4.8 from 680 votes
Instant Pot Honey Teriyaki Chicken
Instant Pot Honey Teriyaki Chicken features boneless, skinless chicken breasts or thighs cooked in a sweet and tangy sauce made from honey, soy sauce, rice vinegar, garlic, ginger, and a hint of red pepper flakes. Pressure cooking the chicken results in tender, shreddable meat that soaks up the thickened teriyaki glaze richly flavored with sesame seeds. This recipe is practical for a flavorful, hands-off meal served over white rice, balancing savory and sweet elements with a subtle spicy edge.
Prep Time
10 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
4
servings
Calories:
350 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 4 chicken breast or 6 chicken thighs, see note 1, boneless skinless
- 1/2 cup soy sauce (I use low sodium)
- ½ cup water
- ⅔ cup honey
- 2 teaspoons garlic minced
- ½ cup rice vinegar
- ½ teaspoon ground ginger
- ¼-½ teaspoon red pepper flakes use ½ teaspoon for a more noticeable touch of heat, crushed
- 3 tablespoons corn starch + 3 tablespoons cold water
- 2 teaspoons sesame seeds
- green onion for topping, diced
- white rice for serving, steamed or fried rice
Instructions
- Place chicken in pressure cooker. Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken.
- Place lid on pressure cooker, turn vent to seal. Press "pressure cook" and set timer to 20 minutes for frozen chicken, 10 minutes for thawed chicken.
- When pressure cooker "beeps" to signal end of cooking time, allow a natural release (aka don't do anything) until the float valve sinks.
- Use a slotted spoon to remove any pieces of fat in the pressure cooker leftover from the chicken Set pressure cooker to "soup" setting. Meanwhile, shred chicken.
- Once liquid comes to a boil, stir together corn starch and water and whisk into the sauce until thickened. Stir in sesame seeds.
- Turn off pressure cooker, transfer shredded chicken back to the pressure cooker and stir to coat in the sauce.
- Garnish with chopped green onions and serve over steamed or fried rice.
Cup of Yum
Notes
- When using very thick frozen chicken breasts (over 1½ inches), increase the Instant Pot cooking time by 10 minutes.
- If using thick thawed chicken breasts, pound them to about 1 to 1½ inches thick before cooking to ensure even doneness.
Nutrition Information
Calories
350kcal
(18%)
Carbohydrates
51g
(17%)
Protein
31g
(62%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
72mg
(24%)
Sodium
3378mg
(141%)
Potassium
588mg
(13%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
71IU
(1%)
Vitamin C
2mg
(2%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 3378mg | 141% |
| Potassium | 588mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.