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instant pot teriyaki chicken

Teriyaki Chicken Recipe

In less than 30 minutes you can make this Instant Pot Teriyaki Chicken dinner!

Course Main Course
Cuisine Japanese
Keyword chicken dinner, instant pot
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author My Boys and Their Toys


¼ cup light brown sugar   ¼ cup ketchup    ¼ cup store-bought teriyaki sauce or homemade will work too    2 large garlic cloves, minced    Freshly cracked black pepper, to taste    1-2 tbsp Sriracha (optional)    4 chicken breasts    Cornstarch slurry (optional to thicken the sauce at the end)   Chives, minced for garnish     Sesame seeds, for garnish Boil in a bag white rice


Combine brown sugar, ketchup, teriyaki sauce, garlic, black pepper, and sriracha in a bowl.  Pour over the chicken breasts and stir to combine.  Add the chicken with sauce to your Instant Pot. Set to Sealing and pressure cook on high for 15 minutes.  Add 2 bags of boil in a bag white rice to a pot on the stove, or microwave following directions on box. When the chicken is finished cooking, do a quick release.  Remove chicken and add to plate then turn your Instant Pot on Saute setting.  If your sauce is too thin, take ¼ cup of water and add 3 tbsp cornstarch, stir into a slurry. Add the slurry to the Instant Pot and cook until it thickens.  Cube the cooked chicken or you can serve the chicken breast whole.       Serve over rice, sprinkle with sesame seeds and chives.

Recipe Notes

To make this a freezer meal:

Combine the marinade and chicken together in a gallon size Ziplock bag. This will keep in the freezer for 3 months. When you’re ready to make it, thaw the bag overnight in the fridge and then continue the steps above for preparation in the Instant Pot.