Your entire family will adore this quick and simple Instant Pot teriyaki chicken recipe, which features tender pull-apart chicken covered in a thick, sweet-and-sour sticky sauce.
Restaurant-style chicken teriyaki
This chicken teriyaki Instant Pot dish is a faster way to make my favorite Japanese teriyaki chicken, which is made in a slow cooker. On certain days, I adore warm, soothing dinners made in the slow cooker, but on other days, I just want something quick and simple. The Instant Pot thus assumes a central role. And after you figure out how to use it, your favorite go-to kitchen tool will be the Instant Pot.
The main reason I own an Instant Pot is this teriyaki chicken recipe! Whether the beef is fresh or frozen, with or without bones, pressure cooking always gives great results. Honey is used as a sweetener instead of processed sugar. Even better than any take-out, you’d find at your preferred restaurant, it just requires less than 10 ingredients (including the homemade teriyaki sauce). It’s a budget-friendly option for a healthy comfort food dinner!
Can I use frozen chicken?
You can, indeed. A pressure cooker’s ability to cook meat from frozen without drying it out or giving it a rubbery texture is one of its many amazing features. To ensure that frozen chicken cooks uniformly in the Instant Pot, you should keep the chicken pieces apart. Instead of 12 minutes, cook for 20.
Which cut of chicken is the best for teriyaki?
The cut you use is entirely up to you because you’ll end up with shredded chicken either way (unless you wish to keep your chicken whole). Although boneless tends to have more flesh, bone-in is typically more flavorful. I have to admit that the Instant Pot consistently produces tender, juicy chicken.
Generally speaking, I like boneless chicken breasts since they are meaty and I don’t have to worry about the bones. The bone-in chicken should be cooked for 20 minutes, the same amount of time as the frozen chicken. Keep an eye on the necessary amount of fluids. When cooking, bone-in versus boneless yield differing amounts of liquid.
Extra ingredients for extra flavor
- It will become slightly sweeter with the addition of pineapple or orange juice.
- Flakes of red pepper for more heat.
- You might choose to top it with sesame seeds and green onions to give it a more authentic takeout flavor.
- For a richer color and a little more sweetness and stickiness, add more brown sugar.
- You can exclude the garlic and only use ginger, but I prefer to incorporate both.
Ways to serve Instant Pot chicken teriyaki
You can use the pressure cooker’s warm setting when feeding a large group of people and leave it there until everyone is ready to dine. People can create their plates and feed themselves straight from the pot if you provide white rice or cooked quinoa along with a side of steamed vegetables. For those who like a bit more teriyaki sauce, keep a little more on hand.
Storing, freezing & reheating
- To store: Once completely chilled, keep in the refrigerator for up to three days in an airtight container.
- To freeze: Place in a freezer-safe bag and freeze for up to three months. In the refrigerator, thaw overnight.
- To reheat: If you have a large amount, you can reheat it once more in the Instant Pot or on the stovetop over low heat. The microwave is great if you’re only reheating one serving for yourself. If it becomes too thick, you might need to add a little extra sauce or water to bring some liquid back into it.
More easy instant pot meals:
- Chicken taco bowls in the instant-pot
- Orange chicken in the instant-pot
- Potato mash with meatloaf
- Chicken with dumplings in the instant-pot
- Instant chicken buffalo
Instant Pot Teriyaki Chicken
- 2 pounds chicken breasts
- 1/2 cup water
Teriyaki Chicken Sauce:
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 2 to 3 Tablespoons light brown sugar
- 4 cloves garlic minced
- 1 teaspoon ground ginger or 1 Tablespoon fresh grated ginger
- 1/4 teaspoon pepper
- 2 Tablespoons cornstarch
- For serving: Cooked rice or quinoa sliced green onions, sesame seeds, steamed vegetables
- Place the chicken and 1/2 cup water in the Instant Pot.
- Honey, brown sugar, soy sauce, apple cider vinegar, garlic, ginger, and pepper should all be combined in a whisk.
- After covering the meat with sauce, close the top. Cook for 12 minutes under high pressure. Cook chicken from freezer for 20 minutes. Allow a natural release after the pressure cooker beeps for roughly 5 to 10 minutes, or until the float valve sinks.
- chicken from the pot, then shred it (removing any fat).
- Remove 1/4 cup of the liquid after setting the temperature to sauté.
- Back in the pot, stir in 2 Tablespoons of cornstarch. Turn off the Instant Pot after whisking until the mixture thickens.
- Reintroduce the meat to the pot and whisk in the sauce.
- Serve with steamed vegetables and over cooked rice or quinoa. If desired, add sesame seeds and green onions as a garnish.
For serving: I adore including just-steamed vegetables (such as broccoli and carrots).