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!
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.
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
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.
3 tablespoons cornstarch, 3 tablespoons water
Serve chicken with sauce over rice.
Notes
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.