This Instant Pot Teriyaki Chicken is an easy weeknight dinner you can have ready in less than 30 minutes. Juicy and tender chicken is tossed in a quick homemade teriyaki glaze and served with steamed broccoli.
This Instant Pot Teriyaki Chicken recipe is simple to follow and yields a flavorful and tender chicken dish that the whole family will love. Best of all, it cooks in just minutes, making it a perfect weeknight dinner option. The homemade teriyaki sauce is savory and sticky, and the broccoli florets add a crunch and a touch of freshness.
The delicious sauce is made with a combination of soy sauce, rice vinegar, brown sugar, garlic, and ginger. You can even make a double batch of the sauce and keep it on hand in the fridge for when the craving for Instant Pot Teriyaki Chicken strikes.
Recipe Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Soy sauce: The base of our sauce, it adds an earthy umami flavor to the sauce and its signature dark color. I recommend a low-sodium soy sauce.
- Rice vinegar: This is a vinegar that's made from fermented rice. It adds a bit of acidity to cut through the saltiness of the soy sauce.
- Light brown sugar: Gives a bit of sweetness to the teriyaki. You could swap it for honey if you prefer.
- Minced garlic: Fresh garlic or from a jar--whatever you have on hand.
- Grated ginger: Make sure to grate the ginger, as it can be fibrous when minced.
- Boneless skinless chicken breasts: Cut the chicken in bite size pieces. Try to cut them about the same size so they cook uniformly. This helps the chicken stay tender.
- Cornstarch slurry: Corn starch and water form a slurry that thickens our teriyaki sauce into a glaze.
- Broccoli florets: Packed with vitamins and fiber, they absorb the teriyaki flavors but keep their crisp texture for a nice contrast with the chicken.
- Green onions & sesame seeds: Add these as a garnish to add a little boost of flavor.
How to Make This Instant Pot Chicken Teriyaki Recipe
- Prepare. Add the soy sauce, water, rice vinegar, brown sugar, garlic, and ginger to the Instant Pot and whisk to combine.
- Combine. Next, add the chicken and toss to combine.
- Cook. Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual to cook on high pressure for 7 minutes. When the Instant Pot has finished, release the pressure manually by switching the valve to the "venting" position and doing a quick pressure release. Be careful–it will steam and splatter.
- Mix. In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Add the slurry to the Instant Pot and mix to combine.
- Steam. Turn the Instant Pot off and add the broccoli on top of the chicken (do not stir it together). Attach the lid and allow the broccoli to steam for 5 minutes.
- Finish. Serve this teriyaki chicken and broccoli over rice, garnished with green onion and sesame seeds. Enjoy immediately.
Recipe FAQ's
Meat that has been marinated has a flavorful juice and a tender consistency. In contrast, teriyaki sauce adds flavor instantly and typically has a thicker consistency than a marinade. As meat cooks, it is poured over or basted with it.
Sure! I recommend prepping the sauce and chicken and storing it in an airtight container in the fridge for up to 2 days. Then, when you're ready to cook, just follow the recipe as directed.
If you don't have an Instant Pot, you can use another pressure cooker, or you can make this on the stovetop! Just simmer everything in a saucepan until the chicken is cooked through.
Check the internal temperature of your chicken with a meat thermometer to be sure it's cooked through. The USDA recommends cooking chicken to an internal temperature of 165 degrees Fahrenheit.
Top Tips
Here's how to make sure your teriyaki chicken recipe turns out perfect!
- Make a double batch of the sauce and keep it on hand in the fridge for an easy teriyaki sauce for all kinds of dishes.
- The sauce will thicken slightly when you add the slurry, but if you want a thicker glaze, turn the Instant Pot to the Saute function and cook it for 1-2 minutes or until the sauce is your desired consistency.
- If the sauce is too thick, add a little water to thin the sauce to your desired consistency.
- I'm using chicken breasts in this recipe, but chicken thighs would work too. Just make sure to cut them into 1" pieces.
- If you want to add more vegetables to this recipe, feel free! You could try adding mushrooms, bell peppers, or even zucchini. Just be sure to adjust the cooking time accordingly.
Recipe Variations
- Use boneless skinless chicken thighs for extra juiciness.
- Add a little sriracha or red pepper flakes to the sauce to turn up the heat.
- Swap out the broccoli for other veggies like green beans, snap peas, or carrots. I'm serving this teriyaki chicken with broccoli, but you could use bok choy or snap peas if you prefer.
- Serve over white or brown rice, quinoa, or cauliflower rice.
- Garnish with green onions, sesame seeds, and/or red pepper flakes.
- Add a bit of sesame oil for some extra flavor.
Storage & Reheating
To store: Leftover teriyaki chicken can be stored in the fridge for up to 3 days.
To freeze: This can be stored in the freezer for up to 2 months. If you plan to store longer, I recommend freezing the chicken and sauce separately so you can thaw and cook them as needed. When you're ready to eat, just thaw the chicken and sauce in the fridge overnight and then cook it according to the recipe instructions.
To reheat: Leftovers can be reheated on the stove or in the microwave until the food is warmed through.
Easy Sides for Pairing With Easy Instant Pot Teriyaki Chicken
If you want to keep things super simple, pair your chicken teriyaki with brown or white rice or quinoa. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Air Fryer Asparagus
- Green beans
- Carrots
- Snap peas
- Zucchini
- Roasted vegetables
- Cauliflower mashed potatoes
More Recipes
- Honey Garlic Chicken Bowls
- Honey Mustard Chicken
- Instant Pot Orange Chicken
- Pineapple BBQ Chicken Foil Packets
- Teriyaki Chicken with Asparagus and Broccolini
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
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Instant Pot Teriyaki Chicken
Equipment
- Instant Pot
Ingredients
- ½ cup soy sauce
- ¼ cup water
- 2 Tablespoons rice vinegar
- 2 Tablespoons light brown sugar
- 3-4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons cornstarch
- 1 Tablespoon water
- 2 cups broccoli florets
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Add the soy sauce, water, rice vinegar, brown sugar, garlic, and ginger to the Instant Pot and whisk to combine.
- Next add the chicken and toss to combine.
- Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 7 minutes.
- When the Instant Pot has finished, release the pressure manually by switching the valve to the “venting” position. Be careful–it will steam and splatter.
- In a small bowl, whisk together the cornstarch and 1 tablespoon water. Add the slurry to the Instant Pot and mix to combine.
- (Optional) The sauce will thicken slightly when you add the slurry but if you want a thicker glaze, turn the Instant Pot to the Saute function and cook it for 1-2 minutes, or until the sauce is your desired consistency.
- Turn the Instant Pot off and add the broccoli on top of the chicken (do not stir it together). Attach the lid and allow the broccoli to steam for 5 minutes.
- Serve this teriyaki chicken and broccoli over rice, garnished with green onion and sesame seeds. Enjoy immediately.
Notes
- To store: Leftover teriyaki chicken can be kept in an airtight container in the fridge for up to two days.
- To freeze: This can be stored in the freezer for up to 2 months. If you plan to store longer, I recommend freezing the chicken and sauce separately so you can thaw and cook them as needed. When you're ready to eat, just thaw the chicken and sauce in the fridge overnight and then cook it according to the recipe instructions.
- To reheat: Leftovers can be reheated on the stove or in the microwave until the food is warmed through.
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