This is the Best Instant Pot Teriyaki Chicken I’ve ever made! Made with chicken breasts, teriyaki sauce and water, this dinner is a dump-and-go meal with minimal prep. Perfect for busy weeknights!
Instant Pot Teriyaki Chicken
My Instant Pot strikes gold again! I am currently enjoying the minimal prep, clean up and hands-off cooking making this Instant Pot Teriyaki Chicken. It’s a dump-and-go kind of meal which is perfect for busy weekdays or when you don’t feel like cooking. It’s easy, delicious, and can be made ahead of time!
You can use bottled sauce or (and I highly recommend it) use my recipe for homemade teriyaki sauce and use it in this recipe. The additional water is needed for the Instant Pot to come to pressure.
- chicken breasts
- for the sauce: brown sugar, minced garlic, soy sauce, apple cider vinegar, sesame oil, cornstarch
- salt and pepper
How to make Teriyaki Chicken in the Instant Pot?
- Start by seasoning chicken with salt and pepper.
- Combine all ingredients for the sauce and mix with water. Pour into the Instant Pot.
- Add chicken and stir everything together.
- Cook on manual or pressure cook setting, for 5 minutes.
- Once the cooking cycle is done, let the pressure release naturally for 10 minutes. Then switch valve to venting.
- Mix cornstarch with water and add to the sauce. Stir until it thickens. You can cook it on the saute setting for a few minutes.
- Serve chicken with sauce over rice.
Can I use chicken thighs to make teriyaki chicken in the Instant Pot?
Of course! Dice it into bite-size pieces and toss with sauce and water. Follow the recipe as written below. Chicken thighs tend to have more flavor and stay juicier. Use what you have on hand!
Can I make this ahead of time?
Yes! This dish reheats very well. The sauce thickens as it cools. If it’s too thick for you, add a splash of water. Reheat the dish on saute setting in the Instant Pot, in the microwave or in a saucepan on the stove.
How to meal prep Instant Pot teriyaki chicken?
To save time, dice the chicken as soon as you buy it and place it in a freezer-safe bag. Prepare the sauce and store it in a jar in the fridge. When ready, thaw the chicken, mix with sauce and water and cook as the recipe directs. You can also double the recipe. The cooking time stays the same.
Why dice the chicken? Can I use whole chicken breasts?
I like to cut the chicken into bite-size pieces because they cook faster and all you need to do after the dish cooks, is serve it. Not slicing necessary! I also prefer the texture of diced chicken to shredded for this dish.
More Instant Pot dinner recipes:
For more recipes like this one, feel free to browse our Instant Pot Category.
Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
This is the Best Instant Pot Teriyaki Chicken I've ever made! Made with chicken breasts, teriyaki sauce and water, this dinner is a dump-and-go meal with minimal prep. Perfect for busy weeknights!
- 2 lbs boneless skinless chicken breasts cut into bite-size pieces
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup water
- ¼ cup packed brown sugar
- ½ cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon sesame oil
- 3 tablespoons cornstarch
- 3 tablespoons water
Season chicken with salt and pepper.
Combine sugar, soy sauce, vinegar, garlic and sesame oil in a glass measuring cup. Add ½ cup of water and whisk together. Pour into the Instant Pot.
Add chicken and stir everything together.
Close the lid, turn the valve to sealing position, press manual or pressure cook setting. Set timer to 5 minutes.
The Instant Pot will beep and start coming to pressure. Once the cooking cycle is done, press the cancel button. Let the pressure release naturally for 10 minutes. Then switch valve to venting.
Open the lid away from your face.
Mix cornstarch with water and add to the sauce. Stir until it thickens. You can cook it on the saute setting for a few minutes.
Serve chicken with sauce over rice.
Please note, I am using a low-sodium soy sauce. Regular can make the dish too salty.
You can use chicken breasts or thighs.
This dish reheats very well. The sauce thickens as it cools. If it’s too thick for you, add a splash of water. Reheat the dish on saute setting in the Instant Pot, in the microwave or in a saucepan on the stove.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.