresh ginger and garlic. I feel like you can replace both with powder dry version but expect less of “wow”. I have done it and result was OK.
How to Make Instant Pot Teriyaki Chicken
Prep: Add all ingredients to Instant Pot.
Cook: Cook on high pressure for 10 or 20 minutes depending on type of chicken you use and following the recipe below. Then wait 5-10 minutes before releasing pressure to avoid sauce splattering all over your counters.
Shred or cube chicken: Shred chicken right in the pot and press Saute. If you don’t like stringy texture, cube on a cutting board and return to the pot.
Thicken the sauce: In a small jar, whish 1/4 cup cold water with 4 tbsp cornstarch. Add to the pot right after whisking (cornstarch settles super fast), stir and cook for 1-2 minutes. Just until teriyaki chicken is bubbly and thick.
- Peeling ginger: The easiest way to peel ginger is with a spoon, not a knife. Literally hold it in one hand and scrub with a side of a spoon.
- While you are at peeling ginger already: I usually peel all ginger at once, use what I need and then freeze minced ginger in an airtight container.
- Frozen chicken: Use any frozen chicken pieces as long as they are separated. Cook for 20 minutes on high pressure.
Serving and Storing
Serving: Traditionally teriyaki chicken is served over rice. Recently I have been making brown rice in Instant Pot and I can’t believe how perfect it comes out. Or you can serve it over quinoa. Or slice vegetables and pour a bit of teriyaki sauce from the pot on top.
Storing: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
Reheating: Always reheat only amount you will eat. Simmer on low in a pot with a splash of water or broth, half covered with a lid and stirring a few times until warmed through.
Freezer meal: This teriyaki chicken can be a healthy freezer meal. Add all ingredients, except water and cornstarch, into a resealable plastic bag, let out as much air as possible and freeze for up to 3 months. When ready to cook just cook from frozen following the recipe. That’s it. No extra instructions.
Looking for more dinner ideas? Check out my most popular collection of 40 healthy Instant Pot recipes.
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Instant Pot Teriyaki Chicken
- 2 lbs boneless chicken breasts or thighs or 3 lbs bone in chicken thighs or drumsticks
- 1 cup water with boneless chicken or 1/3 cup water with bone in chicken
- 1/3 cup maple syrup or honey
- 1/4 cup soy sauce I used Bragg's liquid aminos
- 3 tbsp rice vinegar
- 2 garlic cloves
- 2 inch ginger
- 1/4 cup cold water + 3 tbsp cornstarch as a thickener
- Sesame seeds and green onion for garnish
- In Instant Pot, add water, maple syrup or honey, soy sauce, rice vinegar, garlic, ginger and chicken.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 10 minutes if using boneless chicken or 20 minutes for bone in chicken.
- Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
- After 10 or 20 minutes, Instant Pot will beep, display will say OFF and now it needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve.
- Wait 5 minutes and then turn pressure valve to Venting position to release remaining pressure.
- Open the lid, shred chicken right in the pot and press Saute (cancel Keep Warm if it’s on).
- In a small bowl, whisk cold water and cornstarch with a fork, pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit.
- Serve with brown rice or quinoa, garnished with sesame seeds and green onion.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge or on a counter.
Freezer Meal: Assemble ingredients minus all water and cornstarch in the order listed above and freeze uncooked in gallon size Ziploc bag. When ready to cook, cook from frozen following recipe’s instructions + water as per recipe increasing time to 30 minutes. After follow Step 4.
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