When I was a kid, my mom would make Teriyaki Chicken and I hated it. I called it terry-yucky. And with good reason. It was gross. She bought some nasty sauce with pineapples in it. I’d eat the pineapples and throw the rest out. So as an adult, when my fiance asked me to make him chicken teriyaki for dinner, I wasn’t thrilled. But I did it anyway. Instant Pot Teriyaki Chicken is really good! I’m going to make it way more often.
Teriyaki is a glaze of soy sauce, mirin, and sugar. But this blog is all about easy. So teriyaki comes in a bottle. Then we spruce that up a bit at the end. If you’re looking for an original teriyaki sauce recipe, check out this recipe for teriyaki sauce I found on allrecipes. It looks pretty good, though don’t hold me to that because I haven’t tried it.
Anyway, on to the recipe. Scroll down for the printable version.
Ingredients for Instant Pot Teriyaki Chicken
1 lb boneless, skinless chicken, cubed
1 1/4 cup teriyaki sauce
1 tsp lemon juice
3 tbsp olive oil
2 tbsp sugar
1 bunch green onions, chopped
sesame seeds for garnish
Directions for Instant Pot Teriyaki Chicken:
Marinate the chicken in a freezer bag with teriyaki sauce, lemon juice, olive oil, and sugar overnight in the refrigerator. The longer you marinate, the more flavorful your chicken will be. I like to use my FoodSaver for this. I feel that the vacuum seal draws the flavors into the chicken better. If you don’t have a FoodSaver, a regular freezer bag will do just fine.
When you are ready to make Instant Pot Teriyaki Chicken, dump all of the ingredients out of the bag and into the Instant Pot except the green onions. Yeah, it’s that easy. If you’ve used homemade teriyaki sauce, you’d dump that into the pot at this time as well.
Using the meat or poultry setting (high pressure), cook for 15 minutes. This part is self-explanatory.
Quick pressure release.
Garnish with green onions and sesame seeds.
I like to serve Instant Pot teriyaki chicken over a nice bed of rice, but you can really put it over whatever you want to. Or eat it on its own for a lower carb version. (It’s not keto because it does have sugar, but omitting the starch makes it significantly lower carb.)
People Also Ask:
This recipe can be stored in an airtight container in the refrigerator for up to 3 days.
You can freeze it! I actually recommend freezing it before you make it – that way the flavors will marinate as it freezes and thaws. Alternately, you can freeze it after it is cooked. Just make sure to stir the sauce well after reheating.
If you like your teriyaki a little bit on the sweeter side, you can adjust the sugar to add a little bit more.
You can also omit the green onions or the sesame seeds.
The other variation to this recipe, is of course, to make your own teriyaki sauce. (See above.)
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- 1 lb boneless, skinless chicken, cubed
- 1 1/4 cup teriyaki sauce
- 1 tsp lemon juice
- 3 tbsp olive oil
- 2 tbsp sugar
- 1 bunch green onions, chopped
- sesame seeds for garnish
- Marinate chicken in a freezer bag with teriyaki sauce, lemon juice, olive oil, and sugar overnight.
- Dump all ingredients into the Instant Pot except the green onions.
- Using the poultry setting, cook for 15 minutes.
- Quick pressure release.
- Garnish with green onion and sesame seeds.
Amount Per Serving: Calories: 411Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 101mgSodium: 3548mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 38g
Nutrition information may not be accurate.