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

Scale

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

Cook Mode Prevent your screen from going dark

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.