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.
You have questions? We have answers!
How To Store Teriyaki Chicken Breast?
This easy shredded chicken teriyaki can be stored in the refrigerator in an airtight container for 3-4 days. I like to refrigerate the pulled chicken and teriyaki sauce together.
Can Teriyaki Chicken Be Frozen?
Yes, you can freeze teriyaki chicken in an airtight container for up to 3 months.
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.
Instant Pot Chicken Teriyaki Tips
- You can add Asian sesame oil (toasted) to the sauce. It adds a nice Asian touch to the sauce.
- Shredded Chicken Teriyaki can be piled up on a hamburger bun.
- 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.
Take A Look At Some Of Our Other Asian Recipes:
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Instant Pot Teriyaki Chicken
Equipment
Ingredients
- 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
- In a medium bowl or measuring cup, whisk together the soy sauce, water, rice vinegar or mirin, honey, brown sugar, garlic and ginger.
- Place the chicken breasts in the instant pot in a single layer and pour the sauce over the chicken.
- 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.
- Open the lid carefully and transfer the chicken to a plate. Shred the chicken with two forks.
- In a small bowl, mix the cornstarch and water to make a slurry.
- Turn the Instant Pot to sauté.
- 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.
- Transfer the shredded chicken to the instant pot and stir to coat the chicken with the sauce. Turn the Instant Pot off
- Serve garnished with green onions and toasted sesame seeds over rice (if desired).
Chef’s Tips
- 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
Shawna says
I have made this at least a dozen times. It comes out perfect each time and is super easy to make. It’s great for a quick week night dinner since it can be made with frozen chicken. I make rice in my rice cooker and saute a quick veggie. If I don’t gave fresh ginger, I substitute 1/4 tsp powdered ginger. Thanks for sharing this recipe!
Nelly says
Can you use chicken tenders in place of the chicken breast and if so, does that affect the cooking time?
Kathy says
Hi Nelly, yes you can use chicken tender. Just reduce the cooking time by a minute or 2. if frozen, reduce just 1 minute. Enjoy
Fred says
I made this for my family and they loved it. I am going to try and add carrots and broccoli next time. Thank you for the recipe.
Natalie says
So flavorful and so easy to make. I added some broccoli crowns and carrots in with the chicken and it turned out great. Best teriyaki chicken yet!
Kathy says
Hi Natalie, so happy to hear you liked the recipe. Thank you.
Kelly says
We like flavor, but this was just a little to strong of soy sauce.
Xamara says
This recipe is the best. Cooks so quick and tastes great. My kids asked for seconds.