Instant Pot Teriyaki Chicken

This Instant Pot Teriyaki Chicken is SO EASY! Tender chicken in a sweet and savory homemade teriyaki sauce for a quick weeknight dinner.

Prep Time15

Cook Time15

Total Time30

Servings: 4 servings

1/2 cup low-sodium soy sauce (or tamari for gluten-free)
1/2 cup water
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons brown sugar
2 cloves garlic (minced)
2 tablespoons fresh ginger (minced)
3 tablespoons cornstarch stirred together with 1/4 cup water to create a slurry
Green onions (thinly sliced, optional)
Toasted sesame seeds (optional)
Cooked brown rice, quinoa, noodles, cauliflower rice, or vegetables (for serving)

Step 1: Prepare the Chicken
Begin by trimming any excess fat from the chicken breasts. Cut them into bite-sized pieces if desired, which can help them cook more evenly and absorb the delicious teriyaki sauce.
Step 2: Mix the Sauce Ingredients
In a mixing bowl, combine the low-sodium soy sauce, water, rice vinegar, honey, brown sugar, minced garlic, and minced ginger. Whisk until well blended and the sugar is dissolved.
Step 3: Add Ingredients to the Instant Pot
Place the chicken breasts in the Instant Pot and pour the sauce mixture over the chicken. Make sure the chicken is evenly coated.
Step 4: Cook the Chicken
Secure the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes before performing a quick release for any remaining pressure.
Step 5: Thicken the Sauce
Open the lid and switch the Instant Pot to the sauté function. Stir in the cornstarch slurry and cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.
Step 6: Serve and Enjoy!
Serve the Instant Pot Teriyaki Chicken over your choice of cooked brown rice, quinoa, noodles, or vegetables. Garnish with sliced green onions and toasted sesame seeds if desired. Dig in and enjoy the burst of flavors!