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Instant Pot Teriyaki Chicken
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Instant Pot Teriyaki Chicken

Flavorful Teriyaki Chicken that's ready in less than 30 minutes.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 194 kcal
Course: Main Course
Cuisine: Asian, American

Ingredients

For the Teriyaki Chicken:
  • ¼ cup water 85g
  • ½ cup soy sauce 132g
  • 2 tablespoons light brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon garlic minced
  • 2 teaspoons ginger grated, fresh
  • 1 pound chicken breast boneless, skinless and cut into 1-inch pieces, 453g
  • 2 cups broccoli fresh or frozen, florets, 142g
For the cornstarch slurry:
  • 2 teaspoons cornstarch
  • 1 tablespoon water
For garnish:
  • green onion diced, diced, aka scallions
  • sesame seeds

Instructions

    Cup of Yum
  1. In the insert of the Instant Pot, whisk together soy sauce, water, rice vinegar, brown sugar, garlic, and ginger.
  2. Add the cubed chicken to the sauce mixture and toss to well coat the chicken. 
  3. Place the lid on the Instant Pot, turn valve to sealing, and set it at manual pressure/high pressure for 7 minutes. 
  4. When done, perform a quick pressure release (QPR), then set the Instant Pot to sauté function. 
  5. In a small bowl or mug, whisk cornstarch with a tablespoon of water to create a slurry. Pour the cornstarch slurry into the Instant Pot and stir to combine.
  6. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
  7. Switch off the Instant Pot and place the broccoli on top of the chicken (do not stir it together). Cover with the lid and steam the broccoli for about 5 minutes, or until the broccoli has reached the desired tenderness. 
  8. Serve this pressure cooker teriyaki chicken and broccoli over rice, garnished with green onions and sesame seeds. 

Notes

  • Cut the chicken into similar-sized pieces for even cooking. 
  • Mix the teriyaki sauce right in the insert of your Instant Pot. There is no need to dirty up another bowl. 
  • Use a low sodium soy sauce. 
  • Swap fresh ginger with ground ginger if needed, however, fresh ginger has better flavor. 
  • Grate the ginger so that it doesn’t become fibrous. 
  • Frozen broccoli is blanched to speed up the cooking process so you can toss in frozen broccoli florets instead of fresh broccoli to save time. 
  • Recipe times do not include the time it takes for the Instant Pot to come up to pressure. 
  • Drizzle with a little sesame oil just before serving for that authentic Asian flavor. 
  • Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
  • There are 2 WW Blue Plan SmartPoints in one serving of this.
  • Cut the chicken into similar-sized pieces for even cooking. 
  • Mix the teriyaki sauce right in the insert of your Instant Pot. There is no need to dirty up another bowl. 
  • Use a low sodium soy sauce. 
  • Swap fresh ginger with ground ginger if needed, however, fresh ginger has better flavor. 
  • Grate the ginger so that it doesn’t become fibrous. 
  • Frozen broccoli is blanched to speed up the cooking process so you can toss in frozen broccoli florets instead of fresh broccoli to save time. 
  • Recipe times do not include the time it takes for the Instant Pot to come up to pressure. 
  • Drizzle with a little sesame oil just before serving for that authentic Asian flavor. 
  • Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
  • Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.
  • There are 2 WW Blue Plan SmartPoints in one serving of this.

Nutrition Information

Calories 194kcal (10%) Carbohydrates 12g (4%) Protein 29g (58%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 0.01g (1%) Cholesterol 73mg (24%) Sodium 1770mg (74%) Potassium 645mg (14%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 318IU (6%) Vitamin C 43mg (48%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 194

% Daily Value*

Calories 194kcal 10%
Carbohydrates 12g 4%
Protein 29g 58%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Cholesterol 73mg 24%
Sodium 1770mg 74%
Potassium 645mg 14%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 318IU 6%
Vitamin C 43mg 48%
Calcium 43mg 4%
Iron 2mg 11%

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