Instant Pot Teriyaki Chicken
Learn how to make Instant Pot Teriyaki Chicken with this simple recipe. Pressure cook chicken breasts with a homemade teriyaki sauce for a quick and delicious meal.
I love Teriyaki Chicken which is why I was shocked to discover that I have never made it myself.
Well it’s time to correct that oversight but making this simple Teriyaki Chicken recipe in my Instant Pot Pressure Cooker.
You will be amazed at how simple this Chicken Recipe is to make. Some chicken breasts and a homemade teriyaki sauce pressure cooked for 10 minutes.
You should already have all the ingredients for the teriyaki sauce except the Mirin. It’s a Japanese sweet rice wine so unless you often cook Japanese cuisine, you will probably need to buy a small bottle for this recipe.
Ingredient Substitution
If you prefer to use a substitute for the mirin, you can mix some sugar with the dry cooking wine or rice vinegar.
Gather your Ingredients
You will need the following ingredients to make this Teriyaki Chicken recipe in your Instant Pot Pressure Cooker. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Chicken Breasts – use 2 large chicken breasts or 4 small breasts
- Mirin
- Honey
- Light Brown Sugar – you can also use dark brown sugar
- Low Sodium Soy Sauce – you can also use regular soy sauce
- Water
- Garlic Cloves
- Fresh Ginger
- Olive Oil
- Cornstarch
How to Make Teriyaki Chicken
- Place the chicken breasts in the bottom of the Instant Pot pressure cooker.
- Add all sauce ingredients to a bowl and whisk until the sugar has dissolved.
- Pour the sauce over the chicken. Place the lid on the instant pot and make sure the valve is set to sealing. Cook on high for 10 minutes.
- Once complete, do a quick pressure release. Remove the chicken to a cutting board.
- Set your instant pot to the sauté setting. Make the cornstarch slurry by combining the cornstarch and the cold water. Add it to the instant pot.
- Let the sauce thicken for a few minutes until it has thickened to your liking.
- While the sauce is thickening, cut the chicken into slices. Add the chicken back to the pot and stir till all the chicken is covered in sauce.
- Optionally serve over rice with sesame seeds and/or chopped scallions.
Instant Pot Teriyaki Chicken
Equipment
- Bowl for Mixing
Ingredients
- 4 Chicken Breasts, boneless and skinless
Teriyaki Sauce
- ¼ Cup Mirin
- 2 Tbsp Honey
- 3 Tbsp Light Brown Sugar, packed
- ⅓ Cup Low Sodium Soy Sauce
- ⅓ Cup Water
- 3 Garlic Cloves, minced
- ½ Tsp Fresh Ginger, grated
- ½ Tsp Olive Oil
Slurry
- 1 Tbsp Cornstarch
- 2 Tbsp Water
Instructions
- Place the chicken breasts in the bottom of the instant pot pressure cooker.
- Add all sauce ingredients to a bowl and whisk until the sugar has dissolved.
- Pour the sauce over the chicken. Place the lid on the instant pot and make sure the valve is set to sealing. Cook on high for 10 minutes.
- Once complete, do a quick pressure release. Remove the chicken to a cutting board.
- Set your instant pot to the sauté setting. Make the cornstarch slurry by combining the cornstarch and the cold water. Add it to the instant pot.
- Let the sauce thicken for a few minutes until it has thickened to your liking.
- While the sauce is thickening, cut the chicken into slices. Add the chicken back to the pot and stir till all the chicken is covered in sauce.
- Optionally serve over rice with sesame seeds and/or chopped scallions.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This teriyaki chicken was very tender and flavourful.