Instant Pot Teriyaki Chicken

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Instant Pot Teriyaki Chicken is better than takeout and a guaranteed family-friendly win! This pressure cooker chicken recipe combines a homemade sweet-and-savory marinade, sliced carrots, and chicken to create a juicy, tender dish to serve over rice. It’s a quick and easy dinner for weeknights or meal prep!

What’s To Love About This Recipe

• Teriyaki chicken is one of those dishes that’s usually a takeout favorite due to its irresistible, rich flavor and convenience! But with this Instant Pot version, you can make a tender, juicy, and flavor-packed teriyaki chicken at home with better-for-you ingredients (and easier on the budget, too!).
• Cooking the chicken with the homemade teriyaki sauce in the Instant Pot protects the meat from drying out and makes it so flavorful.
• This recipe provides easy steps to create the marinade, with a thickener added after cooking to make a glaze-like coating for every bite. It’s so easy to make your own sweet-and-savory teriyaki sauce without all the extra stuff that ends up in the bottled variety!
• This healthy, Asian-inspired recipe works well for meal prep and reheats easily without drying out. It’s an all-around family-friendly dinner when served with rice bowls, lettuce wraps, or noodles.
• The ingredient list is convenient and easy to keep on hand for similar recipes. You won’t need to buy a bunch of items you won’t use again, and the prep-to-table time is seriously fast (under an hour total!). 

Ingredients Needed

Marinade Ingredients

• Soy sauce or tamari sauce – Use either based on preference, or tamari sauce for a gluten-free version. You can also opt for a low-sodium soy sauce if you are monitoring salt intake.
• Honey – My preferred choice is raw, local honey for the best quality and flavor. Raw honey contains no additives, so if you are monitoring sugar intake, be sure to check the ingredients on any other version you purchase.
• Brown sugar – This lends to the caramelization in the sauce.
• Chicken broth – Chicken broth adds depth of flavor rather than just water.
• Rice vinegar – This is a staple in many Asian dishes, adding a slight tanginess and complexity to balance sweetness.
• Minced garlic – Garlic adds depth to the teriyaki base.
• Ground ginger – Ginger adds an earthy, slightly sweet flavor.

Chicken Ingredients

• Boneless, skinless chicken breasts or thighs – Use two pounds of chicken breasts or thighs. The Instant Pot cooks the chicken perfectly in a brief timeline while keeping it juicy and easy to shred.
• Homemade teriyaki marinade – Use 1 batch (about 1 cup) of the marinade and pour it evenly over the chicken in the Instant Pot.
• Sliced carrots – Use whole, fresh carrots, wash and slice them (peeling is optional), or grab a bag of fresh, presliced carrots for convenience. Whole carrots will typically have a stronger flavor than baby carrots.
• Water or chicken broth – Use either liquid to add the necessary moisture for pressure cooking in the Instant Pot.

For thickening (after cooking):

• Cornstarch – Two tablespoons of cornstarch create the slurry that develops the classic sticky teriyaki glaze.
• Cold water – Add an equal amount of water to the cornstarch to make a cornstarch slurry.

How To Make Instant Pot Teriyaki Chicken

1. Whisk all the marinade ingredients together until fully combined.

1. Add the chicken breasts or thighs to the Instant Pot in an even layer.
2. Add the sliced carrots.
3. Pour the entire batch of teriyaki marinade over the chicken.

1. Add the water or broth, and do not stir.

1. Lock and seal the lid, then cook on high pressure for 10 minutes.
2. Allow a 5-minute natural release, then carefully quick-release any remaining pressure.
3. Remove the chicken and shred or slice as desired.

1. In a small bowl, whisk together the cornstarch and cold water until smooth.
2. Set the Instant Pot to sauté mode and whisk the cornstarch slurry into the sauce.

1. Simmer for 3-5 minutes, stirring frequently, until thickened.
2. Return the chicken to the pot and toss to coat evenly in the teriyaki sauce.

1. Serve chicken teriyaki warm over rice, and garnish with green onions and sesame seeds.

Recipe Substitutions and Variations

• This recipe works well with either chicken breasts or chicken thighs. Chicken thighs will stay juicier and more tender, but both types have excellent results.
• You can choose to either shred or slice the chicken after cooking. Shredded chicken absorbs more sauce, while sliced chicken provides a cleaner presentation.
• Add red pepper flakes or sriracha for spicy heat.
• For a gluten-free teriyaki version, use either tamari or coconut aminos in place of regular soy sauce.
• Feel free to add even more veggies to the chicken and adjust based on your preference! Some ideas are colorful bell peppers, chopped onions, mushrooms, or broccoli (add broccoli at the end while the sauce simmers so it does not overcook).

How To Serve Teriyaki Chicken

Instant Pot teriyaki chicken makes a delicious main dish that’s easy to serve with rice or other sides. Try a few of these options and change it up with the leftovers:

• With rice – Serve over a bowl of jasmine rice, basmati rice, or brown rice (also made easily in the Instant Pot!), or simply add a scoop on the side. Complete your bowl with other veggies and make a full Teriyaki Chicken Rice Bowl for a heartier option.
• With noodles – Choose an Asian noodle variety such as ramen, lo mein, or simple rice noodles for a delicious takeout-worthy meal.
• Low-carb – Serve the teriyaki chicken with steamed or sautéed veggies such as green beans, broccoli, or a stir-fry mix, or simply serve with cauliflower rice.
• Lettuce wraps – Spoon the chicken into large butter or iceberg lettuce leaves for a little crunch.

For a little extra garnish, sprinkle the finished result with sesame seeds and sliced green onions!

Storing and Reheating

How To Best Store Leftovers

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer

Leftover teriyaki chicken also freezes well! Let it cool completely before transferring to a freezer-safe container, then freeze for up to 3 months. Defrost before reheating.

How To Best Reheat Leftovers

Reheat leftovers gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.

More Asian Inspired Recipes

• Korean BBQ Grilled Salmon
• Crispy Air Fryer Orange Chicken
• Meal Prep Egg Roll in a Bowl
• How to make Crab Rangoon in the Air Fryer
• Instant Pot Mongolian Beef
• How to Cook Pot Stickers in an Air Fryer

 

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