Instant Pot Teriyaki Chicken

5 from 3 reviews

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.

Course Dinner, Main Course

Cuisine Asian, Japanese

Keyword instant pot teriyaki chicken

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 357kcal

Author Chef Kathy McDaniel

Equipment

Instant Pot 6 Qt.

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).

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