Instant Pot Teriyaki-Style Chicken
5 from 5 votes

Instant Pot Teriyaki Chicken

An easy "dump the ingredients and walk away" teriyaki-style chicken recipe. A shredded chicken to serve with rice or in lettuce or cabbage leaves. 

Course Main Course
Cuisine American
Keyword Instant Pot, Teriyaki Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 264 kcal
Author Kristin Marr


  • 2 pounds boneless, skinless chicken breasts


  • 1 TB extra virgin olive oil *
  • 1/3 cup reduced sodium (organic) tamari sauce You can use reduced sodium soy sauce, if you're not gluten-free
  • 1/2 cup chicken broth If you're using store-bought broth, use reduced sodium broth (a lower salt amount).
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1/2 tsp black pepper
  • 2 garlic cloves minced
  • 1 inch fresh ginger peeled and minced

Thicken the sauce:

  • 3 TB organic cornstarch
  • 1/4 cup water


  • sliced green onions
  • sesame seeds


  1. Add all the sauce ingredients (found under the "Sauce" header above) to the Instant Pot. Do not add the "Thicken the sauce" ingredients. Swirl to mix.

  2. Gently add the chicken breasts to the sauce in a single layer.

  3. Lock the Instant Pot lid and set the valve to Sealing.

  4. Set the Instant Pot on Manual (High Pressure) for 15 minutes. Let the pressure release naturally for at least 15-20 minutes.

  5. Shred the chicken in the Instant Pot.

  6. Mix the cornstarch and water ("Thicken the sauce" ingredients). Stir the mixture into the pot (with the chicken). Saute, if needed, to desired thickness.

  7. Serve the chicken over rice, rice noodles, or in lettuce or cabbage cups (lettuce or cabbage leaves). Top the chicken with sliced green onions and a few sprinkles of sesame seeds. 

Recipe Video

Recipe Notes

* Traditionally, a teriyaki recipe uses toasted sesame oil.  This recipe calls for extra virgin olive oil (or avocado oil) only because I didn't want you to go out and buy an expensive, speciality oil just for one tablespoon. Feel free to use sesame oil for additional flavor instead of the olive oil. 

I've been serving the shredded chicken over rice, along with green onions, sesame seeds, and a locally-made spicy kimchi. Here's my basic rice recipe: 3 cups broth + 1.5 cups white or brown rice + 1 TB olive oil + ½ tsp salt. Combine the ingredients in a medium-size pot, and bring the ingredients to a boil. Once boiling, place the lid on the pot, reduce the burner to low, and allow the rice to cook for 20-25 minutes. Fluff with a fork. If the rice is still wet, place the lid back on the pot and turn off the heat, allow the rice to rest for 10 minutes. 

Make-Ahead Freezer Option: 

I haven't tried this yet, but I love the idea. Helen noted, "You can make two of this meal at once since you have everything out. One meal directly in the pot, one directly in a gallon ziplock for the freezer. You have to thaw the frozen (raw) meal all the way before using the Instant Pot, because it doesn't fit in the pot (in its frozen state), but it's still a great time saver!" 

If you don't have an Instant Pot, I think you could attempt this recipe in the slow-cooker. Maybe 4-5 hours on high? I haven't tried using the slow-cooker for this recipe, but my initial thought is that it should work. I'm not sure how thick the sauce will get--you may have to attempt this step on the stove-top after the meat is done cooking in the slow-cooker. If you try the slow-cooker, I'd love to hear your thoughts/adjustments. 

Arrowroot flour/starch could be subbed for the cornstarch. I recommend trying 6 teaspoons of arrowroot mixed with a bit of water, and then adding the mixture to the sauce.