Sticky Instant Pot Teriyaki Chicken

Craving a delicious, savory-sweet meal that’s quicker and healthier than takeout? This simple Instant Pot Teriyaki Chicken recipe is your answer! It’s incredibly easy to make, bursting with authentic flavor, and ready to serve in about 30 minutes. Just combine all your ingredients in the pressure cooker, press start, and prepare for a dinner that will impress the whole family!

Transforming weeknight dinners into effortless culinary experiences is a joy, and this Instant Pot Teriyaki Chicken recipe truly embodies that spirit. Forget about extensive marinating or lengthy cooking times. The beauty of the Instant Pot lies in its ability to infuse flavors quickly and deeply, yielding perfectly tender chicken bathed in a rich, homemade teriyaki sauce. This dish is not just a meal; it’s a testament to how simple yet incredibly satisfying home cooking can be.

My family, who are discerning fans of our local Japanese restaurant’s teriyaki, gave this Instant Pot version their enthusiastic seal of approval. The balance of sweet, savory, and tangy notes in the sauce is spot-on, making it a firm contender for your regular dinner rotation. It’s a versatile dish that pairs wonderfully with a variety of sides, creating a complete and balanced meal that truly outshines store-bought alternatives.

Why You’ll Love This Instant Pot Teriyaki Chicken Recipe

The Instant Pot isn’t just a kitchen gadget; it’s a time-saving marvel, especially for busy families. Here’s why this teriyaki chicken recipe shines when prepared in your electric pressure cooker:

• Unbeatable Speed: From start to finish, you’re looking at about 30 minutes, including pressure building and natural release. This makes it faster than ordering takeout!
• Effortless Preparation: This is a true “dump and start” recipe. Most of the work involves gathering ingredients and whisking the sauce. The Instant Pot handles the rest.
• Incredible Tenderness: Pressure cooking chicken breasts ensures they come out incredibly tender and juicy, easily shredded or sliced, perfect for soaking up the delicious sauce.
• Deep Flavor Infusion: The high-pressure environment forces the homemade teriyaki sauce deep into the chicken, resulting in a dish bursting with flavor in every bite, even without marinating.
• Simple Cleanup: Everything cooks in one pot, significantly reducing your cleanup time.

The Magic Behind Our Homemade Teriyaki Sauce

While many teriyaki recipes call for specific Japanese ingredients like mirin and sake, our version simplifies the process without compromising on flavor. We’ve crafted a delectable sauce inspired by my grandma’s beloved pineapple teriyaki chicken wings, making it accessible with ingredients readily found at any local grocery store. This homemade sauce elevates the dish, offering a fresh, balanced taste that store-bought options simply can’t match.

The key to our sauce is a thoughtful combination of sweet and savory elements, enhanced by aromatic spices. Pineapple juice adds a natural sweetness and a subtle tang, while also acting as a natural tenderizer for the chicken. Reduced-sodium soy sauce provides the foundational umami, balanced by the rich, deep notes of brown sugar. A splash of rice vinegar introduces a crucial acidic brightness, cutting through the sweetness and enhancing the overall flavor profile. Finally, a touch of sesame oil imparts a wonderfully nutty aroma, and the convenience of dried garlic powder and ground ginger ensures robust flavor without extra chopping.

You’re welcome to use fresh ginger and garlic if you prefer, finely minced, but for a truly quick and easy weeknight meal, the dried spices deliver excellent results without the added prep work.

Ingredients for Perfect Teriyaki Chicken

Gathering your ingredients is the first step to this fantastic meal. Here’s what you’ll need:

• Boneless, Skinless Chicken Breasts: Approximately 2 pounds, cut into even pieces for uniform cooking. Chicken thighs also work beautifully for a richer flavor.
• Pineapple Juice: The secret ingredient for tenderness and a tropical sweet note.
• Soy Sauce: Opt for low-sodium to control the saltiness of your dish.
• Rice Vinegar: Also known as rice wine vinegar, it adds a pleasant tang.
• Sesame Oil: A small amount goes a long way to add depth and aroma.
• Brown Sugar: For that signature sweet glaze and a touch of molasses flavor.
• Minced Onions: Adds a subtle savory base.
• Dried Ginger: Provides a warm, zesty kick.
• Garlic Powder: Essential for a classic teriyaki taste.
• Olive Oil or Vegetable Oil: A small amount to prevent sticking at the bottom of the pot.
• Cornstarch and Water/Soy Sauce (for slurry): For thickening the sauce to your desired consistency.

How to Cook Teriyaki Chicken in the Instant Pot

The beauty of this recipe lies in its simplicity. No complicated steps, just pure flavor:

Step 1: Prepare the Teriyaki Sauce. In a small bowl, combine the soy sauce, pineapple juice, brown sugar, garlic powder, dried ginger, rice vinegar, and sesame oil. Whisk all the ingredients together thoroughly until the sugar is dissolved and everything is well combined. This homemade sauce is the heart of your teriyaki chicken, setting the stage for an incredible meal.

Step 2: Add Chicken and Sauce to the Instant Pot. Drizzle a small amount of olive oil or vegetable oil into the inner pot of your Instant Pot. Place the boneless, skinless chicken breasts evenly at the bottom. Then, pour the freshly whisked teriyaki sauce directly over the chicken, ensuring it’s well coated. You might notice there isn’t much liquid at this stage, but don’t worry – the chicken will release plenty of natural juices as it cooks under pressure, contributing to the rich sauce.

Instant Pot Teriyaki Chicken Cooking Time

Step 3: Pressure Cook and Natural Release. Secure the lid on your Instant Pot and turn the vent to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) function and set the cooking time for 10 minutes on HIGH pressure. The pot will take several minutes to come to pressure before the cooking time begins. Once the cooking cycle is complete and the Instant Pot beeps, allow a natural pressure release (NPR) for about 6-7 minutes. This is crucial for tenderizing the chicken and allowing the flavors to meld beautifully. After the natural release, carefully switch the vent to “Venting” for a quick release of any remaining pressure, then remove the lid.

Achieving the Ideal Teriyaki Sauce Consistency

Step 4: Thicken the Sauce. Carefully remove the cooked chicken breasts from the Instant Pot and transfer them to a plate. They will be incredibly tender and almost fall apart. You can either slice them against the grain or shred them using two forks. Cover the chicken with foil to keep it warm while you thicken the sauce.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of liquid. You can use extra soy sauce, pineapple juice, or even plain water for this slurry. Press the “Sauté” button on your Instant Pot. Once the sauce in the pot begins to bubble gently, slowly pour in the cornstarch slurry while continuously stirring. Continue to stir until the sauce thickens to your desired consistency – a beautiful, glossy glaze. If you prefer a thinner sauce, you can skip this step entirely.

Step 5: Combine and Serve. Once your sauce is perfectly thickened, press “Cancel” to turn off the Sauté function. Return the sliced or shredded chicken back into the pot, stirring gently to ensure every piece is coated in the rich, sweet, and savory teriyaki glaze. Serve immediately over a bed of fluffy Instant Pot Jasmine Rice, brown rice, or even quinoa. Garnish with fresh scallions, toasted sesame seeds, or a sprinkle of red pepper flakes for an extra kick. Enjoy your fantastic homemade Instant Pot Teriyaki Chicken!

For an alternative cooking method, you could dice the chicken into cubes first, sauté it until no longer pink, then add the sauce and pressure cook for 4 minutes. While this also works, I personally find the “set it and forget it” method with whole chicken breasts yields exceptionally tender results with minimal fuss.

If you’re looking for a true one-pot wonder, consider making this Instant Pot Teriyaki Chicken and Rice recipe, where everything cooks together!

Serving Suggestions & Variations

This Instant Pot Teriyaki Chicken is incredibly versatile and pairs well with a multitude of sides:

• Rice: Classic jasmine rice is a perfect canvas for soaking up the luscious teriyaki sauce. Brown rice or even cauliflower rice offers a healthier alternative.
• Noodles: Serve it over ramen noodles, udon, or thin spaghetti for a different textural experience.
• Vegetables: Quickly steam some microwave broccoli, green beans, or roasted asparagus to complete your meal. You can also add chopped bell peppers, carrots, or snow peas directly into the Instant Pot with the chicken during the last few minutes of cooking (or after the pressure cooking cycle) for a one-pot veggie boost.
• Garnishes: A sprinkle of sesame seeds, freshly chopped scallions, or a dash of red pepper flakes for a hint of heat always enhance the presentation and flavor.

Want to mix things up? Here are some variations:

• Spicy Teriyaki: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce mixture for a fiery kick.
• Pineapple Chunks: For extra sweetness and texture, stir in some canned pineapple chunks (drained) with the chicken after the sauce has thickened.
• Different Protein: This recipe works wonderfully with boneless, skinless chicken thighs (cooking time remains similar) or even pork tenderloin.

Storage and Make-Ahead Tips

Instant Pot Teriyaki Chicken is excellent for meal prep or enjoying as leftovers!

• Refrigerate: Store any leftover teriyaki chicken in an airtight container in your refrigerator for up to 3 to 4 days.
• Freeze: For longer storage, transfer the cooled chicken and sauce to a freezer-safe airtight container or heavy-duty freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat on the stovetop over medium-low heat, adding a splash of water or chicken broth if the sauce has thickened too much. You can also microwave it in short intervals until heated through.

Frequently Asked Questions

Here are some common questions about making Instant Pot Teriyaki Chicken:

• Can I use frozen chicken? Yes, you can! If using frozen boneless, skinless chicken breasts, increase the pressure cooking time to 12-15 minutes, followed by a natural pressure release. Make sure the chicken breasts are separated before adding them to the pot.
• What if my sauce is too thin/thick? If the sauce is too thin after thickening with the cornstarch slurry, you can make another small slurry (1 tsp cornstarch with 2 tsp water) and stir it in while on Sauté mode until desired thickness is achieved. If it’s too thick, add a tablespoon or two of water or chicken broth until it reaches your preferred consistency.
• Can I use dark meat chicken (thighs)? Absolutely! Boneless, skinless chicken thighs are a great alternative to breasts and often result in even juicier chicken. The cooking time for thighs remains the same as for breasts.
• Do I need to sear the chicken first? No, in this recipe, searing is not necessary. The Instant Pot efficiently cooks the chicken and infuses it with flavor without an initial sear.
• Can I double the recipe? Yes, you can easily double this recipe. Ensure your Instant Pot is large enough (a 6-quart or 8-quart is usually sufficient). The cooking time will generally remain the same, but the pot will take longer to come to pressure.

More Easy Instant Pot Chicken Recipes

If you loved this recipe, you’re in for a treat! The Instant Pot is fantastic for quick and flavorful chicken dishes. Here are a few more family favorites:

• Instant Pot Orange Chicken: A sweet and tangy delight, just like your favorite takeout.
• Instant Pot Hawaiian BBQ Chicken: A tropical twist on classic BBQ, perfect for a luau-inspired meal.
• Easy Instant Pot BBQ Chicken: Tender chicken smothered in your favorite barbecue sauce.
• Instant Pot Salsa Verde Chicken: Perfect for Taco Night, burritos, or salads!

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5 from 11 votes

Instant Pot Teriyaki Chicken Recipe

By:

Dee

This simple Instant Pot Teriyaki Chicken recipe is quick and easy to make and so much better than take out! A delicious dinner ready in 30 minutes!

Prep Time:

5 minutes

Cook Time:

10 minutes

Pressure Release Time:

10 minutes

Total Time:

25 minutes

Servings:
6

Ingredients

• 1 tablespoon olive oil
• 3 boneless, skinless chicken breasts (about 2 pounds)
• ¼ cup soy sauce (less sodium recommended)
• ¼ cup pineapple juice
• ¼ cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon rice vinegar
• ¼ teaspoon sesame oil

Cornstarch slurry (optional, for thickening)

• 1 tablespoon cornstarch
• 2 tablespoons soy sauce or water

Instructions

• In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar, garlic powder, ginger, rice vinegar, and sesame oil until well combined.
• Pour the olive oil into the inner pot of your Instant Pot, then place the chicken breasts in the pot.
• Pour the prepared teriyaki sauce evenly over the chicken.
• Secure the lid on the Instant Pot and turn the vent to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) setting for 10 minutes on HIGH pressure. The pot will take a few minutes to build pressure before cooking begins.
• Once the cooking cycle is complete and the pot beeps, allow a Natural Pressure Release (NPR) for 6-7 minutes. After this time, carefully turn the vent to “Venting” for a Quick Release of any remaining pressure. When the float valve drops, open the lid. Remove the chicken to a plate and slice or shred it. Cover with foil to keep warm.
• In a small bowl, whisk together the cornstarch and 2 tablespoons of soy sauce (or water) to create a slurry. Select the “Sauté” function on the Instant Pot. Once the sauce in the pot starts to bubble, stir in the cornstarch slurry and cook, stirring continuously, until the sauce thickens to a glossy glaze.
• Press “Cancel” to turn off the Instant Pot. Add the sliced or shredded chicken back into the pot and stir to coat it thoroughly with the thickened teriyaki sauce. Serve immediately.

Notes

This recipe was developed using a 6-quart Instant Pot electric pressure cooker. If using an 8-quart Instant Pot, you may need slightly more liquid for the sauce, but the cooking time for the chicken remains the same.

Nutrition

Calories: 140kcal,
Carbohydrates: 12g,
Protein: 13g,
Fat: 4g,
Cholesterol: 36mg,
Sodium: 608mg,
Potassium: 260mg,
Sugar: 10g,
Vitamin A: 15IU,
Vitamin C: 1.7mg,
Calcium: 12mg,
Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Main

Cuisine:
Asian

I genuinely hope this simple Instant Pot Teriyaki Chicken recipe becomes a cherished favorite in your home, just as it has in ours! It’s a testament to how quick, easy, and satisfying homemade meals can be. For more effortless recipes delivered straight to your inbox, be sure to sign up for our weekly newsletter!