Instant Pot Teriyaki Chicken (Sticky)

wooden chopsticks holding a piece of teriyaki chicken with green onion as garnish

Instant Pot Teriyaki Chicken (Sticky)

This thick and sticky Instant Pot Teriyaki Chicken is just like Chinese takeout and easy to make at home in under 30 minutes. The best sticky Asian-inspired chicken dinner!

Course Main Course

Cuisine Chinese

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 402kcal

Author chunkyinkentucky

Equipment

Pressure cooker / instant pot

Ingredients

1 lb boneless chicken thighs chopped into ½ in. pieces
1 tsp salt
⅓ cup low sodium soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp garlic minced
1 tbsp ginger minced
1 tbsp honey
1 tbsp sesame oil
⅓ cup + 2 tbsp water
1 tsp red pepper flakes optional
1 tbsp oil
1½ tbsp cornstarch
2 tbsp sesame seeds
green onions sliced, garnish, optional

Instructions

Season the chicken with salt and pepper.
In a bowl combine soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, sesame oil, water, and red pepper chili flakes.
Set the instant pot on SAUTE function, let it heat up. Add 1 tablespoon of oil.
Add the chicken pieces and cook until the chicken changes color to light brown.
Add the sauce mixture and stir to coat the chicken with the sauce.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 7 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes. Open the lid and select the CANCEL button.
Select the SAUTE button.
In a bowl whisk together corn-starch and water until completely dissolved.
Once the sauce starts bubbling, slowly pour in the corn starch slurry while whisking the sauce. Allow to bubble and cook for a minute, until the sauce thickens.
Select the CANCEL button and add sesame seeds. Serve hot with steamed rice and broccoli garnished with spring onions.

Notes

You can store the teriyaki chicken in an airtight container for 3 days in the refrigerator or 2 months in the freezer. Thaw overnight and re-heat in an oven using a casserole dish or in the air fryer for best results.
Using sesame oil and red pepper flakes in the sauce will bring out authentic flavors.
You can use boneless, skinless chicken breasts instead of thighs. Just cook them for 10 minutes on high pressure and allow the pressure to release naturally for 10 minutes.

Nutrition