Instant Pot Teriyaki Chicken (15 Minutes)
The real reason I started making this recipe is because after a year of nothing but tacos, my partner, Dave, decided he needed a change. Since he’s a little picky, I went with flavors I knew he loved, and teriyaki is definitely one of his favorites. I needed something easy to put together with simple ingredients I always have on hand. After some trial and error, I figured out how to make chicken teriyaki in the Instant Pot, and let me tell you – it’s a game changer. The chicken turns out juicy every time (even when I get distracted, which is pretty much always).
After working with hundreds of women at my gym, I realized that this is what many women deal with daily: trying to get in more protein while making meals the whole family will love. If that sounds like you, this Instant Pot Teriyaki Chicken is a must-try! An added bonus, this recipe is done in just 15 minutes (with a few minutes of prep).
I love using the Instant Pot to make quick and easy meals that are ready in under 30 minutes, perfect for busy days. If you love this recipe, be sure to try my Instant Pot Asian Chicken and Pasta or Instant Pot Shredded Mexican Chicken for more delicious options.
Ingredients for healthy teriyaki chicken
- Boneless, skinless chicken – I’ve made this with chicken breast, thighs and tenders. If you are short on time, tenders are great for quick cubing.
- Coconut aminos (or soy sauce or gluten free tamari) – I love coconut aminos because they are gluten free and soy free.
- Rice wine vinegar – honestly it’s hard to substitute out rice wine vinegar, but you could try apple cider vinegar + lime juice if needed.
- Maple syrup (or honey) – this is what gives the teriyaki sauce the perfect sweetness. I don’t recommend granulated sweeteners like sugar or brown sugar since the liquid is needed to bring the instant pot up to pressure.
- Grated ginger – Freshly grated or freeze dried ginger (avoid powdered for best flavor)
- Arrowroot powder (or cornstarch or tapioca) + water – Added after the chicken cooks, this helps to thicken the sauce for a sticky, takeout-style finish.
How to make instant pot teriyaki chicken
Cut the chicken into cubes: Cut the chicken into bite size pieces (about 1-1.5 inches squares). Place the chicken in the instant pot.
Make the sauce: Combine the teriyaki sauce ingredients (except the water and arrowroot thickener). Stir well and pour over the chicken.
Cook the chicken: Cook on high pressure for 3 minutes. After it comes to pressure and cooks for 3 minutes, let it naturally release for 3-5 minutes before releasing the pressure.
Make the slurry: Combine the arrowroot and water in a small bowl. Stir well to make sure all the flour is dissolved in the water.
Thicken the sauce: Scoop out the chicken and put it in a bowl. Turn the instant pot to sauté mode and add the arrowroot slurry, stirring well. Let the sauce start to bubble and turn off the sauté mode when it reaches your desired thickness (this usually takes about 2 minutes).
Add chicken to thickened sauce: Add the chicken back to the sauce and stir well. Serve hot.
Top tips
- Avoid Clumps in the sauce – Always mix the thickener (arrowroot, tapioca, or cornstarch) with water and stir well before adding to the hot liquid to prevent clumps.
- Prep Chicken Tenders – I know this takes a few extra minutes, but for the best result, remove the tendon before cubing.
- Ways to cut chicken – I prefer kitchen shears, but a sharp knife and plastic cutting board also work well for cutting chicken.
- Instant Pot Size – If using an 8-qt Instant Pot, double the recipe to ensure enough liquid to reach pressure.
- Prep Ahead – Save time by cubing chicken and preparing the teriyaki sauce in advance; the dish will be ready in under 15 minutes.
Make it your own
- Red pepper flakes or sriracha for spice
- Green onion – add this at the end, it’s great for color and flavor
- Cubed pineapple – add this to the instant pot along with the chicken so it can absorb the teriyaki flavor. You can use fresh or canned (drained).
- Sesame seeds for topping
How to Make this a 20 Minute Meal
- Over Rice or Quinoa – Serve with steamed veggies for a complete, quick meal.
- Pizza – Top with teriyaki chicken, pineapple, and cilantro for a fun twist.
- Sandwiches or Lettuce Wraps – Perfect for a light, handheld meal.
- Rice Noodles – Serve over rice noodles and double the sauce for extra flavor.
- Asian-Inspired Salad – Top a salad with lettuce, red cabbage, shredded carrots, green onions, mandarin oranges, and sesame ginger dressing.
- Tacos – Make a twist on tacos by serving alongside cilantro lime slaw.
Teriyaki Chicken Instant Pot
Ingredients
- 1.25 pounds boneless skinless chicken - breast, thighs or tenderloins work
- 1/3 cup coconut aminos - or soy sauce or gluten free tamari
- 3 tbsp rice wine vinegar
- 1-2 tbsp maple syrup or honey - depends on how sweet you like the sauce
- 1 tbsp fresh grated ginger
- 1 tsp garlic powder
- 3/4 tsp sea salt
- 2 tsp dried chives
- 1 tbsp arrowroot powder - or tapioca or cornstarch
- 2 tbsp water
Instructions
- Cut the chicken up into 1-1.5 inch cubes (bite size pieces). I recommend using kitchen shears but you could also use a sharp knife and plastic cutting board. Put chicken cubes in instant pot.
- Make the teriyaki sauce by combining together the coconut aminos, rice wine vinegar, maple syrup, grated ginger, garlic powder, salt and dried chives. Stir well. Pour over chicken in instant pot.
- Close the lid and turn instant pot on high pressure for 3 minutes. Let come up to pressure and cook. Allow pressure to naturally release 3-5 minutes before manually releasing pressure.
- While chicken is cooking, make arrowroot slurry. Combine the arrowroot powder with water in a small bowl. Stir well until all arrowroot is dissolved.
- When the chicken is done and all pressure is released, remove the chicken from the instant pot and put it in a bowl.
- Turn instant pot on to sauté mode, pour arrowroot slurry in and stir well. Let the sauce bubble to thicken, stirring often. Once it reaches your desired consistency, turn off sauté and add chicken back. Stir well and serve hot.
Equipment
- Instant Pot or pressure cooker
Notes
- Blend the thickener (arrowroot, tapioca, cornstarch) with water before adding to the hot liquid or it will clump.
- If using an 8 qt Instant Pot, double the recipe to ensure enough liquid to come to pressure.
- Short on time? Cube the chicken and prep the teriyaki sauce in advance to have dinner ready in under 15 minutes.
Nutrition Information
Common questions
Can you make this with frozen chicken?
Yes! For frozen chicken, here are the cooking times (no need to cut into cubes).
- Frozen boneless, skinless chicken thighs: 15 minutes high pressure
- Frozen chicken tenderloins: 6 minutes, high pressure
- Frozen chicken breasts: 17 minutes, high pressure.
Can you double the recipe?
Yes! You can double the recipe without changing the cooking time, though it may take a bit longer to come up to pressure.
Can I make this recipe in advance?
Yes, you can prep the teriyaki sauce and cut the chicken in advance to save time. After cooking, store the leftovers in an airtight container in the fridge for up to 4 days.
Storing leftovers
- Fridge: Store leftovers in an airtight container for 3-4 days. The sauce may thicken in the fridge but will thin out when reheated.
- Reheat in the microwave (2:30-3 minutes) or on the stove over medium-low heat, adding a little water as needed.
- Freezer: Store in a freezer-safe bag or container for up to 3 months. The sauce may become clumpy but will smooth out when reheated. Defrost in the fridge and reheat using the methods above.
