Instant Pot Teriyaki Chicken – Jo Cooks

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This Teriyaki Instant Pot chicken is good for finger licking, so delicious and super fast and easy! With a teriyaki sauce made from scratch and only 8 minutes in the Instant Pot, this chicken will come out outrageously tender!

Instant Pot Teriyaki Chicken

is

one of my favorite dishes and most ordered every time I frequent a Japanese restaurant. There’s something about that slightly sweet, decidedly spicy and richly tasty sauce that I can’t seem to get enough of.

Teriyaki is such a classic sauce and marinade and although sometimes it is easier to buy the bottled version, the homemade one is always better. This recipe is so quick and easy to prepare in your pressure cooker that you’ll barely have time to sit down before it’s ready to be served.

What is Teriyaki?

Did you know that teriyaki is actually a cooking method? It is used in Japanese cuisine and only involves cooking your food in a frosting typically made of soy sauce, some type of sugar and mirin, also known as rice wine. Adding chicken to the dish is a pretty Western twist on this classic, so consider this dish an Americanized homage to Japan and all its culinary contributions. Let’s get teriyaki-ing!

Ingredients in teriyaki chicken

• Wet ingredients – Water, soy sauce, mirin and sesame oil form the basis of this spicy dish. These are key ingredients in Asian cuisine, so I recommend you make sure you stock up the next time you’re in the store.
• Honey – We need a sweet component for this dish that allows it to be cooked in a frosting.
• Aromatic: Fresh ginger and fresh garlic will have a lot of flavor in this dish, so be sure to use them over your powdered alternatives if available.
• Chicken – I used thighs for this recipe, with bone and skin. You can use breasts, or opt for skinless and boneless. Please note that the cooking time will change.
• Cornstarch – Let’s make a suspension using cornstarch and cold water to allow the sauce to thicken.

How to Make Instant Pot Teriyaki Chicken

Prepare your pressure cooker: Turn your pressure

cooker in the stir-fry setting.
• Create the sauce: Add the water, soy sauce, mirin, honey, sesame oil, garlic and ginger to the pot and stir

. Cook the chicken

• : add the
• chicken to the pressure cooker, make sure the thighs are completely immersed in the liquid before closing the lid. Turn the pressure cooker to your poultry setup and let cook for 8 minutes. Let pressure and heat release naturally before removing the cap.
• Assemble the dish: Remove the chicken from the pot and set aside. Add the cornstarch suspension to the sauce in the pot and cook for 3 minutes in the stir-fry setting while stirring. Brush the chicken with the sauce before finishing under the grill until golden brown.
• Finish the teriyaki chicken in a pot: Serve the chicken over fluffy white rice, with the sauce poured on top. Garnish with sesame seeds and green onion (optional).

What to serve with teriyaki chicken

• I always serve it over rice. I love jasmine rice or Basmati rice. Feel free to do this the day before or even while the chicken is cooking.
• Serve with steamed vegetables such as broccoli or baby bok choy.
• Don’t be afraid to garnish your teriyaki chicken, my favorite side dishes are sesame seeds and green onions.

Tips for Making the Best Teriyaki Chicken

Both chicken thighs and chicken

• breasts work for the recipe (read the recipe notes), however, I prefer chicken thighs because they are juicier and tastier

.

• Always use a light soy sauce to reduce the sodium content. Sometimes I like to add 1/2 to 1 teaspoon of dark soy sauce for that extra dark color.
• Use mirin if you can find it. I usually find it in my regular grocery store in the Asian aisle, however, feel free to substitute it with brown sugar if you can’t find it, as it’s used to add sweetness to teriyaki sauce.
• Prepare your rice when starting this recipe, it will take about the same time to cook.

Storage of

teriyaki chicken scraps

This teriyaki chicken recipe can be stored in an airtight container in the fridge for 3 to 4 days . The sauce can be stored separately in the fridge and should last for weeks. If you want to freeze your cooked chicken, simply freeze each spaced piece on a cookie tray before removing it and placing it in an airtight container. The sauce can be frozen indefinitely, perfect for marinades in the future!

Craving more chicken? Try these recipes:

• Grilled Harissa

Chicken thighs with sesame Teriyaki chicken

• dumplings

Chicken thighs with

• sweet potatoes Corn and kale Baking
• Crockpot

Thai chicken thighs Slow cooker

• Teriyaki chicken pan Greek

chicken thighs

• Stews Chicken thighs mustard

with

• honey
• Mongolian

chicken

• Baked chicken breast
• Firecracker chicken