This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My Instant Pot Teriyaki Chicken with homemade teriyaki sauce is a tangy, sweet, and delicious meal that’s easy to make using simple ingredients! Ready in just 35 minutes.
Jump to:
Best Teriyaki Chicken Bowl
Teriyaki chicken is one of my family’s favorite meals. We love how sweet and tangy it is. That sticky teriyaki glaze is just irresistible! My favorite way to make it is in the Instant Pot, and let me tell you, you will not believe how easy it is.
This is the easiest teriyaki chicken recipe you will ever make at home. The ingredients are super simple, the prep work is so easy, and the Instant Pot makes cooking the chicken effortless.
I know you’re going to love this recipe. Serve it over rice or in a pineapple bowl for the most delicious Teriyaki Chicken Bowls ever!
Homemade Teriyaki Sauce
- soy sauce
- honey
- minced garlic
- salt and pepper
- pureed ginger
- white vinegar
- cornstarch mixed with equal parts water, for thickener
- butter
My easy teriyaki chicken bowl recipe uses a homemade teriyaki sauce. It’s tangy, sweet, with a perfect kick of flavor from garlic and ginger. This thick teriyaki sauce is a perfect glaze!
You can also try our Teriyaki Sauce Recipe with this pressure cooker chicken dinner.
FAQs
We make our own teriyaki sauce for this easy Instant Pot teriyaki chicken! It’s perfectly thick, easy to make gluten-free, and has so much flavor.
We use a mix of equal parts cornstarch and water to thicken our teriyaki chicken sauce. Cornstarch is gluten-free, so you can use this method even in a gluten-free teriyaki chicken.
Yes, you can use chicken breasts in place of thighs.
Yes! For boneless, skinless thighs, cook on high pressure for 20 minutes and use quick or natural release to release the pressure. For boneless, skinless chicken breasts, cook for 15 minutes on high pressure. Once done cooking, shred or slice the chicken.
Yes, it’s easy! The only ingredient that may contain gluten in this recipe is the soy sauce. Replace soy sauce with tamari shoyu, a gluten-free Japanese soy sauce, to keep this dish gluten-free.
Serve over stovetop rice or Instant Pot rice. You can also serve teriyaki chicken over noodles or with vegetables as a stir-fry.
Teriyaki Chicken with Pineapple
One of my favorite ways to serve this dish is in pineapple boats. Teriyaki pineapple chicken is delicious! For special occasions or just for fun, I make my chicken teriyaki pineapple bowl by cutting a whole pineapple into a boat.
- Slice a ripe pineapple in half lengthwise using a sharp knife.
- Place the pineapple halves cut side up. Use a paring knife to slice an oval around the inside of the pineapple. Leave about 1 inch around the edges and do not pierce all the way through.
Cut slits horizontally inside the oval, about 1 inch wide. - Use a large spoon to scoop out the cut pineapple and transfer to a bowl. You can serve the pineapple with your chicken. Try adding it to your Instant Pot teriyaki chicken while it cooks!
Making pineapple teriyaki chicken bowls is so much fun. If you have pineapple and some extra time, give it a try!
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Instant Pot Recipes
For more chicken recipes and inspiration on how to cook chicken perfectly, follow my Chicken Temperature Chart!
📋 Recipe
Instant Pot Teriyaki Chicken Bowl
Equipment
Ingredients
- 7-8 chicken thighs
- 1 cup soy sauce
- ½ cup honey
- 1 Tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ginger paste
- ¼ cup white vinegar
- 2 Tablespoons butter
Cornstarch thickener
- 3 Tablespoons cornstarch
- 3 Tablespoons water
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Cube 7-8 chicken thighs. Set your Instant Pot to saute mode. Melt 2 Tablespoons butter, then add cubed chicken thighs and 1 Tablespoon minced garlic. Cook for 4 minutes to brown the outside of the chicken.
- Cancel saute mode, then add 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon ginger paste, ¼ cup white vinegar, 1 cup soy sauce, and ½ cup honey. Cook on high pressure for 5 minutes and when finished, release pressure manually.
- After releasing the pressure, mix together 3 Tablespoons cornstarch and 3 Tablespoons water in a separate bowl. Then, add the cornstarch mixture to your teriyaki chicken and slowly stir to thicken the sauce. Serve over rice and enjoy!
Notes
- You can use chicken breasts in place of thighs if preferred.
- You can use frozen chicken. For boneless, skinless thighs, cook on high pressure for 20 minutes and use quick or natural release to release the pressure. For boneless, skinless chicken breasts, cook for 15 minutes on high pressure. Once done cooking, shred or slice the chicken.
- This dish is easy to make gluten-free. The only ingredient that may contain gluten in this recipe is the soy sauce. Replace soy sauce with tamari shoyu, a gluten-free Japanese soy sauce, to keep this dish gluten-free.
Sarah says
This recipe looks right up my alley. I am definitely going to give it a try. It has so many things that I love in it that I’m bound to enjoy it.
Em Beitel says
Thank you so much for your comment, Sarah! Let us know what you think!
Stella Claire says
This is really helpful information. Thanks a lot for your post keep it up. Thank you so much!
Em Beitel says
Thank you so much, Stella! We’re really glad you found it helpful! Enjoy!