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Instant Pot Teriyaki Chicken – this recipe is the perfect set and forget meal with a delicious homemade teriyaki sauce. Best of all, just 10 minutes of prep made in your Instant Pot pressure cooker and so much easier and better than the local Japanese takeout restaurant. There is also have a slow cooker version on the site. Great for school or work lunchboxes and Sunday meal prep. #teriyaki #takeoutfakeout #chicken #japanese #instantpot #pressurecooker #takeout #betterthantakeout #mealprep

Instant Pot Teriyaki Chicken

Quick and easy Instant Pot Teriyaki Chicken is the perfect set and forget meal for a busy week night! This crockpot chicken dinner is made with a delicious homemade teriyaki sauce, and only 10 minutes of prep!

Course Main Course
Cuisine Japanese
Keyword copycat japanese takeout recipe, easy asian dinner recipes, easy instant pot recipe, easy teriyaki chicken, easy teriyaki chicken recipe, how to make teriyaki chicken, instant pot asian, instant pot asian recipes, Instant Pot chicken recipe, teriyaki chicken, teriyaki chicken recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4 servings
Calories 326 kcal
Author Kelly

Ingredients

  • 1-1/2 lbs boneless skinless chicken thighs or chicken breasts
  • salt and black pepper to taste
  • 1/2 cup low sodium soy sauce or can use tamari or coconut aminos for gluten free or paleo
  • 1/3 cup honey use low carb sweetener as needed
  • 1/4 cup rice wine vinegar or apple cider vinegar for paleo
  • 1 Tablespoon Mirin or dry sherry (optional)
  • 1 teaspoon toasted sesame oil
  • 2 garlic cloves minced
  • 2 teaspoons freshly grated or minced ginger

OPTIONAL INGREDIENTS FOR SAUCE

CORN STARCH SLURRY

  • 2-1/2 Tablespoons cornstarch or arrowroot/tapioca starch for paleo
  • 3 Tablespoon cold water
  • For garnish: sliced green onions sesame seeds
  • For lunch bowls: cooked rice quinoa or noodles, cooked shelled edamame beans,

Instructions

  1. Place the chicken in the Instant Pot. Season with salt and black pepper, to taste. Allow to marinate while you whisk together the sauce.
  2. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic, and ginger and pour over chicken.
  3. Close and seal Instant Pot.
  4. Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutes to come to pressure.

  5. Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.

  6. Open the lid and remove chicken from Instant Pot and shred with two forks.

  7. Press the SAUTE button on the Instant Pot. Combine the cornstarch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.

  8. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
Nutrition Facts
Instant Pot Teriyaki Chicken
Amount Per Serving (1 serving)
Calories 326 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 108mg36%
Carbohydrates 30g10%
Sugar 22g24%
Protein 38g76%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.