Instant Pot Teriyaki Chicken Recipe

This irresistible Instant Pot Teriyaki Chicken transforms ordinary chicken breasts into tender, flavor-packed morsels coated in a rich, glossy sauce that rivals your favorite takeout. With just a handful of ingredients and your trusty pressure cooker, you’ll have a restaurant-quality meal on the table in under 30 minutes – perfect for those hectic weeknights when cooking is the last thing you want to think about!

Ingredients You’ll Need

• Chicken Breast: The star protein that becomes incredibly tender in the Instant Pot. Boneless, skinless thighs work wonderfully too if you prefer darker meat with more moisture.
• Teriyaki Sauce: The flavor foundation that infuses the chicken with that characteristic sweet-savory profile. Store-bought works perfectly, but homemade allows you to customize the flavor exactly to your taste.
• Water: Creates the steam necessary for pressure cooking while helping to prevent the “burn” notice on your Instant Pot.
• Cornstarch: The magical thickening agent that transforms the thin cooking liquid into that gorgeous, glossy sauce that clings to every piece of chicken.
• Rice: While not part of the cooking process, you’ll want this ready for serving to soak up all that delicious sauce.
• Green Onions/Sesame Seeds: These finishing touches add fresh flavor, texture, and visual appeal to your finished dish.

Variations

Protein Alternatives

Swap chicken breast for chicken thighs for even juicier results. Feeling adventurous? Try this recipe with pork tenderloin (adjust cooking time to 8 minutes) or firm tofu (reduce to 3 minutes) for a vegetarian version.

Sauce Customizations

Enhance your teriyaki experience by adding a tablespoon of minced ginger and garlic to the sauce before cooking. For a spicy kick, mix in a tablespoon of sriracha or a teaspoon of red pepper flakes. Sweet tooth? A tablespoon of honey or brown sugar deepens the caramelization.

Veggie Boosters

For a complete one-pot meal, add chunky vegetables like bell peppers, broccoli, or carrots after pressure cooking during the sauce-thickening phase. They’ll retain their texture while soaking up the delicious sauce.

Pineapple Teriyaki

Add 1 cup of pineapple chunks and 1/4 cup pineapple juice before cooking for a tropical twist that’s especially delicious with rice.

How to Make Instant Pot Teriyaki Chicken

Step 1: Prepare the Instant Pot

Add the chicken breasts to the bottom of your Instant Pot’s inner pot, arranging them in a single layer if possible for even cooking.

Step 2: Add Sauce Ingredients

Pour the teriyaki sauce evenly over the chicken, ensuring each piece gets coated. Add the water around the edges rather than directly on top of the sauce.

Step 3: Pressure Cook

Secure the lid and set the valve to “sealing” position. Select Manual/Pressure Cook and set for 12 minutes on high pressure. Your Instant Pot will take about 10 minutes to come to pressure before the cooking time begins.

Step 4: Natural Release

Once the cooking cycle completes, allow the pressure to naturally release for 10 minutes. This helps keep your chicken tender rather than tough. After 10 minutes, carefully turn the valve to “venting” to release any remaining pressure.

Step 5: Remove and Shred Chicken

Transfer the chicken to a cutting board, leaving the sauce in the pot. Let it rest briefly before chopping into bite-sized pieces or shredding with two forks.

Step 6: Thicken the Sauce

Switch your Instant Pot to Sauté mode. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth, then whisk this slurry into the sauce in the pot. Stir continuously until the sauce thickens to a glossy consistency, about 2-3 minutes.

Step 7: Combine and Serve

Return the chopped chicken to the pot and stir to coat each piece thoroughly with the thickened sauce. Serve hot over rice with your choice of vegetables and garnish with sliced green onions and sesame seeds.

How to Serve

The classic approach is to serve this saucy teriyaki chicken over a bed of fluffy white rice, where every grain catches the delicious sauce. For a healthier twist, try brown rice, quinoa, or cauliflower rice as your base.

For vegetables, steamed broccoli is the traditional pairing, but don’t limit yourself! Snow peas, bell peppers, baby bok choy, or a colorful medley of Asian vegetables all work beautifully. For extra flavor, quickly stir-fry your vegetables with a splash of the teriyaki sauce.

Transform this dish into a complete teriyaki bowl experience by arranging separate sections of rice, chicken, steamed vegetables, sliced avocado, shredded carrots, and edamame in a large bowl. The visual appeal is stunning, and everyone can mix their perfect bite.

For casual entertaining, set up a DIY teriyaki station with chicken, rice, various vegetables, and extra sauce, allowing guests to create their own customized bowls. Add fun toppings like crispy wonton strips, furikake seasoning, or wasabi peas for extra texture and flavor dimension.

Don’t forget the finishing touches! A sprinkle of toasted sesame seeds, thinly sliced green onions, or even a drizzle of sriracha mayo can elevate your presentation from homemade to restaurant-quality in seconds.

Make Ahead and Storage

Storing Leftovers

This teriyaki chicken actually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken and sauce together to prevent the meat from drying out.

For meal prep, portion the chicken with rice and vegetables in divided containers for grab-and-go lunches throughout the week. The sauce will naturally infuse everything with flavor as it sits.

Freezing

This recipe freezes beautifully! Allow the chicken and sauce to cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Label with the date and contents, then freeze for up to 3 months.

For individual portions, freeze the sauced chicken in single-serving containers or even ice cube trays (for smaller portions to add to stir-fries later). Once frozen solid, transfer the cubes to a freezer bag for space-saving storage.

Reheating

From refrigerated: Reheat in the microwave for 2-3 minutes, stirring halfway through. Adding a tablespoon of water helps revive the sauce consistency. Alternatively, reheat in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce.

From frozen: Thaw overnight in the refrigerator for best results, then reheat as above. For last-minute meals, use the defrost function on your microwave before reheating thoroughly, or reheat directly in a covered saucepan with a tablespoon of water over low heat, stirring occasionally.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can cook directly from frozen! Increase the pressure cooking time to 15 minutes instead of 12, and make sure the chicken pieces aren’t frozen together in a block. The sauce might be slightly thinner when using frozen chicken due to the extra moisture released, so you might need a bit more cornstarch to reach your desired thickness.

My sauce is too thin. How can I fix it?

The beauty of the Instant Pot’s sauté function means you can easily adjust the sauce consistency. If your sauce is too thin after adding the initial cornstarch slurry, mix another tablespoon of cornstarch with a tablespoon of cold water and slowly whisk it into the simmering sauce. Continue cooking for 1-2 minutes until it reaches your desired thickness. Remember that the sauce will thicken slightly more as it cools.

Can I make this recipe ahead for a party?

Absolutely! This teriyaki chicken actually tastes even better after the flavors have had time to meld. Make it up to two days ahead, storing in the refrigerator in an airtight container. When ready to serve, reheat gently on the stovetop or in a slow cooker set to warm. Add a splash of water if needed to loosen the sauce, and garnish with fresh green onions and sesame seeds just before serving for that fresh-made appearance.

How can I make this recipe gluten-free?

The main source of gluten in this recipe is typically the teriyaki sauce. Look for certified gluten-free teriyaki sauce brands, or make your own using tamari instead of regular soy sauce. Also verify that your cornstarch is processed in a gluten-free facility (most are naturally gluten-free, but cross-contamination can occur). With these simple swaps, you’ll have a delicious gluten-free meal everyone can enjoy!

This Instant Pot Teriyaki Chicken brings restaurant-quality flavor to your dinner table with minimal effort and maximum satisfaction. The combination of tender chicken, rich glossy sauce, and endless serving possibilities makes this a recipe you’ll return to again and again. Even on your busiest nights, you’re just minutes away from a home-cooked meal that tastes like you spent hours in the kitchen. Give it a try tonight – your family will be asking for seconds before they’ve finished their firsts!

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