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instant pot teriyaki chicken

Tasty Instant Pot Teriyaki Chicken

Delicious Tasty Instant Pot Teriyaki Chicken recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Calories: 1875
Ingredients Method

Ingredients
  

For the chicken and marinade
  • 2.5 lb chicken thighs (cut into 1-inch pieces for even cooking)
  • 1/2 cup soy sauce (I always use Kikkoman for the best salt balance)
  • 1/3 cup honey
  • 3 tbsp rice vinegar
  • 2 tbsp water
  • 5 cloves garlic (freshly minced for better flavor)
  • 2.5 tbsp ginger
  • 1/2 tsp red pepper flakes
  • 1 tsp toasted sesame oil
For the sauce thickener
  • 3.5 tbsp cornstarch (I prefer Argo to ensure a smooth, glossy sauce)
  • 3.5 tbsp water
  • 2 sprigs green onions, sliced (for garnish)

Method
 

  1. Start by cutting the chicken thighs into 1-inch pieces—uniform sizing ensures they cook evenly under pressure. While prepping the chicken, mince the garlic fresh and measure out all your teriyaki sauce components: soy sauce, honey, rice vinegar, water, ginger, red pepper flakes, and sesame oil. Whisk these together in a bowl to create your sauce base. I always use fresh garlic and ginger rather than jarred versions because the flavor is noticeably brighter and more aromatic in the final dish.
  2. Add the cut chicken pieces to your Instant Pot and pour the teriyaki sauce mixture from Step 1 over the top, stirring gently to coat the chicken evenly. Lock the lid and set the pot to cook on HIGH pressure for 10 minutes. This high-pressure environment breaks down the connective tissue in the thighs while the sauce infuses the meat with flavor.
  3. Once the timer beeps, allow the pressure to release naturally for 5 minutes (don't rush this—it helps the chicken stay tender), then carefully vent any remaining steam using the quick-release valve. Open the lid and use a slotted spoon to transfer the cooked chicken to a serving bowl, leaving the sauce in the pot. Set the Instant Pot to SAUTE mode to prepare for thickening the sauce.
  4. While the sauce comes to a gentle simmer, whisk together the cornstarch and water in a small bowl to create a slurry with no lumps. Pour this mixture slowly into the simmering sauce while stirring constantly to prevent clumping. I prefer Argo cornstarch because it creates an exceptionally smooth, glossy sauce without any graininess. Continue cooking for 1-2 minutes, stirring frequently, until the sauce reaches your desired thickness and coats the back of a spoon.
  5. Return the cooked chicken to the pot with the thickened sauce and stir gently to coat every piece. Turn off the heat. Serve the teriyaki chicken over steamed rice, in buns, or over noodles as desired. Garnish with the sliced green onions just before serving to add freshness and a subtle onion bite that balances the sweet teriyaki sauce.