This Instant Pot Teriyaki Chicken is the kind of weekday win we all need—sticky, savory, and just the right touch of sweet. I love that it comes together in one pot (hello, fewer dishes!), but tastes like you ordered takeout from your favorite cozy spot. Trust me, your whole house is gonna smell *amazing* while it cooks!
Why You’ll Love This Recipe
This one was inspired by my kids’ undying love for teriyaki anything and my own craving for fast, easy dinners that still taste like a treat. After years of prepping weeknight meals as a private chef, I can tell you: mastering a dish like this will become your secret weapon.
- Fast, flavorful, and done in under 30 minutes
- Everything cooks in your Instant Pot—minimal cleanup!
- Kid-friendly and adult-approved
- Made with pantry staples
- Delicious leftovers (if you have any!)
Ingredients Breakdown
Essentials
- 1 ½ lbs boneless, skinless chicken thighs
- ¾ cup low-sodium soy sauce
- ½ cup water
- ⅓ cup honey (or maple syrup)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp cornstarch + 2 tbsp water (for slurry)
- Optional: toasted sesame seeds and green onions for garnish
Pro Tips
- Swap chicken thighs for breasts if you prefer leaner protein—just adjust pressure time to 8 minutes.
- Use fresh ginger if possible; it punches up the flavor beautifully.
- No honey? Maple syrup or brown sugar are great substitutes.
- Add a pinch of red pepper flakes for a subtle kick!
Step-by-Step Instructions
- In a small bowl, whisk together soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- Place chicken thighs into the Instant Pot and pour the sauce over them.
- Secure the lid and set to ‘Sealing’. Cook on high pressure for 10 minutes.
- Allow natural release for 5 minutes, then quick release the remaining pressure.
- Remove chicken and set aside. Set the Instant Pot to ‘Sauté’.
- In a small bowl, mix cornstarch with water. Stir this slurry into the sauce in the pot.
- Simmer for 2-3 minutes, or until sauce thickens to your liking.
- Shred or slice the chicken, return it to the pot, and coat it in the sauce.
- Serve over rice or noodles, and garnish with green onions and sesame seeds. Enjoy!
Chef’s Tips and Tricks
- Use low-sodium soy sauce to control the saltiness—you can always add more after cooking.
- Don’t skip the cornstarch slurry; it gives you that glossy, sticky finish we all love in teriyaki sauce.
- If doubling the recipe, don’t double the liquid—just 1.5x is enough to avoid a watery sauce.
- Leftovers make an amazing next-day rice bowl or wrap filling!
Recipe Variations and Serving Suggestions
- Add pineapple chunks before serving for a fun Hawaiian twist.
- Want veggies? Toss steamed broccoli or snap peas in just before serving.
- Swap chicken for tofu for a vegetarian version—just sauté it first, then skip pressure cooking.
- Serve with coconut rice, Jasmine rice, or over ramen noodles for a change of pace.
FAQs
Can I use frozen chicken?
Yes! Increase the pressure cook time to 12 minutes and make sure pieces are separated—not clumped—before cooking.
How long does this keep?
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the cooked chicken and sauce for up to 2 months.
Can I thicken the sauce more?
Absolutely! Add another teaspoon of cornstarch if you like it extra thick—just whisk it first with water to avoid lumps.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 ½ lbs boneless, skinless chicken thighs
- ¾ cup low-sodium soy sauce
- ½ cup water
- ⅓ cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp cornstarch + 2 tbsp water
- Optional: sesame seeds, green onions for garnish
Instructions:
- Whisk together soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- Add chicken to Instant Pot, pour sauce over.
- Seal and cook on high pressure for 10 minutes.
- Natural release for 5 minutes, then manual release.
- Remove chicken. Set Instant Pot to ‘Sauté’. Stir in cornstarch slurry and cook until thickened.
- Return shredded/sliced chicken to sauce. Serve with rice and garnish as desired.
Nutrition: 320 calories per serving
Did you try this recipe? I’d LOVE to hear how it turned out! Leave a comment below, snap a photo and tag me @thekitchensaid on Instagram, or share with our foodie community. Your kitchen wins make my day!
