Shredded Instant Pot Teriyaki Chicken

This Instant Pot Teriyaki Chicken cooks in a savory sweet teriyaki sauce in the pressure cooker until perfectly tender and mouth-watering delicious. I like serving shredded chicken teriyaki over rice for a quick and easy weeknight meal.

After you try this recipe, also try our favorite Instant Pot Carnitas, Instant Pot Shredded Chicken, Instant Pot BBQ Chicken and Pressure Cooker Baby Back Ribs.

I love tasty and healthy dinners that can be made in 15 minutes! Especially restaurant favorites like this Japanese Teriyaki Chicken recipe. It takes less time to make this easy instant pot recipe than ordering take-out, all thanks to your pressure cooker.

One of the benefits of pressure cooking is that you can cook chicken from fresh or frozen. Frozen chicken breast or thighs can be cooked in the Instant Pot to tender perfection by adding only a few minutes to the cooking time. Talk about making dinnertime quick and easy!

Instant Pot Teriyaki Chicken

Teriyaki Chicken coated in a savory-sweet, slightly sticky and rich homemade teriyaki sauce is always a family favorite meal.

What To Serve With Instant Pot Chicken Teriyaki

This kid friendly meal can be served over rice, cauliflower fried rice, quinoa or noodles. Add some veggies like blanched green beans, broccoli or stir fried bok choy for a complete meal!

Teriyaki Chicken Instant Pot Ingredients

• Chicken: Boneless and skinless chicken breast or thighs.
• Soy Sauce: I use low-sodium soy sauce for this Asian Instant pot recipe.
• Rice Vinegar: Mirin can also be used.
• Honey: If you don’t have any honey, you can use more brown sugar.
• Garlic: Fresh minced garlic works best in this Instant pot shredded chicken recipe. In a pinch, you can use garlic powder (about 1 1/2 teaspoons).
• Ginger: I love the flavor of fresh ginger in this homemade teriyaki chicken recipe. If you need to use dried ginger, 1/2 to 3/4 teaspoon works.
• Brown Sugar: I use light brown sugar but dark brown sugar can be used.
• Slurry: I thicken the teriyaki sauce with a slurry made with water and cornstarch.

How To Make Instant Pot Teriyaki Chicken

For detailed instruction on how to make Instant pot shredded chicken teriyaki can be found in the printable recipe card below.

• Make the Sauce: Whisk together the teriyaki sauce ingredients.
• Place Ingredients in the Pressure Cooker: Place the chicken breast in the instant pot and pour the sauce over the chicken.
• Pressure Cook: Close the lid, seal the pot and set the vent to “sealed”. Cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes
• Shred the Chicken: Open the lid and transfer the chicken to a plate. With two forks shred the chicken.
• Make Slurry: In a small bowl, mix the cornstarch and water to make a slurry.
• Turn the pressure cooker to sauté.
• Thicken the Sauce: When the teriyaki sauce begins to simmer, slowly stir in the cornstarch slurry. Continue whisking for 1-2 minutes to make sure the sauce is smooth and without any lumps. The sauce will begin to thicken.
• Finish and Serve: Transfer the shredded chicken to the instant pot. Stir to coat the shredded chicken with the sauce. You can serve the pulled chicken garnished with sesame seeds or sliced green onions.

Could Other Cuts Of Meat Be Used

Absolutely! You can use boneless and skinless chicken thighs and pressure cook them for 10 to 11 minutes.

How Long To Cook Frozen Chicken Breast In The Instant Pot

When cooking chicken in the pressure cooker, size matters. The cooking times below are for boneless and skinless chicken breasts. After the cooking is done, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.

• 6-ounces Chicken Breast: Cook on high pressure for 10 minutes.
• 8-ounces Chicken Breast: Cook on high pressure for 12 minutes.
• 10-ounces Chicken Breast: Cook on high pressure for 13-14 minutes.

Safe Chicken Temperature

Chicken should reach an internal temperature of 165 degrees Fahrenheit before its consumed. Check the temperature with an instant-read thermometer.

Take A Look At Some Of Our Other Asian Recipes:

• Beef with Broccoli
• Baked Chicken Drumsticks (Honey Soy)
• Tom Yum Soup
• Fluffy Japanese Pancakes

Instant Pot Teriyaki Chicken

5 from 3 reviews

Kathy McDaniel

This Instant Pot Teriyaki Chicken cooks in a savory sweet teriyaki sauce in the pressure cooker until perfectly tender and mouth-watering delicious.

Print Pin

Prep 5 minutes mins

Cook 10 minutes mins

Total 15 minutes mins

Makes 4 servings

Equipment

• Instant Pot 6 Qt.

Ingredients 

1x2x3x

• ▢ 2/3 cup low-sodium soy sauce
• ▢ 1/3 cup water
• ▢ 3 tablespoons rice vinegar or mirin
• ▢ 3 tablespoons honey
• ▢ 3 tablespoons brown sugar
• ▢ 2 garlic cloves, minced
• ▢ 2 teaspoons fresh ginger, minced
• ▢ 1 1/2 pounds boneless, skinless chicken breasts – about 3 medium breasts
• ▢ 3 tablespoons cornstarch
• ▢ ¼ cup water

For serving:

• ▢ Green onions, thinly sliced
• ▢ Toasted sesame seeds
• ▢ White Rice

Instructions 

1. In a medium bowl or measuring cup, whisk together the soy sauce, water, rice vinegar or mirin, honey, brown sugar, garlic and ginger.
2. Place the chicken breasts in the instant pot in a single layer and pour the sauce over the chicken.
3. Close the lid, seal the pot and set the vent to “sealed”. Cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then open the vent to release the remaining pressure.
4. Open the lid carefully and transfer the chicken to a plate. Shred the chicken with two forks.
5. In a small bowl, mix the cornstarch and water to make a slurry.
6. Turn the Instant Pot to sauté.
7. Once the sauce in the Instant Pot begins to simmer, slowly stir in the cornstarch slurry. Continue whisking for 1-2 minutes to make sure the sauce is smooth and without any lumps. The sauce will begin to thicken.
8. Transfer the shredded chicken to the instant pot and stir to coat the chicken with the sauce. Turn the Instant Pot off
9. Serve garnished with green onions and toasted sesame seeds over rice (if desired).

Notes

• Cook fresh or thawed out boneless and skinless chicken thighs for 10-11 minutes on high pressure. Allow the pressure to release naturally for 5 minutes, then do a quick release.
• Cook frozen boneless and skinless chicken thighs for 12-13 minutes on high pressure. Allow the pressure to release naturally for 5 minutes, then do a quick release
• Your pressure cooker may take anywhere from 10 to 15 minutes to come to pressure before the cooking timer starts. The exact time varies depending on size, model, and the contents inside the pot. For this reason, we don’t include it in the total time shown above.

Nutrition

Calories: 357 kcal, Carbohydrates: 32 g, Protein: 40 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 107 mg, Sodium: 1506 mg, Potassium: 725 mg, Fiber: 1 g, Sugar: 22 g, Vitamin C: 1 mg, Calcium: 26 mg, Iron: 2 mg

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