There is something truly comforting and instantly satisfying about this Instant Pot Teriyaki Chicken Recipe. It’s a flavorful, tender chicken dish drenched in a sweet and savory teriyaki sauce that you can whip up in a flash. The magic here is how the Instant Pot locks in all those mouthwatering flavors while making weeknight cooking feel effortless. Whether you’re craving a quick dinner or something cozy to share with family, this recipe delivers that classic Japanese-inspired comfort with minimal fuss and maximum taste.
Ingredients You’ll Need
The beauty of this recipe lies in simplicity paired with essential ingredients that each play a crucial role in building depth and balance. From the sweetness of brown sugar and honey to the punch of fresh ginger and garlic, every element adds to the rich, glossy teriyaki glaze that defines this dish.
- 4 chicken breasts (boneless/skinless): Tender protein that soaks up all the delicious sauce flavors perfectly.
- 1/4 cup mirin: A sweet rice wine that adds a subtle sweetness and depth unique to authentic teriyaki.
- 2 tablespoons honey: Natural sweetener that balances saltiness with a gentle floral note.
- 3 tablespoons packed brown sugar: Gives the sauce its signature rich caramel undertone.
- 1/3 cup soy sauce (low sodium if preferred): The savory backbone of the teriyaki, providing umami and salt.
- 1/3 cup water: Keeps the sauce from getting too intense and maintains the perfect consistency.
- 1 clove garlic (minced): Adds a fragrant, aromatic layer that complements the sweetness.
- 1/2 teaspoon grated fresh ginger: Brings a lively zing and freshness to the sauce.
- 1/2 teaspoon olive oil: Helps in sautéing and gives a slight richness to the dish.
- 1 tablespoon cornstarch + 2 tablespoons cold water: The secret to thickening the sauce into that classic glossy teriyaki coating.
- Cooked jasmine rice: Perfect as a fluffy, fragrant bed for this chicken masterpiece.
- Chopped scallions (to taste): Fresh, green garnish that adds crunch and a mild onion flavor.
How to Make Instant Pot Teriyaki Chicken Recipe
Step 1: Prepare the Chicken in the Instant Pot
Start by placing your boneless, skinless chicken breasts straight into the Instant Pot. This forms the hearty base of the dish and ensures the chicken cooks evenly under pressure, locking in all those lovely juices.
Step 2: Whisk Together the Teriyaki Sauce
Mix the mirin, honey, brown sugar, soy sauce, water, minced garlic, and grated ginger in a bowl until the brown sugar dissolves completely. This blend of ingredients is what makes the sauce sing—sweet, salty, and just a little punchy from the garlic and ginger.
Step 3: Cook Under High Pressure
Pour the sauce mixture over the chicken in the Instant Pot, seal the lid, and set the valve to sealing. Cook on high pressure for 10 minutes. This step not only cooks the chicken through but also allows it to absorb the bold, caramelized flavors of your homemade teriyaki sauce.
Step 4: Quick Release and Remove Chicken
When cooking is done, perform a quick pressure release to prevent overcooking. Carefully take the chicken out and place it on a cutting board—this pause lets you handle the sauce separately while you prep the chicken for serving.
Step 5: Thicken the Teriyaki Sauce
Switch the Instant Pot to sauté mode. Whisk together cornstarch and cold water to make a slurry, then stir it into the pot. Watch as the sauce begins to thicken into that luscious, shiny coating that clings so beautifully to the chicken.
Step 6: Slice Chicken and Combine
While the sauce is thickening, slice the chicken into bite-sized pieces. Once the sauce has reached your desired thickness, return the sliced chicken to the pot and give everything a good mix so every piece is generously coated with that irresistible teriyaki glaze.
Step 7: Serve with Your Favorite Toppings
Serve the chicken hot over fluffy jasmine rice and sprinkle with freshly chopped scallions. This simple finish adds a touch of color and a fresh crunch that elevates every bite.
How to Serve Instant Pot Teriyaki Chicken Recipe
Garnishes
Chopped scallions are a classic choice here, offering a bright pop of color and a mild onion flavor that pairs beautifully with the rich sauce. Sprinkle some toasted sesame seeds for an extra nutty crunch, or add a drizzle of sriracha if you crave a little heat. These easy finishes make your dish look and taste like it came from a restaurant.
Side Dishes
This Instant Pot Teriyaki Chicken Recipe shines when paired with simple sides that let the flavors take center stage. Fluffy jasmine or basmati rice is a perfect base, soaking up every bit of sauce. For some green goodness, steamed broccoli or snap peas add a refreshing crunch and vibrant color. You could also serve it alongside sautéed bok choy or a crisp Asian cucumber salad for a fresh contrast.
Creative Ways to Present
If you want to take your presentation up a notch, serve the chicken in lettuce wraps for a light, hands-on meal experience. Another fun idea is layering the chicken over a bed of spiralized vegetables for a low-carb twist. And don’t forget the little details — a few thinly sliced red chili peppers or a wedge of lime on the side can brighten the plate and make it feel special.
Make Ahead and Storage
Storing Leftovers
Store any leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. The flavor actually mellows and improves, so it’s perfect for a quick lunch or an easy dinner the next day. Just keep it separate from rice if possible, so everything stays fresh.
Freezing
You can freeze cooked teriyaki chicken in an airtight container or freezer bag for up to 2 months. When ready to enjoy, thaw it overnight in the fridge. Because the chicken is already cooked and coated in sauce, it freezes and reheats beautifully without losing moisture or flavor.
Reheating
Reheat in a skillet over medium heat until warmed through, adding a splash of water or extra sauce to loosen if needed. Alternatively, microwave on medium power in 1-minute bursts, stirring in between to ensure even heating. This way, your Instant Pot Teriyaki Chicken Recipe stays as delicious as the moment you first made it.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more flavorful and tender, and they handle pressure cooking beautifully. Just keep in mind that dark meat can be a bit fattier and might cook slightly faster, so watch the cook time closely.
Is it necessary to use mirin?
Mirin adds an authentic sweetness and depth to the teriyaki sauce, but if you don’t have it on hand, you can substitute with a mix of sugar and a little rice vinegar. It won’t be exactly the same but still tasty and quite close.
How thick should the sauce be?
You want a sauce that’s thick enough to coat the chicken nicely but still pourable. After adding the cornstarch slurry, give it a few minutes in sauté mode and watch as it turns glossy and clingy. If it gets too thick, just thin it with a splash of water.
Can I make this recipe without an Instant Pot?
While the Instant Pot speeds up cooking and deepens flavor, you can simmer the sauce on the stovetop and cook the chicken in a covered pan. It will take a bit longer but still yield a tasty teriyaki chicken dish.
What’s the best rice to serve with this recipe?
Jasmine rice is my personal favorite because of its fragrant aroma and fluffy texture that complements the saucy chicken perfectly. Basmati or even brown rice work well too if you prefer something heartier or with more fiber.
Final Thoughts
This Instant Pot Teriyaki Chicken Recipe has quickly become one of my ultimate go-to dinners when time is tight but flavor can’t be compromised. It’s a wonderful balance of sweet, savory, and fresh notes layered in a glossy sauce with tender chicken pieces. Once you try it, you’ll see how easy it is to make a restaurant-worthy meal at home that everyone will love. So, let your Instant Pot do the work, and get ready to enjoy one of the most satisfying meals you’ll make this week!
Print
Instant Pot Teriyaki Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Japanese
Description
This Instant Pot Teriyaki Chicken recipe is a quick and flavorful dish featuring tender, juicy chicken breasts cooked in a homemade teriyaki sauce. The sauce, made from soy sauce, mirin, honey, brown sugar, garlic, and ginger, is thickened in the pot for a rich glaze. Served over jasmine rice and garnished with fresh scallions, this meal combines convenience with authentic Japanese-inspired flavors, perfect for a weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Teriyaki Sauce
- 1/4 cup mirin
- 2 tablespoons honey
- 3 tablespoons packed brown sugar
- 1/3 cup soy sauce (use low sodium if preferred)
- 1/3 cup water
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon olive oil
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons cold water
To Serve
- Cooked jasmine rice
- Chopped scallions (to taste)
Instructions
- Prepare the Chicken: Place the 4 boneless, skinless chicken breasts directly into the Instant Pot.
- Mix the Sauce: In a separate bowl, whisk together mirin, honey, brown sugar, soy sauce, water, minced garlic, grated ginger, and olive oil until the sugar completely dissolves.
- Add Sauce and Cook: Pour the prepared sauce over the chicken breasts in the Instant Pot. Close the lid securely and set the valve to “sealing.” Cook on high pressure for 10 minutes.
- Release Pressure: After cooking, perform a quick pressure release to prevent the chicken from overcooking. Remove the chicken breasts from the Instant Pot and set them aside on a cutting board.
- Thicken the Sauce: Switch the Instant Pot to the sauté mode. In a small bowl, stir together the cornstarch and cold water to create a slurry. Add this slurry to the remaining liquid in the pot, stirring gently.
- Combine Chicken and Sauce: Allow the sauce to simmer and thicken over a few minutes while you cut the chicken into bite-sized pieces. Once thickened to your liking, add the chopped chicken back into the pot and stir to coat with sauce.
- Serve: Plate the teriyaki chicken over cooked jasmine rice. Garnish with chopped scallions as desired for a fresh, flavorful finish.
Notes
- Use low-sodium soy sauce if you prefer a less salty dish.
- Quick pressure release is important to avoid overcooked, dry chicken.
- Mirin adds sweetness and depth; if unavailable, a mix of rice vinegar and sugar can be a substitute but will alter the flavor slightly.
- Adjust the sweetness by varying the amount of honey and brown sugar according to taste.
- For a thicker sauce, allow it to reduce longer in sauté mode or increase cornstarch slightly.
- Chicken thighs can be substituted for breasts for a juicier result but adjust cooking time accordingly.
