This Instant Pot Teriyaki Chicken simmers in a savory-sweet teriyaki sauce in the pressure cooker until tender, juicy, and full of flavor. Shredded and served over rice, it makes an easy, satisfying weeknight dinner the whole family enjoys.
I love quick, healthy dinners that taste like restaurant takeout but are faster to make at home. Using an Instant Pot speeds things up — you can cook fresh or frozen chicken to tender perfection with just a few extra minutes when starting from frozen.
One of the great benefits of pressure cooking is convenience: frozen chicken breasts or thighs can go straight into the Instant Pot and become tender in minutes. That makes dinnertime quick, straightforward, and dependable.
Instant Pot Teriyaki Chicken
This teriyaki chicken is coated in a rich, slightly sticky homemade sauce — savory, sweet, and perfect for serving over rice, noodles, or grains. It’s a simple recipe with big flavor that’s great for meal prep or quick family meals.
What To Serve With Instant Pot Chicken Teriyaki
Serve this kid-friendly dish over steamed white or brown rice, cauliflower fried rice, quinoa, or your favorite noodles. Add vegetables such as steamed broccoli, blanched green beans, or stir-fried bok choy to round out the meal.
Teriyaki Chicken Instant Pot Ingredients
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Chicken: Boneless, skinless chicken breasts or thighs.
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Soy sauce: Low-sodium soy sauce keeps the dish balanced.
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Rice vinegar: Mirin is a good substitute for a slightly sweeter flavor.
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Honey: Adds sweetness; you can swap extra brown sugar if needed.
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Garlic: Fresh minced garlic is best; use about 1 1/2 teaspoons garlic powder if needed.
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Ginger: Fresh minced ginger adds brightness; substitute 1/2–3/4 teaspoon ground ginger if necessary.
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Brown sugar: Light or dark brown sugar both work.
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Slurry: Cornstarch mixed with water to thicken the sauce.
How To Make Instant Pot Teriyaki Chicken
The detailed recipe and measurements are in the printable recipe card below. The basic steps are concise and easy to follow:
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Make the sauce: Whisk soy sauce, water, rice vinegar or mirin, honey, brown sugar, garlic, and ginger until combined.
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Combine in the pot: Place chicken in a single layer in the Instant Pot, pour the sauce over the chicken.
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Pressure cook: Close and seal the lid. Cook on High Pressure for 10 minutes, then allow a 5-minute natural release before finishing the release.
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Shred the chicken: Transfer the chicken to a plate and shred with two forks.
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Make the slurry: Mix cornstarch and water in a small bowl to form a smooth slurry.
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Turn the Instant Pot to Sauté.
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Thicken the sauce: When the sauce simmers, slowly whisk in the slurry and cook 1–2 minutes until thickened and smooth.
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Finish and serve: Return shredded chicken to the pot and toss to coat with sauce. Garnish with sliced green onions and toasted sesame seeds if desired, and serve over rice.
How To Store Teriyaki Chicken Breast?
Store the shredded teriyaki chicken in an airtight container in the refrigerator for 3–4 days. I recommend keeping the chicken and sauce together for best flavor and moisture.
Can Teriyaki Chicken Be Frozen?
Yes. Pack cooled teriyaki chicken in airtight freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Could Other Cuts Of Meat Be Used
Yes. Boneless, skinless chicken thighs work well and stay moist. Cook fresh or thawed thighs for 10–11 minutes on high pressure, and frozen thighs for about 12–13 minutes. Always allow a 5-minute natural release before finishing the release.
How Long To Cook Frozen Chicken Breast In The Instant Pot
Cooking time varies by size. These times are for boneless, skinless chicken breasts. After cooking, let the pressure release naturally for 5 minutes, then perform a quick release for any remaining pressure.
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6-ounce chicken breast: 10 minutes on high pressure.
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8-ounce chicken breast: 12 minutes on high pressure.
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10-ounce chicken breast: 13–14 minutes on high pressure.
Safe Chicken Temperature
Ensure chicken reaches an internal temperature of 165°F (74°C) before serving. Use an instant-read thermometer to verify doneness.
Instant Pot Chicken Teriyaki Tips
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For extra depth, add a few drops of toasted sesame oil to the sauce right before serving.
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Shredded teriyaki chicken is great piled onto a bun for sandwiches or sliders.
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Pressure cooker preheat time varies by model and contents. The pot may take 10–15 minutes to come to pressure before the cooking timer begins.
Other Asian-inspired recipes to try:
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Beef with Broccoli
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Baked Honey Soy Chicken Drumsticks
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Tom Yum Soup
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Fluffy Japanese Pancakes
Instant Pot Teriyaki Chicken
Kathy McDaniel
Pin
Equipment
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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)
- 3 tablespoons cornstarch
- 1/4 cup water
For serving:
- Green onions, thinly sliced
- Toasted sesame seeds
- White rice
Instructions
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Whisk together the soy sauce, water, rice vinegar or mirin, honey, brown sugar, garlic, and ginger in a medium bowl or measuring cup.
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Place chicken breasts in a single layer in the Instant Pot and pour the sauce over them.
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Close the lid and set the vent to sealed. Cook on High Pressure for 10 minutes. Allow a 5-minute natural release, then carefully finish the release and open the lid.
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Transfer chicken to a plate and shred with two forks.
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Whisk cornstarch and 1/4 cup water in a small bowl to make a slurry.
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Set the Instant Pot to Sauté.
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When the sauce begins to simmer, slowly whisk in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and is smooth.
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Return the shredded chicken to the pot and stir to coat with the sauce. Turn the Instant Pot off.
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Serve garnished with green onions and toasted sesame seeds over rice.
Notes
- Fresh or thawed boneless, skinless chicken thighs: 10–11 minutes on high pressure, allow a 5-minute natural release, then finish the release.
- Frozen boneless, skinless chicken thighs: 12–13 minutes on high pressure, allow a 5-minute natural release, then finish the release.
- The Instant Pot may take 10–15 minutes to come to pressure before the timer starts; this varies by model and contents and is not included in the total time above.