Why I Love This Recipe
There is not such a thing as having too much easy dinner recipes! So, I am sure you’re going to add this Easy Instant Pot Teriyaki Chicken recipe to your weekly rotation, not just because is delicious, but also because it will make dinner a breeze on a busy weeknight. Plus, is guaranteed to satisfy even the pickiest of eaters! This Easy Instant Pot Teriyaki Chicken is tender, flavorful, and totally irresistible! You can’t go wrong with chicken bathed in a tasty sauce, right? Perfect over a bed of white rice or quinoa.
Storing & Freezing Instructions
To Store: Once completely cooled, store in an airtight container in the refrigerator for up to 3 days.
Oil: I like to use vegetal or canola oil. Chicken: Boneless, skinless chicken thighs works great for this recipe. However, you can use chicken breasts if that you prefer. For garnish: Green onion and sesame seeds, this is totally optional
For Teriyaki sauce:
Low sodium soy sauce: You can subtitute for coconut aminos for a healthy-ish vertion. Rice vinegar Garlic Freshly grated ginger Canola oil: Or any light tasting oil if your preference. Honey: You can substitute honey for brown sugar. Corn starch
Step By Step Recipe Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make The Teriyaki Sauce
Combine low sodium soy sauce, rice vinegar, garlic, freshly grated ginger, canola oil, honey, black pepper, and corn starch in a mixing bowl. Set aside.
2 – Brown The Chicken
Heat the Instant Pot in sauté mode, adjust to “more”. Add oil and brown the chicken, about 2 -3 minutes per side. When the chicken is browned press “cancel”.
3 – Add The Sauce
Add the teriyaki sauce to the pot; mix to combine.
4 – Pressure Cook
Cover and lock the lid. Select “Manual” or “Pressure Cook” and adjust the time to 10 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Sprinkle with sliced green onions and sesame seeds, if desired. Serve with rice or quinoa. To Freeze: Transfer the cooled chicken to a freezer-friendly bag and keep frozen for up to 3 months. Thaw in the fridge overnight. To Reheat: If you’ve got a big batch, you can reheat it on the stovetop on low heat. If you’re just reheating a single portion, the microwave is a great option. You may find you need to splash a bit of water just to add some liquid back into it if it’s gotten too thick.
More Instant Pot Recipes You’ll Love!
Instant Pot Cuban Pulled Pork Instant Pot Mashed Potatoes Easy Instant Pot Stroganoff Meatballs Instant Pot Barbecue Ribs Instant Pot Mexican Pulled Pork Easy Instant Pot Beef and Broccoli Instant Pot Teriyaki Turkey Meatballs Instant Pot Hawaiian Pineapple Pork More Recipes
