This Instant Pot Teriyaki Chicken is a quick and easy takeout fakeout, and all the sauce ingredients can be found in your pantry – just add rice and top with scallions!
Ingredients in Instant Pot Teriyaki Chicken
I use boneless skinless chicken breast in this Instant Pot teriyaki chicken recipe. It is quick cooking, especially in the Instant Pot. Because we will be shredding it later, not having to work with the skin and bones saves time.
Other ingredients you will need to make Instant Pot teriyaki chicken are:
- Soy sauce
- Ginger root
- Green onions
- White rice
How to make Instant Pot Teriyaki chicken
In just 30 minutes, you can have a teriyaki chicken dinner ready! It’s also a great meal prep recipe so you could have four lunches ready for the week.
- Add water to the bottom of the Instant Pot. By heating the water, the steam builds pressure in the pot and cooks the food. You always need at least a cup of water in the Instant Pot for it to work and not burn.
- Place the trivet in the pot and put the chicken breasts on it. While you need the water to create pressure, you don’t want your chicken to sit in it and lose its texture. Use the trivet that the Instant Pot came with to keep the chicken from sitting in the water.
- Set the Instant Pot to cook for eight minutes. You can easily double this recipe. Add five minutes to the cooking time for the extra chicken. You can also use frozen chicken in the Instant Pot. Because it heats and cooks so quickly, it’s safe to use frozen meat. You’ll need to set the Instant Pot for 13-14 minutes if you are using frozen chicken.
- Cook the rice while the chicken is cooking.
- Let the pressure release naturally on the Instant Pot. This is part of the cooking process for the chicken. Just leave the pot alone until the pressure has released enough to open the lid.
- Shred the chicken.
- Toss the shredded chicken with soy sauce, honey, garlic and ginger. If you want to thicken the sauce, you can use a cornstarch slurry.
- Serve with rice and green onions.
This is the standard teriyaki seasoning made easy at home! You can use it on turkey, pork or beef too.
This recipe is the perfect example of how you can easily cook chicken breast in the Instant Pot. It’s quick and easy to keep shredded chicken breast on hand at all times. You can season it with anything you want after it’s cooked instead of the soy sauce-honey-ginger-garlic combo. It’s a great meal prep solution to add protein to a meal. However, if you can’t have soy sauce, you can use tamari or coconut aminos in its place. You can also do without the honey if need be, or powdered ginger instead of fresh.
Use whatever kind of rice you prefer. I use white rice like fragrant jasmine or nutty basmati. You could also use brown rice or wild rice. Those take longer to cook so account for the extra time.
How to shred chicken
There are several ways you can quickly shred cooked chicken breast. Make sure to use boneless skinless breasts so you don’t have to deal with any part of the chicken you will be discarding.
- Use a knife and fork to cut the chicken into pieces.
- Use two forks to pull the chicken apart.
- If it’s cooled completely, you can pull it apart with your hands
- Use the paddle attachment on your stand mixer
What to serve with teriyaki chicken
I always serve this with rice topped with green onions. You can choose which kind of rice you like best.
To make it a complete meal, you probably want vegetables to go with the protein. Ideas for side dishes for Instant Pot teriyaki chicken are:
- Bell peppers
- Water chestnuts
- Pea pods
- Green beans
Just roast, saute or steam them while you’re cooking the chicken in the Instant Pot, then serve on the side.
Storing and reheating
This cooked chicken will last in the refrigerator for up to five days. That means it’s perfect for meal prep.
This Instant Pot teriyaki chicken recipe makes four servings. Simply divide it into individual containers and refrigerate.
To reheat, put it in the microwave for a minute or two. Sprinkle a little extra water overtop of the container to keep the chicken and rice from drying out.
You can also make just the teriyaki sauce on its own without the chicken. This is an easy recipe that can be stored in the refrigerator for up to two weeks. If you like the sauce, make a batch and put it on everything from this chicken teriyaki to veggies and beef. You can also freeze the teriyaki sauce for up to two months.
Freezing teriyaki chicken
Cooked chicken will last in the freezer for up to three months.
That means you can make a huge batch of this cooked Instant Pot teriyaki chicken and before you season it, package it in the freezer.
Thaw it in the refrigerator overnight before using it. When it is thawed, you can season it any way you want, including using this homemade teriyaki seasoning.
More Instant Pot chicken recipes
Meal prep tools for this recipe
- The trivet that comes with your Instant Pot
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Instant Pot resources
If you’d like some more help with your Instant Pot, then you’ll love my free resources! Sign up for free below when you get my weekly newsletter:
Instant Pot Teriyaki Chicken
- 1 lb chicken breasts
- 1 cup water
- 1/4 cup soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 1 tbsp gingerroot, minced
- 4 green onions, sliced
- 2 cups water
- 1 cup white rice
- 1 tsp butter
- 1 pinch salt
- Add water and trivet to Instant Pot and place chicken breasts on top. Press the pressure cook button and select the high setting, then set to cook for 8 minutes.
- Instant Pot will take about 5-10 minutes to preheat then the 8 minutes to pressure cook. Note: to double recipe, add 5 more minutes cook time. Meanwhile, cook rice in a rice cooker according to package directions.
- Let the pressure naturally release once chicken has finished cooking (should take 15-20 min), then open lid when safe to do so.
- Remove chicken and shred with a fork and knife. Drain water from the pot and then toss chicken with soy sauce, honey, garlic and ginger. Serve over rice and garnish with green onions.