Quick, name a recipe that’s ready in under 30 minutes, only requires a handful of ingredients, and comes out tasting like a restaurant-style dish. If nothing came to mind just now, it’s time to make a batch of this Instant Pot chicken teriyaki.
With a sticky, sweet and savory sauce that’s based on this recipe, it makes an easy and flavorful weeknight meal. There’s no need to sauté/brown the chicken before you pressure cook, either – it will still come out tender and juicy with the method below.
I recommend serving it up:
- Over rice, fried rice, cauliflower rice, or quinoa
- With a big batch of sautéed veggies like broccoli and cauliflower or Asian coleslaw
- As a salad with greens, red onions, avocado and grilled pineapple
- Over spiralized and lightly sautéed zucchini noodles
Easy Instant Pot Teriyaki Chicken Recipe
Equipment
- Trivet
- whisk
Ingredients
- 2 pounds chicken breasts or boneless, skinless chicken thighs (Cut into 1 – 1.5 inch pieces)
- 1 cup coconut aminos
- ⅓ cup honey
- ⅓ cup rice vinegar or apple cider vinegar
- 1 tbsp fresh ginger (grated)
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼-½ tsp crushed red pepper flakes (I recommend starting with the smaller amount if you have littles, then adding more if they want a little more spice)
- 4 tbsp arrowroot powder
- 3 tbsp water
- green onions for garnish (optional)
Instructions
- Add coconut aminos, honey, vinegar, ginger, garlic powder, salt, and red pepper flakes to a bowl and whisk to combine.
- Place trivet inside your Instant Pot and pile the chicken pieces on top of it.
- Pour the coconut amino mixture over the chicken as you add it to the pot.
- Place the lid on and set the valve to the “sealing” position.
- Set the pressure cooker setting to high pressure for 10 minutes.
- While the chicken it cooking, it’s time to make your arrowroot slurry. Add 4 tablespoons of arrowroot powder and 3 tablespoons of water to a cup and stir with a fork until the mixture becomes runny. Set it aside for later.
- Once the timer goes off, wait a minute or so and then do a quick release. I recommend using a long-handled spoon to move the valve so that your hand stays far away from the hot steam that will stream out. When the float valve drops, carefully unlock and remove the lid.
- While wearing oven mitts, lift the trivet up and hold it at angle while scooping the chicken back into the pot.
- Set the Instant Pot to the sauté setting, then give the arrowroot slurry a good stir and pour it in. Stir the mixture occasionally until it has thicken- it should take a few minutes or less – then turn off the Instant Pot and serve.
Notes
Tried this recipe?
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Frequently Asked Questions
Can teriyaki chicken be made in a slow cooker?
Yes, you can place everything in a slow cooker on low for 4-6 hours. When the chicken is ready, add the liquid to a small pan and whisk in the arrowroot slurry. I usually use one less tablespoon of arrowroot because it tends to thicken more in a pan than in the Instant Pot.
Heat the teriyaki sauce until it has a nice, smooth consistency, then return it to the slow cooker with the chicken and mix until the chicken is well-coated.
Can I make Instant Pot teriyaki chicken using frozen chicken breasts?
Yes, you can place the whole chicken breasts on the trivet and pour the liquid in the bottom of the pot. Make sure the chicken breasts are not stuck together and set the Instant Pot to high pressure for 15 minutes instead of 10. Allow to release naturally for 10 minutes after the cooking time is up, then release the rest of the pressure manually.
Check to make sure the internal temperature of the chicken is at least 165F, then remove the chicken and shred it with a fork.
Remove the trivet from the Instant Pot, turn on the sauté function, and add the chicken back in. Pour in the arrowroot slurry and stir until the sauce has thickened and all the chicken is coated.
More Instant Pot Recipes To Try
Taco Meat (Made With Frozen Ground Beef) – Infused with spices like cumin and chili powder, this easy recipe is a family favorite.
Tikka Masala – This recipe folds tender marinated chicken into a rich, aromatic, creamy curry sauce made with garam masala, diced tomatoes, fresh ginger and more.
Chicken Soup – This belly-warming soup was declared one of the most satisfying and flavorful ever by my husband, and it’s so easy to make!
BBQ Pulled Pork – Juicy and flavorful, this pulled pork is delicious on its own or served as a sandwich.
I didn’t see mention of adding a certain amount of water to the ip before cooking the chicken [as the ip requires] or whether to drain that water before adding chicken back to the ip with the arrowroot mixture, so I’m confused.
You’re right, the IP does need at least 1 cup of liquid to cook the chicken. Water is most often used, though sometimes it’s something else like chicken broth. In this case it’s 1 cup of coconut aminos. 🙂
I love your weekly emails, thank you. I did make the chicken teriyaki in an instant pot, did not have rice vinegar so used organic apple cider vinegar with the mother. I found the sauce to be sharp, caught the back of my throat so put it on the stove and added some br sugar which defeats the purpose. Should I have just added more honey?
Hi Wanda, the spiciness of ginger root can vary from mild to pretty intense, so that would be my first thought in what could contribute to a “sharp” flavor. You might try reducing the amount next time – you can always add some in later if you feel it needs it. If it is the apple cider vinegar you could use the same approach – reduce the amount a little (making sure to have at least one cup of liquid when you bring the Instant Pot to pressure) and adding more in to taste after it has cooked.
And yes, I think honey will also work as an approach to balance out the flavor.
Hi Heather, I love your emails and all the great tips! I would love to buy an instant pot but always stall and never know which one to buy. Is there one that you recommend?
Thank you!
Why wouldn’t you just cook the chicken in the sauce? Why the trivet?