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large white platter of chicken and carrots garnished with scallions and sesame seeds with fork, surrounded by bowls of white rice, scallions and sesame seeds
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Instant Pot Teriyaki Chicken

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!
Course Main Course
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Pressurize 20 minutes
Total Time 40 minutes
Servings 6
Calories 281kcal
Author Jennifer Draper

Equipment

Ingredients

Marinade Ingredients

  • ½ cup soy sauce or tamari
  • ¼ cup honey
  • 2 tablespoons brown sugar
  • ¼ cup chicken broth
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced garlic
  • ½ teaspoon ground ginger

Chicken Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 batch homemade teriyaki marinade about 1 cup
  • ½ cup sliced carrots
  • ¼ cup water or chicken broth

For thickening (after cooking):

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Whisk all the marinade ingredients together until fully combined
  • Add chicken breasts or thighs to the Instant Pot in an even layer
  • Add the sliced carrots
  • Pour entire batch of teriyaki marinade over the chicken
  • Add water or broth, and do not stir
  • Lock and seal lid, then cook on high pressure for 10 minutes
  • Allow a 5-minute natural release, then carefully quick-release any remaining pressure
  • Remove chicken and shred or slice as desired
  • In a small bowl, whisk together cornstarch and cold water until smooth
  • Set Instant Pot to sauté mode and whisk the slurry into sauce
  • Simmer for 3-5 minutes, stirring frequently, until thickened
  • Return chicken to pot and toss to coat evenly in teriyaki sauce
  • Serve chicken teriyaki warm over rice, and garnish with green onions and sesame seeds

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months (and defrost before reheating).
  • Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.
  • Chicken should reach an internal temperature of 165℉. If it doesn't shred easily, it needs to cook for a few more minutes.
  • The cooking time is the same for chicken breasts and thighs.
  • If you use frozen chicken, add 3-5 minutes to the cooking time and expect a bit more liquid in the pot.
  • The sauce is intentionally thin during cooking. The thickener is added afterward for a glaze-like finish without burning.

Nutrition

Calories: 281kcal | Carbohydrates: 21g | Protein: 36g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1208mg | Potassium: 670mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1782IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg