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Instant Pot Chicken Teriyaki

Learn how to make Instant Pot teriyaki chicken with this quick and easy recipe. Chicken thighs are pressure cooked in a homemade teriyaki sauce and served with rice and broccoli. A Japanese takeout in the comfort of your home!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese

Ingredients
  

  • 1.5 lb chicken thigh boneless and skinless cut in large cubes
  • ½ cup chicken stock low-sodium

For Teriyaki Sauce

  • ½ cup soy sauce low-sodium see notes
  • 2 tablespoons rice wine vinegar or apple cider vinegar
  • 1 tablespoon sesame oil
  • 2 large garlic cloves minced or grated about 2 teaspoons
  • 1 teaspoon ginger grated or minced
  • 2 tablespoons honey

To finish:

  • 1 tablespoon light brown sugar or white sugar
  • 1 teaspoon butter
  • 2 teaspoons cornstarch or flour mixed with 2 tablespoons water if needed to thicken the sauce at the end
  • 2 green onions sliced for garnish
  • Optional: sesame seeds for garnish

Instructions
 

  • Cut the chicken thighs and set them aside.
  • Whisk the teriyaki sauce ingredients in a bowl.
  • Add the chicken to the sauce and stir through to coat.
  • Set up the Instant Pot. Add ½ cup of chicken stock or water to the bottom.
  • Add the chicken and all the marinade. Spread the pieces evenly.
  • Secure and lock the lid. Set to Pressure Cook for 10 minutes on HIGH. The Instant Pot should take about 5-7 minutes to come to pressure. Once cooked, natural release the pressure for 5-10 minutes and then quick release the remaining steam. Then, open the lid.
  • Prepare the sides in the meantime. You can cook the rice ahead of time (also in the IP) and boil or steam broccoli or make a simple cabbage salad.
  • Once the timer is done, open the lid.
  • Add the additional tablespoon of sugar and press the Saute function (Normal mode) and allow the sauce to come to a boil. Cook on simmer, stirring frequently until half of the liquid has evaporated and the sauce has thickened quite a bit.
  • Note: Taste the sauce to make sure sugar and salt are balanced, you can add a little more soy sauce or salt or sugar as needed. If it feels like it needs a little more acidity, you add a tiny splash of rice wine vinegar or lemon juice.
  • Finish with a teaspoon of butter (for shine and richness) and if needed to thicken the sauce further, make a flour and water slurry and stir it into the sauce right at the end. Press Cancel to stop the Saute function.
  • Optional: To make a slurry, whisk the cornstarch with 2 tablespoons of water until smooth.
  • Garnish with diced green onions and sesame seeds.

Notes

Courtesy of Instant Pot Eats