Walker Recipes

Instant Pot Chicken Teriyaki

Waylon Walker Author
2 min read
instant-pot
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Simple, fast teriyaki chicken made entirely in the Instant Pot. Serve over rice or vegetables.

Ingredients #

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 #

  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.