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Easy Instant Pot Teriyaki Chicken

Oriana Romero
  • 25 minutes
  • Serves 6


2 tbsp

vegetal or canola oil


boneless, skinless chicken thighs


green onion (, sliced)

Sesame seeds (, for garnish (optional))

1/2 cup

low sodium soy sauce

1/4 cup

rice vinegar

2 cloves

garlic (, minced)

2 tsp

fresh grated ginger

2 tbsp

canola oil

2 tbsp

honey ((see notes))

1/4 tsp

black pepper

1 tbsp

corn starch


  • Combine teriyaki sauce ingredients in a mixing bowl. Set aside.
    Heat the Instant Pot in sauté mode, adjust to “more”. Add oil and brown the chicken, about 2 -3 minutes per side. When the chicken is browned press “cancel”.
    Add the teriyaki sauce to the pot; mix to combine.
    Cover and lock the lid. Select “Manual” or “Pressure Cook” and adjust the time to 10 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there.
    Sprinkle with sliced green onions and sesame seeds, if desired. Serve with rice or quinoa.

    Elaine Sanchez • 2021-01-11

9 people Recommend This Recipe