This recipe hits that perfect balance of salty and sweet, using a “secret” touch of ketchup to give the sauce a rich, professional-grade body. By using the Instant Pot, you get tender, fall-apart chicken in a fraction of the time it takes to slow cook, all while keeping your kitchen cool. Whether you are feeding picky kids or just want a meal-prep-friendly dish that tastes even better the next day, this glossy, garlic-infused chicken is guaranteed to join your regular rotation.
Ingredients
- 1.5 pounds boneless skinless chicken thighs (breasts work too, but thighs stay juicier)
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons ketchup (trust me, it makes the sauce so good)
- 2 teaspoons sesame oil
- 1 teaspoon garlic powder or 3 garlic cloves minced
- 1 teaspoon ginger powder or 1 tablespoon fresh ginger grated
- 1/4 cup water
- 1 tablespoon cornstarch plus 2 tablespoons water (for thickening)
- Sesame seeds and chopped green onions for garnish
Step 1: Prep the Chicken
Pat your chicken dry with paper towels. This helps the sauce stick later.
Step 2: Make the Sauce
In a small bowl, mix soy sauce, honey, brown sugar, rice vinegar, ketchup, sesame oil, garlic, and ginger. Pour this sauce over the chicken in the Instant Pot. Add 1/4 cup water so the pot can steam everything nicely.
Step 3: Pressure Cook
Close the Instant Pot and set it to Manual or Pressure Cook for 10 minutes. When it is done, let it naturally release for 5 minutes. Then carefully do a quick release to let out any leftover pressure.
Step 4: Thicken the Sauce
Mix cornstarch and 2 tablespoons water in a small bowl. Turn Instant Pot to Sauté. Pour the cornstarch mixture into the sauce and stir for 2-3 minutes until it is thick and shiny. The sauce will coat the chicken perfectly.
Step 5: Serve
Serve the chicken over rice or noodles. Sprinkle with sesame seeds and chopped green onions.
Meal Prep Tips
- Cook extra chicken in the Instant Pot and store in meal prep containers for the week.
- Portion rice or noodles separately so they do not get mushy before eating.
- Add vegetables like broccoli, bell peppers, or snap peas right before serving or lightly steam and store separately to keep them fresh.
- Label containers with the day of the week to stay organized.
- Use reusable silicone cups for sauces or dressings to keep them separate until ready to eat.
Storage Tips
- Store cooked chicken and sauce in airtight containers in the fridge for up to four days.
- For longer storage, freeze portions in freezer-safe containers or bags for up to three months.
- Reheat in the microwave or on the stovetop. Add a splash of water or sauce to keep chicken moist.
- Do not leave cooked chicken out at room temperature for more than two hours to keep it safe.
- Shake or stir containers after reheating to make sure the sauce coats all the chicken pieces evenly.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can. Chicken breasts work too, but they cook a little faster and can dry out if overcooked. Keep an eye on them and use the natural release carefully.
Can I make this recipe in advance?
Absolutely. You can cook the chicken and store it in meal prep containers for the week. The sauce stays sticky and delicious, and reheating is easy.
Can I add vegetables to this recipe?
Yes. Vegetables like broccoli, bell peppers, or snap peas can be added in the last 2-3 minutes of cooking or steamed separately and added when serving.
How do I thicken the sauce?
Mix one tablespoon of cornstarch with two tablespoons of water. Stir it into the sauce while using the Sauté function in the Instant Pot. It will thicken quickly and coat the chicken nicely.
Can I freeze this recipe?
Yes. Store cooked chicken with sauce in freezer-safe containers or bags for up to three months. Reheat in the microwave or on the stovetop. Add a little water or extra sauce if needed to keep it moist.
Instant Pot Teriyaki Chicken Recipe Card
Instant Pot Teriyaki Chicken
Ingredients
Method
- Pat chicken dry with paper towels. Cut into bite size pieces if desired.
- In a small bowl, mix soy sauce, honey, brown sugar, rice vinegar, ketchup, sesame oil, garlic, and ginger. Pour over chicken in the Instant Pot. Add 1/4 cup water.
- Close the Instant Pot lid and set to Manual / Pressure Cook for 10 minutes. Let naturally release for 5 minutes, then carefully do a quick release.
- Mix cornstarch and 2 tablespoons water. Turn Instant Pot to Sauté and stir in cornstarch mixture. Cook 2-3 minutes until sauce is thick and shiny.
- Serve over rice or noodles. Sprinkle sesame seeds and green onions on top.
Notes
Tips
- Double the sauce for extra sticky flavor.
- Add vegetables like broccoli or bell peppers during last 2 minutes of Sauté or steam separately.
- Store cooked chicken in meal prep containers in fridge for up to 4 days.
- Freeze portions in freezer-safe containers for up to 3 months.
Variations
- Spicy Teriyaki: Add red pepper flakes, sriracha, or chili paste to the sauce.
- Sweet Soy: Replace honey with maple syrup for a different sweetness.
- Teriyaki Bowls: Serve with quinoa or cauliflower rice instead of regular rice.
Making dinner does not have to be hard or stressful. These Instant Pot Chicken Recipes and instapot chicken recipes are lifesavers for busy nights when everyone is hungry and time is short. Chicken instapot recipes like this one are simple, fast, and taste way better than takeout.
Using chicken instant pot recipes and instant pot chicken makes cooking fun and easy. With instant pot recipes chicken, you can make chicken in instant pot without any worry and still get juicy, flavorful results every time. Easy instant pot chicken recipes and Easy Instant Pot Recipes help get dinner on the table fast, and Quick Instant Pot Recipes or Quick Instant Pot Dinners are perfect when the day gets crazy.
