Instant Pot Teriyaki Chicken
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This Instant Pot Teriyaki Chicken is finger licking good, so delicious and super quick and easy! With a teriyaki sauce made from scratch and only 8 minutes in the Instant Pot, this chicken will come out outrageously tender!
Instant Pot Teriyaki Chicken
Teriyaki chicken is one of my favorite and most ordered dish whenever I frequent a Japanese restaurant. There’s just something about that slightly sweet, decidedly tangy, and richly savory sauce that I just can’t seem to get enough of.
Teriyaki is such a classic sauce and marinade and while sometimes it’s easier to buy the bottled version, homemade is always better. This recipe is so quick and easy prepared in your pressure cooker that you’ll barely have time to sit down before it’s ready to be served up.
What Is Teriyaki?
Did you know that teriyaki is actually a cooking method? It’s used in Japanese cooking and just involves cooking your food in a glaze typically made from soy sauce, some type of sugar, and mirin – also known as rice wine. Adding chicken to the dish is a pretty western twist on this classic, so consider this dish an Americanized homage to Japan and all its culinary contributions. Let’s get teriyaki-ing!
Ingredients In Teriyaki Chicken
- Wet ingredients – Water, soy sauce, mirin, and sesame oil make up the base of this saucy dish. These are such key ingredients in Asian cooking so I recommend you be sure to stock up next time you’re at the store.
- Honey – We need a sweet component to this dish that will allow it to cook down into a glaze.
- Aromatics – Fresh ginger and fresh garlic will pack so much flavor into this dish so be sure to use these over their powdered alternatives if available.
- Chicken – I used thighs for this recipe, bone-in and skin-on. You can use breasts, or go for skinless and boneless. Keep in mind cooking time will change.
- Cornstarch – We’re going to be making a slurry using cornstarch and cold water to allow the sauce to thicken.
How To Make Instant Pot Teriyaki Chicken
- Prepare your pressure cooker: Turn your pressure cooker onto the saute setting.
- Create the sauce: Add the water, soy sauce, mirin, honey, sesame oil, garlic, and ginger to the pot and stir.
- Cook the chicken: Add the chicken to the pressure cooker, make sure that the thighs are fully immersed in the liquid before closing the lid. Turn the pressure cooker onto its poultry setting and allow to cook for 8 minutes. Allow the pressure and heat to release naturally before removing the lid.
- Assemble the dish: Remove the chicken from the pot and set aside. Add the cornstarch slurry to the sauce in the pot and cook for 3 minutes on the saute setting while stirring. Brush the chicken with the sauce before finishing under the broiler till golden.
- Finish the one pot teriyaki chicken: Serve the chicken over fluffy white rice, with the sauce poured on top. Garnish with sesame seeds and green onion (optional).
What To Serve With Teriyaki Chicken
- I always serve it over rice. I love Jasmine rice or Basmati rice. Feel free to make this the day before or even while the chicken is cooking.
- Serve it with steamed vegetables such as broccoli or baby bok choy.
- Don’t be afraid to garnish your teriyaki chicken, my favorite garnishes are sesame seeds and green onions.
Tips For Making The Best Teriyaki Chicken
- Both chicken thighs or chicken breasts work for the recipe (read recipe notes), however I prefer chicken thighs because they are juicier and are more flavorful.
- Always use a light soy sauce to reduce the sodium content. Sometimes I like to add a 1/2 to 1 tsp of dark soy sauce for that extra dark color.
- Use mirin if you can find it. I usually find it in my regular grocery store in the Asian aisle, however feel free to substitute it with brown sugar if you can’t find it, as it’s used to add sweetness to the teriyaki sauce.
- Prepare your rice as you begin this recipe, it’ll take about as long to cook.
Storing Leftover Teriyaki Chicken
This teriyaki chicken recipe can be stored in an airtight container in the fridge for 3 – 4 days. The sauce can be stored separately in the fridge and should last for weeks. If you’d like to freeze your cooked chicken just freeze each piece spaced on a cookie sheet before removing and placing in an airtight container. The sauce can be frozen indefinitely – perfect for marinades in the future!
Craving More Chicken? Try These Recipes:
- Grilled Harissa Sesame Chicken Thighs
- Teriyaki Chicken Meatballs
- Chicken Thighs with Sweet Potatoes Corn and Kale Bake
- Crockpot Thai Chicken Thighs
- Slow Cooker Teriyaki Chicken
- Skillet Braised Greek Chicken Thighs
- Honey Mustard Chicken
- Mongolian Chicken
- Baked Chicken Breast
- Firecracker Chicken
- Teriyaki Chicken
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Instant Pot Teriyaki Chicken
Video
Ingredients
- ¾ cup water
- ¼ cup soy sauce (low sodium)
- 3 tablespoon mirin ((use more if using brown sugar))
- 2 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 2 teaspoon ginger (freshly ground)
- 3 pounds chicken thighs (with skin and bones)
- 3 tablespoon cornstarch
- 3 tablespoon cold water
Garnish
- 3 green onions (chopped)
- sesame seeds
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Add the water, soy sauce, mirin, honey, sesame oil, garlic and ginger to the instant pot and stir.
- Place chicken thighs in the instant pot, they should be immersed in the liquid.
- Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 8 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove chicken from the instant pot and place on a baking sheet.
- Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken to a bowl using a slotted spoon. Thicken the sauce by stirring the cornstarch with 3 tablespoons cold water and stir it into the sauce. Cook for 5 minutes on the Saute mode, stirring occasionally. Turn off your Instant Pot by pressing the cancel button.
- Brush the chicken with the sauce, then place the baking sheet under the broiler until browned, for about 5 minutes.
- Garnish the chicken with sesame seeds or green onions. Serve over rice.
Notes
- I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe.
- Chicken breast can also be used, just reduce the cooking time to 5 minutes.
- You could try adding a tsp of dark soy sauce to the teriyaki sauce for a darker color.
- Mirin is a Japanese condiment that is similar to rice wine or sake, with a low alcohol content and higher sugar content.
- This teriyaki chicken recipe can be stored in an airtight container in the fridge for 3 – 4 days. The sauce can be stored separately in the fridge and should last for weeks. If you’d like to freeze your cooked chicken just freeze each piece spaced on a cookie sheet before removing and placing in an airtight container. The sauce can be frozen indefinitely – perfect for marinades in the future!
- Nutrition: Nutritional information does NOT include rice.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
