What if I told you this delicious chicken recipe could be on the table in less than 30 minutes? It’s true! The instant pot is a time saver for families everywhere! Here’s how to make this Instant Pot Teriyaki Chicken recipe.
Instant Pot Teriyaki Chicken Recipe
This quick and easy dinner recipe is perfect for busy nights or when you’re not in the mood to cook. You simply set it, forget it (for a short 15 minutes), and voila you have teriyaki chicken ready to plate. It’s also a freezer meal!
Measurements with easy to follow printable directions are below.
Here’s what you’ll need:
- light brown sugar
- ketchup
- teriyaki sauce
- garlic cloves
- black pepper
- Sriracha (optional)
- chicken breasts
- Cornstarch (optional to thicken the sauce at the end)
- Chives
- Sesame seeds
- Boil in a bag rice
Directions:
- 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 place on a plate. 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.
Print the recipe below!
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Teriyaki Chicken Recipe
In less than 30 minutes you can make this Instant Pot Teriyaki Chicken dinner!
Ingredients
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
Instructions
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.
We hope you enjoy this Instant Pot Teriyaki Chicken dinner! For more great recipes, see below.
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Antoinette M says
Sure to be a family favorite! And so easy to make in the Instant Pot.