Instant Pot Chicken Teriyaki
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Simple, fast teriyaki chicken made entirely in the Instant Pot. Serve over rice or vegetables.

Date: February 8, 2026

Simple, fast teriyaki chicken made entirely in the Instant Pot. Serve over rice or vegetables.

Ingredients
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+----------------------------------+----------+--------+
| Ingredient                       | Volume   | Weight |
+----------------------------------+----------+--------+
| Boneless skinless chicken thighs | —        | 2.5 lb |
| Low-sodium soy sauce             | 1/2 cup  | 120 g  |
| Honey                            | 1/2 cup  | 170 g  |
| Rice vinegar                     | 3 Tbsp   | 45 g   |
| Water                            | 2 Tbsp   | 30 g   |
| Fresh garlic, minced             | 4 cloves | 12 g   |
| Fresh ginger, minced             | 2 Tbsp   | 12 g   |
| Crushed red pepper flakes        | 1/2 tsp  | 1 g    |
| Cornstarch                       | 3 Tbsp   | 24 g   |
| Cold water (for slurry)          | 3 Tbsp   | 45 g   |
+----------------------------------+----------+--------+

### Nutrition (estimated)

Based on 10/10 ingredients found in USDA database

- Calories:

  4425 kcal
- Protein:

  208.8g
- Carbs:

  174.8g
- Fat:

  80.4g

Optional garnish: sliced green onions, sesame seeds

Instructions
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1. Place chicken in the Instant Pot.
2. Whisk soy sauce, honey, rice vinegar, water, garlic, ginger, and red pepper flakes (if using).
3. Pour sauce over chicken.
4. Seal lid. Cook on

   High Pressure

   for

   8 minutes

   .
5. Let pressure

   natural release for 5 minutes

   , then quick release.
6. Remove chicken and shred or slice.
7. Set Instant Pot to

   Sauté

   .
8. Stir cornstarch and cold water to form a slurry.
9. Add slurry to sauce and simmer until thick, about

   2 minutes

   .
10. Return chicken to pot and coat evenly.
11. Serve immediately.

Notes
─────

- Thighs stay juicier and are recommended for this recipe.
- Sauce thickens more as it cools.
- Red pepper flakes add a subtle heat; omit if you prefer milder flavor.