Instant Pot Teriyaki Chicken Bowl

My Instant Pot Teriyaki Chicken with homemade teriyaki sauce is a tangy, sweet, and delicious meal that's easy to make using simple ingredients!

Course Main Course

Cuisine Asian

Keyword instant pot teriyaki chicken, teriyaki chicken bowl, teriyaki chicken recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 678kcal

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!

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.