Instant Pot Teriyaki Chicken Recipe

Jump to Recipe Print Recipe

The Comfort of Instant Pot Teriyaki Chicken Recipe

There’s something wonderfully soothing about a dish that comes together quickly yet delivers rich, layered flavors. That’s exactly why I adore this Instant Pot Teriyaki Chicken Recipe. It’s perfect for those busy evenings when you crave something warm, saucy, and satisfying without standing over the stove for hours.

You’ll notice the chicken turns out tender and juicy, bathed in a glossy teriyaki glaze that clings to every bite. The aroma as the pressure cooker works its magic is aromatic and inviting—trust me, your kitchen will smell like a cozy, bustling Asian eatery. It’s a recipe that brings comfort, ease, and a touch of elegance to your table.

I love how versatile it is too—whether you pair it with simple steamed rice or toss in seasonal veggies, it’s a meal you’ll return to again and again. Let’s dive into what makes this recipe truly irresistible.

Ingredient Guide

• 2 lbs boneless, skinless chicken breasts: The star of the dish, providing tender, juicy protein that soaks up the sauce beautifully.
• ½ cup water: Helps create the perfect pressure-cooking environment so the chicken stays moist.
• 1 ½ cups teriyaki sauce: Choose a good-quality store-bought or homemade version for that rich, salty-sweet base flavor.
• 2 tablespoons cornstarch: A simple thickening agent that transforms the broth into a velvety, glossy glaze.
• Cooked rice: A neutral, comforting bed for all that saucy goodness.
• Steamed vegetables: Fresh, crisp veggies brighten the plate and balance the richness.
• Optional garnishes: Chopped green onions and sesame seeds add a fresh, nutty crunch and pop of color.

Prep Before You Begin

Before you set everything in motion, I recommend gathering your ingredients and measuring your liquids and powders. Having everything ready really smooths out the process and means less scrambling when you’re in the kitchen. Also, trim any excess fat from the chicken breasts for a clean, even cook. No preheating required here—your Instant Pot will handle all the heat control for you.

How to Make Instant Pot Teriyaki Chicken Recipe

1. Place the chicken breasts in the Instant Pot’s inner pot in a single layer. You’ll want the pieces evenly spaced for best results, so the flavors soak in uniformly.
2. Pour the teriyaki sauce and water over the chicken. The liquid should just cover the chicken, ensuring a tender texture and that lovely glaze later.
3. Seal the lid and set the Instant Pot to cook on high pressure for 12 minutes. I love how this hands-off cooking method produces juicy, fall-apart chicken without drying it out.
4. Let the pressure release naturally—this step is key. It lets the chicken rest and lock in moisture. You’ll notice that the meat is unbelievably tender and juicy just by this.)

5. Carefully remove the chicken breasts and set them aside to rest while you work on the sauce. This prevents overcooking and lets the sauce shine.
6. Switch your Instant Pot to “Sauté” mode, then mix the cornstarch with a few tablespoons of water to make a slurry. Whisk this into the teriyaki sauce left in the pot and stir continuously until it thickens to a smooth, glossy glaze.
7. Chop the cooked chicken into bite-sized pieces, then return it to the pot. Toss well so every morsel is richly coated in that velvety teriyaki sauce.
8. Serve warm over fluffy cooked rice and alongside crisp steamed veggies. Sprinkle chopped green onions and toasted sesame seeds on top for extra flavor and a pop of color that makes it all the more inviting.

Creative Variations for Instant Pot Teriyaki Chicken Recipe

• Add thinly sliced bell peppers or snap peas for a fresh crunch that complements the rich sauce.
• Use chicken thighs instead of breasts for a slightly fattier, more succulent finish.
• Include a splash of pineapple juice in the sauce for a tropical, tangy twist.
• Sprinkle on crushed red pepper flakes if you like a subtle heat kick.
• Serve with cauliflower rice or quinoa for a low-carb alternative.
• Mix in chopped fresh ginger or garlic when sauteing to deepen the aromatic profile.

Storage, Freezing & Reheating

• Refrigerate: Store in an airtight container for up to 4 days. It’s great for quick lunches or dinners.
• Freeze: Freeze the cooked chicken and sauce in portions for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce is too thick.
• Keep rice and veggies separate: This helps maintain their texture when reheated.

Instant Pot Teriyaki Chicken Recipe FAQs

• Can I use bone-in chicken pieces? Yes, but adjust cooking time to 15 minutes for tender results.
• What if I want a thicker sauce? Simply add more cornstarch slurry and simmer on “Sauté” until desired thickness.
• Can I make this in a slow cooker instead? Absolutely—but expect a longer cook time and slightly different texture.
• Is store-bought teriyaki sauce okay? Yes, but if you want to control sweetness and saltiness, making your own is rewarding and simple.
• How do I avoid dry chicken? The natural pressure release is crucial; don’t rush it to keep the chicken juicy.

Print