Instant Pot Teriyaki Chicken is healthy, sticky and flavorful made with any fresh or frozen chicken. Tastes just like your favorite Asian take-out but with less sodium, clean ingredients and ready in only 30 minutes. Easy pressure cooker dinner entire family will love!
Other Asian inspired dinners we love to eat include beef and broccoli, Instant Pot stir fry and peanut chicken soba noodles.
Table of Contents
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. I love making Instant Pot Asian inspired recipes like this one and Instant Pot chicken fried rice!
Instant Pot chicken teriyaki is easily made 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.
Your family will love this Instant Pot dinner that is made with clean ingredients! And then for lunch you can make teriyaki chicken meal prep.
If they love teriyaki as much as mine do, be sure to check out teriyaki chicken and cauliflower with chicken or baked teriyaki salmon next.
Why You’ll Love This Recipe
- Healthier: Take out teriyaki chicken normally has around 340c per serving, 13g of fat and 630mg of sodium! One tablespoon of store bought sauce might have up to 610mg of sodium. Making this recipe in the Instant Pot has 240c, 4g fat and 531mg sodium. Plus, it uses maple syrup vs. brown sugar and contains no preservatives or ‘other natural flavors’…clean ingredients you can get behind to serve your family!
- Easy Dinner: Ready in 30 minutes – faster than delivery or driving to pick it up!
- Meal Prep: Perfect for a make ahead meal on busy weeks, just store covered in the refrigerator until ready to eat!
- Your family will love it!
Ingredients for Instant Pot Teriyaki Chicken
- Chicken: You can use boneless chicken breasts or bone in meat, thighs can be used, too! Also frozen chicken works, just Instant Pot will take longer to come to pressure, see more details on cooking Instant Pot frozen chicken breast.
- 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.
Want your teriyaki sauce to have that traditional deep brown color? Substitute one tablespoon molasses for honey/maple syrup.
- 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.
Tips for Best Results
- 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.
When working with cornstarch, remember quicker is better as it settles fast! Combine with water until dissolved, then add to Instant Pot immediately and stir quickly to incorporate with sauce.
Optional Add-ins
- Sesame oil: Just a 1/4 – 1/2 tsp added to the sauce can really added a toasted Asian flavor.
- Mirin: Look for true mirin (with no added corn syrup) to add an authentic umami bold taste. Mirin is a sweet rice wine, so you may want to reduce your maple syrup and then taste and adjust accordingly to your taste.
- Vegetables: Broccoli, peppers, onion, mushrooms could be added when cooking the chicken!
- Pineapple juice: Gives a sweeter tropical taste – just a splash will do! Alternately, you could add a splash of OJ for an orange teriyaki flavor profile.
- Red pepper flakes: If you want more spice, stir some red pepper flakes into the chicken after adding your cornstarch mixture.
- Sesame seeds and green onions: For serving, could also top with crushed cashews.
FAQs
Yes! Chicken thighs can be used in this Asian instant pot recipe. See recipe card for details.
My recipe is! Buyer beware though of teriyaki chicken from take out or bottled sauce. These often contain high amounts of sodium, sugar or other preservatives that just aren’t that great for you to consume.
Yes, start with 2 tsp and you can always add more to taste after cooking. See tips above on peeling and storing fresh ginger – fresh really adds the best taste!
Yes, and I encourage you to do so! Add with chicken for a steamed, softer vegetable OR for a crisper veg use saute function before cooking chicken, do a quick saute of vegetables, remove, then set aside. Cook chicken as directed and stir veg back in after adding cornstarch mixture.
Yes! Many readers have reported that this works amazing. Place rice (with water) in bowl on trivet above chicken. Cook 22 minutes.
Serving Recommendations
- Traditional: Serve over Instant Pot brown rice or Instant Pot coconut rice with vegetables such as broccoli, sliced peppers and onions and pour a bit of teriyaki sauce from the pot on top. Sprinkle green onions and sesame seeds to top it off!
- Low Carb: With plain cauliflower rice or cauliflower fried rice and additional stir fried vegetables or raw sliced peppers for crunch. Top with crushed cashews or peanuts for a real treat!
- Vegetables: Cauliflower stir fry or steamed vegetables make a nice side dish or make it into Asian bowl with rice and vegetables!
- Salad: Peanut slaw or asian chopped salad on the side are delicious!
- Potatoes: Untraditional yes, but mashed potatoes are great to soak up all that sweet healthy teriyaki sauce!
- Lo-mein style: With whole wheat cooked spaghetti or try spaghetti squash for lower carbs!
Making It in Advance
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 one of healthy freezer meals. 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.
More Instant Pot Recipes
- Instant Pot carnitas without coke and with easy pickled red onion salsa.
- Instant Pot butter chicken many husbands praise for days.
- Instant Pot bolognese with half the meat to save money and eat less meat.
- Instant Pot shredded chicken quite possibly the best meal prep chicken.
- Instant Pot chicken tacos for the best taco meat hands down.
Instant Pot Teriyaki Chicken
Equipment
Ingredients
- 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
Instructions
- 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 and display will say OFF. 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.
Notes
- 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.
- Replace fresh ginger with 2 tsp dried ginger. Can always add more to taste after cooking chicken.
- Different amount of water is listed due to bone in chicken releasing more juices.
- If you like dark coloured teriyaki chicken, substitute 1 tbsp of honey or maple syrup with molasses.
- You can use frozen chicken. Cook for 20 minutes.
Delicious !
Easy to prepare. Love this , it’s a keeper.
I’m so glad to hear this!
This was so delicious. Made it for my ladies Bible Study Group. Have you ever used Ancient Grains? It is hard to find the brand name but Mogami markets an 7 grain variety with barley, wheat, maple rice, brown rice, red rice, purple barley, black rice, and red rice they is quite good. I like to substitute it for plain rice. Love your site and recipes now for several years!! Keep up the good work. I pray for the people of Ukraine daily!
Awe, you are so welcome! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great weekend!
This was SERIOUSLY good! But I haven’t tried a recipe of yours that I haven’t liked yet—thank you!
How much ground ginger would you use to substitute the fresh ginger? We are making 10 servings.
I would say 2 tsp and can always add more to taste after cooking.
Sounds delicious!! Can’t wait to try it. Quick question… Do I let the pressure release naturally until the float drops and then wait 5 minutes? Or do I let the pressure release naturally for 5 minutes and then press the release valve?
Hi Lindsey. You wait 5 mins and then turn to Venting. It’s so chicken stays moist. I will rephrase it in the recipe for easier understanding. Enjoy!:)
The whole family liked it, even my picky 9 year old.
Yay!
Hi, this recipe looks delicious. I’m planning on making it for a group of 15 camp counselors – all about 17 or 18 years-old and all girls. How much does this recipe yield? I’m thinking of making the recipe about 3 times, since I can’t fit it all at once in the instant pot. So, maybe around 12 -13 chicken breasts? Any input would be greatly appreciated. Also, when people say a glass bowl on a trivet for the rice, is that any glass bowl, or something made specifically for the instant pot?
Thank you in advance.
Marilu
To triple the recipe, you would need 6 lbs. of chicken breasts, really depends how big they are! For rice, you would need a taller trivet so the bowl/rice sits above it. While readers have done this, the recipe has not been tested as such, so am hesitant to advise the top of glass bowl. Best of luck with the camp counselors, they will love it!
Thank you so much for your quick reply . I am making the recipe later this week and will let you know the results! But, one more question: I have an 8 quart instant pot, can I triple the recipe in that size? Will the chicken cook evenly with that amount, or should I make it in separate batches? I’ve had a few disasters with the instant pot when I don’t follow the recipe exactly, and am not yet confident in cooking with it. Thanks!
I don’t think that would work as your chicken breasts need to be in a single layer or they won’t cook correctly.
Thank you so much for the time spent altering food favorite recipes. This one again over the top. We eat very little sugar and try not to eat it at all. So teriyaki chicken has been off the menu. I so enjoy your sweet variation to recipes. I keep organic pure maple syrup in the house for pancakes only. Since I got my IP in November And trying your recipes I think I’ve bought and used 6 Costco bottles never thought of using this as a sweetener. My grandkids new favorite is peanut butter bars. Yummy yogurt and strawberries. So many good things to eat. Ok back to this recipe.I was pinched for time. Didn’t want to do rice first. So I went with suggested rice in a glass bowl. On a trivet on top of frozen chicken For 22 min. I did 3/4c rice and 3/4c water. Next time I will make more rice. This came out so good. When I pulled the chicken out to shred it I just kept eating it. It was so tender and full of flavor. I haven’t even done the sauce yet. The sauce came out perfect. I was pleasantly surprised with the rice also. It actually came out good. You have made IP so user friendly for me. I can eat teriyaki chicken again Without feeling yucky after. . I think next time I might try adding veggies at the end for a few minutes before I thicken the sauce. Thank you again for helping us to have some fun food and still eat good.
Hi Julia, thanks for sharing! I love hearing that my recipe was enjoyed!
Can I add vegetables to this recipe like peppers and onions or maybe broccoli?
Yes, that would taste great!
Made this tonight and loved it. I sliced two peppers and threw them in too. With 3 frozen chicken breasts. Then I put brown rice right on top of trivet I’m another glass dish and cooked it altogether for 22 minutes. It was perfect.
You are so smart! I’m gonna do the same!!!
This Instant Pot teriyaki chicken came out fantastic!
Happy to hear, Gloria.