Quick and Easy Instant Pot Teriyaki Chicken Recipe

Hey, friends! If you’ve ever craved that sweet, savory, sticky teriyaki chicken from your favorite takeout spot—but wished it could be as easy as pushing a button—you’re going to love today’s recipe. Made entirely in the Instant Pot, this Teriyaki Chicken is faster than delivery and tastes like a warm hug in a bowl. Let’s jump right in!

Kitchen-Friendly: Uses minimal, everyday pantry staples—no complicated ingredients required.
Quick & Easy: Dinner on the table in under 30 minutes? Yes, please!
Meal-Prep Approved: This reheats like a dream, making it perfect for lunches or busy weeknights.
Customizable: From veggies to sides, it’s easy to make it your own!

Chicken Thighs: Boneless, skinless thighs work best for their juicy, flavorful texture. Swap for chicken breasts if you prefer a leaner cut.
Soy Sauce: The base of our teriyaki sauce. Use low-sodium soy sauce if you’re watching your salt intake.
Honey: Adds the perfect touch of natural sweetness. Maple syrup or brown sugar work as substitutes.
Garlic & Ginger: Fresh is ideal, but ground works in a pinch. These are the aromatics that make teriyaki sing.
Cornstarch: Helps thicken the sauce to that glossy, irresistible coating.
Sesame Oil: Just a little for depth and nuttiness. You can sub with olive oil if needed.

Add a splash of rice vinegar or a squeeze of fresh orange juice for a bit of tang—it balances the sweet and salty elements beautifully.

Here’s how to whip up this Teriyaki Chicken like a pro:

Prepare the Sauce: In a small bowl, mix soy sauce, honey, garlic, ginger, and sesame oil. (Pro tip: Taste the sauce and tweak sweetness or saltiness as needed!)
Sear the Chicken: Turn your Instant Pot to “Sauté” mode. Add a touch of sesame or olive oil, then sear the chicken thighs on both sides until golden (about 2-3 minutes per side).
Pressure Cook: Pour the sauce over the chicken, secure the Instant Pot lid, and set it to “Manual” or “Pressure Cook” mode for 10 minutes.
Release the Pressure: Once the timer beeps, allow a natural release for 5 minutes, then quick release the remaining pressure. Remove the chicken and set aside.
Thicken the Sauce: Turn back to “Sauté” mode. Mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the sauce. Let it bubble for 2-3 minutes until thickened.
Coat the Chicken: Add the chicken back into the pot, spooning the glossy sauce over until completely coated.

Don’t Skip the Sear: It locks in juices and gives the chicken extra flavor.
Watch the Sauce: Keep an eye while thickening; you don’t want it to burn!
Garnish Like a Pro: Top with toasted sesame seeds and sliced green onions for that signature teriyaki finish.

Make it Veggie-Friendly: Swap chicken for cubes of firm tofu or a mix of veggies like broccoli and bell peppers.
Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
Perfect Pairings: Serve over steamed white rice, fluffy quinoa, or even crispy noodles. A side of steamed broccoli or edamame rounds out the meal beautifully.

Can I freeze this? Absolutely! Store the chicken and sauce in an airtight container for up to 3 months. Thaw overnight and reheat gently on the stove.
How do I reheat leftovers? Microwave in 30-second bursts, or warm up in a skillet with a splash of water to loosen the sauce.
Can I use frozen chicken? Yes! Just increase the pressure cook time to 15 minutes and ensure the chicken is cooked through.