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Home / Recipes
30 minutes
4.54 from 58 votes
38 Comments

Instant Pot Teriyaki Chicken

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  • 407
by: Joanna Cismaru
11.19.20

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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 on a white plate garnished with green onion

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!

Instant Pot Teriyaki Chicken with rice and bok choy on a white plate

Ingredients In Teriyaki Chicken

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • 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

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • 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).
finished Instant Pot Teriyaki Chicken on a baking sheet

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.
Instant Pot Teriyaki Chicken garnished with green onions

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
  • Spicy Honey Garlic Chicken Thighs with Rice and Broccolini
  • Chicken Thighs with Sweet Potatoes Corn and Kale Bake
  • Crockpot Thai Chicken Thighs
  • Skillet Braised Greek Chicken Thighs
  • Honey Mustard Chicken
  • Mongolian Chicken
  • Baked Chicken Breast
  • Firecracker Chicken

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side view shot of a plate of instant pot teriyaki chicken

Instant Pot Teriyaki Chicken

4.54 from 58 votes
Prep: 5 mins
Cook: 15 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
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!

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
US Customary – Metric

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 tbsp 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.

Video

Recipe 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. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1thighCalories: 296kcal (15%)Carbohydrates: 10g (3%)Protein: 22g (44%)Fat: 17g (26%)Saturated Fat: 5g (31%)Cholesterol: 86mg (29%)Sodium: 397mg (17%)Potassium: 232mg (7%)Sugar: 5g (6%)Vitamin A: 160IU (3%)Vitamin C: 2.1mg (3%)Calcium: 15mg (2%)Iron: 1.2mg (7%)
Course:Main Course
Cuisine:Asian, Japanese
Keyword:30 minute meals, instant pot, teriyaki chicken
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 407
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Donna says

    August 29, 2019 at 12:39 pm

    5 stars
    We can’t wait to make this again! It is so good. My question is would this recipe work for pork tenderloin? I really like the last step of brushing the meat with the sauce and broiling it and I just don’t want the pork to turn out tough…

    Reply
    • Jo Cooks Team says

      August 30, 2019 at 10:28 am

      Yes you definitely can! The broil is so hot and only takes a minute or two to brown the meat. It only touches the surface- it won’t dry out the center.

      Reply
  2. Anne Dietrich says

    June 5, 2019 at 9:25 pm

    Hi,
    I am a steady follower of all of your recipes on a daily basis.
    Thank you!………Do you have a recipe for this Teriyaki Chicken if one does not have an
    Instant Pot??

    Thanks much,
    Anne

    Reply
    • Joanna Cismaru says

      June 7, 2019 at 8:25 pm

      Not yet, this is the only one I have now, but you could definitely make this one the stove top. The sauce would still be the same ingredients and I would probably sear the chicken first on both sides then add the sauce ingredients and continue cooking in the sauce.

      Reply
  3. June Green says

    March 20, 2019 at 10:00 am

    How would I adjust the recipe if I don’t put in the mirin

    Reply
    • Nicole Beaulieu says

      March 20, 2019 at 10:03 am

      Mirin is a basic syrup. You can substitute it with simple syrup, extra honey, brown sugar or leave it out entirely if you don’t want the sweetness.

      Reply
  4. Jodi says

    February 5, 2019 at 9:28 pm

    5 stars
    Eating and drooling right now
    I’m a IP newbi but loving this magic pot
    It took about 26 mins to reach pressure ( everything was at room temp) and another 25 mins to release
    This was so tasty my husband the chef does the eye roll at this pot but the three recipes I have used here he loves

    Reply
    • Nicole Beaulieu says

      February 6, 2019 at 10:14 am

      He will learn to love it! I know lots of restaurants use them to makes stews, rice, etc. It’s our fave kitchen tool, we’re so glad you love this recipe!

      Reply
  5. Wendy Mizutani says

    January 29, 2019 at 8:19 am

    Thank you for the recipe! If you use boneless thighs do you also adjust the cooking time to 5 minutes from 10?

    Reply
    • Nicole Beaulieu says

      January 29, 2019 at 3:35 pm

      Yes 5 minutes will be plenty for your thighs!

      Reply
  6. Evelyn Castillo says

    January 27, 2019 at 12:55 pm

    5 stars
    Just used my instant pot for the first time and made this recipe. It came out juicy and delicious. Will be making this again. Thank you for the recipe

    Reply
  7. Lauren says

    December 10, 2018 at 9:00 pm

    5 stars
    I just tried this tonight, and it turned out GREAT! The fat that dripped off the chicken skin made the sauce a little gelatinous, but the flavor was really good. Thanks for a great recipe! It was definitely quick and straightforward – perfect to whip up after a long day at work.

    Reply
  8. Healthy Kitchen 101 says

    November 11, 2018 at 11:43 pm

    Teriyaki is my favourite bbq sauce whenever I grill the chicken in my garden party. It’s always a pleasant treatment for everyone. 😉
    – Natalie

    Reply
  9. Katie Peper says

    November 9, 2018 at 3:53 pm

    Do I need to add any time to cook if I don’t broil at the end? My oven is broken😂

    Reply
    • Nicole Beaulieu says

      November 13, 2018 at 9:35 am

      The broil is more to crisp up the chicken. You won’t be able to do that in an Instant Pot!

      Reply
    • Veronica says

      October 17, 2019 at 11:22 am

      What if thighs are frozen? What would the cooking time be??

      Reply
      • Jo Cooks Team says

        October 17, 2019 at 4:44 pm

        13 minutes will be perfect!

  10. Sarah Obregon says

    October 22, 2018 at 2:06 pm

    Hi Jo! If I am cutting this recipemail in half should I reduce cooking time?

    Reply
    • Joanna Cismaru says

      October 22, 2018 at 3:17 pm

      No I wouldn’t!

      Reply
  11. Whit says

    September 12, 2018 at 4:56 pm

    Should I not sautee the garlic and ginger first in the pot?

    Reply
    • Nicole Beaulieu says

      September 13, 2018 at 10:57 am

      No you don’t have to.

      Reply
  12. Camille Pane says

    September 4, 2018 at 8:15 pm

    5 stars
    I made this tonight with 2 lbs of boneless skinless thighs, and sautéed some broccoli, red pepper and snow peas then added some sauce to the veggies at the very end of sautéing. I added a little extra water because the liquid did not fully cover the meat when I put it all in the IP. Cooked for 7 minutes instead of 8 because the thighs were boneless. The meat was very tasty and moist, but in the future I might use skin-on so that when I broil the pieces the meat doesn’t get dry on the outside. Also, I did not have cornstarch so the sauce was very thin, especially since I had added a little extra water. I will definitely make this again but I won’t add water–and hopefully will remember to get cornstarch!

    Reply
  13. Ashley says

    August 7, 2018 at 8:44 am

    5 stars
    These were so good, and I couldn’t stop eating the sauce with a spoon! Could you make them with skinless/boneless thighs instead? I would love to bring them into the rotation, but my husband is an avid “no skin” kind of guy.

    Reply
    • Nicole Beaulieu says

      August 7, 2018 at 8:48 am

      You can use any type of chicken that you prefer.

      Reply
  14. Jr says

    July 4, 2018 at 11:06 am

    5 stars
    Everyone loved this Teriyaki chicken in the Instant Pot ! Not too sweet..just the right balance of flavor. Ridiculously easy to make. (LOVE the Instant Pot!!). Another yummy “keeper” from Jo.

    Reply
  15. Stacy Cobb says

    July 3, 2018 at 1:01 pm

    How long would you cook if using frozen chicken?

    Reply
    • Nicole Beaulieu says

      July 4, 2018 at 10:25 am

      It depends how big the pieces are and how frozen it is. I cook full chicken breasts straight out of the freezer for 12 minutes in the instant pot.

      Reply
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