This Instant Pot teriyaki chicken is the kind of weekday win we all need, with sticky, savory chicken bathed in a glossy sauce that has just the right touch of sweet. I love that it comes together in one pot, which means far fewer dishes, yet it tastes like you ordered takeout from your favorite cozy spot. Trust me, your whole house is going to smell absolutely amazing while it cooks.
This recipe was inspired by my kids’ undying love for teriyaki anything and my own craving for fast, easy dinners that still feel like a treat. After years of prepping weeknight meals as a private chef, I can tell you that mastering a dish like this quickly becomes your secret weapon on hectic nights. It is fast, foolproof, and endlessly satisfying.
Why You’ll Love This Recipe
The best thing about this dish is how quickly it comes together. From start to finish, you are looking at under 30 minutes, and nearly all of that is hands-off while the Instant Pot works its magic. It is the definition of a fast, flavorful weeknight dinner that does not taste rushed.
It is also a one-pot meal, so cleanup is a breeze. Everything from cooking the chicken to thickening the sauce happens in the same pot, which means no pile of pans in the sink. Just a single insert to wash when you are done.
On top of that, it is made entirely with pantry staples and is genuinely kid-friendly and adult-approved. The sticky, slightly sweet sauce wins over picky eaters, while the savory depth keeps grown-ups coming back for seconds. And if you are lucky enough to have leftovers, they are just as delicious the next day.
Ingredients
The heart of this dish is 1 ½ pounds of boneless, skinless chicken thighs, which stay juicy and tender under pressure. If you prefer a leaner cut, chicken breasts work well too, though you will want to shorten the pressure time slightly. For the signature teriyaki sauce, gather ¾ cup of low-sodium soy sauce, ½ cup of water, and ⅓ cup of honey, which brings that glossy sweetness. Maple syrup or brown sugar make great swaps if you are out of honey.
To round out the sauce, you will need 2 tablespoons of rice vinegar for a gentle tang, 1 tablespoon of sesame oil for nutty depth, 3 garlic cloves, minced, and 1 tablespoon of fresh ginger, grated. Fresh ginger really punches up the flavor beautifully, so use it if you can. To give the sauce that irresistible sticky finish, keep 2 tablespoons of cornstarch and 2 tablespoons of water on hand for a slurry.
For serving, toasted sesame seeds and sliced green onions make lovely optional garnishes that add color and a little crunch. If you like a subtle kick, a pinch of red pepper flakes stirred into the sauce is a wonderful addition.
Step-by-Step Instructions
Start by making the sauce. In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until everything is well combined. This quick mix is the flavor backbone of the entire dish, so give it a good stir to dissolve the honey.
Place the chicken thighs into the Instant Pot and pour the sauce evenly over the top. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. When the cycle finishes, allow the pressure to release naturally for 5 minutes, then carefully quick release any remaining pressure.
Remove the chicken and set it aside, then switch the Instant Pot to the saute function. In a small bowl, whisk the cornstarch with the water to make a smooth slurry, then stir it into the sauce still in the pot. Let it simmer for 2 to 3 minutes, stirring, until the sauce thickens into that glossy, sticky teriyaki glaze.
Meanwhile, shred or slice the chicken to your liking. Return it to the pot and toss it thoroughly in the thickened sauce so every piece is beautifully coated.
Serve the teriyaki chicken over a bed of steamed rice or noodles, and finish with a sprinkle of green onions and toasted sesame seeds. It is a simple, satisfying dinner that tastes like it came straight from your favorite takeout menu.
Tips for the Best Instant Pot Teriyaki Chicken
Always reach for low-sodium soy sauce so you stay in control of the saltiness. You can add more later, but you cannot take it out. And do not skip the cornstarch slurry, since it is what gives you that glossy, sticky finish we all love in a good teriyaki sauce. If you like it extra thick, whisk in another teaspoon of cornstarch with a little water.
If you decide to double the recipe, resist the urge to double the liquid. About 1.5 times the sauce is plenty and keeps it from turning watery. For a fun twist, toss in pineapple chunks before serving, or stir in steamed broccoli or snap peas for a pop of green. If you love easy one-pot dinners like this, you will also enjoy our creamy Instant Pot chicken and dumplings.
Serve this over coconut rice, jasmine rice, or ramen noodles to change things up, and know that the leftovers make an incredible next-day rice bowl or wrap filling. When you are in the mood for cozy comfort food from another corner of the kitchen, our slow-simmered crockpot beef stew is another reader favorite worth trying.
Frequently Asked Questions
Can I use frozen chicken?
Yes. Increase the pressure cook time to 12 minutes and make sure the pieces are separated rather than clumped together before cooking so they cook evenly.
How long does this keep?
Store leftovers in an airtight container in the refrigerator 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. Whisk another teaspoon of cornstarch with a little water first to avoid lumps, then stir it into the simmering sauce until it reaches your desired thickness.
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well for a leaner option. Just reduce the pressure cook time to about 8 minutes to keep them from drying out.
Can I make it vegetarian?
Definitely. Swap the chicken for tofu, saute it first to firm it up, then skip the pressure cooking and simply toss it in the thickened sauce.
Looking for more ways to eat well throughout the week? Check out our sister site for fresh healthy eating ideas. And when you make this teriyaki chicken, I would love to see it, so snap a photo and tag @thekitchensaid on Instagram. Happy cooking, friend!
Instant Pot Teriyaki Chicken
Japanese · Main Course
Sticky, savory, and just a touch sweet, this Instant Pot teriyaki chicken comes together in one pot in under 30 minutes and tastes like your favorite takeout.
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 the Instant Pot and pour sauce over.
- Seal and cook on high pressure for 10 minutes.
- Natural release for 5 minutes, then quick release the remaining pressure.
- Remove chicken. Set Instant Pot to Saute, stir in cornstarch slurry, and simmer until thickened.
- Return shredded or sliced chicken to the sauce. Serve over rice and garnish as desired.
Nutrition: 320 calories
