Instant Pot Teriyaki Chicken

5 from 14 votes

This easy recipe for Instant Pot Teriyaki Chicken can be made with chicken thighs or chicken breasts, a sweet and tangy homemade Teriyaki sauce, and is ready from start to finish in less than 30 minutes.

Prep Time7

Cook Time7

Pressure Build-Up and Release15

Total Time29

Course: Main Course

Cuisine: American, Asian, Japanese

Servings:

Calories: 231kcal

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

Ingredients

1 cup pineapple juice
½ cup soy sauce low sodium
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
¼ teaspoon crushed red pepper flakes optional
2 ½ pounds boneless skinless chicken thighs about 8 pieces
Salt and pepper
½ cup water divided
3 tablespoons cornstarch

Instructions

Prepare the teriyaki sauce by combining the soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and red pepper flakes in a small mixing bowl. Set to the side to add to the dish later.
Hit the saute button on the instant pot, add in the oil, and let the oil heat briefly. While the oil is heating, lightly season the chicken with salt and pepper on each side. Place the seasoned chicken in a single layer in the heated oil (work in batches if needed to not overcrowd the inner pot), and sear the chicken on each side for 2 minutes, or until just golden. Once the chicken is fully seared, remove it from the inner pot and place it on a plate. Turn the saute function OFF by hitting cancel.
Pour in ¼ cup of water and scrape up the browned bits off the bottom of the inner pot.
Place the chicken back in the inner pot and pour the prepared teriyaki sauce over the chicken.
Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on HIGH pressure for 7 minutes. Do this by hitting manual/pressure cook and using the +/- buttons to adjust until it reads 7 minutes.
When the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, do a quick release of any remaining pressure if desired, or allow the pressure to release fully on its own.
Open the lid, remove the chicken, and place it on a clean plate. Hit cancel on the instant pot to turn off the keep warm function and then hit saute, to bring the sauce to a simmer.
In a small bowl, whisk together the cornstarch and the remaining ¼ cup of water until completely dissolved. Whisk the cornstarch slurry into the inner pot of the Instant Pot and allow to cook for two to three minutes, stirring occasionally, until the sauce has thickened. Once thickened, hit cancel to turn off the Instant Pot.
Serve the chicken with the thickened sauce. Garnish with sesame seeds and green onions if desired.

Video

Notes

Chicken Breasts/Thighs: This recipe works with both boneless skinless chicken breasts and chicken thighs. The directions will remain the same regardless. If using bone-in, skin-on chicken thighs, adjust the cooking time to 9 minutes on high pressure. For bone-in, skin-on chicken breasts, adjust the cooking time to 11 minutes. Sear the chicken first as directed for either breasts or thighs.

For frozen chicken breasts or thighs, skip searing the meat and simply place frozen chicken directly into the inner pot and cover it with the sauce. Cook on HIGH for 11 minutes and allow the pressure to release for 10 minutes.

Storage: Store cooled leftovers in a sealed container for 3-4 days in the refrigerator or for 2 months in the freezer.

Nutrition