Instant Pot Teriyaki Chicken is ready in 15 minutes, from start to finish, with my quick cooking tips. This is the chicken teriyaki recipe you need when you’re short on time but need a recipe that tastes great! Serve with rice or quinoa for a tastier takeout meal you’ll want to serve your family.
When developing recipes for you, I always aim to find ways to make delicious, healthy meals that are ready in 20 minutes or less. This healthy gluten-free chicken teriyaki in the Instant Pot fits all those categories.
Cooking instant meals is what you need when you are short on time, as long as you have the right tips and tricks! The Instant Pot is known as a set meal to forget, and this one is no different.
I’m sure you’re wondering, what is a special tip? The chicken should be cut into small pieces so that it cooks quickly. Chicken balls cook in 3 minutes (high pressure), meaning the dish will be ready in 15 minutes, even in a pressure cooker.
The chicken is cooked in a homemade gluten-free teriyaki sauce, giving it its flavour. Once cooked, add a little thickening agent (arrowroot, tapioca, corn) to make the sauce thick and sticky, just like takeout! I promise your whole family will love it!
If you don’t have a slow cooker but still want delicious Asian food, try teriyaki chickpeas or sweet and savoury beef.
Ingredients For Healthy Teriyaki Chicken
- Boneless, Skinless Chicken: Use any chicken (boneless, skinless) you have on hand. Chicken breast, thigh, or tenderloin work great in this recipe. A good time saver is to use chicken meatballs, which are already very thin and can be quickly cut into cubes.
- Coconut amino (gluten-free soy sauce or tamari). Coconut amino acids give teriyaki sauce a deeper flavour. Coconut Amino is gluten, soy and soy free.
- Rice wine vinegar: The rice vinegar brings out the teriyaki flavour as the acidity of the vinegar cuts through some of the sweetness and balances everything out. I don’t recommend substituting anything else for rice wine vinegar, but if necessary, you can try a mixture of apple cyder vinegar and lime juice.
- Maple syrup (or honey): The maple syrup helps sweeten the sauce, giving it a different sweet combination. You can also use honey or your favourite maple syrup. I don’t recommend using granulated sweeteners like liquid syrup.
- Ground Ginger: You can use newly ground ginger (be sure to peel it first), or my advice is freeze-dried ginger. I don’t recommend using ground ginger in this recipe, even though it doesn’t produce the same flavour profile.
- Seasonings Salt, Garlic Powder, Dried Garlic: The salt enhances all the flavours, the garlic powder adds a hint of garlic without overpowering the sauce, and the dried onions add a unique flavour.
- Arrowroot (or corn or tapioca) powder + water thickens the sauce after the chicken is cooked. This will help the sauce stick faster.
How To Make Instant Pot Teriyaki Chicken
- Dice the chicken: Cut the chicken into small pieces (about 1-1.5 inches). I prefer kitchen scissors, but you can use sharp knife (and a plastic cutting board). Place the chicken in the slow cooker.
- Make the sauce: Combine teriyaki ingredien69889*6**/8/8*ts (except water and arrowroot thickener). Mix well and pour over the chicken.
- Prepare the chicken: Cook on high pressure for 3 minutes. Once it reaches pressure and is cooked for 3 minutes, naturally let it sit for 3-5 minutes before releasing pressure.
- Make the slurry: Combine arrowroot and water in a small bowl. Mix well until all the flour dissolves in the water.
- Thicken the sauce: Take away the chicken and place it in a bowl. Turn the pressure cooker to a boil and stir the bread mixture well. Let the sauce begin to bubble, and turn off the sauce process when it reaches your desired thickness (usually 2 minutes).
- Add chicken to thick sauce: Add chicken to sauce and stir well. Serve hot
Top Tips
- Mix the thickener (aranta, tapioca, corn) with the water before adding the hot liquid; otherwise, it will curdle.
- If you are using chicken tenders, I recommend removing the tendons before cutting them into cubes. This is easy to do with a fork and paper towel. Grab the ligament with a paper towel and place a fork on the tendon. Retract the fork while maintaining constant pressure on the tendon. The chicken will easily clean the tendons.
- If you have an 8-quart Instant Pot, double the recipe, or you won’t have enough liquid to pressurize the Instapot.
- Little time? Cut the chicken into cubes and make the teriyaki sauce ahead of time; the chicken will be ready in less than 15 minutes, starting to finish.
Optional Additional Ingredients
- Red pepper or sriracha cream for spices
- Green onions: add at the end; these are good for colour and flavour.
- Stuffed Pineapple: Add this to the Instant Pot and chicken to absorb the teriyaki flavour. You can use fresh or canned (drained).
- Sesame seeds on top.
How To Serve Pressure Cooker Teriyaki Chicken
- Rice or quinoa with steamed vegetables
- More pineapple and cilantro pizza for a fun twist.
- Sandwiches or lettuce wraps
- Over rice noodles (double the sauce if serving this way)
- Serve with an Asian-style salad with lettuce, red cabbage, shredded carrots, green onions, mandarin oranges and sesame dressing.
- The taco is a fun take on the taco with a cilantro and lime garnish.
FAQ’s
Can You Do This With Your Trained Chicken?
Yes! I recommend frozen skinless chicken thighs or chicken ribs if you are using frozen chicken. Cook frozen chicken in teriyaki sauce (before adding arrowroot bread).
- Frozen boneless chicken thighs Cook on high pressure for 15 minutes.
- Cook frozen chicken on ice for 6 minutes on high pressure.
- Frozen chicken breasts cook for 17 minutes from high-pressure freezing.
Can You Use Chicken Thighs To Make This?
Yes, I usually make this recipe for boneless, skinless chicken thighs. They are very gentle and economical.
Cut the chicken thighs into pieces or cook them whole. If you want to cook boneless, skinless chicken thighs whole, increase the cooking time to 13 minutes. Once cooked, take away the chicken from the pan, leave it whole, and dice or shred it.
Can You Double The Recipe?
Yes, this recipe can be easily doubled without making any changes. The chicken may need a few more minutes to come under pressure, but it will still cook quickly.
Storing Leftovers
Refrigerator: Store remains in the fridge for 3-4 days. Note that the teriyaki sauce will thicken in the fridge but thin out slightly when reheated.
Place it back in the microwave (2:30-3 minutes) or on the stove (add a little water to the pan) and cook at medium heat, covered, until warm.
Freezer: Freeze in a plastic bag or container in the freezer for up to 3 months. Note that the sauce may thicken slightly when chilled but should thin out when reheated. Thaw in the refrigerator and repeat as described above.