This Instant Pot Teriyaki Chicken is my go-to weeknight dinner when I want something comforting, sticky, and fast. It hits the sweet-salty notes we expect from teriyaki, but the Instant Pot makes the chicken tender without babysitting the stove. I like that it works both as a fresh dinner and as a freezer-friendly prep option.

There are only a few moving parts: a handful of pantry-friendly sauce ingredients, diced chicken thighs, and a quick thickening step at the end. The result is saucy, glossy chicken that clings to rice, noodles, or steamed vegetables. I’ll walk you through the exact steps I use, plus swaps, troubleshooting tips, and meal prep ideas so you get consistent results.

I test this recipe with busy schedules in mind. If you want dinner on the table in under 30 minutes of active time, this is a reliable choice. Read on for ingredient notes, the Instant Pot cooking guide, and practical suggestions to make this recipe work for your kitchen and budget.

What Goes In

1-1/2poundsbonelessskinless chicken thighs, diced — dark meat stays juicy under pressure; diced speeds the cook time and creates bite-sized pieces.
1/3cupcoconut aminos — the salty-sweet base of the sauce; lower sodium than soy sauce and gives a glossy finish.
2tablespoonsrice vinegar — brightens the sauce and balances the sweetness.
1tablespoonscoconut sugar — a milder, less processed sweetener that complements coconut aminos and balances acidity.
2tablespoonshoney — adds depth and helps the sauce caramelize when sautéing.
2clovesgarlic — minced or pressed for a sharp aromatic backbone.
2tablespoonsminced fresh ginger — fresh ginger gives a fragrant, slightly spicy lift; don’t skip it.
1tablespoonarrowroot — used to make a slurry that thickens the sauce without cloudiness.
1tablespoonwater — mixed with arrowroot to form the slurry; use room temperature water to dissolve evenly.
Sesame Seeds — garnish for crunch and visual contrast.
Cilantro — optional garnish for fresh brightness.
Green Onions — thinly sliced for sharp onion flavor and color.
Red Pepper Flakes — optional heat to taste; a pinch livens the glaze.

Instant Pot Teriyaki Chicken Cooking Guide

(Optional freezer prep) Place the chicken thighs and the sauce ingredients — 1/3 cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon coconut sugar, 2 tablespoons honey, 2 cloves garlic, and 2 tablespoons minced fresh ginger — into a gallon-sized freezer bag. Do NOT add the arrowroot or the 1 tablespoon water. Seal the bag tightly and freeze flat. To use, thaw the bag in the refrigerator overnight, then proceed to step 2.
If not frozen, add the diced 1-1/2 pounds boneless skinless chicken thighs, 1/3 cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon coconut sugar, 2 tablespoons honey, 2 cloves garlic, and 2 tablespoons minced fresh ginger to a 6- or 8-quart Instant Pot.
Close the Instant Pot lid and set the pressure valve to SEALING. Select High Pressure (Manual/Pressure Cook) and set the cook time to 9 minutes.
When the cook cycle finishes, perform a quick pressure release (carefully move the valve to VENTING) and wait until the float valve drops. Open the lid.
While the pot is coming to pressure or immediately after opening, whisk together 1 tablespoon arrowroot with 1 tablespoon water in a small bowl until smooth to make the slurry.
Press the Sauté function on the Instant Pot. Stir the contents to combine, then slowly pour in about half of the arrowroot slurry while stirring. Continue cooking on Sauté and stir until the sauce thickens.
If the sauce is not thick enough, add the remaining slurry, stirring constantly until you reach your desired consistency. When the sauce is thickened to your liking, turn off the Sauté function.
Serve the teriyaki chicken hot. Garnish with sesame seeds, cilantro, green onions, and red pepper flakes.

What Sets This Recipe Apart

This version is built for ease and consistency. Using coconut aminos instead of soy sauce keeps the flavor bright and slightly sweeter, and it’s friendly for people watching sodium or avoiding gluten. Diced chicken thighs are forgiving in the Instant Pot; they remain tender and don’t dry out like breasts can.

The optional freezer bag step is honest meal-prep gold. Assemble the protein and sauce in one bag, freeze flat, and you have a ready-to-cook dinner without extra measuring at dinnertime. The recipe also separates the thickening agent—arrowroot—so it won’t break down during freezing or long holds under heat. That attention to sequence is what makes this practical.

Budget & Availability Swaps

I aim for useful swaps if you can’t find something or want to cut costs.

Substitute soy sauce for 1/3cupcoconut aminos if coconut aminos aren’t available. The flavor will be saltier; taste and adjust the sugar or honey slightly if needed.
If fresh ginger is hard to find, use 2 teaspoons ground ginger as a last resort, but expect a milder, less bright profile than the fresh minced ginger listed as 2tablespoonsminced fresh ginger.
For sweetener flexibility, you can use all honey in place of 1tablespoonscoconut sugar, but the caramel notes will be different. Keep the total sweet element roughly the same.
Arrowroot is a neutral thickener. If you don’t have 1tablespoonarrowroot, cornstarch works (same amount), though the finish is slightly less glossy.

Essential Tools for Success

6- or 8-quart Instant Pot — a 6- or 8-quart is specified in the recipe and ensures the liquid-to-protein ratio and pressure times work as written.
Gallon freezer bags — for the optional freezer prep step that saves time later.
Small bowl and whisk — for making the arrowroot slurry (1 tablespoon arrowroot + 1 tablespoon water).
A sharp knife and cutting board — to dice the chicken thighs into even pieces for consistent cooking.
Heatproof spatula or wooden spoon — useful when using the Sauté function to avoid scratching the pot.

Steer Clear of These

A few common missteps will affect texture or sauce quality.

Don’t add the arrowroot to the freezer bag. It’s explicitly excluded in the freezer prep step because starches don’t freeze and thaw well—they can break down and become gritty.
Avoid using chicken breasts without adjusting time or technique. Breasts can dry out under pressure unless you change variables; the recipe uses thighs intentionally.
Don’t skip the quick release. Letting the pot naturally release for a long time can overcook the small diced pieces; the recipe calls for a quick pressure release after 9 minutes.
When adding the slurry, pour half slowly and stir. Dumping all of it in at once can create lumps or over-thicken in spots.

Make It Your Way

Serving ideas

Serve over steamed jasmine rice with a drizzle of any leftover sauce for a classic bowl.
Toss with cooked noodles and a splash of sesame oil for a quick stir-style meal.
Load into lettuce cups with shredded carrots and sliced cucumber for a lighter, low-carb option.

Flavor twists

Add a splash of toasted sesame oil after sautéing for a deeper, nutty finish.
Stir in a tablespoon of sambal or gochujang for a spicy-sweet version—adjust honey to balance the heat.
Finish with a squeeze of lime for an acidic lift if you want brightness beyond the rice vinegar.

Notes from the Test Kitchen

I tested this recipe several times to balance cooking time and sauce concentration. Nine minutes at high pressure for diced thighs delivers tender pieces without falling apart. The Sauté step is crucial: it reduces and concentrates the sauce while giving you control over final thickness.

When testing the freezer method, I froze the assembled bags flat and thawed overnight in the fridge. The sauce components stay well-integrated, and after cooking the texture matched fresh-prepped batches once you add and cook the arrowroot slurry. The slurry makes a dramatic difference; it gives a glossy, clingy teriyaki texture without cloudiness.

Leftovers & Meal Prep

This recipe is excellent for meal prep. Cool leftovers quickly and store in an airtight container in the refrigerator for up to 4 days. Reheat in a pan over medium-low heat to preserve texture, adding a splash of water to loosen the sauce if it has thickened too much.

For freezing cooked leftovers, cool completely and freeze in portioned containers for up to 3 months. Thaw in the fridge overnight and reheat gently. If you prepped via the optional freezer bag method and cooked from frozen, you’ll have fresh-cooked quality with minimal active time.

Questions People Ask

Can I use chicken breasts? You can, but breasts cook differently under pressure and can dry. If you must, reduce time or cut into larger pieces and watch the result closely.
What if my sauce doesn’t thicken? Make sure the arrowroot slurry is fully dissolved before adding. If it still won’t thicken, bring to a higher simmer on Sauté and add the remaining slurry slowly while stirring.
Is coconut aminos necessary? No. Soy sauce is an acceptable swap, but reduce salt elsewhere if you swap in regular soy sauce because it’s saltier.
Can I make this spicy? Yes. Add red pepper flakes during the Sauté step or stir in a spoonful of chili paste when you finish cooking.

The Takeaway

This Instant Pot Teriyaki Chicken is a reliable, flexible recipe that shines for weeknights, meal prep, and freezer cooking. The flavor profile is straightforward, the technique is minimal, and the results are consistently saucy and tender. Follow the listed steps—especially the quick release and the arrowroot slurry—and you’ll get glossy, clingy teriyaki sauce every time.

Try the optional freezer assembly if you want truly hands-off prep. Little choices—thighs over breasts, adding the slurry at the end, and using the Sauté function to concentrate the sauce—are what make this version practical and repeatable. Enjoy it over rice, noodles, or in lettuce cups, and adjust heat and garnishes to match your household preferences.

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Instant Pot Teriyaki Chicken

Instant Pot teriyaki chicken made with coconut aminos, coconut sugar and honey, finished with an arrowroot slurry to thicken. Freezer-bag option included.

Prep Time5

Cook Time9

Total Time24

Servings: 4 servings

Ingredients

1-1/2 poundsbonelessskinless chicken thighs diced
1/3 cupcoconut aminos
2 tablespoonsrice vinegar
1 tablespoonscoconut sugar
2 tablespoonshoney
2 clovesgarlic
2 tablespoonsminced fresh ginger
1 tablespoonarrowroot
1 tablespoonwater
Sesame Seeds
Cilantro
Green Onions
Red Pepper Flakes

Instructions

(Optional freezer prep) Place the chicken thighs and the sauce ingredients — 1/3 cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon coconut sugar, 2 tablespoons honey, 2 cloves garlic, and 2 tablespoons minced fresh ginger — into a gallon-sized freezer bag. Do NOT add the arrowroot or the 1 tablespoon water. Seal the bag tightly and freeze flat. To use, thaw the bag in the refrigerator overnight, then proceed to step 2.
If not frozen, add the diced 1-1/2 pounds boneless skinless chicken thighs, 1/3 cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon coconut sugar, 2 tablespoons honey, 2 cloves garlic, and 2 tablespoons minced fresh ginger to a 6- or 8-quart Instant Pot.
Close the Instant Pot lid and set the pressure valve to SEALING. Select High Pressure (Manual/Pressure Cook) and set the cook time to 9 minutes.
When the cook cycle finishes, perform a quick pressure release (carefully move the valve to VENTING) and wait until the float valve drops. Open the lid.
While the pot is coming to pressure or immediately after opening, whisk together 1 tablespoon arrowroot with 1 tablespoon water in a small bowl until smooth to make the slurry.
Press the Sauté function on the Instant Pot. Stir the contents to combine, then slowly pour in about half of the arrowroot slurry while stirring. Continue cooking on Sauté and stir until the sauce thickens.
If the sauce is not thick enough, add the remaining slurry, stirring constantly until you reach your desired consistency. When the sauce is thickened to your liking, turn off the Sauté function.
Serve the teriyaki chicken hot. Garnish with sesame seeds, cilantro, green onions, and red pepper flakes.

Equipment

Instant Pot (6- or 8-quart)
Gallon-sized freezer bag
Small Bowl
Whisk
Measuring Spoons

Notes

Want to make this even easier and cook some rice alongside the chicken? Check out the body of the post for information on how to do this.
To make this in the slow cooker:Place all of the ingredients except the arrowroot and water in a slow cooker. Cook on high for 4-6 hours, or low for 6-8.20 minutes before the end of the cooking time, make a slurry by whisking together the arrowroot and the water. Pour in half of the slurry mixture and mix together with the sauce. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture.
Place all of the ingredients except the arrowroot and water in a slow cooker. Cook on high for 4-6 hours, or low for 6-8.
20 minutes before the end of the cooking time, make a slurry by whisking together the arrowroot and the water. Pour in half of the slurry mixture and mix together with the sauce. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture.