Instant Pot Teriyaki Chicken from Scratch Recipe
This Instant Pot Teriyaki Chicken recipe offers a quick and flavorful way to enjoy homemade teriyaki chicken with a perfectly thickened sauce. Made from scratch using simple ingredients like soy sauce, honey, garlic, and ginger, this dish delivers tender, juicy chicken thighs cooked under pressure for maximum flavor and minimal effort. The sauce is finished by sautéing and thickened with a cornstarch slurry, making it ideal for serving over rice or in sandwiches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Japanese-American
Ingredients
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons water
- 4 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
Chicken and Thickening Agent
- 2 1/2 pounds boneless skinless chicken thighs (about 8 pieces)
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Prepare the sauce and chicken: In a medium bowl or large measuring cup, whisk together the soy sauce, honey, rice vinegar, water, minced garlic, minced ginger, and crushed red pepper flakes if using. Place the chicken thighs in the bottom of the Instant Pot’s pressure cooker insert, layering some sauce between pieces and pouring the remaining sauce over the top to coat evenly.
- Pressure cook the chicken: Seal the Instant Pot lid according to the manufacturer’s instructions. Set the Instant Pot to cook on HIGH pressure for 10 minutes to allow the chicken to cook thoroughly and absorb the flavors in the sauce.
- Release the pressure: When cooking finishes, let the pressure release naturally for 5 minutes. After that, carefully perform a quick pressure release to vent any remaining steam, following your Instant Pot’s safety guidelines before opening the lid.
- Thicken the sauce: Remove the cooked chicken thighs and place them on a plate. Turn on the Instant Pot’s SAUTE function. In a small bowl, whisk together the cornstarch and cold water until fully dissolved to make a slurry. Once the sauce inside the pot starts to bubble, slowly pour the slurry into the sauce while whisking continuously. Cook for 1-2 minutes, stirring occasionally, until the sauce thickens to a glossy consistency.
- Serve: Cancel the SAUTE function. Return the chicken thighs to the pot and toss them gently in the thickened sauce. Serve the teriyaki chicken hot over steamed rice or shred the chicken and serve it in sandwich buns with the sauce.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- For a spicier version, increase the crushed red pepper flakes according to taste.
- Shredded chicken in the sauce works great for sandwiches or tacos.
- Make sure to whisk the cornstarch slurry well before adding to avoid lumps.
- Natural pressure release for 5 minutes helps keep the chicken tender and juicy.
