Chicken Teriyaki Instant Pot: Quick & Easy Recipe

Chicken Teriyaki Instant Pot: Craving that sweet and savory Japanese flavor but short on time? Forget takeout! I’m about to share a recipe that will revolutionize your weeknight dinners. Imagine tender, juicy chicken glazed in a luscious teriyaki sauce, all cooked to perfection in your Instant Pot in under 30 minutes. Sounds too good to be true? Trust me, it’s not!

Teriyaki, a cooking technique originating in Japan, traditionally involves grilling or broiling meat marinated in a soy sauce, mirin, and sugar glaze. The word “teri” refers to the shine imparted by the sugar content, while “yaki” signifies grilling or broiling. While the traditional method is delicious, this Chicken Teriyaki Instant Pot version offers a convenient and equally satisfying alternative for busy individuals and families.

What’s not to love about teriyaki chicken? The combination of sweet and salty flavors is undeniably addictive. The tender chicken, coated in that glossy, flavorful sauce, is simply irresistible. Plus, this Instant Pot recipe is incredibly easy to customize to your liking. Whether you prefer brown rice, steamed vegetables, or a simple salad as a side, this dish is a guaranteed crowd-pleaser. Get ready to experience the magic of authentic teriyaki flavor, made effortlessly in your Instant Pot!

this Recipe

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup honey
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar, packed
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 green onions, thinly sliced, for garnish
• Sesame seeds, for garnish
• Cooked rice, for serving

Preparing the Chicken and Sauce:

1. First, let’s get our chicken ready. Take your 2 lbs of boneless, skinless chicken thighs and cut them into bite-sized, 1-inch pieces. This will help them cook evenly and quickly in the Instant Pot.
2. Now, in a large bowl, we’re going to create our teriyaki marinade. This is where the magic happens!
3. Pour in 1/2 cup of soy sauce. I prefer using low sodium soy sauce to control the saltiness, but regular soy sauce works just fine too.
4. Next, add 1/4 cup of honey. The honey will add sweetness and help the sauce thicken beautifully.
5. Then, pour in 1/4 cup of mirin. Mirin is a sweet rice wine that adds a unique flavor to teriyaki. If you can’t find mirin, you can substitute it with a tablespoon of dry sherry or rice vinegar mixed with a teaspoon of sugar.
6. Add 2 tablespoons of rice vinegar. This will give the sauce a nice tanginess to balance the sweetness.
7. Now, add 2 tablespoons of packed brown sugar. The brown sugar will add a deeper, richer sweetness to the sauce.
8. Pour in 1 tablespoon of sesame oil. Sesame oil adds a wonderful nutty flavor that is characteristic of teriyaki.
9. Mince 2 cloves of garlic and add them to the bowl. Garlic is a must for that savory flavor!
10. Grate 1 teaspoon of ginger and add it to the bowl as well. Fresh ginger adds a warm and spicy note.
11. If you like a little heat, add 1/4 teaspoon of red pepper flakes. This is optional, so feel free to adjust the amount to your liking or omit it altogether.
12. Whisk all the ingredients together until well combined. Make sure the honey and brown sugar are fully dissolved.
13. Add the cut chicken pieces to the bowl with the teriyaki marinade. Toss the chicken to coat it evenly with the sauce.
14. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful it will be! You can even marinate it overnight for the best results.

Cooking in the Instant Pot:

1. Once the chicken has marinated, it’s time to cook it in the Instant Pot.
2. Pour the chicken and marinade into the Instant Pot. Make sure to scrape all the marinade from the bowl into the pot.
3. Close the Instant Pot lid and make sure the valve is set to “Sealing.”
4. Press the “Manual” or “Pressure Cook” button on your Instant Pot.
5. Set the cooking time to 8 minutes.
6. The Instant Pot will now start building pressure. This may take a few minutes.
7. Once the cooking time is up, the Instant Pot will beep.
8. Let the Instant Pot naturally pressure release for 10 minutes. This means you let the pressure release on its own without touching the valve.
9. After 10 minutes, carefully quick release any remaining pressure by turning the valve to the “Venting” position. Be careful, as steam will be released.
10. Once all the pressure is released, carefully open the Instant Pot lid.

Thickening the Sauce:

1. Now that the chicken is cooked, we need to thicken the sauce.
2. Press the “Cancel” button on your Instant Pot to turn off the pressure cooking function.
3. Press the “Sauté” button on your Instant Pot. This will allow us to simmer the sauce and thicken it.
4. In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water to create a cornstarch slurry.
5. Slowly pour the cornstarch slurry into the Instant Pot while stirring constantly.
6. Continue to simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. Stir frequently to prevent the sauce from sticking to the bottom of the pot.
7. Once the sauce has thickened, press the “Cancel” button to turn off the “Sauté” function.

Serving:

1. Your Chicken Teriyaki is now ready to be served!
2. Serve the Chicken Teriyaki over cooked rice. I like to use jasmine rice or brown rice, but any type of rice will work.
3. Garnish with thinly sliced green onions and sesame seeds.
4. Enjoy! This Chicken Teriyaki is delicious served with steamed vegetables like broccoli, carrots, or snap peas.

Tips and Variations:

• For a spicier teriyaki: Add more red pepper flakes or a dash of sriracha to the marinade.
• For a sweeter teriyaki: Add more honey or brown sugar to the marinade.
• For a thicker sauce: Use more cornstarch in the slurry.
• For a thinner sauce: Use less cornstarch in the slurry or add a little water to the sauce.
• Add vegetables: You can add vegetables like broccoli florets, sliced bell peppers, or chopped onions to the Instant Pot during the last few minutes of cooking.
• Use chicken breasts: You can substitute chicken thighs with chicken breasts. However, chicken breasts tend to dry out more easily, so reduce the cooking time to 6 minutes.
• Make it gluten-free: Use tamari instead of soy sauce to make this recipe gluten-free.
• Storage: Store leftover Chicken Teriyaki in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the Chicken Teriyaki in the microwave or on the stovetop until heated through.

Enjoy your homemade Chicken Teriyaki! It’s so much better than takeout and you know exactly what ingredients are going into it. Happy cooking!

Conclusion:

Well, there you have it! I truly believe this Chicken Teriyaki Instant Pot recipe is a game-changer for busy weeknights or anytime you’re craving a delicious, healthy, and satisfying meal without the fuss. The beauty of this recipe lies in its simplicity and the incredible depth of flavor you achieve in such a short amount of time. Forget takeout – this is faster, healthier, and, dare I say, even tastier!

Why is this a must-try? First and foremost, it’s the convenience. The Instant Pot does all the heavy lifting, transforming simple ingredients into a tender, flavorful masterpiece. Secondly, it’s the taste! The teriyaki sauce, with its perfect balance of sweet, savory, and umami, coats the chicken beautifully, creating a truly irresistible dish. And finally, it’s the versatility. This recipe is incredibly adaptable to your preferences and dietary needs.

Looking for serving suggestions? The possibilities are endless! I personally love serving this Chicken Teriyaki Instant Pot over a bed of fluffy white rice or brown rice for a healthier option. You could also pair it with quinoa or even cauliflower rice for a low-carb alternative. Steamed broccoli, stir-fried vegetables, or a simple side salad are all excellent accompaniments. For a complete meal, consider adding some edamame or a side of miso soup.

But wait, there’s more! Let’s talk variations. Want to kick up the heat? Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce. Prefer a thicker sauce? Whisk together a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the sauce during the last few minutes of cooking. For a richer flavor, try using chicken thighs instead of chicken breasts. And if you’re feeling adventurous, you could even add some pineapple chunks or bell peppers to the Instant Pot for a tropical twist.

Another great variation is to use this recipe as a base for other dishes. Shred the chicken and use it to fill lettuce wraps, create teriyaki chicken bowls, or even top a pizza. The possibilities are truly endless!

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s a guaranteed crowd-pleaser, and it’s so easy to make that even beginner cooks can master it. Plus, it’s a fantastic way to impress your family and friends without spending hours in the kitchen.

Once you’ve tried this Chicken Teriyaki Instant Pot recipe, I would absolutely love to hear about your experience! Did you make any modifications? What were your favorite serving suggestions? What did your family think? Share your photos and comments in the comments section below. Your feedback is invaluable, and it helps me to create even better recipes in the future. So go ahead, get cooking, and let me know what you think! Happy cooking! I can’t wait to hear from you!