This Easy Instant Pot Teriyaki Chicken is a quick, simple, Asian inspired pressure cooker recipe that uses either chicken breasts or thighs, soy sauce, and homemade teriyaki sauce. You can use store bought bottled sauce if you wish. Pair this stir fry with broccoli, cauliflower rice, or brown rice to create healthy meal prep bowls!
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This post was originally published in 2019. It has since been updated.
Weeknight dinners can't get any easier than this, especially if you are looking for Chinese-inspired take-out recipes! This is a dish that will be ready for your family in 30 minutes! Total win!
How to Make Teriyaki Chicken in the Instant Pot
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add the teriyaki sauce to the pot with the chicken and the chicken broth.
- Close the lid and seal.
- Pressure Cook.
- Open the pot and remove the chicken.
- Slice or shred the chicken.
- Place the Instant Pot on the Saute function. Add a slurry thickener and stir.
- Add the shredded chicken back to the pot. Optional to add steamed broccoli.
Homemade Teriyaki Sauce Recipe
To make your own teriyaki sauce you will need:
- Soy Sauce or Liquid Aminos
- Ginger
- Brown Sweetener or Brown Sugar
- Rice Vinegar
- Garlic
- Water
Teriyaki Chicken with Bottled Store-Bought Sauce
I prefer to make homemade teriyaki sauce, but you can use store-bought if you wish. I recommend Primal Kitchen Teriyaki sauce because it's low in sugar. Kikkoman Teriyaki Sauce is another option, but it has soy and added-sugar.
Cook Time/How Long to Cook
I use chicken breasts in this recipe, which calls for a 10 minute cook time on High Pressure. I allow the pressure and steam to release naturally for 10 minutes.
Additional Toppings and Substitution Ideas
- Carrots
- Snap Peas
- Bok Choy
- Sesame Seeds
- Corn
- Green Beans
- Spinach
How to Substitute Chicken Thighs
I typically cook bone-in thighs for 12 minutes and with a 10-minute natural release of steam. You can also brown bone-in thighs first using the Saute method on the Instant Pot.
Boneless thighs can follow the same 10 minutes of cook time as noted in the recipe.
Can You Use Frozen Chicken
Frozen chicken will need to cook for 13 minutes with 10 minutes of natural release of steam.
How to Store it/How Long it Will Last in the Fridge
This dish will last 3-4 days in the fridge. Store it covered and tightly sealed.
Freezer Tips
Place the leftovers in a sealable bag or container and store in the freezer for up to 3 months. I like to defrost overnight in the fridge, as opposed to microwaving from frozen.
Pair With These Recipes
Mashed Sweet Potatoes
Purple Sweet Potato
Roasted Ranch Potatoes
Air Fryer Asparagus
Air Fryer Roasted Potatoes
Air Fryer Glazed Carrots
Creamy Ranch Mashed Potatoes
More Instant Pot Recipes
Instant Pot Broccoli Cheddar Soup
Instant Pot Ramen
Instant Pot Tuscan Chicken Thighs
Instant Pot Southern Green Beans
Instant Pot Gumbo
Instant Pot Chicken Tacos
This Chinese teriyaki chicken and broccoli will pair wonderfully with my Instant Pot Brown Rice or my Keto Low Carb Cauliflower Rice.
Easy Instant Pot Teriyaki Chicken
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 ½ pounds skinless chicken breasts
- ½ cup chicken broth
- salt and pepper to taste I like to taste repeatedly once the dish is finished and adjust as necessary.
Homemade Teriyaki Sauce
- ½ cup soy sauce or liquid aminos
- ¼ cup water
- 2 garlic cloves minced
- 2 tablespoons rice vinegar I use unseasoned, as it does not have added sugar.
- ¼ cup brown sweetener Use Discount Code STAYSNATCHED for savings.
- 2 teaspoons minced ginger
Thickening Slurry
- 2 tablespoons cornstarch or 1 teaspoon of xanthan gum for a keto low carb alternative
- 2 tablespoons water
Optional Toppings
- chopped green onions
- sesame seeds
Instructions
- Add the chicken breasts, chicken broth, and all of the ingredients for the homemade teriyaki sauce to the Instant Pot.
- Place the lid on the pot and seal. Cook for 10 minutes on Manual > High-Pressure Cooking.
- When the pot indicates it has finished, allow the steam to release naturally for 10 minutes, as opposed to a quick release.
- Open the pot, remove the chicken, and set aside.
- In a small bowl combine the cornstarch and water. Stir to create a slurry that will resemble a paste. If you are making the low carb version, Take 2 tablespoons of the teriyaki sauce mixture from the Instant Pot and combine it in a small bowl with the xantham gum. Mix until it forms a thick paste.
- Place the Instant Pot on the Saute function. Add the thickener to the pot and stir. Continue to stir until the mixture is fully combined and the sauce thickens.
- Turn off the Saute function on the pot. Slice up the chicken and return it to the pot.
- Serve the teriyaki chicken over cauliflower or brown rice.
Video
Notes
- Adding broccoli to this recipe is optional. I like to add it, to make it a complete meal and to add some fiber. I prefer to use the Steamfresh veggies in a bag. I use about 2 ½ cups of broccoli and I steam it in the microwave while the teriyaki cooks.
- You can choose to make your own teriyaki sauce or use store-bought. If using store-bought ¾-1 cup will work fine.
- I chose to slice up the chicken, but you can also shred it using forks.
- For a slow cooker, you can try 7-8 hours on Low.
- You can use 1 teaspoon of xanthan gum for a keto low carb alternative.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Gina says
How long do I cook it if I use 5 pounds of chicken
staysnatched says
I've never cooked 5 pounds. I would try adding 10 minutes and adjusting if necessary.
John C. Love says
Looks like a great recipe. Can I substitute sugar for the “brown sugar” suggested. Here in France the “brown sugar” is not readily available.
staysnatched says
Sure you can.
Jennifer says
I made this teriyaki chicken a few days ago & it was quick, easy & delicious. I’ll be making it again really soon!
staysnatched says
Awesome! I'm so glad you enjoyed it!
Dia says
Bomb recipe! Very easy to follow, and it’s delicious! Hubby loved it too.
staysnatched says
I'm glad it was easy to follow!
Elizabeth says
Delicious! So easy to adapt to what I had on hand. My kids loved it too. Can't wait to try with the fresh ginger and corn starch to thicken! This is my first time using one of Brandi's recipes and am excited to dig in and try more.
staysnatched says
I love when I can impress the kids!
Alexandra says
Absolutely delicious and so easy to make!! Thanks for sharing this recipe, Brandi! This is my first stay snatched recipe and I can't wait to make more!! xo
staysnatched says
I hope you enjoy the other recipes!
Alexandra says
Absolutely delicious and so easy to make!! Thanks for sharing this recipe, Brandi! This is my first stay snatched recipe and I can’t wait to make more!! xo
staysnatched says
I hope you enjoy the other recipes!
Chantal says
I’m using way for veggies in my recipe carrots, cauliflower, peppers I hope it’s going to all cook and taste good together...?!?! I’m kind of confused when you put veggies in too cook??
staysnatched says
I add the veggies at the end, as they have a different cook time than the chicken.
Stephanie A Larson says
Great recipe! I bought the golden sugar that was listed and I could not taste the difference between that and regular brown sugar! Reheats well so it is great for meal prepping. Will 100% be making this again.
staysnatched says
Wonderful! I'm so glad you enjoyed the recipe!
Libby says
Yet another 5 star recipe by Brandi! Every question I could think of is answered in the post. Used boneless skinless chicken thighs, for 10 minutes...perfection! I used regular brown sugar since I’m out of Lakanto. Thanks Brandi for another effing delicious (and SO EASY) recipe!!
staysnatched says
You're welcome! I'm glad you enjoyed this.
Erica Martinez says
Made this recipe for my boyfriend's lunches and he loved it! He rarely ever has commentary about food I make, but he actually commented on how good this was without me asking!
staysnatched says
Yay! I'm glad he loved it!
Joan says
I am diabetic and would really love it if you could start including sugar grams. I bet there are lots of us out there that would benefit from it being included. I love your recipes!!
staysnatched says
I'm glad you enjoy the recipes. You should always use a macro calculator of your choice along with the branded ingredients you use in the recipe. My info is a courtesy, if you're diabetic, you should definitely calculate your own.
Heather says
So good and so easy! I made the version with xanthan gum and you never would have known it was a low-carb dish. Definitely adding this into the regular rotation! Thanks 🙂
staysnatched says
You're welcome. I'm glad to hear you will add it to the rotation.
Nek C says
Every recipe I’ve made, makes me feel like I never have to step in a restaurant again! This is another HIT, taste exactly like teriyaki chicken. Ingredients are more than likely staples you already have in your house.
staysnatched says
Staple ingredients are a win!
Theresa says
So easy and delicious! I used frozen chicken and just increased a couple minutes for cook time. Great for meal prep and the non stick InstantPot liner you recommend was great too. Thanks for another amazing recipe Brandi!
staysnatched says
I'm glad you enjoyed it!
Shannon says
Thank you, Great recipe!
staysnatched says
I'm glad you enjoyed it!