Name: Instant Pot Teriyaki Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch bite-size pieces; 1/2 cup low-sodium soy sauce; 1/3 cup water or low-sodium chicken broth; 1/3 cup honey; 2 tablespoons rice vinegar (unseasoned); 2 tablespoons mirin; 2 tablespoons toasted sesame oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated or minced; 2 tablespoons cornstarch; 2 tablespoons cold water; 1 teaspoon toasted sesame seeds; 2 green onions, thinly sliced; cooked white rice, brown rice, or cauliflower rice, for serving; neutral oil, for sautéing

Instant Pot Teriyaki Chicken Recipe hits that perfect sweet-savory spot with tender bites of chicken and a glossy sauce that clings to every piece. It works perfectly for busy weeknights, meal prep lovers, and hungry families, and you can get it on the table in about 30 minutes. I tested versions of this so many times that my kids now call it “the chicken,” which feels like the highest compliment.

Why Instant Pot Teriyaki Chicken Recipe Is Worth It

You get juicy, flavorful chicken and a thick, shiny teriyaki sauce in one pot with almost no babysitting. The Instant Pot locks in flavor, cooks the chicken quickly, and keeps it incredibly tender.

You also skip constant stirring on the stove and avoid heating up the whole kitchen. Clean-up stays easy, the ingredients stay budget-friendly, and leftovers taste even better the next day.

“This Instant Pot Teriyaki Chicken Recipe tastes like takeout, cooks faster than delivery, and leaves zero leftovers at my house. ★★★★★”

Ingredients You Need

Chicken

2 pounds boneless skinless chicken thighs, trimmed and cut into bite-size pieces
- Thighs stay juicy and forgiving, even if you cook them a minute too long.
- Use boneless skinless chicken breasts if you prefer leaner meat; cut them into 1-inch chunks and reduce cook time by 1 minute.

Teriyaki sauce base

1/2 cup low-sodium soy sauce
- Low-sodium keeps the sauce balanced; use regular soy and add extra water if you only have full-sodium.
- For gluten-free teriyaki chicken, use tamari or certified gluten-free soy sauce.
1/3 cup water or low-sodium chicken broth
- Broth adds extra savory flavor; water still works well.
1/3 cup honey
- Honey gives a glossy finish and natural sweetness; swap with brown sugar or coconut sugar if needed.
2 tablespoons rice vinegar
- Use unseasoned rice vinegar so the sauce does not turn too salty.
- In a pinch, use apple cider vinegar at the same amount.
2 tablespoons mirin (optional but tasty)
- Mirin adds gentle sweetness and depth; skip it if you do not keep it in your pantry.
2 tablespoons toasted sesame oil
- Use toasted sesame oil for flavor, not regular sesame oil; add it to the sauce, not the sauté step.
3 cloves garlic, minced
- Use jarred minced garlic if you want a shortcut; add a bit more since jarred garlic tastes milder.
1 tablespoon fresh ginger, grated or minced
- Use ginger paste from a tube as an easy weeknight shortcut.

Thickener

2 tablespoons cornstarch
2 tablespoons cold water

Finishing touches

1–2 teaspoons toasted sesame seeds
2–3 green onions, thinly sliced
Cooked white rice, brown rice, or cauliflower rice, for serving

Equipment

6-quart or 8-quart Instant Pot (or similar electric pressure cooker)
Cutting board and sharp knife
Measuring cups and spoons
Small bowl for cornstarch slurry
Heat-safe spatula or wooden spoon

Quick Tips & substitutions

Use chicken thighs if you want juicy, tender results with less risk of overcooking.
Cut chicken into even 1-inch pieces so everything cooks at the same rate.
Deglaze the pot with a splash of water or broth after sautéing to avoid the “burn” warning.
Use low-sodium soy sauce or tamari so the sauce does not taste too salty.
Swap honey with brown sugar if you prefer a more classic takeout-style teriyaki flavor.
Add a pinch of red pepper flakes if you like a little heat in your teriyaki chicken.
Thicken the sauce only on Sauté mode after pressure cooking; stir constantly so it does not clump.
Double the sauce ingredients if your family loves extra teriyaki sauce over rice and veggies.

How to Make Instant Pot Teriyaki Chicken Recipe

Step 1: Prep the chicken and aromatics

Pat the chicken dry with paper towels and cut it into 1-inch pieces. Trim any big pieces of fat so the sauce does not turn greasy. Mince the garlic and ginger or measure your garlic and ginger paste.

Step 2: Mix the teriyaki sauce

In a medium bowl, whisk together soy sauce, water or broth, honey, rice vinegar, mirin (if using), sesame oil, garlic, and ginger. Taste a tiny bit and adjust sweetness or tang to your preference. Set the bowl near the Instant Pot so you can pour it in easily.

Step 3: Sauté the chicken

Set the Instant Pot to Sauté mode and let it heat for 1–2 minutes. Add a small drizzle of neutral oil, then add the chicken pieces in an even layer. Sear the chicken for 2–3 minutes, stirring occasionally, until the outside turns opaque; you only want light color, not full browning.

Press Cancel to turn off Sauté. Add a splash of water or broth and scrape up any browned bits from the bottom with a spatula. This step keeps the pot from triggering the burn warning.

Step 4: Add the sauce and pressure cook

Pour the teriyaki sauce mixture over the chicken and stir to coat every piece. Lock the lid, set the valve to Sealing, and cook on Manual or Pressure Cook (High) for 5 minutes for chicken thighs or 4 minutes for chicken breasts.

When the cook time ends, let the pressure release naturally for 5 minutes. After 5 minutes, move the valve to Venting and release the remaining pressure carefully. Open the lid away from your face so the steam does not hit you.

Step 5: Thicken the teriyaki sauce

Set the Instant Pot back to Sauté mode. In a small bowl, whisk together cornstarch and cold water until smooth.

Stir the slurry into the hot sauce and chicken. Stir frequently for 2–4 minutes until the sauce thickens and turns glossy and coats the chicken. If the sauce looks too thick, add a tablespoon or two of water to loosen it.

Step 6: Taste and finish

Taste the sauce and adjust seasoning. Add a drizzle of honey if you want more sweetness or a splash of rice vinegar if you want more tang. Stir in half the sliced green onions.

Turn off Sauté and let the chicken sit for 2–3 minutes so the sauce settles and clings even more. Sprinkle the remaining green onions and sesame seeds over the top.

Step 7: Serve

Spoon Instant Pot Teriyaki Chicken over hot rice, brown rice, or cauliflower rice. Add extra sauce from the pot over the top. Serve right away while everything stays hot and glossy.

Recipe Variations

Gluten-free: Use tamari or certified gluten-free soy sauce and check labels on vinegar and broth.
Vegan version: Swap chicken with extra-firm tofu cubes or tempeh, sauté gently, and reduce pressure cook time to 2 minutes.
Low carb: Use a low-sugar sweetener like monk fruit or allulose instead of honey and serve over cauliflower rice or steamed veggies.
Extra veggie: Add bell peppers, snap peas, or broccoli florets after pressure cooking and simmer on Sauté until crisp-tender.
Spicy teriyaki: Stir in sriracha or red pepper flakes to taste while you thicken the sauce.
Pineapple teriyaki: Add pineapple chunks after pressure cooking and warm them through on Sauté for a sweet tropical twist.

Ways to Serve Instant Pot Teriyaki Chicken Recipe

Spoon over steamed white rice with a side of broccoli or green beans.
Serve over brown rice with edamame and shredded carrots for a quick teriyaki bowl.
Pair with cauliflower rice and roasted veggies for a lighter dinner.
Stuff into lettuce wraps with cucumber slices and extra green onion.
Use as a meal prep base with rice, veggies, and a sprinkle of sesame seeds in containers.

Storage Success

Cool the Instant Pot Teriyaki Chicken to room temperature, then store it in airtight containers in the fridge for up to 4 days. The sauce thickens in the fridge, so add a splash of water when you reheat it on the stove or in the microwave. Stir occasionally while reheating so the chicken warms evenly and the sauce turns smooth again. Freeze portions in freezer-safe containers for up to 3 months and thaw overnight in the fridge before reheating.