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Restaurant-quality chicken teriyaki made quick and easy in the Instant Pot! Tender bites of chicken swaddled in a sweet sauce, this recipe is perfect over rice. Dinner is served!

Overhead look at a white bowl holding Instant Pot chicken teriyaki with bright green broccoli and steamed white rice.

🍗What Makes This Recipe So Good

  • Chicken teriyaki is a CLASSIC, and this Instant Pot version is simply irresistible. Seriously, my family and I had this for dinner one night and my 2-year-old would not stop asking for more. Talk about an ego boost. I guarantee your family will be just as obsessed with this one as mine was!
  • Instant Pot chicken teriyaki is one of my favorite types of recipes – a one-pot wonder! The whole recipe is done in the Instant Pot, so there’s no need to dirty a ton of extra pots and pans or heat up the stove. A fun and flavorful easy dinner, without any extra stress or mess.
  • You can totally customize this dish! Have any extra veggies on hand? Sliced bell peppers, broccoli, or even snap peas would be delicious with this sauce. If you don’t want to add veggies, change up your sides! Serve it on a bed of fluffy jasmine rice, with a scoop of vegetable fried rice, or even with a helping of zucchini noodles or spaghetti squash if you’re lower carb.

👩🏼‍🍳 Chef’s Tips

  • If you want to add broccoli, shredded carrots, or any other veggies to your teriyaki chicken, add them to the Instant Pot right after you combine the sauce and cornstarch slurry. Make sure they’re defrosted first if you’re using frozen veggies.
  • There should be enough liquid in the sauce that your Instant Pot doesn’t throw a burn warning, especially if you scrape the bottom of the insert really well. If you get any errors or if the liquid evaporates during cooking, you’ll want to check a couple of things. First, make sure the vent was in the Sealing position. It’s a small thing but it makes a big difference, and it’s easy to forget! Double check the Sealing ring, too. If that ring is bad or not sitting right, the Instant Pot may not pressurize. It could also cause the Instant Pot to slowly leak steam from beneath the lid while you’re cooking. It’s recommended to change the Sealing ring every 12 months or so depending on how much you use your pressure cooker.
  • We tested and perfected this recipe in a classic 6-quart Instant Pot. If your pressure cooker is smaller, you may need to scale down the recipe to fit, or prepare the recipe in 2 batches. If your pressure cooker is larger than 6 quarts, consider doubling the sauce to ensure you have enough liquid in the pot. Be sure not to exceed the max fill line inside the appliance!
Angled side view of a bowl of Instant Pot chicken teriyaki with steamed broccoli on a bed of white rice.

🍽️ More Instant Pot Recipes We Love

Recipe By: Cheryl Malik

Instant Pot Chicken Teriyaki

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Restaurant-quality chicken teriyaki made quick and easy in the Instant Pot!
4 servings


  • medium mixing bowl
  • whisk
  • Cutting board
  • Sharp chef's knife
  • Instant Pot or similar pressure cooker
  • Large wooden spoon or silicone spatula
  • small mixing bowl
  • small whisk
  • Slotted spoon
  • Large bowl or large plate


For the Teriyaki Sauce

  • ¾ cup low-sodium soy sauce
  • ½ cup granulated white sugar
  • 2 packed tablespoons light brown sugar
  • 4 cloves garlic pressed
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

For the Chicken

  • 6 medium boneless, skinless chicken thighs approximately 1 ½-1 ¾ pounds
  • salt to taste
  • freshly cracked black pepper to taste
  • 2 tablespoons neutral oil avocado oil, vegetable oil, etc.

Serving Suggestions (All Optional)

  • thinly sliced green onions
  • white sesame seeds
  • steamed rice or noodles


For the Teriyaki Sauce

  • Add ¾ cup low-sodium soy sauce, ½ cup granulated white sugar, 2 packed tablespoons light brown sugar, 4 cloves garlic, 2 teaspoons grated fresh ginger, and ¼ teaspoon freshly cracked black pepper to medium mixing bowl.
  • Whisk ingredients together vigorously until well combined. Set bowl aside until ready to use sauce.

For the Chicken

  • Place 6 medium boneless, skinless chicken thighs on cutting board. Trim thighs if needed, then cut each chicken thigh into bite-sized chunks.
  • Season chunks of chicken on all sides with salt and freshly cracked black pepper to taste.
  • Set Instant Pot to Sauté mode and add 2 tablespoons neutral oil. Heat oil until shimmery, then add seasoned chicken chunks to Instant Pot. Sauté chicken 5 minutes, stirring occasionally. Be careful not to stir too much.
  • After 5 minutes, add prepared teriyaki sauce to Instant Pot. Stir to coat chicken in sauce, making sure to scrape up any browned bits of food that may be stuck to bottom of Instant Pot insert.
  • Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 2 minutes. Instant Pot will pressurize, then 2-minute cook time will begin.
  • While chicken cooks, add 2 tablespoons cornstarch and 2 tablespoons cold water to small mixing bowl. Whisk ingredients together vigorously until fully incorporated. Set aside.
  • When 2-minute cook time ends, immediately Quick Release pressure, then carefully remove Instant Pot lid. Use caution as escaping steam will be very hot.
  • Using slotted spoon, transfer chicken from Instant Pot to large bowl or plate, leaving as much teriyaki sauce in pot as possible.
  • Add cornstarch slurry to Instant Pot and whisk well until slurry and teriyaki sauce are fully combined. Set Instant Pot to Sauté mode and bring sauce to boil. Boil sauce 30 to 60 seconds or until thickened, stirring occasionally.
  • Once sauce has thickened, carefully remove stainless steel insert from Instant Pot. Return chicken to insert and stir to coat in sauce.
  • Portion chicken into serving bowls with steamed rice. Garnish with thinly sliced green onions and white sesame seeds if desired and serve warm.
  • Vegetables: If you want to add broccoli, carrots, or other veggies, add them to the Instant Pot after combining the sauce and cornstarch slurry.
  • Make it Soy Free: Replace the soy sauce with coconut aminos.
  • Make it Gluten Free: Use a gluten-free soy sauce, or replace the soy sauce with lite tamari.

Approximate Information for One Serving

Serving Size: 1servingCalories: 420calProtein: 39gFat: 15gSaturated Fat: 3gTrans Fat: 0.04gCholesterol: 189mgSodium: 418mgPotassium: 505mgTotal Carbs: 31gFiber: 0.2gSugar: 25gNet Carbs: 31gVitamin A: 49IUVitamin C: 1mgCalcium: 25mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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