Learn how to make Instant Pot teriyaki chicken with this quick and easy recipe. Chicken thighs are pressure cooked in a homemade teriyaki sauce and served with rice and broccoli. A Japanese takeout in the comfort of your home!
1.5 lb / 700 g skinless, boneless chicken thighs, cut in large cubes
½ cup chicken stock (low-sodium ideally)
For Teriyaki Sauce
½ cup low-sodium soy sauce ( see notes)
2 tablespoons rice wine vinegar or apple cider vinegar
1 tablespoon sesame oil
2 large garlic cloves minced or grated (about 2 teaspoons)
1 teaspoon grated or minced ginger
2 tablespoons honey
1 tablespoon light brown sugar or white sugar
1 teaspoon butter
2 teaspoons cornstarch or flour mixed with 2 tablespoons water (if needed to thicken the sauce at the end)
2 green onions, sliced for garnish
Optional: sesame seeds for garnish
- Cut the chicken thighs and set them aside.
- Whisk the teriyaki sauce ingredients in a bowl.
- Add the chicken to the sauce and stir through to coat.
- Set up the Instant Pot. Add ½ cup of chicken stock or water to the bottom.
- Add the chicken and all the marinade. Spread the pieces evenly.
- Secure and lock the lid. Set to Pressure Cook for 10 minutes on HIGH. The Instant Pot should take about 5-7 minutes to come to pressure. Once cooked, natural release the pressure for 5-10 minutes and then quick release the remaining steam. Then, open the lid.
- Prepare the sides in the meantime. You can cook the rice ahead of time (also in the IP) and boil or steam broccoli or make a simple cabbage salad.
- Once the timer is done, open the lid.
- Add the additional tablespoon of sugar and press the Saute function (Normal mode) and allow the sauce to come to a boil. Cook on simmer, stirring frequently until half of the liquid has evaporated and the sauce has thickened quite a bit.
- Note: Taste the sauce to make sure sugar and salt are balanced, you can add a little more soy sauce or salt or sugar as needed. If it feels like it needs a little more acidity, you add a tiny splash of rice wine vinegar or lemon juice.
- Finish with a teaspoon of butter (for shine and richness) and if needed to thicken the sauce further, make a flour and water slurry and stir it into the sauce right at the end. Press Cancel to stop the Saute function.
- Optional: To make a slurry, whisk the cornstarch with 2 tablespoons of water until smooth.
- Garnish with diced green onions and sesame seeds.
If you don’t have low-sodium soy sauce on hand, you can use ⅓ regular soy sauce and add a little extra water instead. If you don’t have low-sodium chicken stock, you can dilute full sodium stock with a little water or just use water.
How many calories in teriyaki chicken? This will usually depend on the cut of the chicken used (breast has fewer calories than thighs) and the teriyaki sauce itself. Many bottled sauces are loaded with sugar but a homemade version or the authentic Japanese sauce are much healthier.
Our recipe has 344 calories per serving of teriyaki chicken (6 oz of meat with sauce, see the nutrition label below). If you add 1 cup of cooked rice, the calories per serving will be 586 with 72 grams carbs, 42 g protein, and 12.8 g fat.
- Serving Size: 6 oz chicken & sauce
- Calories: 345
- Sugar: 14.2 g
- Sodium: 1049.4 mg
- Fat: 12.4 g
- Carbohydrates: 19.3 g
- Protein: 37.8 g
- Cholesterol: 167.9 mg
Keywords: Chicken Recipes, Teriyaki Recipes, Instant Pot Recipes, Chicken Dinner Recipes