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Instant Pot Teriyaki Chicken

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Wow, you guys really love Instant Pot® recipes!! I have been overwhelmed by the response and decided it would be a good idea to create more…Give the people what they want, right? So this past weekend I decided to make a super easy dump type recipe that the whole family will love – Instant Pot Teriyaki Chicken…..

Instant Pot Teriyaki Chicken served over rice and sauteed vegetables | cookingwithcurls.com

So incredibly delicious, and incredibly easy to prepare…just the way I like it. 😉

I needed to remake my Homemade Teriyaki Sauce so I could get some better images, but I sort of detoured along the way and threw all of the ingredients into my Instant Pot and created Instant Pot Teriyaki Chicken. So much for the Teriyaki Salmon, LOL

Sweet and tangy Instant Pot Teriyaki Chicken is a family favorite in our house | cookingwithcurls.com

How to make Instant Pot Teriyaki Chicken:

Set Instant Pot to “Sauté”. When it is hot, add the juices, soy sauce, garlic, ginger, mustard, pepper, brown sugar, and crushed pineapple…..

Homemade Teriyaki Sauce simmer cookingwithcurls.com

Heat until sugar dissolves, stirring occasionally. Add the chicken breasts, turn over to coat with the sauce…..

Instant Pot Teriyaki Chicken add cookingwithcurls.com

Place the lid on your pressure cooker, checking to make sure that the silicone gasket is secure, and turn to lock the lid into place. Check to make sure the vent is in the “Sealing” position.

Push the “Keep Warm/Cancel” button, then the “Manual” button and set the timer for 25 minutes using the + and – buttons if necessary…..

Instant Pot Adobo Chicken cook cookingwithcurls.com

Mix the cornstarch and water together in a small bowl. Set aside. This is also a really good time to prepare your Steamed Rice, Cauliflower Rice, and /or cook any vegetables that you will be serving with your Instant Pot Teriyaki Chicken. I nuked a head of chopped broccoli for 4 minutes, and sautéd some carrots and red bell peppers…..

Instant Pot Teriyaki Chicken carrots cookingwithcurls.com

When the Instant Pot beeps, allow the pressure to release naturally, about 15 minutes. Release manually if not done after 15 minutes…..

Instant Pot Teriyaki Chicken done cookingwithcurls.com

Remove the chicken and place on a platter to shred…..

Instant Pot Teriyaki Chicken shred cookingwithcurls.com

Push the “Keep Warm/Cancel” button, then the “Sauté” button and add the cornstarch mixture. Stir and simmer until the sauce starts to thicken…..

Instant Pot Teriyaki Chicken thicken cookingwithcurls.com

Add the shredded chicken back to the pot and stir to combine…..

Instant Pot Teriyaki Chicken mix cookingwithcurls.com

Serve over rice or noodles and vegetables, if desired. Serve additional sauce on the side…..

Instant Pot Teriyaki Chicken | cookingwithcurls.com

Why are vegetables always so much more delicious when covered in a sweet and tangy sauce? I guess I just answered my question, didn’t I? 😉

The sauce is not overly sweet, there is only a 1/4 cup of brown sugar in the recipe. The orange juice and pineapple add a tangy, tartness with just a slight bite from the white pepper…Yum!!

Notes:

  • No, I have not tried the “Poultry” button yet. I got used to the Manual button and keep forgetting to give it a try.
  • You will have extra Teriyaki Sauce leftover, so stick it into a jar and use it to make Teriyaki Salmon…hint, hint
  • I did not convert the recipe to Paleo friendly, I needed to see how it worked in the Instant Pot first. Maybe next time. {honey for sugar, arrowroot starch for the cornstarch}
  • If you do not want pineapple chunks in your sauce, simple substitute pineapple juice for the crushed pineapple.
  • The sauce is not as thick as store bought sauce. Double the amount of cornstarch and water if you are looking for a thicker sauce.

If you still have not purchased your very own Instant Pot yet, what the heck are you waiting for? {affiliate link}

If you would prefer to use a grill, {or don’t have an Instant Pot} then these Grilled Chicken Teriyaki Bowls are equally delicious…..

These Grilled Chicken Teriyaki Bowls are the perfect way to get the kids to eat their veggies | cookingwithcurls.com

They use the same Teriyaki Sauce, and have grilled pineapple as well. 🙂 Next time, I think I might try using my Hawaiian Barbecue Sauce and see what happens.

Check out my Instant Pot Page for more recipe ideas!

Enjoy!!

Instant Pot Teriyaki Chicken served over rice and sauteed vegetables | cookingwithcurls.com

Instant Pot Teriyaki Chicken

Your family will love this Instant Pot Teriyaki Chicken, and you will love how easy it is to prepare. Serve over rice and vegetables for a delicious meal!
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: chicken, teriyaki, pineapple, recipe, instant pot, pressure, cooker
Prep Time: 10 minutes
Cook Time: 25 minutes
Pressure Release: 15 minutes
Total Time: 35 minutes
Servings: 6 Servings
Calories: 350kcal
Author: Lisa Johnson

Ingredients

  • ½ cup tamari or soy sauce
  • ¼ cup fresh orange juice 1 large orange
  • 1 ½ Tablespoons fresh ginger finely grated
  • 3 large cloves garlic minced
  • ¼ cup dark brown sugar
  • ½ Tablespoon dry mustard powder
  • ¼ teaspoon white pepper
  • 1 cup crushed pineapple
  • 6 ounces pineapple juice
  • 2 ½ pounds boneless, skinless chicken breasts
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Instructions

  • Set Instant Pot to "Saute".
  • When it is hot, add the juices, soy sauce, garlic, ginger, mustard, pepper, brown sugar, and crushed pineapple.
  • Heat until sugar dissolves, stirring occasionally.
  • Add the chicken breasts, turn over to coat with the sauce.
  • Place the lid on your pressure cooker, checking to make sure that the silicone gasket is secure, and turn to lock the lid into place. Check to make sure the vent is in the "Sealing" position.
  • Push the "Keep Warm/Cancel" button, then the "Manual" button and set the timer for 25 minutes using the + and - buttons if necessary.
  • Mix the cornstarch and water together in a small bowl. Set aside.
  • When the Instant Pot beeps, allow the pressure to release naturally, about 15 minutes. Release manually if not done after 15 minutes.
  • Remove the chicken and place on a platter to shred.
  • Push the "Deep Warm/Cancel" button, then the "Saute" button and add the cornstarch mixture. Stir and simmer until the sauce starts to thicken.
  • Add the shredded chicken back to the pot and stir to combine.
  • Serve over rice or noodles and vegetables, if desired. Serve additional sauce on the side.

Notes

  • Cooking time does not include the time it takes for the pressure cooker to  release pressure, which could add an addition 10 to 15 minutes.
  • No, I have not tried the “Poultry” button yet.  I got used to the Manual button and keep forgetting to give it a try.
  • You will have extra Teriyaki Sauce leftover, so stick it into a jar and use it to make Teriyaki Salmon…hint, hint
  • I did not convert the recipe to Paleo friendly, I needed to see how it worked in the Instant Pot first. Maybe next time. {honey for sugar, arrowroot starch for the cornstarch}
  • If you do not want pineapple chunks in your sauce, simple substitute pineapple juice for the crushed pineapple.
  • The sauce is not as thick as store bought sauce. Double the amount of cornstarch and water if you are looking for a thicker sauce.

Nutrition

Calories: 350kcal | Carbohydrates: 31g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 1304mg | Potassium: 940mg | Fiber: 1g | Sugar: 26g | Vitamin A: 125IU | Vitamin C: 19.6mg | Calcium: 42mg | Iron: 1.6mg

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5 Comments

  1. Wow, what beautiful photos of your instant pot teriyaki chicken! It’s great how not overcooking food maintains the original bright colors of the food! Thanks for sharing your recipe! Blessings, Janet

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