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close up view of chicken teriyaki on white plate with broccoli and rice
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5 from 1 vote

Instant Pot Teriyaki Chicken

Get dinner on the table quickly with this Instant Pot teriyaki chicken! With a simple homemade teriyaki sauce that infuses so much flavor into the chicken, and is perfect to drizzle over veggies and rice.
Prep Time5 mins
Cook Time10 mins
Time to pressurize10 mins
Total Time25 mins
Course: Dinner
Cuisine: Japanese
Servings: 4
Calories:

Ingredients

  • 2 lbs boneless chicken breast note 1
  • ½ cup reduced sodium soy sauce note 2
  • cup honey note 3
  • cup water
  • ¼ cup mirin note 4
  • 2 cloves garlic minced
  • 2 teaspoons ginger finely grated; or ½ teaspoon powdered

After cooking

  • 2 tablespoons cornstarch or arrowroot starch
  • 3 tablespoons water

Instructions

  • Assemble- in the stainless steel inner pot of the Instant Pot, stir together the soy sauce, honey, water, mirin, garlic and ginger. Add the chicken breasts and turn to coat in the sauce.
    uncooked teryaki chicken in the instant pot
  • Cook- place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 8 minutes. As soon as the cooking cycle has completed, perform a quick pressure release.
    instant pot with 8 minutes on the timer
  • Thicken- use tongs to transfer the chicken to a clean cutting board, and select the 'sauté' function of the Instant Pot. Stir together the cornstarch and water, then add to the pot. Stir frequently, until the sauce bubbles and thickens- around 2 minutes. Use oven mitts to remove the inner pot from the Instant Pot so that the sauce doesn't over-reduce.
    simmering teriyaki sauce in instant pot
  • Toss & serve- cut the chicken into strips or cubes, then toss with the sauce. Serve with rice and steamed broccoli, sprinkle with sesame seeds if desired.
    teriyaki chicken in instant pot after cooking through

Video

Notes

1- roughly 4 large chicken breasts; swap for boneless skinless chicken thighs and increase the cook time to 1o minutes on high pressure with a quick pressure release.
2- you can use regular soy sauce, though your sauce may be saltier. Swap for tamari, coconut aminos or liquid soy seasoning for a gluten-free version
3- honey may be swapped for brown sugar or maple syrup; leave us a comment if you try a low carb sweetener!
4- mirin can occasionally be found in the Asian food aisle of the grocery store, in specialized Asian grocery stores, or online. If you can't find it, swap for dry white wine, sherry, or rice vinegar; adjust the sweetness of the sauce to taste.
Freezer packs
  1. Assemble the boneless skinless chicken breasts plus all remaining ingredients (except for cornstarch) in a gallon-sized freezer bag, reusable silicone bag, or meal prep container.
  2. Squeeze out as much air as possible.
  3. Freeze flat for up to 3 months.
  4. Thaw completely, then cook as directed in the recipe card.
Storage
Cool completely after cooking. Store in an air tight container in the fridge for up to 4 days, or freeze for up to 3 months.