Instant Pot Teriyaki Chicken is tender chicken breasts, cooked in a sweet and garlicky sauce. It’s the perfect way to make your favorite takeout at home.
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When we started our journey to get out of debt one of the most important things was to cut our spending down as much as possible. We loved eating out and ordering takeout. In an effort to still feel like we were having that treat but not spending the money on it, I started making our favorite takeout recipes at home.
One of the recipes that I just knew that I needed to make was Teriyaki Chicken. It’s one of my favorite meals at a Chinese restaurant. And, what better way to make it then right the Instant Pot.
Can I use frozen chicken for Instant Pot Teriyaki Chicken
If you are like me, you might have forgotten to thaw your chicken again for dinner. I’ve got good news for you, you can use frozen chicken for this recipe. Or you can thaw your chicken in the microwave because using it to cook.
If your chicken breasts are frozen add an additional 10 minutes to the cooking time when you put them in your Instant Pot.
Can I use homemade Teriyaki Sauce instead of bottled
You can use a homemade teriyaki sauce if you prefer. Here is my favorite recipe. Simply whisk the following ingredients together in a saucepan and heat until thoroughly combined and you have a delicious sauce.
1/2 cup soy sauce
1/4 cup brown sugar
see brown sugar alternative (for low sugar option)
1 1/2 teaspoons fresh ginger ,minced
teaspoon garlic ,minced
1 tablespoon honey (Vegans: use agave nectar or sweetener of choice)
1 teaspoon sesame oil
3 tablespoons mirin (see note)
1/4 cup water mixed with 3 teaspoons cornstarch
How do I store and keep leftover Instant Pot Teriyaki Chicken
You can store leftover Instant Pot Teriyaki Chicken in the fridge in a tightly sealed container for up to 5 days. If you do not eat all your leftovers and want to store them for a longer period of time you can freeze your chicken for up to 6 months in a freezer bag or sealed container.
WHAT YOU’LL NEED
- 4 large chicken breasts; boneless skinless
- 1 cup teriyaki sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 tablespoons minced garlic
- 1 tablespoon garlic chili sauce
- teaspoon cracked black pepper
- 1 cup water or broth
- spring onions for topping
- sesame seeds for topping
STEP BY STEP INSTRUCTIONS
Place chicken breasts into the instant pot and pour in one cup water or broth. Place the lid on the instant pot and turn the valve to the sealed position. Press the pressure cook or manual button and set the timer to 30 minutes. ( if your chicken breasts are large they need 30 minutes if these are very thin breasts then take off 7 minutes).
Once the instant pot stops counting, release the pressure by turning the valve to open. Mix together teriyaki sauce, brown sugar, sesame oil, minced garlic, garlic chili sauce, and cracked black pepper. Whisk well.
Turn off the instant pot and then turn on saute mode. Shred the chicken and pour in sauce mixture. Bring to a boil and stir well. This will thicken some around the chicken. Turn off saute mode.
Serve with rice and topped with sesame seeds and spring onions.
Cooking Tips
- Boneless Skinless Chicken Thighs would also work well in this recipe
- If you don’t love garlic you can cut the amount down by half or to ¼
- Serve your Instant Pot Teriyaki Chicken over rice and top with green onions for my favorite way to serve.
RELATED RECIPES
Instant Pot Chicken Fried Rice
Slow Cooker Lemon Turkey Breast
Instant Pot Stuffed Pepper Soup
Instant Pot Teriyaki Chicken
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 4 large chicken breasts;
- 1 cup teriyaki sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 tablespoons minced garlic
- 1 tablespoon garlic chili sauce
- 1 teaspoon cracked black pepper
- 1 cup water or broth
- spring onions for topping
- sesame seeds for topping
Instructions
- Place chicken breasts into the instant pot and pour in one cup water or broth. Place the lid on the instant pot and turn the valve to the sealed position. Press the pressure cook or manual button and set timer to 30 minutes. ( if your chicken breasts are large they need 30 minutes if these are very thin breast than take off 7 minutes).
- Once the instant pot stops counting release the pressure by turning the valve to open. Mix together teriyaki sauce, brown sugar, sesame oil, minced garlic, garlic chili sauce, and cracked black pepper. Whisk well.
- Turn off instant pot and then turn on saute mode. Shred the chicken and pour in sauce mixture. Bring to a boil and stir well. This will thicken some around the chicken. Turn off saute mode.
- Serve with rice and topped with sesame seeds and spring onions.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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