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

Cook Time 15

Total Time 25

Servings

Calories 276kcal

Author Sara Welch

Ingredients

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

Instructions

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.

Video

Notes

I like to make this dish with cut up chicken, but you can also use whole chicken thighs and simply shred them with two forks before you add the meat back to the sauce.
Chicken teriyaki will stay fresh in the refrigerator for up to 4 days, and can be frozen for 2 months.

Nutrition