This recipe for Instant Pot Teriyaki Chicken, using chicken breasts, garlic, ginger, and a few pantry ingredients, makes for a wonderfully savory weeknight meal.
Teriyaki chicken is a dish known for its bold flavors and savory goodness. You’d think making it requires long marination and complicated steps, but with the Instant Pot, none of that is necessary. It actually takes just 6 minutes under high pressure to make this dish and you can cook the rice at the same time.
If you want dinner on the table in 30 minutes, try this Instant Pot version of the Japanese restaurant classic. Pair it with plain steamed rice or noodles for a satisfying meal you’ll be making again and again. We also love this Instant Pot Miso Ramen.
Possible Substitutions
You can substitute multiple ingredients and still make this killer teriyaki chicken:
- Use boneless skinless chicken thighs instead of the chicken breast if you want a richer final dish. It also helps prevent the chicken from drying out if you plan on making this ahead and reheating it.
- You can use regular soy sauce instead of low-sodium, but you won’t want to add any extra salt to the chicken or it might be too salty.
- Use potato starch instead of cornstarch if that’s all you have on hand.
Helpful Tips
- Make sure your Instant pot is hot before you add the chicken to brown it. You don’t want to cook it for too long or it might dry out.
- If you plan to serve this with rice but don’t want to cook the rice at the same time in the Instant Pot, start your rice cooker right before you start cooking the chicken so they’re done at the same time.
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Instant Pot Teriyaki Chicken
Ingredients
- 2 boneless skinless chicken breasts diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cooking oil
- 2 cloves garlic minced
- 1/4 teaspoon ground ginger
- 1/3 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 green onion chopped, for garnish
Optional:
- 1 cup Jasmine rice
- 1 cup water
Instructions
- Season the chicken with the garlic powder, salt and pepper.
- Heat the Instant Pot on saute mode. When hot, add the oil, then add the chicken to the pot and saute for 2-3 minutes, stirring occasionally. Add the garlic and ground ginger. Turn off saute mode.
- Pour the soy sauce, water, honey, and vinegar into the pot and stir to combine.
- If you’re opting to cook the rice at the same time, add the rice and water to a stainless steel bowl. Insert the trivet on top of the chicken and set the bowl on top.
- Close the lid and set the valve to sealing (if necessary for your model). Set to cook for 6 minutes on high pressure. Allow a 10 minute natural release.
- Carefully remove the rice bowl and trivet.
- Turn on saute mode.
- Combine the cornstarch and water in a bowl. Pour it into the Instant Pot. Stir to combine and allow to thickened.
- Serve with rice, garnish with green onions and red pepper flakes, if desired.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Holy cow, this was delicious 🙂 This will become a staple now!
Glad to hear it Rachel!