Instant Pot Teriyaki Chicken Recipe
If you are looking for a dish that combines effortless cooking with rich, savory flavors, this Instant Pot Teriyaki Chicken Recipe is an absolute game-changer. Juicy chicken breasts soak in a luscious teriyaki sauce that’s tangy and sweet, all made perfectly tender in the Instant Pot. It’s not only quick and hands-off but also delivers authentic, mouthwatering results that feel like a warm hug on your plate. Whether you’re feeding a family or looking for a simple weeknight meal, this recipe brings that delicious homemade taste without the fuss.
Ingredients You’ll Need
The beauty of this Instant Pot Teriyaki Chicken Recipe lies in its simplicity — just a handful of everyday ingredients come together to create a harmony of flavors and textures. Each one plays a vital role: from the succulent chicken bringing protein, to the teriyaki sauce adding that signature glossy sweetness, and cornstarch working its magic to thicken the sauce to perfection.
- 2 lbs boneless, skinless chicken breasts: Tender and lean, these cook quickly and absorb the teriyaki sauce beautifully.
- ½ cup water: Helps create steam for pressure cooking and balances the sauce.
- 1 ½ cups teriyaki sauce: Use store-bought or homemade; it’s the heart of the dish with savory, sweet, and umami notes.
- 2 tablespoons cornstarch: Essential for thickening the sauce into a glossy, clingy finish.
- Cooked rice: The perfect base to soak up every bit of that rich teriyaki sauce.
- Steamed vegetables: Adds color, nutrients, and fresh crunch to balance the meal.
- Optional garnishes – chopped green onions, sesame seeds: These bring a fresh, nutty pop that takes this dish to the next level.
How to Make Instant Pot Teriyaki Chicken Recipe
Step 1: Pressure Cook Chicken
Start by placing the chicken breasts in the Instant Pot. Pour in the teriyaki sauce and the water evenly over the chicken. This combination ensures the chicken is infused with flavor while cooking perfectly tender under pressure. Seal the lid tightly and set the pot to cook on high pressure for 12 minutes. Once done, let the pressure release naturally to keep the meat juicy and soft.
Step 2: Thicken Sauce
After removing the chicken, switch the Instant Pot to “Sauté” mode. This step is where the magic happens to turn the cooking liquid into a delectable thick sauce. Whisk the cornstarch into the hot sauce and keep stirring until it thickens to a shiny glaze that will beautifully coat every bite of chicken.
Step 3: Combine and Serve
Chop the pressure-cooked chicken into bite-sized pieces and return it to the pot with the thickened teriyaki sauce. Stir everything to ensure each morsel is richly coated, then serve immediately over a bed of fluffy cooked rice and steamed vegetables. Don’t forget to sprinkle on green onions and sesame seeds if you want that extra burst of flavor and texture.
How to Serve Instant Pot Teriyaki Chicken Recipe
Garnishes
Garnishes bring the dish to life visually and flavor-wise. Fresh, chopped green onions provide a mild onion brightness that cuts through the rich sauce, while toasted sesame seeds add a toasty, nutty crunch. Together, they create a perfect finishing touch that elevates the overall dining experience.
Side Dishes
Steamed vegetables such as broccoli, snap peas, or carrots are a wonderful complement to this dish, offering not only a splash of color but also crisp texture and added nutrition. Serving with plain white or jasmine rice balances the bold teriyaki sauce and makes the meal feel wholesome and satisfying.
Creative Ways to Present
Feel adventurous by serving this teriyaki chicken over cauliflower rice or inside warm lettuce wraps for a lighter take. You could also fold it into a noodle bowl with fresh herbs and crunchy veggies for an Asian-inspired salad or serve it as a filling in wraps or bao buns for a fun twist. The Instant Pot Teriyaki Chicken Recipe is versatile enough to suit any mealtime mood.
Make Ahead and Storage
Storing Leftovers
This teriyaki chicken keeps beautifully in the fridge for up to 4 days when stored in an airtight container. The sauce continues to deepen in flavor overnight, making leftovers sometimes even better than day one. Just be sure to cool it before refrigerating to maintain freshness.
Freezing
If you want to keep meals ready for a busy week, this recipe freezes incredibly well. Portion the cooked chicken and sauce into freezer-safe containers, leaving a little room at the top for expansion. It can be frozen for up to 3 months, making it an ideal meal prep candidate.
Reheating
To reheat, thaw frozen portions overnight in the fridge or gently warm straight from frozen by reheating in a covered skillet over low heat. Stir occasionally to ensure the sauce stays smooth and the chicken heats evenly without drying out. A quick zap in the microwave also works great for convenience.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will yield even juicier, more flavorful results but may require a slightly adjusted cooking time — about 10 minutes on high pressure usually works well.
Do I have to use store-bought teriyaki sauce?
Nope! Homemade teriyaki sauce made with soy sauce, honey, garlic, and ginger works beautifully here. Making your own lets you control sweetness and saltiness to your preference.
What if I don’t have cornstarch? Can I use something else to thicken?
Yes, a slurry made from all-purpose flour and water can be a substitute, although cornstarch helps achieve a clearer, glossier sauce which is traditional for teriyaki.
Is it possible to skip the pressure cook and cook on sauté or stove instead?
While possible, the Instant Pot’s pressure cooking method makes the chicken incredibly tender in less time, and it infuses the flavors deeply. Stove-top cooking will take longer and might require more attention to avoid drying out the chicken.
How spicy is this dish? Can I add heat?
This classic Instant Pot Teriyaki Chicken Recipe is mild and family-friendly by default. If you like a kick, add crushed red pepper flakes to the sauce or drizzle sriracha over the finished dish for some heat.
Final Thoughts
You truly can’t go wrong with this Instant Pot Teriyaki Chicken Recipe — it’s fast, flavorful, and incredibly satisfying. Whether you’re new to the Instant Pot or a seasoned pro, this dish makes dinner effortless while delivering those crave-worthy teriyaki vibes everyone loves. I hope you give it a try and see how it quickly becomes a staple in your recipe rotation!
Print
Instant Pot Teriyaki Chicken Recipe
- Total Time: 27 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Teriyaki Chicken recipe offers a quick and flavorful meal featuring tender chicken breasts cooked under pressure and coated in a rich, homemade teriyaki sauce. Perfectly paired with steamed vegetables and rice, it’s an easy weeknight dinner that delivers sweet and savory Asian-inspired flavors with minimal effort.
Ingredients
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts
- ½ cup water
- 1 ½ cups teriyaki sauce (store-bought or homemade)
Thickening Agent
- 2 tablespoons cornstarch
To Serve
- Cooked rice
- Steamed vegetables
- Optional garnishes: chopped green onions, sesame seeds
Instructions
- Pressure Cook Chicken: Place the chicken breasts in the Instant Pot and pour the teriyaki sauce along with the water over the chicken. Close and seal the lid securely. Set the Instant Pot to cook on high pressure for 12 minutes, then allow the pressure to release naturally to ensure juicy, tender chicken.
- Thicken Sauce: Once the pressure has released, carefully remove the chicken breasts from the pot and set aside. Switch the Instant Pot to the “Sauté” mode. Add the cornstarch to the sauce remaining in the pot and whisk continuously until the sauce thickens to a glaze consistency.
- Combine and Serve: Chop the cooked chicken into bite-sized pieces and return it to the pot, stirring well to coat the chicken evenly with the thickened teriyaki sauce. Serve hot over cooked rice alongside steamed vegetables. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.
Notes
- You can make your own teriyaki sauce by mixing soy sauce, brown sugar, garlic, ginger, and a splash of rice vinegar.
- For best results, use fresh chicken breasts and make sure they are not frozen when cooking.
- Natural pressure release helps maintain juiciness; avoid quick release to prevent drying out the chicken.
- Adjust the thickness of the sauce by adding or reducing cornstarch based on your preference.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
- Prep Time: 5 minutes
- Cook Time: 12 minutes (plus natural pressure release approx. 10 minutes)
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
