Teriyaki Chicken Instant Pot: Quick, Easy & Delicious Recipe

Teriyaki Chicken Instant Pot: Craving that sweet and savory flavor of classic teriyaki chicken, but short on time? I’ve got you covered! Imagine tender, juicy chicken, glazed in a rich, homemade teriyaki sauce, all cooked to perfection in your Instant Pot in under 30 minutes. Sounds too good to be true, right?

Teriyaki, a cooking technique originating in Japan, literally translates to “luster-broiled.” The “teri” refers to the shine imparted by the sweet soy sauce glaze, while “yaki” signifies the grilling or broiling method. While traditionally grilled, adapting this beloved flavor profile to the Instant Pot is a game-changer for busy weeknights. It’s a testament to how we can enjoy authentic flavors with modern convenience.

What’s not to love about Teriyaki Chicken Instant Pot? The combination of sweet, salty, and umami flavors is simply irresistible. The chicken becomes incredibly tender and moist in the Instant Pot, and the homemade teriyaki sauce, far superior to store-bought versions, clings beautifully to every piece. Plus, it’s a one-pot wonder, meaning fewer dishes to wash! Whether you’re serving it over rice, noodles, or even in lettuce wraps, this dish is guaranteed to be a crowd-pleaser. Get ready to experience the easiest and most delicious teriyaki chicken you’ve ever made!

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• For the Teriyaki Sauce:
• 1 cup low-sodium soy sauce
• 1 cup water
• 1/2 cup brown sugar, packed
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• For Serving (Optional):
• Cooked white rice or brown rice
• Sesame seeds
• Chopped green onions
• Steamed broccoli or other vegetables

Preparing the Chicken:

1. First, let’s get our chicken ready. In a large bowl, combine the chicken pieces with olive oil, garlic powder, ground ginger, and black pepper. Toss everything together until the chicken is evenly coated with the spices. This step is important because it ensures that every piece of chicken is flavorful and delicious. Don’t be afraid to get your hands in there and really massage the spices into the chicken.

Making the Teriyaki Sauce:

1. Now, let’s move on to the teriyaki sauce. In a separate bowl, whisk together the low-sodium soy sauce, water, brown sugar, honey, and rice vinegar. Make sure the brown sugar is well dissolved to avoid any grainy texture in the final sauce. The combination of soy sauce, brown sugar, and honey creates that classic sweet and savory teriyaki flavor we all love. The rice vinegar adds a touch of tanginess that balances the sweetness perfectly.
2. Add the minced garlic and grated ginger to the sauce mixture. These two ingredients are essential for adding depth and aroma to the teriyaki sauce. Freshly grated ginger is always best, but if you’re in a pinch, you can use ground ginger instead. Just remember that fresh ginger has a more potent flavor.
3. In a small bowl, create a cornstarch slurry by whisking together the cornstarch and cold water until smooth. This slurry will be used to thicken the teriyaki sauce in the Instant Pot. It’s crucial to use cold water to prevent the cornstarch from clumping up.

Cooking in the Instant Pot:

1. Time to use our Instant Pot! Press the “Sauté” button on your Instant Pot. Once the pot is hot, add the seasoned chicken pieces. Sauté the chicken for about 5-7 minutes, stirring occasionally, until it’s lightly browned on all sides. You don’t need to cook the chicken all the way through at this point, just sear it to develop some flavor. Be careful not to overcrowd the pot, as this can lower the temperature and prevent the chicken from browning properly. If necessary, work in batches.
2. Pour the teriyaki sauce mixture over the browned chicken in the Instant Pot. Make sure the sauce covers all the chicken pieces.
3. Pour the cornstarch slurry into the Instant Pot. Stir gently to combine the slurry with the sauce and chicken. This will help thicken the sauce as it cooks.
4. Cancel the “Sauté” function by pressing the “Cancel” button. Close the Instant Pot lid and make sure the pressure valve is set to “Sealing.”
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes on high pressure. The Instant Pot will now start building pressure.
6. Once the cooking time is up, let the Instant Pot release pressure naturally for 10 minutes. This allows the chicken to continue cooking gently and prevents it from becoming tough. After 10 minutes, carefully release any remaining pressure manually by turning the pressure release valve to the “Venting” position. Be cautious of the hot steam!
7. Once all the pressure is released and the float valve has dropped, carefully open the Instant Pot lid.

Thickening the Sauce (If Needed):

1. If the teriyaki sauce is not as thick as you’d like, you can thicken it further by pressing the “Sauté” button again. Let the sauce simmer for a few minutes, stirring occasionally, until it reaches your desired consistency. Be careful not to overcook the sauce, as it can become too thick and sticky.

Serving:

1. Serve the teriyaki chicken over cooked white rice or brown rice. The rice will soak up all that delicious teriyaki sauce.
2. Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
3. Serve with steamed broccoli or other vegetables for a complete and balanced meal. The bright green of the broccoli complements the rich color of the teriyaki chicken beautifully.

Tips and Variations:

• Chicken: You can also use chicken breasts instead of chicken thighs, but be aware that chicken breasts tend to dry out more easily. If using chicken breasts, reduce the cooking time to 6 minutes.
• Spice Level: If you like a little heat, add a pinch of red pepper flakes to the teriyaki sauce.
• Vegetables: Feel free to add other vegetables to the Instant Pot along with the chicken, such as bell peppers, onions, or carrots. Just add them during the sautéing step.
• Sweetness: Adjust the amount of brown sugar and honey to your liking. If you prefer a less sweet teriyaki sauce, reduce the amount of brown sugar and honey.
• Storage: Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.

Enjoy your homemade Instant Pot Teriyaki Chicken!

Conclusion:

This Teriyaki Chicken Instant Pot recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely *need* to try it! The tender, juicy chicken, coated in that sweet and savory teriyaki glaze, is seriously addictive. It’s the kind of meal that makes everyone at the table happy, from the pickiest eaters to the most adventurous foodies. And the best part? It all comes together in a fraction of the time compared to traditional methods, thanks to the magic of the Instant Pot.

Think about it: perfectly cooked chicken, infused with incredible flavor, ready in under an hour. No more slaving over a hot stove or worrying about dry, overcooked chicken. This recipe delivers consistently delicious results every single time. It’s a game-changer for busy weeknights, and honestly, it’s impressive enough to serve to guests.

But the deliciousness doesn’t stop there! This recipe is incredibly versatile. Serve it over fluffy white rice, brown rice, or even quinoa for a healthier option. For a complete meal, add some steamed broccoli, green beans, or a vibrant Asian slaw. Feeling adventurous? Try shredding the chicken and using it in lettuce wraps with some crunchy water chestnuts and a drizzle of sriracha mayo. You could even toss it with noodles for a quick and easy teriyaki chicken noodle bowl. The possibilities are endless!

And speaking of variations, don’t be afraid to experiment with the sauce. Add a pinch of red pepper flakes for a little heat, or a squeeze of fresh ginger for an extra zing. If you prefer a thicker sauce, simply whisk together a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the sauce after the chicken is cooked. Let it simmer for a few minutes until it thickens to your desired consistency.

I’ve made this Teriyaki Chicken Instant Pot recipe countless times, and it’s always a hit. It’s become a staple in my household, and I’m confident it will become one in yours too. It’s the perfect combination of convenience, flavor, and versatility.

So, what are you waiting for? Dust off that Instant Pot, gather your ingredients, and get ready to experience the best teriyaki chicken you’ve ever had. I promise you won’t be disappointed.

And once you’ve tried it, I’d absolutely love to hear about your experience! Did you make any modifications? What sides did you serve it with? Share your photos and stories in the comments below. Let’s create a community of teriyaki chicken lovers! Your feedback is invaluable, and it helps other readers discover new and exciting ways to enjoy this fantastic recipe. Happy cooking! I can’t wait to hear what you think! Don’t forget to rate the recipe after you’ve tried it!