Instant Pot Chicken Teriyaki

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This Instant Pot chicken teriyaki is amazing! So easy to make and a true crowd pleaser!


  • 1 lb chicken breasts or thighs
  • 1 cup water
  • 1 tbsp vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tsp cornstarch


  • Put water and chicken in the Instant Pot (you can use the trivet or put chicken directly in a water).  Close the lid and turn the valve to a Sealing position.  Press the “Pressure Cook” or “Manual” button and set the time for 8 minutes for chicken breasts (or 13 minutes for chicken thighs).
  • When it’s done cooking, let the pressure release naturally (NR) for 5 minutes, then quick release (QR) the remaining steam.
  • Take the chicken out of the pot and chop into pieces. Pour the water out of the pot, then put the inner pot back into the Instant Pot.
  • Press the Saute button on the Instant Pot and leave the pot uncovered.
  • In a cup, mix the oil, soy sauce, brown sugar and cornstarch.  
  • Add cooked chicken and the soy sauce mixture to the Instant Pot. Cook on a Saute setting, stirring every 30 seconds, until the sauce thickens (about 4 minutes).


Calories: 226kcal | Carbohydrates: 15g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 1218mg | Potassium: 478mg | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 21mg | Iron: 1mg

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