Instant Pot Chicken Teriyaki

Big teriyaki fan over here. I just feel like it fits so many of my favorite flavors into one epic sauce. The savory umami of the soy sauce, the sweet tang of the mirin, the acidic kick of the vinegar, and, of course, that classic touch of sweetness from (in this case) maple syrup. There's so much going on, but, somehow, it all just works together!

For this dish, I took all the components of teriyaki sauce and threw them in an Instant Pot with some chicken. I let the pressure cooker do its thing, deepening the flavors and cooking the chicken to shreddable tenderness. It's that easy. Serve it over rice, in your favorite salad, or even in Asian-style tacos. You can't go wrong.

Why You’ll Love Cooking Teriyaki Chicken in the Instant Pot

This teriyaki chicken recipe is so simple you could do it in your sleep. And the results? Outstanding. Here's why I'm obsessed:

• Sweet, tangy, savory, and salty, the teriyaki sauce hits all the best spots on your palate at once. I love the hint of toasted sesame and the subtle pop of ginger and garlic as well. Each flavor complements the next, and because the chicken is shredded before it's tossed back into the pot, the sauce really gets a chance to seep into every nook and cranny.
• The Instant Pot takes all the guesswork out of the process here. You can literally just throw everything in there, seal your contraption, set it to cook on high for the prescribed time, and release the pressure as instructed. Boom. Perfect, tender, shreddable chicken every single time.
• As a busy mom, this recipe kills it for me. It takes like 10 minutes of active kitchen time; it freezes well; it's great for leftovers (so many ways to use it!); and it's easy to make a double batch. It's a regular in my meal prep routine, and I am guessing it will become a favorite in yours, too.

Ingredients Needed

Here's what you'll need to make this one-pot wonder a reality. See the recipe card below for exact measurements.

• Chicken breasts – Boneless, skinless is best. Boneless, skinless chicken thighs would also work.
• Soy sauce – I prefer a low-sodium soy sauce, so I have a little more control over the flavor of the sauce. You can always add more salt. But you can't take it away.
• Water – You'll use it in the sauce as well as in the cornstarch slurry used to thicken things up later on. Use filtered water. Water from the tap can have a funky taste.
• Mirin – This Japanese rice wine adds a little sweetness and a lot of depth to the dish. You can buy it as an actual rice wine, or you can buy aji-mirin, aka mirin-style seasoning. Either will work here. If you go with the seasoning, though, add 2 tablespoons of extra water to the sauce to make up for the missing liquid.
• Maple syrup – To add a little sweetness. You can also use honey.
• Rice vinegar – For some tangy acidity. Apple cider vinegar will work in a pinch.
• Toasted sesame oil – The “toasted” bit is important. It adds a lot more flavor than refined sesame oil.
• Spices – Ground ginger and onion powder.
• Garlic cloves – Crushed. You could use garlic powder instead, but I prefer fresh garlic.
• Cornstarch – To thicken the sauce. Tapioca starch is another good option.

How to Make Instant Pot Teriyaki Chicken

Time to load up the Instant Pot. Here's a quick look at how to make this easy chicken teriyaki. Please scroll to the recipe card below for more thorough instructions.

• Load the Instant Pot. Add the chicken to the Instant Pot, followed by the soy sauce, 1/4 cup water, mirin, maple syrup, rice vinegar, sesame oil, seasonings, and garlic.
• Cook. Seal the Instant Pot and cook on high for 8 minutes. Let the pressure naturally release for 5 minutes, then perform a manual release.

• Shred. Transfer the chicken to a cutting board and shred it with forks. Set aside.
• Thicken the sauce. Set the Instant Pot to sauté and whisk together the cornstarch and a splash of cold water. Stir the slurry into the sauce and continue cooking, stirring constantly, until thickened.
• Put it all together. Return the chicken to the Instant Pot and toss to coat.

Recipe Tips

In order to get this flavor-packed teriyaki chicken just right, pay attention to the following tips and tricks:

• Release with care. If you manually release the pressure right when the 8 minutes of cook time is up, your chicken might not come out as shreddable. It needs that extra time. So let the pressure release naturally for 5 minutes before releasing it manually.
• The importance of the slurry. It might be tempting to just whisk the cornstarch straight into the sauce. Don't. Whisk it with cold water until smooth first, otheriwse you'll end up with a clumpy sauce.
• Keep an eye on the sauce. The sauce will thicken relatively quickly, and you don't want it to thicken into goop. So, keep an eye on it, and stir constantly. When it reaches the viscosity you like, toss the chicken in there right away. You can even remove the insert from the Instant Pot at this point to stop the sauce from thickening further.
• Make a double batch. This teriyaki chicken recipe doubles really well, makes for awesome leftovers, and is super freezer-friendly. So, I highly encourage you to make a double batch.
• Don't overload the Instant Pot. If you do make a double batch, make sure your pressure cooker is big enough. If you pack it too tight, your chicken won't cook properly.

Easy Variations

This recipe is fun to play with. Here are just a few ways you can make it your own:

• Protein swap. If you're not a big chicken person, you can easily swap the chicken out for boneless, skinless turkey breast. You could even use cubed pork or beef. Just tack on a little extra cook time for pork or beef. 20 minutes on high pressure with a 5-minute natural release should do it.
• Orange teriyaki. Swap the water in the sauce for orange juice and add a couple of teaspoons of freshly grated orange zest. This is a fun way to brighten things up.
• Pineapple spin. If you'd like to replace the water in the sauce with pineapple juice and stir in some pineapple chunks at the very end, go for it. I love this tropical twist.
• Add a little spice. If you enjoy spice, you can add 1–2 teaspoons of sriracha (or your favorite hot sauce) to the Instant Pot and sprinkle the finished dish with some red pepper flakes.

What to Serve With Teriyaki Chicken

The simplest, most classic way to serve this teriyaki chicken is over rice. Whether it's plain steamed Jasmine rice, Instant Pot Sushi Rice, Coconut Rice, or Vegetable Fried Rice, you can't go wrong. More of a quinoa person? I hear you! Serve it over plain, fluffy Instant Pot Quinoa, Quinoa Fried Rice, or this Ginger Miso Quinoa.

I also love using this flavorful protein addition to boost my Asian Quinoa Power Salad or this Soba Noodle Salad (let it cool first so the heat doesn't disrupt the freshness of the salad). It's also great in lettuce cups or Asian-style tacos with a little Carrot Slaw with Sesame Dressing.

Storage and Reheating

• Refrigerator: Once cool, seal any leftover teriyaki chicken in an airtight container. It'll keep in the fridge for up to 3 days.
• Freezer: You can seal fully cooled teriyaki chicken in a freezer-safe airtight container and store it in the freezer for up to 3 months. Thaw it in the fridge before reheating.
• To reheat: You can reheat this flavorful shredded chicken in a skillet on the stove over medium heat. Add a splash of water and stir frequently until heated through. Alternatively, pop a portion in the microwave and microwave in 30-second intervals until warm.

More Instant Pot Chicken Recipes

Instant Pots make chicken (and life in general) so much easier. Here are a few more fun ways you can use yours:

• Instant Pot Shredded Chicken Tacos
• Instant Pot Shredded Chicken
• Instant Pot Chicken Bone Broth
• Instant Pot Whole Chicken
• Instant Pot White Chicken Chili