I absolutely love how quickly and easily you can whip up this Instant Pot Teriyaki Chicken Recipe on a busy weeknight. It’s juicy, flavorful, and that teriyaki sauce is perfectly balanced — sweet, savory, and just a little tangy. When I first tried this recipe, I was amazed at how tender the chicken gets in such a short time and how the Instant Pot locks in all those flavors for a truly satisfying meal.
This Instant Pot Teriyaki Chicken Recipe is one of those go-to dishes that works well whether you’re feeding a family, meal prepping for the week, or just craving something tasty without the fuss. Plus, it’s super versatile: you can throw it over rice, pair it with steamed veggies, or even turn it into a quick teriyaki bowl for lunch the next day. Trust me, once you try it, you’ll find yourself reaching for this recipe over and over!
Why You’ll Love This Recipe
- Speedy and Time-Saving: The Instant Pot cooks the chicken quickly while locking in flavor and moisture.
- Perfectly Balanced Flavors: The teriyaki sauce blends sweetness and savory notes that everyone loves.
- Hands-Off Cooking: Once sealed, you’re free to prep sides or relax while the pot does its magic.
- Great for Meal Prep: Leftovers reheat beautifully and make for quick lunches or dinners throughout the week.
Ingredients You’ll Need
These ingredients come together effortlessly to create a delicious Instant Pot Teriyaki Chicken Recipe. I usually keep bottled teriyaki sauce on hand because it saves time, but a homemade version works just as well if you want to get fancy.
- Chicken Breast: I prefer boneless, skinless breasts for lean protein, but thighs work if you want juicier meat.
- Teriyaki Sauce: Use your favorite store-bought brand or homemade sauce for that authentic sweet-savory kick.
- Water: Helps the Instant Pot create steam for pressure cooking without diluting the flavor too much.
- Cornstarch: This pantry staple thickens the sauce perfectly to coat the chicken beautifully.
Variations
I love personalizing this Instant Pot Teriyaki Chicken Recipe based on what I have in the fridge or my mood. It’s a great base that welcomes your own twists, so don’t hesitate to try different tweaks!
- Chicken Thighs Instead of Breast: Using thighs results in a richer, juicier texture that my family swears by.
- Add Fresh Veggies: Toss in broccoli or snap peas towards the end to brighten it up with some crunch and color.
- Make It Spicy: A splash of sriracha or a pinch of red pepper flakes adds a nice kick if you like heat.
- Swap Cornstarch for Arrowroot: Perfect if you want a gluten-free thickening option without sacrificing texture.
How to Make Instant Pot Teriyaki Chicken Recipe
Step 1: Prepare and Layer Your Chicken
Start by placing your chicken breasts straight into the Instant Pot. I like to arrange them evenly in a single layer so they cook consistently. No need to season beforehand since the teriyaki sauce adds plenty of flavor!
Step 2: Add the Sauce and Water
Pour the teriyaki sauce all over the chicken, then add the water to help build steam for pressure cooking. When I first made this, I wondered if adding water diluted the flavor—it doesn’t! It’s just enough liquid for the Instant Pot to work its magic.
Step 3: Seal and Cook on High Pressure
Seal the lid securely and set your Instant Pot to cook on high pressure for 12 minutes. After it finishes, let it naturally release the pressure—this keeps the chicken tender and juicy. Resist the urge to quick release right away; waiting a little longer really pays off here.
Step 4: Remove Chicken and Thicken the Sauce
Carefully take the chicken out and set it aside to cool slightly. Then switch the Instant Pot to sauté mode and whisk in your cornstarch until the sauce thickens up. I discovered this trick after initially dealing with watery sauce—it transforms the cooking liquid into an irresistible glaze in just a few minutes.
Step 5: Chop Chicken and Combine with Sauce
Cut the chicken into bite-sized pieces and toss it back into the pot with the thickened teriyaki sauce. Stir it all together so every piece is perfectly coated. This step really brings the dish together, and it’s the moment I start getting excited to eat!
Step 6: Serve and Garnish
Serve your teriyaki chicken over fluffy rice with steamed or sautéed veggies on the side. Don’t forget garnishes like chopped green onions or sesame seeds—they add a pop of freshness and a little crunch that makes the meal look as good as it tastes.
Pro Tips for Making Instant Pot Teriyaki Chicken Recipe
- Use Fresh Chicken for Best Texture: I’ve found that fresh chicken cooks more evenly and stays juicy compared to frozen.
- Natural Pressure Release Makes a Difference: Waiting for natural release prevents the chicken from drying out or becoming stringy.
- Thicken Sauce with Patience: Whisk cornstarch slowly into the hot liquid on sauté mode to avoid lumps and get that perfect glaze.
- Don’t Skip the Garnishes: Simple toppings like green onions or sesame seeds make the dish feel restaurant-quality every time.
How to Serve Instant Pot Teriyaki Chicken Recipe
Garnishes
My go-to garnishes are sliced green onions and a sprinkle of toasted sesame seeds. They add a fresh crunch and nuttiness that brightens up the rich sauce. Sometimes I add a pinch of chili flakes if we want a little heat. It’s those small touches that really elevate the dish.
Side Dishes
I usually serve this Instant Pot Teriyaki Chicken Recipe alongside steamed jasmine rice and sautéed broccoli or snap peas for a colorful, balanced meal. Roasted or stir-fried veggies work well too — whatever’s fresh and in season. This combo is satisfying without being heavy, which I appreciate after a busy day.
Creative Ways to Present
For special occasions, I like serving this teriyaki chicken on a bed of coconut rice with sliced avocado and pickled ginger on the side. It makes the meal feel extra special and adds layers of flavor and texture. You can also turn it into lettuce wraps for a fun, hands-on dinner that everyone enjoys customizing.
Make Ahead and Storage
Storing Leftovers
After we eat, I store leftovers in airtight containers and keep them in the fridge for up to 4 days. The sauce thickens nicely overnight, making leftovers even more flavorful. I always recommend separating rice and chicken if you can, so neither gets soggy.
Freezing
If I want to prep in advance, I freeze portions in freezer-safe containers or bags. This Instant Pot Teriyaki Chicken Recipe freezes well and thaws quickly in the fridge overnight. Just be sure to cool it completely before freezing to keep texture intact.
Reheating
I reheat leftovers gently in the microwave or on the stove with a splash of water to loosen the sauce if needed. Heating slowly helps keep the chicken tender and prevents the sauce from drying out or becoming gluey. This way, it tastes almost as good as fresh!
FAQs
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Can I use chicken thighs instead of chicken breasts in this recipe?
Absolutely! Chicken thighs are a great substitute if you prefer more flavor and juiciness. You might want to reduce the cooking time by a minute or two, depending on their size, but overall the Instant Pot handles thighs wonderfully for this teriyaki recipe.
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Do I have to thicken the sauce with cornstarch?
While it’s not mandatory, thickening the sauce with cornstarch really transforms the cooking liquid into a glossy, clingy teriyaki glaze that coats the chicken beautifully. If you skip this step, the sauce will be thinner but still tasty.
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Is this recipe gluten-free?
It can be gluten-free if you use gluten-free teriyaki sauce and cornstarch or an alternative thickener. Just check labels carefully, as many store-bought sauces contain soy sauce or other gluten-containing ingredients.
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Can I double this recipe for meal prep?
Yes! The Instant Pot handles doubling recipes well, but be cautious not to exceed the maximum fill line. You may need to increase cooking time slightly, but overall this recipe scales nicely for batch cooking.
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How long does it take to make this Instant Pot Teriyaki Chicken Recipe from start to finish?
From prepping ingredients to serving, it takes about 25-30 minutes total. The cooking time is just 12 minutes under pressure, plus a natural release and a few minutes to thicken the sauce and chop the chicken.
Final Thoughts
This Instant Pot Teriyaki Chicken Recipe quickly became one of my kitchen staples because it’s reliable, easy to customize, and truly comforting. I love how it simplifies dinnertime without sacrificing flavor—and it’s perfect whether you’re cooking for yourself or a crowd. Give it a try this week, and I bet you’ll end up making it on repeat just like me!
Print
Instant Pot Teriyaki Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Japanese-inspired
Description
This Instant Pot Teriyaki Chicken recipe is a quick and flavorful dish featuring tender chicken breasts cooked under pressure and coated in a rich, homemade teriyaki sauce thickened to perfection. Ideal for a cozy weeknight meal or meal prepping, the chicken is served over rice with steamed vegetables and garnished with green onions and sesame seeds for extra texture and flavor.
Ingredients
Protein
- 2 lb Chicken Breast
Liquid Ingredients
- 1/2 cup Water
- 1 1/2 cup Teriyaki Sauce
Thickening Agent
- 2 tbsp Cornstarch
Instructions
- Prepare the chicken: Place the chicken breasts in the Instant Pot, positioning them evenly at the bottom.
- Add the sauces: Pour the teriyaki sauce evenly over the chicken, then add the water to the pot to create a cooking liquid.
- Seal and cook: Close and securely seal the Instant Pot lid. Set it to cook on high pressure for 12 minutes, then allow the pressure to release naturally to keep the chicken moist and tender.
- Remove the chicken: Once cooking is complete, carefully remove the chicken from the pot and place it on a plate to cool slightly for easier handling.
- Thicken the sauce: Switch the Instant Pot to the sauté function. Whisk the cornstarch into the cooking liquid in the pot until the sauce thickens to a smooth, glossy consistency perfect for coating.
- Chop the chicken: Cut the slightly cooled chicken into bite-sized pieces, then return the pieces to the pot. Stir well to ensure all the chicken is evenly coated with the thickened teriyaki sauce.
- Serve and garnish: Serve the teriyaki chicken hot over cooked rice accompanied by steamed vegetables. Garnish with chopped green onions and a sprinkle of sesame seeds to enhance flavor and presentation.
Notes
- You can use either store-bought or homemade teriyaki sauce based on your preference and availability.
- Adding the cornstarch at the end thickens the sauce perfectly; if the sauce becomes too thick, add a small splash of water to loosen it.
- This recipe is excellent for meal prepping as leftovers reheat very well without losing flavor or texture.
- For a juicier texture, you can substitute chicken breasts with chicken thighs if preferred.
