Servings
Font
Back
Instant Pot Teriyaki Chicken
0 from 0 votes

Instant Pot Teriyaki Chicken

How to make Instant Pot teriyaki chicken. An easy teriyaki chicken recipe with homemade sauce can be served with rice, noodles, or vegetables.

Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 330 kcal
Course: Main Course
Cuisine: Asian, Japanese

Ingredients

  • 1 ½ pounds chicken breast about 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken, boneless, skinless
  • ⅔ cup soy sauce or tamari for gluten free, low-sodium
  • ⅓ cup water
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 2 cloves garlic minced
  • 2 tablespoons ginger minced, fresh
  • 3 tablespoons cornstarch stirred together with 1/4 cup water to create a slurry
For serving:
  • green onions thinly sliced (optional)
  • sesame seeds optional, toasted
  • brown rice for serving, cooked, or cauliflower rice, or vegetables
  • quinoa
  • noodle
  • cauliflower
  • vegetable

Instructions

    Cup of Yum
  1. Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
  2. In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
  3. Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool for a few minutes.
  4. Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.
  5. Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
  6. Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.

Notes

  • FROZEN CHICKEN: My general guidelines for using frozen chicken in the Instant Pot can be found in this simple guide for cooking Instant Pot Chicken!
  • TO STORE: Keep leftovers in an airtight container in the refrigerator for 4 days.
  • TO FREEZE: Instant Pot teriyaki chicken may be kept frozen for up to 3 months. Let thaw overnight in the refrigerator before warming.
  • TO REHEAT: Rewarm gently in the microwave or on the stovetop, with a splash of water or chicken broth, if needed, to thin the sauce to the desired consistency.

Nutrition Information

Serving 1(of 4; without rice), about 3/4 cup Calories 330kcal (17%) Carbohydrates 31g (10%) Protein 40g (80%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 109mg (36%) Potassium 820mg (17%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 51IU (1%) Vitamin C 3mg (3%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 330

% Daily Value*

Serving 1(of 4; without rice), about 3/4 cup
Calories 330kcal 17%
Carbohydrates 31g 10%
Protein 40g 80%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 109mg 36%
Potassium 820mg 17%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 51IU 1%
Vitamin C 3mg 3%
Calcium 34mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.