Instant Pot Teriyaki Chicken

A plate of teriyaki chicken with a hand holding chopsticks to pick up a chunk of chicken.

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 homemade teriyaki glaze and served with steamed broccoli & rice.

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Prep: 15

Cook: 10

Total: 25

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 194kcal

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.

Nutrition

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