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4.6 from 171 votes

Instant Pot Teriyaki Chicken

This Instant Pot Teriyaki Chicken is finger licking good, so delicious and super quick and easy! With a teriyaki sauce made from scratch and only 8 minutes in the Instant Pot, this chicken will come out outrageously tender!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Calories: 296 kcal
Course: Main Course
Cuisine: Asian , Japanese

Ingredients

  • ¾ cup water
  • ¼ cup soy sauce low sodium
  • 3 tablespoon mirin (use more if using brown sugar)
  • 2 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 2 teaspoon ginger freshly ground
  • 3 pounds chicken thighs with skin and bones
  • 3 tablespoon cornstarch
  • 3 tablespoon cold water
Garnish
  • 3 green onions chopped
  • sesame seeds

Instructions

    Cup of Yum
  1. Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
  2. Add the water, soy sauce, mirin, honey, sesame oil, garlic and ginger to the instant pot and stir.
  3. Place chicken thighs in the instant pot, they should be immersed in the liquid. 
  4. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 8 minutes.
  5. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
  6. Remove chicken from the instant pot and place on a baking sheet.
  7. Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken to a bowl using a slotted spoon. Thicken the sauce by stirring the cornstarch with 3 tablespoons cold water and stir it into the sauce. Cook for 5 minutes on the Saute mode, stirring occasionally. Turn off your Instant Pot by pressing the cancel button.
  8. Brush the chicken with the sauce, then place the baking sheet under the broiler until browned, for about 5 minutes.
  9. Garnish the chicken with sesame seeds or green onions. Serve over rice.

Notes

  • I strongly recommend reading the manufacturer's guide for instructions on how to use your Instant Pot before attempting this recipe. 
  • Chicken breast can also be used, just reduce the cooking time to 5 minutes. 
  • You could try adding a tsp of dark soy sauce to the teriyaki sauce for a darker color.
  • Mirin is a Japanese condiment that is similar to rice wine or sake, with a low alcohol content and higher sugar content.
  • This teriyaki chicken recipe can be stored in an airtight container in the fridge for 3 - 4 days. The sauce can be stored separately in the fridge and should last for weeks. If you'd like to freeze your cooked chicken just freeze each piece spaced on a cookie sheet before removing and placing in an airtight container. The sauce can be frozen indefinitely - perfect for marinades in the future!
  • Nutrition: Nutritional information does NOT include rice. 

Nutrition Information

Serving 1thigh Calories 296kcal (15%) Carbohydrates 10g (3%) Protein 22g (44%) Fat 17g (26%) Saturated Fat 5g (25%) Cholesterol 86mg (29%) Sodium 397mg (17%) Potassium 232mg (7%) Sugar 5g (10%) Vitamin A 160IU (3%) Vitamin C 2.1mg (2%) Calcium 15mg (2%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 296

% Daily Value*

Serving 1thigh
Calories 296kcal 15%
Carbohydrates 10g 3%
Protein 22g 44%
Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 86mg 29%
Sodium 397mg 17%
Potassium 232mg 5%
Sugar 5g 10%
Vitamin A 160IU 3%
Vitamin C 2.1mg 2%
Calcium 15mg 2%
Iron 1.2mg 7%

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