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
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.
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.
Serve and garnish with sliced scallions and pineapple chunks.
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