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Instant Pot teriyaki chicken served with asparagus.

Instant Pot Teriyaki Chicken

This Instant Pot teriyaki chicken is chicken thighs pressured cooked in a homemade sweet and savory teriyaki sauce. Serve over rice for a quick and easy meal that's sure to please both kids and adults.
Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 276kcal
Author Sara Welch


  • 1 1/2 pounds boneless skinless chicken thighs cut into 1 inch pieces
  • salt and pepper to taste
  • 1/3 cup low sodium soy sauce
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 1/2 tablespoons corn starch
  • 2 teaspoons sesame seeds
  • 2 tablespoons sliced green onions


  • Season the chicken pieces with salt and pepper to taste.
  • Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in an Instant Pot. Stir to combine.
  • Place the chicken in the Instant Pot and stir to coat it with the sauce.
  • Seal the Instant Pot and set it for high manual pressure for 8 minutes.
  • Let the pressure release naturally for 5 minutes, then manually release the rest of the pressure.
  • Use a slotted spoon to remove the chicken from the pot. Place on a plate and cover to keep warm.
  • Turn the pot to saute mode. Whisk together 2 tablespoon of cold water with the corn starch.
  • Once the sauce comes to a simmer, whisk in the corn starch. Cook for 1 minute or until sauce has started to thicken.
  • Turn off the Instant Pot. Return the chicken to the pot. Spoon the sauce over the top. Sprinkle with sesame seeds and green onions, then serve.



Calories: 276kcal | Carbohydrates: 37g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 647mg | Potassium: 656mg | Fiber: 2g | Sugar: 22g | Vitamin A: 105IU | Vitamin C: 14.7mg | Calcium: 78mg | Iron: 1.8mg