If you’re looking for an easy, flavorful dinner that the whole family will love, this Instant Pot Teriyaki Chicken is a winner! Juicy chicken thighs simmered in a homemade teriyaki sauce come together in just minutes, making this the perfect meal for busy nights. Serve it over rice with a side of steamed veggies for a well-balanced meal.
Why You’ll Love This Recipe
- Quick & Easy – Made in under 30 minutes using the Instant Pot.
- Better Than Takeout – Homemade sauce with clean, simple ingredients.
- Family-Friendly – A dish even picky eaters will enjoy.
Pro Tips
- Use Fresh Ginger & Garlic for the best flavor.
- For a Spicier Kick, add 1/2 teaspoon of red pepper flakes.
- Double the Sauce if you love extra teriyaki flavor!
Toddler-Friendly Serving
I also served this to my toddler, and it was a hit! I made her plate with the same pieces of teriyaki chicken, soft steamed broccoli, and rice. The sauce is naturally mild and slightly sweet, making it toddler-approved. If you’re concerned about sodium, you can reduce the soy sauce slightly or use a low-sodium version. Watching her happily enjoy this meal alongside mine made it even more special!
I haven’t given my two year old sweets like cookies or ice cream, but if there’s savory food that calls for some sugar like this one, I don’t mind offering it to her!
This Instant Pot Teriyaki Chicken is a game-changer for weeknight meals. Quick, delicious, and packed with bold flavors, it’s sure to become a family favorite. Let me know if you try it—I’d love to hear how it turns out!
Instant Pot Teriyaki Chicken
Ingredients
For the Chicken:
- 6 boneless skinless chicken thighs
- 1 tablespoon oil avocado or vegetable oil works best
For the Sauce:
- 1/2 cup light soy sauce
- 1/4 cup rice vinegar
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- 2 tablespoons honey or sugar
For the Cornstarch Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons room temperature or warm water
Instructions
- Sauté the Chicken – Set your Instant Pot to sauté mode and add 1 tablespoon of oil. Once hot, add the chicken thighs and sear for 2-3 minutes per side until lightly browned. Turn off sauté mode.
- Prepare the Sauce – In a small bowl, whisk together soy sauce, rice vinegar, garlic, ginger, sesame oil, and honey (or sugar). Pour the sauce and cornstarch slurry into the Instant Pot to coat chicken
- Pressure Cook – Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once done, allow a natural release for 5 minutes before manually releasing any remaining pressure.
- Serve & Enjoy – Garnish with sesame seeds and sliced green onions if desired. Serve over rice with veggies!
