As an Amazon Associate BakingBakewareSets.com earns from qualifying purchases.
Instant Pot Teriyaki Chicken The Ultimate Easy Recipe 2025
Are you tired of bland weeknight meals and costly takeout? Do you dream of delicious, healthy dinners that practically make themselves? The endless search for truly easy Instant Pot recipes teriyaki chicken can be frustrating.
Making Instant Pot Teriyaki Chicken is incredibly easy, requiring minimal prep and yielding a flavorful, tender dish that’s perfect for busy weeknights. This recipe offers a quick, homemade alternative to takeout, combining savory chicken with a sticky-sweet teriyaki sauce in less than 30 minutes. Leveraging tested frameworks and data-driven insights, this guide will transform your dinner routine. You’ll discover the ultimate method for fast, flavorful, and fork-tender teriyaki chicken tonight.
☰ Table of Contents ▼
show
Unlock the Ultimate Instant Pot Teriyaki Chicken for Easy Weeknights
Instant Pot Teriyaki Chicken: The Ultimate Easy Recipe 2025
1. Prepare Your Chicken for Ultimate Tenderness
Pin this easy chicken prep guide to your “Instant Pot Recipes” board!
Achieving tender, flavorful Instant Pot teriyaki chicken begins with proper preparation of your main protein. Choosing the right cut and seasoning it well ensures a delicious outcome. Boneless, skinless chicken thighs are excellent for their juicy texture, while chicken breast offers a leaner option when diced.
What You Need:
- 1.5 – 2 pounds boneless, skinless chicken thighs (for juicy, fork tender results) OR chicken breast (diced, for leaner option)
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Pinch of salt and black pepper
How To Prepare Chicken:
- Pat Dry: Use paper towels to pat chicken thighs or breast pieces dry. This helps seasoning adhere better.
- Cut: For quicker cooking and easier serving, cut chicken thighs into 1-inch pieces. If using chicken breast, cut into similar 1-inch cubes.
- Season: In a medium bowl, toss the chicken pieces with garlic powder, ground ginger, salt, and pepper until evenly coated.
- Marinade (Optional but Recommended): For deeper flavor, cover the seasoned chicken and refrigerate for at least 15-30 minutes, or up to 4 hours.
Pro-Tip: For the most tender Instant Pot teriyaki chicken, always opt for boneless, skinless chicken thighs. They hold up better to pressure cooking and stay incredibly juicy compared to chicken breast. This also avoids the problem of dry chicken breast instant pot.
2. Craft Your Homemade Teriyaki Sauce (or Choose Bottled)
Save this homemade teriyaki sauce recipe for future meal preps!
The heart of any great teriyaki chicken is its sauce. Opting for a homemade teriyaki sauce allows you to control the balance of sweet and savory flavors, making it healthier and more delicious. Alternatively, a high-quality store-bought option can streamline your process for a quick teriyaki chicken.
Homemade Teriyaki Sauce Ingredients:
- 1/2 cup low-sodium soy sauce (or Tamari for gluten-free)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger (or 1 tsp ground ginger)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/4 cup water or chicken broth
- 1 tablespoon cornstarch (for thickening, to be added later)
- Optional: 1 tsp sesame oil for added flavor (stir in at the end)
How To Make (or Choose) Sauce:
- Combine Wet Ingredients: In a medium bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, grated ginger, minced garlic, and water (or chicken broth) until well combined.
- Reserve Cornstarch: Do NOT add the cornstarch to this mixture yet. It will be used later to thicken the sauce after the chicken cooks.
- Store-Bought Option: If using store-bought teriyaki sauce (e.g., 1.5 cups), look for brands with minimal added sugar and high-quality ingredients. You may still want to add fresh ginger and garlic.
- Flavor Test: Taste a small amount and adjust sweetness or tang if desired.
Pro-Tip: For the most authentic and flavorful Instant Pot teriyaki chicken, fresh ginger and garlic make a significant difference compared to their powdered counterparts. You’ll avoid a problem with flavorless teriyaki chicken.
3. Perfectly Pressure Cook Your Chicken Teriyaki
Pin this Instant Pot chicken cooking method for flawless results!
The Instant Pot is a game-changer for teriyaki chicken, locking in moisture and flavor while drastically reducing cooking time. Mastering the pressure cooking process, from sealing the lid to releasing pressure correctly, ensures tender, perfectly cooked chicken every time, preventing the dreaded “burn” notice.
Supplies Needed:
- Instant Pot (6-quart or 8-quart)
- Prepared chicken (from Step 1)
- Homemade teriyaki sauce (from Step 2)
- 1/4 cup water or chicken broth (additional liquid)
How To Pressure Cook:
- Add Liquid: Pour the additional 1/4 cup of water or chicken broth into the bottom of the Instant Pot inner pot. This is crucial for pressure building and preventing the “burn” notice.
- Add Chicken: Place the seasoned chicken pieces evenly in the Instant Pot.
- Add Sauce: Pour the prepared teriyaki sauce over the chicken. Do NOT stir if using chicken breast, as it can prevent pressure from building correctly with thick sauces. For thighs, a gentle stir is fine.
- Seal: Close the Instant Pot lid and ensure the venting knob is set to “Sealing.”
- Cook: Select “Pressure Cook” (or “Manual”) on High Pressure for 8 minutes for chicken thighs, or 6 minutes for chicken breast.
- Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 5 minutes, then quick release any remaining pressure by carefully turning the venting knob to “Venting.”
Pro-Tip: Always add a thin layer of liquid (water or broth) to the Instant Pot before adding chicken and sauce, especially if your sauce is thick. This simple step virtually eliminates the problem of burn notice instant pot chicken.
4. Thicken Teriyaki Sauce for a Perfect Glaze
Don’t miss this step! Pin how to thicken sauce for that restaurant-quality glaze!
After the chicken is perfectly pressure cooked, the next crucial step is transforming the cooking liquid into that irresistible, sticky-sweet teriyaki glaze. This process involves a simple cornstarch slurry, ensuring your sauce coats every piece of chicken beautifully.
Supplies Needed:
- Cooked chicken (removed from Instant Pot)
- Sauce remaining in Instant Pot
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Small whisk
How To Thicken Sauce:
- Remove Chicken: Once the pressure has been released and the Instant Pot is safe to open, carefully remove the cooked chicken pieces and set aside on a plate.
- Activate Sauté: Select the “Sauté” function on your Instant Pot. Bring the liquid in the pot to a gentle simmer.
- Make Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until no lumps remain. This is your cornstarch slurry.
- Thicken Sauce: Slowly pour the cornstarch slurry into the simmering sauce in the Instant Pot, stirring constantly with a whisk. Continue to stir for 1-2 minutes until the sauce thickens to your desired consistency – a glossy, spoon-coating glaze.
- Cancel Sauté: Press “Cancel” on the Instant Pot to turn off the Sauté function.
- Return Chicken: Add the cooked chicken back into the thickened sauce and toss to coat evenly.
Pro-Tip: If your teriyaki sauce is still too watery after adding the slurry, you can make a second, smaller slurry (1/2 tablespoon cornstarch to 1 tablespoon cold water) and slowly whisk it in until the desired thickness is achieved. This solves the common problem of watery teriyaki sauce fix.
5. Serve Your Instant Pot Teriyaki Chicken with Delightful Accompaniments
Pin these perfect teriyaki chicken serving ideas to your “Dinner Inspirations” board!
A delicious Instant Pot teriyaki chicken meal isn’t complete without the perfect accompaniments. Pairing the flavorful chicken with complementary sides not only balances the meal but also adds texture and visual appeal, transforming a simple dish into a satisfying feast.
What You Need:
- Cooked Instant Pot Teriyaki Chicken (from Step 4)
- Cooked white rice or brown rice (1 cup dry rice per person)
- Steamed broccoli florets (1 cup per person)
- Optional garnishes: sliced green onions, sesame seeds, a drizzle of sriracha
How To Serve:
- Rice Base: Scoop a generous portion of cooked white or brown rice into individual serving bowls.
- Chicken Placement: Arrange the glazed Instant Pot teriyaki chicken pieces over the rice.
- Vegetable Side: Place steamed broccoli florets (or other desired vegetables like snap peas, bell peppers, or carrots) alongside the chicken.
- Garnish: Sprinkle with fresh sliced green onions and a generous amount of toasted sesame seeds for added flavor and visual appeal. A small drizzle of sriracha can add a pleasant kick.
- Enjoy: Serve immediately and enjoy your homemade, easy weeknight meal!
Pro-Tip: To make this a true one-pot meal, you can cook rice directly in the Instant Pot under the chicken using the pot-in-pot method. Simply place rice and water in an oven-safe bowl on a trivet above the chicken during pressure cooking.
6. Troubleshooting Common Instant Pot Teriyaki Chicken Issues
Pin these Instant Pot problem-solving tips for stress-free cooking!
Even experienced cooks can encounter hiccups with Instant Pot recipes teriyaki chicken. From overly thin sauce to the dreaded “Burn” notice, knowing how to quickly troubleshoot common issues ensures a smooth cooking process and a delicious end result.
What You Need:
- Your Instant Pot
- Ingredients for a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water)
- Extra liquid (water or broth)
- Timer/attention
How To Solve Problems:
- Watery Sauce: If your sauce is too thin even after using the initial cornstarch slurry, create another small slurry (1/2 tbsp cornstarch + 1 tbsp cold water) and slowly whisk it into the simmering sauce on the “Sauté” function until desired thickness is reached.
- “Burn” Notice: If you get a “Burn” notice, immediately hit “Cancel.” Quick Release any pressure. Check for stuck food at the bottom. Add more liquid (1/2 cup water or broth), scrape the bottom with a wooden spoon, then try pressure cooking again. Ensure you add enough thin liquid initially.
- Chicken Not Tender: If chicken is not as tender as desired, close the lid, set to “Sealing,” and cook for an additional 2-3 minutes on High Pressure, followed by a 5-minute Natural Pressure Release. Ensure your chicken cut (thighs vs. breast) is suitable for the cooking time.
- Dry Chicken Breast: If using chicken breast and it comes out dry, ensure you used the shorter cook time (6 minutes) and the 5-minute Natural Pressure Release. Consider cutting it into larger pieces next time.
Pro-Tip: A key aspect of Instant Pot cooking is understanding the minimum liquid requirement. Always ensure at least 1/2 cup of thin liquid is present to prevent the “Burn” notice and help pressure build effectively, especially when using thick sauces. This helps manage the impact of pH on teriyaki flavor.
7. Instant Pot Teriyaki Chicken for Efficient Meal Prep
Pin these meal prep ideas to save time and eat healthy all week!
Instant Pot teriyaki chicken isn’t just for dinner tonight; it’s also an excellent candidate for meal prepping. Its ability to be made in bulk and stored efficiently makes it a go-to for healthy, grab-and-go lunches and dinners throughout your busy week.
What You Need:
- Fully cooked Instant Pot Teriyaki Chicken (from Step 4)
- Cooked rice and steamed vegetables
- Airtight meal prep containers (glass preferred)
How To Meal Prep & Store:
- Cool Completely: Allow the cooked teriyaki chicken, rice, and vegetables to cool completely to room temperature (within 2 hours) before portioning. This prevents condensation and bacterial growth.
- Portion: Divide the teriyaki chicken, rice, and vegetables into individual airtight meal prep containers.
- Refrigerate: Store containers in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Ensure chicken is fully submerged in sauce for best results.
- Reheat:
- Microwave: Reheat refrigerated portions in the microwave for 2-3 minutes, stirring halfway, until heated through.
- Stovetop: For frozen portions, thaw overnight in the refrigerator. Reheat gently in a pan with a splash of water or broth.
Pro-Tip: When freezing meal prep portions, consider freezing the chicken and sauce separately from the rice and vegetables if you want to maintain optimal texture. This helps prevent the problem of soggy vegetables. You can use glass meal prep containers for advanced Instant Pot searing.
FAQs About Instant Pot Recipes Teriyaki Chicken
What kind of chicken is best for Instant Pot Teriyaki Chicken?
Boneless, skinless chicken thighs are generally considered the best choice for Instant Pot Teriyaki Chicken due to their higher fat content, which keeps them incredibly juicy and tender during pressure cooking. While chicken breast can be used, it tends to dry out more easily. For best results with breast, ensure cooking times are minimal and opt for a 5-minute natural pressure release to maintain moisture.
How long does it take to cook teriyaki chicken in an Instant Pot?
Instant Pot Teriyaki Chicken typically cooks very quickly, requiring only 8 minutes of high pressure for chicken thighs or 6 minutes for chicken breast, followed by a 5-minute natural pressure release. The total active cooking time, including prep and sauce thickening, usually comes to under 30 minutes, making it an ideal fast weeknight meal.
Can you use frozen chicken breast for Instant Pot Teriyaki Chicken?
Yes, you can use frozen chicken breast for Instant Pot Teriyaki Chicken, but it will require a longer cooking time. For frozen boneless, skinless chicken breast, cook on high pressure for 12-15 minutes, followed by a 5-minute natural pressure release. Ensure the sauce has enough liquid to build pressure effectively, and break up any frozen chicken pieces if they are stuck together.
How do you make homemade teriyaki sauce for the Instant Pot?
A flavorful homemade teriyaki sauce for the Instant Pot is made by whisking together low-sodium soy sauce, honey (or brown sugar), rice vinegar, grated fresh ginger, minced garlic, and water or chicken broth. Cornstarch is reserved and added as a slurry at the end, after the chicken cooks on the “Sauté” function, to thicken the sauce to a glossy glaze.
What is the best way to thicken teriyaki sauce in the Instant Pot?
The best way to thicken teriyaki sauce in the Instant Pot is by making a cornstarch slurry and stirring it into the sauce on the “Sauté” function after the chicken has cooked. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly whisk it into the simmering liquid for 1-2 minutes until it reaches your desired thick, glossy consistency.
What should I serve with Instant Pot Teriyaki Chicken?
Instant Pot Teriyaki Chicken pairs wonderfully with classic Asian-inspired sides such as fluffy white rice or nutritious brown rice, and vibrant steamed vegetables like broccoli, snap peas, or stir-fry mixed veggies. Garnish with sliced green onions and toasted sesame seeds for added flavor and visual appeal, creating a complete and satisfying meal.
How does Instant Pot Teriyaki Chicken compare to a slow cooker version?
Instant Pot Teriyaki Chicken offers significantly faster cooking times, typically taking less than 30 minutes total, while a slow cooker version requires 3-4 hours on high or 6-8 hours on low. Both methods yield tender chicken, but the Instant Pot is superior for quick weeknight meals, whereas the slow cooker is ideal for hands-off cooking throughout the day.
Is Instant Pot Teriyaki Chicken a healthy meal option?
Instant Pot Teriyaki Chicken can be a very healthy meal option, especially when using lean chicken breast or skinless thighs and a homemade sauce that allows you to control sugar and sodium content. Serving it with brown rice and plenty of steamed vegetables further enhances its nutritional value, making it a much healthier alternative to takeout.
How can I prevent the “Burn” notice when making Instant Pot Teriyaki Chicken?
To prevent the “Burn” notice when making Instant Pot Teriyaki Chicken, always add at least 1/2 cup of thin liquid (water or broth) to the Instant Pot inner pot before adding any chicken or thick sauce. Also, avoid stirring thick sauces into the very bottom of the pot, as burnt food on the base is the primary trigger for this error.
Can I cook Instant Pot Teriyaki Chicken and rice together at the same time?
Yes, you can cook Instant Pot Teriyaki Chicken and rice together using the pot-in-pot method. Place the chicken and sauce in the main Instant Pot liner, then put a trivet over it. In a separate oven-safe bowl, combine rice and water, and place it on the trivet. Cook on high pressure for the chicken’s recommended time, ensuring your rice ratio is appropriate.
Final Thoughts on Instant Pot Teriyaki Chicken
In conclusion, mastering Instant Pot Teriyaki Chicken is more than just learning a new recipe; it’s unlocking a powerful solution for delicious, healthy, and incredibly convenient weeknight meals. This ultimate easy recipe streamlines the cooking process, from preparing succulent chicken to crafting a rich, homemade teriyaki sauce, all within the efficiency of your pressure cooker. By following our detailed steps and integrating the pro-tips for perfecting sauce thickness and avoiding common pitfalls, you’re guaranteed a tender, flavorful dish that will quickly become a family favorite.
Embrace the power of your Instant Pot to bring restaurant-quality teriyaki chicken right to your dinner table, faster and healthier than takeout. Whether you’re meal prepping for the week ahead or simply seeking a quick and satisfying dinner tonight, this recipe delivers on its promise of ease and exceptional taste. We’re confident you’ll love the results.
What’s your favorite side dish to pair with homemade teriyaki chicken? Share your thoughts in the comments below!
Last update on 2025-12-17 at 08:39 / Affiliate links / Images from Amazon Product Advertising API
