Instant Pot Chicken Teriyaki

This Instant Pot Chicken Teriyaki is a delicious restaurant-style Chinese dinner since it has all the flavor without the calories of a traditional teriyaki chicken. This easy spin on Asian takeout staple is quick and simple to make at home in under 30 minutes.

perfect sticky teriyaki chicken

I typically eat Chinese at least once or twice a week. It’s one of my favorite go-to Instant Pot meals, especially the sweet / spicy chicken dishes. This recipe is a tad spicy, but not overpowering, and it goes great with just about any side.

Served with thick and savory Asian chicken and a sprinkle of green onions, this Asian chicken in the Instant Pot has amazing flavor (also try bang bang and sweet chili chicken recipes).

This pressure cooked teriyaki chicken differs mainly in that it is cooked using a pressure cooker rather than a deep fryer. The delicious sauce is still drizzled over the crispy chicken pieces. Serve it up with simple air fried egg rolls for the ultimate dinner combination!

What you’ll need:

chicken

• boneless skinless chicken thighs– cut into small bite-size pieces
• salt and pepper
• oil

sticky teriyaki sauce

• soy sauce– low sodium is best
• rice vinegar– only rice vinegar, no substitutes
• brown sugar– provides a sweetness you can’t beat
• minced garlic– jarred minced garlic may also be used
• minced ginger– ground ginger may be used
• honey- real honey is best
• sesame oil– you don’t want to skip on this ingredient, authentic flavor
• water
• red chili flakes– optional
• corn starch- for sautéing after cooking
• sesame seeds and sliced green onions- as garnish

You can’t go wrong with a dinner that tastes just as good as takeout, but is much lighter, healthier, and cheaper.

how to make teriyaki chicken in Instant Pot

Although the chicken looks like it came from a restaurant, you can easily prepare it at home. Let’s begin with this sticky teriyaki recipe.

1. Season the chicken with salt and pepper.
2. Set the instant pot on SAUTE function, let it heat up. Add 1 tablespoon of oil.
3. Next, add the chicken pieces and cook until the chicken changes color to light brown.
4. Add the sauce mixture and stir to coat the chicken with the sauce.
5. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 7 minutes.
6. Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.
7. Open the lid and select the CANCEL button, then select the SAUTE button.
8. In a bowl whisk together corn-starch and water until completely dissolved.
9. Slowly pour in the corn starch slurry while whisking the sauce.
10. Allow to bubble and cook for a minute, until the sauce thickens.
11. Select the CANCEL button and add sesame seeds.

how to make the teriyaki sauce

Finally, we’ll need something to top off our teriyaki chicken instant pot recipe: a yummy sweet and tangy teriyaki sauce.

1. In a bowl combine soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, sesame oil, water, and Sichuan chili flakes. It’s that easy!
2. You’ll want to add the sauce just after cooking the chicken and right before adding the cornstarch mixture.

The sauce achieves just the right amount of thickening with more corn starch to create that beautiful teriyaki shimmer.

best sides for teriyaki chicken

When I order this chicken from my favorite Chinese restaurant, they always serve it with broccoli, which is exactly what I’m looking for. With a side of sticky white rice, fried rice or other steamed vegetables, it’s a simple and delicious meal.

If you’ve never tried it, I highly recommend trying this recipe as a poke bowl too. Sliced carrots, avocado, wonton strips and chopped scallions can be added to a bed of edamame for a yummy lunch or dinner.

FAQ

How to garnish– Sprinkle sesame seeds and scallions on top. You may also add in some rice and now your dish is the perfect copycat recipe of your fave Chinese takeout.

For sticky teriyaki chicken- The stickier, the better! Be sure to let your chicken/sauce mixture bubble up. This allows the brown sugar and cornstarch time thicken up and caramelize.

For the best sauce– use all ingredients as mentioned in the recipe card. You don’t want to substitute the brown sugar, soy sauce, or sesame oil.

How to prevent “rubbery” Instant Pot chicken?

To prevent a rubbery texture, be sure to cook this recipe exactly as mentioned in the recipe card. You definitely don’t want extra unnecessary moisture in the recipe. Be sure to use the cornstarch and brown sugar as directed.

leftovers

Leftovers may be stored in an air-tight container in the fridge for up to 3 days. Freeze in a sealed, zippered freezer bag for 2 months.

Thaw overnight and re-heat in an oven using a casserole dish or in the air fryer for best results.

More Chinese favorites…