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Close up of instant pot teriyaki chicken served next to broccoli in a bowl of white rice.
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5 from 2 votes

Instant Pot Teriyaki Chicken

Sweet and sticky Instant Pot teriyaki chicken made with homemade teriyaki sauce is perfect for serving over fluffy rice, quinoa, or noodles.
Prep Time10 minutes
Cook Time10 minutes
Time to Come to Pressure10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Asian
Servings: 6
Author: Rachel Gurk

Ingredients

  • 1 ½ lb. boneless skinless chicken breasts
  • ½ cup low-sodium soy sauce
  • ½ cup low-sodium chicken broth, divided
  • ¼ cup apple cider vinegar (or rice vinegar)
  • ¼ cup honey
  • ¼ cup brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch
  • rice or quinoa, for serving
  • sesame seeds, for garnish, optional
  • sliced green onions, for garnish, optional

Instructions

  • Add soy sauce, ¼ cup chicken broth, apple cider vinegar, honey, brown sugar, and garlic to Instant Pot. Whisk until well-blended, making sure nothing is sticking to the bottom.
    ½ cup low-sodium soy sauce, ½ cup low-sodium chicken broth, divided, ¼ cup apple cider vinegar, ¼ cup honey, ¼ cup brown sugar, 2 cloves garlic, minced
  • Cut chicken breasts in half lengthwise. Add chicken to sauce, turn to coat.
    1 ½ lb. boneless skinless chicken breasts
  • Place the lid on the Instant Pot and set for High pressure for 7 minutes. It will take approximately 10 minutes to come to pressure. When timer goes off, turn vent to quick release pressure.
  • Remove chicken to plate or cutting board; cool slightly and shred. Turn Instant Pot to sauté. Whisk cornstarch into remaining ¼ cup broth. Stir mixture into sauce and cook until thickened, about 1 to 2 minutes.
    2 tablespoons cornstarch
  • Add chicken back to pot and stir until coated.
  • Serve with cooked rice or quinoa, if desired. Garnish with sesame seeds and/or green onions.

Notes

  • Storage: Refrigerate leftover teriyaki chicken for up to 4 days or freeze for up to 6 months.
  • Meat alternatives: If desired, substitute boneless skinless chicken thighs or pork tenderloin for the boneless skinless chicken breasts.
  • Meal prep: Recipe can easily be doubled for meal prepping. 

Nutrition

Serving: 4oz. chicken with sauce | Calories: 236kcal | Carbohydrates: 25g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 906mg | Potassium: 542mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

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