Homemade instant pot teriyaki chicken recipe is the perfect weeknight meal that's ready in 20 minutes! The juicy and tender shredded chicken is covered and cooked in a sweet and sticky sauce.
Chicken teriyaki is one of those recipes I enjoy a lot when I make it, but I often forget. I’m not sure why because I usually have all of the ingredients on hand since they are basic pantry ingredients.
When I am craving it, I like to swing by Panda Express and grab their teriyaki chicken; it’s so good, but this homemade version is better, and it’s quicker! If you are looking for a baked version, you need to make this baked teriyaki chicken.
Why is homemade teriyaki sauce better than bottled sauce?
Making a homemade teriyaki sauce is so easy! I guarantee you have all of the ingredients. It only takes a few minutes to measure the ingredients out and to mix them. And the best part, you can pronounce all of the ingredients.
Ingredients needed for teriyaki chicken:
- Soy sauce, I like using reduced-sodium
- Brown sugar
- Crushed red pepper flakes
- Minced garlic
- Ground ginger
- Pepper
- Red wine vinegar
- Cornstarch
- Boneless, skinless chicken breasts
How to make this instant pot teriyaki chicken recipe:
- Measure the ingredients out and place them into a small bowl and whisk together to combine.
- Place thawed or frozen chicken breasts in the instant pot, add the combined sauce over the chicken breasts.
- Place the lid on the instant pot, select manual pressure, then high pressure, and add 10 minutes for thawed chicken breasts or 20 minutes for frozen chicken breasts.
- Once the instant pot beeps, allow the pressure to release naturally until the valve is down. Take off the lid and shred chicken breasts.
- Time to eat!
More chicken breast recipes you should make:
Can I use the sauce recipe as a teriyaki chicken marinade?
You sure can! You can mix the ingredients and marinate the chicken breasts in a gallon freezer bag for a few hours or overnight if you choose to.
Can I use frozen chicken breasts?
Absolutely! Follow the directions as thawed chicken breasts, but cook on high pressure for 20 minutes. I recommend boneless and skinless chicken breasts.
Ways to serve teriyaki chicken:
- Teriyaki chicken bowls: Bowls are always my jam! You can add white or brown rice on the bottom of a bowl, add the shredded teriyaki chicken on top, add steamed broccoli or green beans, add pineapple chunks, then drizzle the sauce over the top. It’s so good!
- Over quinoa: Instead of using white or brown rice, use quinoa. It’s delicious!
- Lettuce wraps: I like to use butter lettuce and add the shredded chicken on top. Add a few pineapple chunks and drizzle the sauce over the top.
- Tacos: Place the shredded chicken into a taco shell (hard of soft work), add pineapple chunks, then drizzle the sauce over. I like to serve steamed broccoli or green beans on the side.
- On a bun: Grab a pack of brioche buns (my favorite!) and add the shredded teriyaki chicken, top with a little pineapple, then drizzle any sauce over, almost like a pulled pork sandwich.
Other instant pot recipes you are going to love:
Homemade instant pot teriyaki chicken recipe is the perfect weeknight meal that's ready in 20 minutes! The juicy and tender shredded chicken is covered and cooked in a sweet and sticky sauce.
- 1 cup reduced-sodium soy sauce
- ½ cup + 2 tbsp light brown sugar
- ½ cup + 3 tbsp water
- 2 tbsp red wine vinegar
- ¼ tsp crushed red pepper flakes
- 2 garlic cloves, minced
- ½ tsp ground ginger
- ¼ tsp freshly ground black pepper
- 2 tbsp cornstarch
- 4 boneless, skinless chicken breasts, about 2 lbs
- scallions, to garnish
- pineapple chunks, to garnish
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Whisk together soy sauce, light brown sugar, water, red wine vinegar, crushed red pepper flakes, garlic, ginger, black pepper, red wine vinegar, and cornstarch together in a small mixing bowl.
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Place thawed or frozen chicken breasts in the instant pot, add the combined sauce over the chicken breasts.
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Place the lid on the instant pot, select manual pressure, then high pressure, and add 10 minutes for thawed chicken breasts or 20 minutes for frozen chicken breasts.
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Once the instant pot beeps, allow the pressure to release naturally until the valve is down. Take off the lid and shred chicken breasts.
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Serve and garnish with sliced scallions and pineapple chunks.
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