Instant Pot Chicken Teriyaki

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recipe by Matt Pelton

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.

Inspired by:

recipe updated Jun 8, 2020


  • Chicken thigh icon
    Chicken thigh
    1.362 kg (about 7)
  • Canola oil icon
    Canola oil
    ¼ cup (about 55.2 g)
  • Liquid smoke icon
    Liquid smoke
    2 tsp (about 8.8 g)
  • Water icon
    ¼ cup (about 60 g)
  • Crushed pineapple icon
    Crushed pineapple
    ½ cup (about 120 g)
  • Teriyaki sauce icon
    Teriyaki sauce
    1 cup (about 288 g)
  • Barbecue sauce icon
    Barbecue sauce
    ½ cup (about 144 g)


  • kCook icon Whisk
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Plate

Step preview

  1. Add canola oil to the inner pot
  2. Pre-heat until hot - Sauté, More
  3. Then add chicken thigh to the inner pot
  4. Brown
  5. Set aside content of inner pot plate
  6. Add liquid smoke, water, crushed pineapple, teriyaki sauce and barbecue sauce to the inner pot
  7. Whisk together
  8. Return chicken to inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Meat, High, 25 min
  11. Release pressure -
  12. Serve
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