Instant Pot Chicken Teriyaki

For the full experience, make this recipe with the Drop Recipes app.

recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 3 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 Jul 27, 2020


  • Ginger icon
    2 tbsp (about 11.1 g)
  • Garlic icon
    1 tbsp (about 8.55 g)
  • Chicken thigh icon
    Chicken thigh
    1.362 kg (about 7)
  • Chicken broth icon
    Chicken broth
    ¾ cup (about 186.75 g)
  • Soy sauce icon
    Soy sauce
    ½ cup (about 144 g)
  • Frozen chopped onion icon
    Frozen chopped onion
    ½ cup (about 120 g)
  • Light brown sugar icon
    Light brown sugar
    3 tbsp (about 36.45 g)


  • 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 thigh 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. Natural release
  7. Transfer just the content of inner pot to medium bowl
  8. Pre-heat - Sauté, More
  9. Boil while stirring frequently
  10. Reduce until thick while stirring frequently - approx 7 min
  11. Return chicken to inner pot
  12. Stir until coated
  13. Serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.