Instant Pot teriyaki chicken makes tasty chicken with little prep. This easy recipe turns chicken thighs into a delicious dinner.

This Instant Pot Teriyaki Chicken is a quick and easy dinner, perfect for busy weeknights! Boneless chicken thighs are cooked in a homemade sweet and savory sauce.
This simple recipe gives you maximum flavor with minimal effort. The Instant Pot does most of the work, and you’ll have dinner on the table in about 40 minutes!
Ingredient notes and substitutions
- Chicken: Feel free to substitute boneless chicken breast. You may find that you need to decrease the cooking time by 1-2 minutes for chicken breast.
- Soy sauce: Use low-sodium soy sauce or coconut aminos for a lower sodium option.
- Brown sugar: Replace with white sugar or maple syrup for a similar sweetness.
How to make Instant Pot
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a bowl, whisk together soy sauce, brown sugar, honey, and ground ginger. Set aside.
Step 2: Press sauté. When the pot reads “hot”, add the vegetable oil.
Step 3: Stir in the onion until softened, 3-4 minutes.
Step 4: Stir in the garlic and cook for 30 seconds, stirring the entire time.
Step 5: Add chicken thighs, and pour sauce mixture over chicken.
Step 6: Close and lock the lid. Press manual high pressure and adjust the cooking time to 8 minutes. Be sure the pressure release valve is set to sealing.
Step 7: When cooking time has finished, let the pressure release naturally for 10 minutes. Then turn the pressure release valve to venting to release any remaining pressure.
Step 8: Remove chicken to a plate. The chicken should be at 165F.
Step 9: Press sauté.
Step 10: Whisk the cornstarch and water until smooth.
Step 11: Add the cornstarch mixture to the pot, and then stir in the sesame oil. Simmer until sauce thickens, about 2-3 minutes.
Step 12: Return chicken to pot and coat with sauce.
Step 13: Serve garnished with sesame seeds and green onions, if desired.
Tips
- Gluten free: Use gluten-free soy sauce or tamari instead of regular soy sauce. Coconut aminos is naturally gluten free and a great substitute for soy sauce. As always, check all of the labels on your products to be sure that they are gluten free.
- To freeze: Freeze cooled chicken and sauce in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
Serve this teriyaki chicken with steamed white rice, brown rice, or cauliflower rice. Adding steamed broccoli or stir-fried vegetables will help to round out the meal.
Storage
Instant Pot Teriyaki Chicken should be stored in an airtight container in the refrigerator. It will keep for up to 3 days when properly stored in the fridge.
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Equipment
Ingredients
- 2 pounds boneless chicken thighs
- 1/2 cup lite soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger peeled and grated
- Garnish with sesame seeds and diced green onions optional
Instructions
- In a bowl, whisk together soy sauce, brown sugar, honey, and ground ginger. Set aside.
- Press sauté.
- When the pot reads “hot”, add the vegetable oil.
- Stir in the onion until softened, 3-4 minutes.
- Stir in the garlic and cook for 30 seconds, stirring the entire time.
- Add chicken thighs, and pour sauce mixture over chicken.
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 8 minutes. Be sure the pressure release valve is set to sealing. It should take about 10-15 minutes for the pot to come to pressure.
- When cooking time has finished, let the pressure release naturally for 10 minutes. Then turn the pressure release valve to venting to release any remaining pressure.
- Remove chicken to a plate. The chicken should be cooked to a minimum temperature of 165F.
- Press sauté.
- Whisk the cornstarch and water until smooth.
- Add the cornstarch mixture to the pot, and then stir in the sesame oil.
- Simmer until sauce thickens, about 2-3 minutes.
- Return chicken to pot and coat with sauce.
- Serve garnished with sesame seeds and green onions, if desired.
Notes
- Chicken: Feel free to substitute boneless chicken breast. You may find that you need to decrease the cooking time by 1-2 minutes for chicken breast.
- Soy sauce: Use low-sodium soy sauce or coconut aminos for a lower sodium option.
- Brown sugar: Replace with white sugar or maple syrup for a similar sweetness.
- Nutritional values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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