If you’re craving a meal that’s both quick and packed with flavor, this Instant Pot Teriyaki Chicken Recipe is going to become your new best friend in the kitchen. Imagine tender, juicy chicken breasts bathed in a rich, glossy teriyaki sauce that’s perfectly balanced between sweet and savory, all made effortlessly in your Instant Pot. It’s comfort food elevated with just a few simple ingredients, making dinner not only delicious but also a breeze. Whether you’re a busy weeknight warrior or just want a fuss-free way to impress, this recipe brings restaurant-quality teriyaki chicken right to your home table.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients guarantees a delicious result every time. Each component plays an important role in creating the perfect texture, flavor, and appearance that make this Instant Pot Teriyaki Chicken Recipe so irresistible.
- 2 lbs boneless, skinless chicken breasts: The star of the dish, providing tender and moist protein that soaks up the sauce beautifully.
- ½ cup water: Helps to create the right pressure and keep the chicken juicy during cooking in the Instant Pot.
- 1 ½ cups teriyaki sauce: Whether store-bought or homemade, it’s the soul of the dish delivering that iconic sweet and savory flavor.
- 2 tablespoons cornstarch: Used to thicken the cooking liquid into a luscious, glossy sauce that clings perfectly to the chicken.
- Cooked rice: The ideal bed for soaking up all the savory sauce, making every bite satisfying.
- Steamed vegetables: Adds freshness, color, and a healthy balance to your meal.
- Optional garnishes (chopped green onions, sesame seeds): Small touches that bring brightness and texture to the finished plate.
How to Make Instant Pot Teriyaki Chicken Recipe
Step 1: Pressure Cook the Chicken
Start by placing those beautiful boneless chicken breasts right into your Instant Pot. Pour the teriyaki sauce and water all over the chicken to coat each piece with that signature flavor base. Secure the lid and seal it tight. Set your Instant Pot to high pressure for 12 minutes. When the cooking time is up, allow a natural pressure release to keep the chicken tender and moist rather than drying it out with a quick release.
Step 2: Thicken the Sauce
Once the chicken is cooked, carefully remove it and set it aside for a moment. Switch your Instant Pot to ‘Sauté’ mode to bring the liquid inside to a gentle boil. Whisk in the cornstarch gradually, stirring continuously. In just a few minutes, that thin cooking liquid transforms into a thick, shiny teriyaki sauce that you’ll want to drizzle over everything.
Step 3: Combine and Serve
Chop the chicken into bite-sized pieces, making it easier to toss and eat. Return it to the Instant Pot with the thickened sauce and stir until every morsel is coated in that irresistible glaze. Serve your Instant Pot Teriyaki Chicken atop a warm bed of steamed rice alongside vibrant steamed veggies. Don’t forget to sprinkle optional green onions and sesame seeds on top for a splash of color and crunch.
How to Serve Instant Pot Teriyaki Chicken Recipe
Garnishes
Simple garnishes like chopped green onions and toasted sesame seeds are perfect for lifting the dish visually and flavor-wise. The green onions add a fresh, slightly sharp bite while sesame seeds offer a subtle nuttiness and delicate crunch—tiny details that make a big difference.
Side Dishes
This Instant Pot Teriyaki Chicken Recipe pairs beautifully with fluffy steamed rice, which soaks up the savory sauce perfectly. For added nutrition and texture, serve with steamed broccoli, snap peas, or a medley of colorful vegetables like bell peppers and carrots to brighten your plate and balance the richness.
Creative Ways to Present
For an extra-special meal, try piling your teriyaki chicken over a bed of spiralized zucchini noodles or cauliflower rice for a low-carb twist. You might even grab some toasted nori sheets and serve it as mini teriyaki chicken wraps. A sprinkle of crushed macadamia nuts or a drizzle of spicy mayo can take your presentation and taste to the next level.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Teriyaki Chicken keeps wonderfully in an airtight container in the refrigerator for up to 3-4 days. The flavors meld even more after a day, making for an even tastier lunch or dinner the next day.
Freezing
This recipe freezes very well if you want to prep in advance. Package the chicken and sauce in freezer-safe containers or bags, leaving some room for expansion. When ready, thaw overnight in the fridge and reheat thoroughly before serving.
Reheating
When reheating, do it gently on the stovetop or in the microwave to avoid drying out the chicken. Adding a splash of water or extra teriyaki sauce can refresh the texture and keep the meat juicy. Stir occasionally while warming to keep the sauce luscious.
FAQs
Can I use chicken thighs instead of breasts in this Instant Pot Teriyaki Chicken Recipe?
Absolutely! Boneless, skinless chicken thighs work wonderfully and often come out even juicier thanks to their higher fat content. Just keep the cooking time the same for perfect results.
Do I have to use store-bought teriyaki sauce?
Not at all. Homemade teriyaki sauce made from soy sauce, mirin, sugar, and garlic will give this recipe a fresh, personalized touch. It’s easy to whip up and doubles as a great marinade for other dishes.
Can I make this recipe vegan or vegetarian?
While the Instant Pot Teriyaki Chicken Recipe highlights chicken, you can swap chicken for tofu or tempeh for a vegetarian option. Cook the tofu gently to avoid crumbling, and follow the same steps with sauce thickening for a delicious plant-based version.
Is it necessary to use cornstarch to thicken the sauce?
Cornstarch is ideal for achieving that classic glossy and thick teriyaki sauce texture quickly. If you want a gluten-free alternative, arrowroot powder works just as well. Skipping the thickener will result in a thinner sauce.
How do I avoid overcooking the chicken in the Instant Pot?
Following the 12-minute high-pressure cook time and allowing natural pressure release ensures the chicken cooks evenly without drying out. Quick release the pressure too soon might lead to undercooking, so patience is key here.
Final Thoughts
There’s something incredibly satisfying about creating a mouthwatering, restaurant-quality meal in under half an hour with just a handful of ingredients. This Instant Pot Teriyaki Chicken Recipe combines ease, flavor, and comfort like few dishes can, making it an absolute kitchen hero. Trust me, once you try it, it will become a dinner staple you’re excited to make again and again. So go ahead, grab your Instant Pot and enjoy the magic of this delicious teriyaki chicken tonight!
Print
Instant Pot Teriyaki Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes pressure cooking + 5 minutes sauté and thickening
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Teriyaki Chicken recipe delivers tender, flavorful chicken breasts cooked to perfection in a rich and savory teriyaki sauce. The chicken is pressure-cooked for quick preparation, then combined with a thickened sauce for a delicious meal that pairs beautifully with steamed vegetables and rice. Garnished with green onions and sesame seeds, it’s a simple yet impressive dish ideal for weeknight dinners or meal prep.
Ingredients
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts
- ½ cup water
- 1 ½ cups teriyaki sauce (store-bought or homemade)
Thickener
- 2 tablespoons cornstarch
For Serving
- Cooked rice
- Steamed vegetables
Optional Garnishes
- Chopped green onions
- Sesame seeds
Instructions
- Pressure Cook Chicken: Place the boneless, skinless chicken breasts into the Instant Pot. Pour the teriyaki sauce and water evenly over the chicken. Secure and seal the Instant Pot lid properly to prepare for pressure cooking.
- Cook The Chicken: Set the Instant Pot to cook on high pressure for 12 minutes. Once the cooking cycle completes, allow the pressure to release naturally to ensure the chicken remains tender and juicy.
- Thicken Sauce: Carefully remove the cooked chicken from the Instant Pot and set it aside. Switch the Instant Pot to “Sauté” mode. Add the cornstarch to the remaining sauce in the pot and whisk continuously until the sauce thickens to a glossy consistency.
- Combine and Finish: Chop the cooked chicken into bite-sized pieces and return them to the pot with the thickened sauce. Stir well to fully coat the chicken in the flavorful teriyaki glaze.
- Serve: Serve the teriyaki chicken over cooked rice and steamed vegetables. Garnish with chopped green onions and sesame seeds, if desired, for added texture and flavor.
Notes
- You can use homemade teriyaki sauce for a fresher taste or store-bought for convenience.
- Adjust the cooking time slightly if using chicken thighs instead of breasts to ensure full doneness.
- For a thicker sauce, add a little more cornstarch but whisk thoroughly to avoid lumps.
- Ensure the Instant Pot lid is properly sealed to achieve the best pressure cooking results.
- This recipe freezes well; store leftovers in airtight containers for up to 3 months.
