If you're searching for a quick, flavorful, and family-friendly dinner, look no further than Instant Pot Teriyaki Chicken! This meal is a lifesaver for busy weeknights, offering you juicy chicken coated in a rich, glossy teriyaki sauce—all in a fraction of the time it would take with traditional cooking methods. Trust us, once you try this recipe, it will become a regular on your meal rotation. The best part? It's ridiculously simple to make, and you can customize it to fit your tastes.
Let's get started on creating this delicious dish.
Ingredients
Before firing up your Instant Pot, make sure you have everything you need:
For the Chicken:
- 1.5-2 pounds of boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil (optional, for sautéing)
For the Teriyaki Sauce:
- ½ cup soy sauce (low sodium works best)
- ¼ cup honey (or brown sugar for a richer flavor)
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water, for thickening)
Optional Garnishes:
- Sesame seeds
- Sliced green onions
- Steamed broccoli or carrots for serving
Step-by-Step Instructions
Step 1. Prepare Your Instant Pot
Set your Instant Pot to the “Sauté” function and heat the vegetable oil (if using). This step is optional but adds a wonderful depth of flavor by lightly browning the chicken. Add the chicken thighs or breasts to the pot and sear them for 1-2 minutes per side. Turn off the Sauté function when done.
Step 2. Make the Sauce
In a medium-sized bowl, whisk together soy sauce, honey, water, rice vinegar, sesame oil, garlic, and ginger. Pour this mixture over the chicken in the Instant Pot, making sure all the pieces are coated.
Step 3. Pressure Cook the Chicken
Secure the Instant Pot lid, ensuring the valve is set to "Sealing." Select the “Pressure Cook” or “Manual” setting and cook on high for 8 minutes. Once the timer goes off, allow the pressure to release naturally for 5 minutes before performing a quick release.
Step 4. Thicken the Sauce
Remove the chicken from the pot and set it aside on a cutting board. Turn the Instant Pot back to the “Sauté” setting. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes until the sauce thickens. Stir frequently to prevent sticking.
Step 5. Shred or Chop the Chicken
While the sauce thickens, shred the chicken with two forks or chop it into bite-sized pieces. Return the chicken to the pot and stir it into the sauce until fully coated.
Serving Suggestions
Serve your Instant Pot Teriyaki Chicken over fluffy white rice, brown rice, or quinoa. You can also pair it with steamed or roasted broccoli, snap peas, carrots, or any of your favorite veggies for a complete and balanced meal. Sprinkle on sesame seeds and sliced green onions for a burst of freshness and crunch.
Tips for Customizing the Recipe
Sweeteners: Want a tangier teriyaki? Reduce the honey or use a bit more rice vinegar. For a sweeter kick, add an extra tablespoon of honey or brown sugar.
Protein Options: While chicken is classic, you can substitute it with shrimp, tofu, or even beef for a fun twist.
Gluten-Free Version: Use gluten-free soy sauce or tamari in place of regular soy sauce.
Add Vegetables: Toss in veggies like bell peppers, diced onions, or broccoli florets during the last 2 minutes of pressure cooking for a one-pot meal.
Spice It Up: Add red pepper flakes or a dash of sriracha to the sauce for a hint of heat.
Final Thoughts
Instant Pot Teriyaki Chicken is the perfect mix of ease, flavor, and versatility. Whether you’re feeding a picky family or hosting friends, this recipe is sure to please everyone. Plus, cleanup is a breeze—all you need is your trusty Instant Pot. Make this dish tonight, and get ready for it to earn a permanent spot on your dinner table lineup!
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