Instant Pot Chicken Teriyaki Recipe
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Instant Pot Chicken Teriyaki

This Instant Pot chicken teriyaki is amazing! So easy to make and a true crowd pleaser! This one is going on your regular menu rotation for sure!
Cook Time30 mins
Total Time30 mins
Course: Main Dish
Cuisine: Asian
Keyword: chicken
Cooking Method: Instant Pot
Diet: Gluten-Free
Servings: 4 servings
Calories: 226kcal
Author: MelanieCooks.com

Ingredients

Instructions

  • Put water and chicken in the Instant Pot (you can use the trivet or put chicken directly in a water).  Close the lid and turn the valve to a Sealing position.  Press the "Pressure Cook" or "Manual" button and set the time for 8 minutes for chicken breasts (or 13 minutes for chicken thighs).
  • When it's done cooking, let the pressure release naturally (NR) for 5 minutes, then quick release (QR) the remaining steam.
  • Take the chicken out of the pot and chop into pieces. Pour the water out of the pot, then put the inner pot back into the Instant Pot.
  • Press the Saute button on the Instant Pot and set the time to 15 minutes.
  • In a cup, mix the oil, soy sauce, brown sugar and cornstarch.  
  • Add cooked chicken and the soy sauce mixture to the Instant Pot. Cook, stirring every 30 seconds, until the sauce thickens (about 4 minutes).

Notes

You can make it with frozen chicken, just pressure cook from frozen for 20 minutes for chicken breasts and 25 minutes for thighs.

Nutrition

Calories: 226kcal | Carbohydrates: 15g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 1218mg | Potassium: 478mg | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 21mg | Iron: 1mg