Instant Pot Chicken Teriyaki big on flavors, just like the way you love. Juicy, tender chicken pieces coated in an amazing sweet, savory & delicious homemade Teriyaki Sauce. Don’t miss our favorite Asian Take-out Recipes from the blog!
Simple Instant Pot Teriyaki Chicken Breast
You don’t need to make Instant Pot Teriyaki Chicken with bottled sauce always. Homemade Teriyaki Sauce is just as convenient, easy & beats the store bought sauce in terms of flavor.
Make today’s Instant Pot Chicken Teriyaki with either chicken breasts or thighs & our outstanding homemade Teriyaki Sauce. You’ll love it either way 🙂
Instant Pot Chicken Teriyaki – Ingredients
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Chicken: Skinless, boneless chicken thighs or breasts works great. We used chicken breasts.
- Aromatics: Ginger & garlic minced.
- Regular Soy Sauce: Use the low sodium variety. You can also use Tamari, Light Soy Sauce or even coconut aminos ( no, it doesn’t taste like coconut :D)
- Hoisin Sauce: It’s the barbecue sauce of Asian cuisine. Tastes fabulous and a little goes a long way.
- Mirin: It’s a sweet sake that has lower alcohol content and higher sugar content. It’s sweet and sour. It makes food taste great & rewards the sauce with a gorgeous glaze. Sub it with white wine, dry sherry or rice vinegar. Add a little more sugar to balance the flavor.
- Sake: It’s a Japanese alcohol made from fermented rice. You can drink it as such or use it in recipes as well. White wine, dry sherry or equal amount of mirin are great substitutions.
- Rice Vinegar: You can sub it with cider vinegar.
- Brown Sugar: You can sub it with honey. Read notes at the bottom of the post for exact quantity.
- Red pepper flakes: Adds a subtle kick, so so good.
- Liquid: Water or chicken stock. Chicken stock really doesn’t make a huge difference in this recipe. We added water.
- Thickener: Cornstarch slurry. You can totally skip the thickener and cook down the sauce to thicken it. In that case the total recipe time will increase.
- Garnish: White Sesame Seeds and Scallions.
- Accompaniment: Blanched Broccoli Florets. We love it. We sometimes even toss the broccoli in the pot and give a quick stir along with the chicken just before serving. Choice is yours 🙂
Tips & Tricks
- Wok Flavors: To mimic the fabulous flavors of wok made Teriyaki Chicken do add the homemade teriyaki sauce after pressure cooking the chicken and cook down. Never ever pressure cook the chicken along with the sauce! Makes a huge difference in taste & texture.
- Nail that awesome Glaze: Don’t miss the mirin. You’ll get a gorgeous sheen in the sauce. Makes the dish not only tasty but also appetizing.
- Boost the flavor: Rub the diced chicken with soy sauce & sesame oil. Saute first to lock the juices and than pressure cook. Amazing flavors!
- Thickener: You can totally skip adding the thickener (cornstarch slurry). In that case cook down the sauce until it thickens, becomes glossy and beautifully coats the chicken. It’ll take some time. With the help of the thickener you can accelerate this step.
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Saute the chicken
Rub the chicken with sesame oil & soy sauce. Saute the garlic in the Instant Pot on SAUTE function set at NORMAL heat settings for 30 seconds. Add the marinated chicken cubes and saute until they become opaque and also begin to turn light golden around the edges.
Step #2 Pressure Cook Chicken
Add liquid and de-glaze the pot very well scraping the sides & the bottom of the pot with the help of a spatula. There should not be any food particles stuck at the bottom of the pot. This step will prevent the BURN error.
Close the lid and PRESSURE COOK on HIGH for just 1 minute followed by a quick pressure release.
Step #3 Add Teriyaki Sauce & thicken
Now, you can either prepare the teriyaki sauce in a separate bowl by mixing all the sauce ingredients and than dump it in the instant pot. Or you can dump all the sauce ingredients in the Instant Pot itself without first mixing it in a separate bowl. I did just that.
Simmer the sauce for about 1-2 mins in the SAUTE function kept at LOW heat settings. Add the thickener and cook down the sauce to thicken it. The consistency of the sauce is totally your preference. We love a thick sauce.
However, if you want to skip the thickener you need to cook down the sauce for a long time until it naturally thickens, caramelizes and coats the chicken with a lovely sheen. It’s your choice. A thickener catalyses the whole process and thickens the sauce beautifully in no time 🙂
Garnish with a few sesame seeds, chopped scallions and serve over steamed Jasmine rice with a side of blanched or steamed broccoli. You can also toss the blanched or steamed broccoli in the Instant Pot and give a quick stir along with the chicken.
Instant Pot Chicken TeriyakiPrint Recipe Pin Rate
Watch Recipe Video
Homemade Teriyaki Sauce
- 1/2 tsp sesame seeds (**white or black or use both)
- 2 tbsp Scallions (**chopped. Use only green parts)
- 1/4 cup water
- 2 tbsp Cornstarch (**diluted in 2 tbsp water to form a slurry)
Flash marinate the chicken
- Dice the skinless, boneless chicken breasts or thighs into 1 inch cubes. Rub them with sesame oil & soy sauce mentioned in the “for flash marinating chicken” above. Set them aside while you prep the other stuffs.
How to make Chicken Teriyaki?
- Set the Instant Pot on SAUTE & set it on NORMAL heat settings. Add oil and when the oil becomes moderately hot throw in the minced ginger & garlic and saute for 30 seconds.
- Add the marinated chicken and saute until the chicken becomes opaque and begins to become slightly golden around the edges.
- Add the liquid and de-glaze the pot very well by scraping the sides and the bottom of the pot with a spatula. This will help to loosen any food particles stuck at the bottom of the pot. As a result, it’ll prevent the BURN error.
- CANCEL the SAUTE function and close the lid of the Instant Pot. SEAL the valve and PRESSURE COOK on HIGH for just 1 minute.
- When the pressure cooking cycle is over the Instant Pot will begin to beep. Quickly do a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position. Open the lid carefully. CANCEL the PRESSURE COOK function.
- Hit the SAUTE function and set it on LOW. Add all the ingredients mentioned above in the “Homemade Teriyaki Sauce” section. You’ll end up with lots of liquid in the pot. That’s fine we’ll be cooking down the sauce to thicken.
- Bring the sauce to a simmer. Now, add the cornstarch slurry and give everything a good stir. Simmer to thicken the sauce. At this point you can keep the sauce you prefer, I mean the consistency. We love a thicker sauce and that’s how I made it.
- Turn off the Instant Pot. Add the 1 tsp sesame oil and give everything a quick stir. Garnish with sesame seeds, chopped scallions and serve hot. We served the dish with a side of blanched broccoli. If you want you can toss the steamed or blanched broccoli in the pot. Give a quick stir and than serve. Enjoy!
- Mirin Sub: Sub it with same amount white wine, dry sherry or rice vinegar. Add a little more sugar to balance the flavor. However, this is not mandatory.
- Sake Sub: White wine, dry sherry or equal amount of mirin are great substitutions.
- Rice Vinegar Sub: Use cider vinegar.
- Brown Sugar: You can sub it with 1.5 tbsp honey.
- Spicy Teriyaki Chicken: Add sriracha sauce or increase the amount of red pepper flakes. Today’s recipe is not spicy, it has a slight kick to it.
- Soy Sauce: Use low sodium variety. It’s a must. Otherwise the dish will become salty.
- Soy Sauce alternatives: You can use low sodium light soy sauce, or tamari or even coconut aminos (it doesn’t taste like coconut!).
- The Sauce: We prefer a thick sauce that coats the chicken. However, the consistency of the sauce is totally your choice. Keep it the way you want.
- Thickener: We used cornstarch slurry to quickly thicken the sauce. However, chicken teriyaki chicken can be made without cornstarch. In that case, you need to cook down the sauce to thicken it. The result will not be the same and also the taste.
- Storing Tips: Instant Pot Chicken Teriyaki will last for 5 days in the fridge when stored in dry and air tight containers. The sauce will thicken.
- Freezing Tips: You can fridge the Instant Pot Teriyaki Chicken for upto 1 month in freezer safe containers or bags. Just skip the sesame seeds and scallions.
- Re-heating tips: Sprinkle a few drops or teaspoons of water (depending on how thin or how thick you want the sauce) on top of the fridge cold teriyaki chicken and re-heat it in the microwave oven. Garnish with sesame seeds & scallions and serve.