Teriyaki Chicken Instant Pot

Sticky teriyaki instant pot chicken on a plate with steamed broccoli and rice.

Instant Pot teriyaki chicken is ready in just 15 minutes, thanks to my quick cooking tip. This flavorful dish is perfect for busy nights when you want a quick, satisfying meal. Serve it over rice or quinoa for a takeout-style dinner that’s easy to feel good about!

Course Main Dish

Cuisine American

Keyword instant pot teriyaki chicken, pressure cooker teriyaki chicken, teriyaki chicken instant pot

Prep Time 5

Cook Time 3

build/Release pressure 7

Total Time 15

Servings

Calories 223kcal

Author Samantha Rowland

Equipment

Instant Pot or pressure cooker

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.

Notes

Top tips

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.

Tips on using frozen chicken are in post above.

Nutrition