Instant Pot Chicken Teriyaki

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

Why use bottled teriyaki sauce when it’s so easy to make your own with all the “chicken goodness” in the pot from the meat thawing and cooking? Teriyaki is usually grilled, of course. To make a successful version of teriyaki in the pot, it’s best to cook the chicken in the aromatic sauce, then boil that sauce down to a thick glaze to use as a coating for the meat. Think of its final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot as it cooks down because the sugars can start to burn.

Inspired by:

recipe updated Jun 8, 2020


  • Ginger icon
    2 tbsp (11g)
  • Garlic icon
    1 tbsp (8g)
  • Chicken thigh icon
    Chicken thigh
  • Chicken broth icon
    Chicken broth
    about ¾ cup (187g)
  • Soy sauce icon
    Soy sauce
    ½ cup (120ml)
  • Frozen chopped onion icon
    Frozen chopped onion
    about ½ cup (120g)
  • Light brown sugar icon
    Light brown sugar
    3 tbsp (36g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  1. Mix chicken broth, soy sauce, frozen chopped onion, light brown sugar, ginger and garlic into the inner pot
  2. Add chicken thighs to the inner pot
  3. Stir well
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, High, 20 min
  6. Cancel - Keep warm
  7. Natural release
  8. Transfer just the content of inner pot to medium bowl
  9. Pre-heat - Sauté, More
  10. Boil while stirring frequently
  11. Reduce until thick while stirring frequently - approx 7 min
  12. Cancel - Sauté
  13. Return chicken to inner pot
  14. Stir until coated
  15. Serve
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