Instant Pot Chicken Teriyaki Recipe

This Instant Pot Chicken Teriyaki is a fast, flavorful dish perfect for busy weeknights. Made with tender chicken thighs, a rich homemade teriyaki sauce, and a few simple ingredients, this recipe comes together in under 30 minutes, making it ideal for meal prep or a quick dinner solution. The pressure cooker locks in flavor, ensuring the chicken is perfectly cooked and coated in a glossy, sweet-savory sauce. Serve over steamed rice or noodles for a complete meal that’s both comforting and satisfying. With the added bonus of customizable ingredients like soy-free options and natural sweeteners, this chicken teriyaki recipe is sure to become a family favorite.

This Instant Pot Chicken Teriyaki is a deliciously simple, yet flavorful dish that combines tender chicken thighs with a savory and sweet homemade teriyaki sauce. Perfect for a weeknight dinner or meal prep, this recipe utilizes the Instant Pot to cook chicken quickly and evenly. With a minimal amount of ingredients and just a few steps, you can have a restaurant-quality meal at home in under 30 minutes. Serve it over steamed rice or noodles for the ultimate comfort food experience!

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Ingredients

For the Teriyaki Sauce:

• ¾ cup low-sodium soy sauce
• ½ cup granulated white sugar
• 2 tablespoons packed light brown sugar
• 4 cloves garlic, pressed
• 2 teaspoons freshly grated ginger
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

For the Chicken:

• 6 medium boneless, skinless chicken thighs (about 1 ½-1 ¾ pounds)
• Salt, to taste
• Freshly cracked black pepper, to taste
• 2 tablespoons neutral oil (e.g., avocado oil, vegetable oil)

Serving Suggestions (Optional):

• Thinly sliced green onions
• White sesame seeds
• Steamed rice or noodles

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Instructions

For the Teriyaki Sauce:

1. In a medium bowl, whisk together the low-sodium soy sauce, granulated white sugar, brown sugar, pressed garlic, grated ginger, and cracked black pepper until well combined.
2. Set the sauce aside for later use.

For the Chicken:

1. Trim the chicken thighs if needed and cut them into bite-sized pieces. Season the chicken with salt and freshly cracked black pepper to taste.
2. Set the Instant Pot to Sauté mode and add 2 tablespoons of neutral oil. Heat the oil until shimmering.
3. Add the seasoned chicken to the Instant Pot and sauté for 5 minutes, stirring occasionally, being careful not to stir too often.
4. After 5 minutes, pour the prepared teriyaki sauce into the pot, stirring to coat the chicken and scraping up any browned bits stuck to the bottom.
5. Secure the Instant Pot lid and set the vent to Sealing. Set the Instant Pot to Manual High Pressure for 2 minutes. The pot will pressurize and begin cooking.
6. While the chicken cooks, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water in a small bowl to make a slurry. Set it aside.
7. Once the cooking time is up, do a Quick Release of the pressure and carefully remove the Instant Pot lid.
8. Using a slotted spoon, transfer the chicken to a bowl, leaving the teriyaki sauce in the pot.
9. Add the cornstarch slurry to the sauce in the Instant Pot and whisk until fully combined. Set the Instant Pot to Sauté mode and bring the sauce to a boil. Boil for 30-60 seconds or until the sauce thickens to your liking.
10. Once the sauce is thickened, return the chicken to the pot and stir to coat it in the sauce.
11. Serve the chicken over steamed rice or noodles, garnishing with thinly sliced green onions and white sesame seeds.

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Tips

• Tender Chicken: Chicken thighs are ideal for this recipe as they stay moist and tender. However, you can substitute with boneless chicken breasts, but be careful not to overcook them.
• Thick Sauce: If you want a thicker sauce, increase the cornstarch slurry ratio, adding an extra tablespoon of cornstarch.
• Quick Release: Be sure to Quick Release the pressure immediately after the cooking time ends to prevent overcooking the chicken.

Variations and Substitutions

• Chicken Breasts: You can substitute boneless, skinless chicken breasts for thighs. Just be mindful to reduce the cooking time slightly to avoid dry meat.
• Soy-Free Option: If you’re avoiding soy, you can use coconut aminos in place of the soy sauce for a soy-free version.
• Sweeteners: You can swap the granulated white sugar and brown sugar with honey or maple syrup for a natural sweetener.

FAQs

Can I use frozen chicken?
Yes, you can cook frozen chicken thighs in the Instant Pot. However, you’ll need to increase the cooking time to 8 minutes at high pressure.

How do I store leftovers?
Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop.

Can I make this without an Instant Pot?
Yes! You can cook the chicken on the stove in a skillet or in the oven, but the Instant Pot provides a quick and convenient cooking method.

Serving Suggestions

• Serve Instant Pot Chicken Teriyaki over a bed of steamed rice for a comforting, complete meal.
• Add a side of stir-fried vegetables or a simple Asian cucumber salad to complement the dish.
• If you prefer noodles, toss the chicken in the teriyaki sauce and serve over udon or soba noodles for a filling dinner.

Why You’ll Love This Recipe

This Instant Pot Chicken Teriyaki is incredibly easy to make, yet delivers an explosion of flavor. The tender chicken absorbs the sweet and savory teriyaki sauce, and the pressure cooker ensures perfectly cooked meat in no time. It’s a hassle-free, weeknight-friendly dish that your whole family will love. Plus, it’s highly customizable to suit your dietary needs and flavor preferences, making it a recipe you’ll keep coming back to!