Instant-Pot Teriyaki Chicken

This Instant Pot teriyaki chicken strikes a perfect balance of umami and sweetness. The savory sauce gets thickened in the end and coats the chicken beautifully. Serve with stir-fried peppers and snap peas to complete the meal.

a recipe photo of the Instant Pot Teriyaki Chicken served over rice in a bowl
Photo: Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Active Time:
10 mins
Total Time:
30 mins


  • ¼ cup lower-sodium soy sauce

  • 2 tablespoons dark brown sugar

  • 2 tablespoons mirin

  • 1 tablespoon unseasoned rice vinegar

  • 1 teaspoon grated garlic

  • 1 teaspoon grated fresh ginger

  • ¼ cup water plus 1 tablespoon, divided

  • 1 pound boneless, skinless chicken breasts

  • 2 teaspoons cornstarch

  • 2 cups hot cooked brown rice

  • ¼ cup thinly sliced scallions

  • 2 teaspoons toasted sesame seeds


  1. Whisk soy sauce, brown sugar, mirin, vinegar, garlic, ginger and 1/4 cup water together in a programmable multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Add chicken to the sauce, turning to coat. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High Pressure for 9 minutes. (It will take 5 to 10 minutes for the cooker to come up to pressure before cooking begins.)

  2. Let the pressure release naturally for 3 minutes. Carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take about 1 minute). Remove the lid. Press Cancel.

  3. Transfer the chicken to a cutting board. Select Sauté setting. Select High temperature setting and bring the sauce to a boil. Whisk cornstarch and the remaining 1 tablespoon water together in a small bowl until smooth. Drizzle into the sauce, whisking constantly. Boil, whisking constantly, until thickened and glossy, about 1 minute. Press Cancel.

  4. Slice the chicken into 1/3-inch-thick slices. Divide the chicken and rice among 4 bowls and top with the sauce, scallions and sesame seeds.

Nutrition Facts (per serving)

326 Calories
5g Fat
38g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken, 1/2 cup rice & 2 Tbsp. sauce
Calories 326
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 2g 7%
Total Sugars 9g
Added Sugars 8g 16%
Protein 30g 60%
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 83mg 28%
Vitamin A 97IU 2%
Vitamin C 1mg 1%
Vitamin D 1IU 0%
Vitamin E 1mg 4%
Folate 25mcg 6%
Vitamin K 13mcg 11%
Sodium 633mg 28%
Calcium 18mg 1%
Iron 1mg 6%
Magnesium 78mg 19%
Potassium 493mg 10%
Zinc 2mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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