Pressure Cooker Teriyaki Chicken
- ½ cup soy sauce
- ⅓ cup white sugar
- ⅓ cup water
- 2 tablespoons mirin
- 3 garlic cloves
- 1 (1 inch) piece ginger, peeled and grated
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon water
- optional: cooked white or brown rice, thinly sliced green onions, toasted sesame seeds
For best results, we recommend using:
- Stir soy sauce, sugar, water, mirin, garlic, and ginger together in the inner pot of a pressure cooker until sugar has dissolved; add chicken and turn to coat. If you prefer a less-sweet teriyaki sauce, reduce the sugar to 2 tablespoons.
- Seal lid on pressure cooker and turn steam vent to Sealing. Press Pressure Cook and use the “+” and “-” buttons to adjust cook time to 12 minutes. Immediately turn steam vent to Venting to Quick Release the pressure.
- Remove chicken to a cutting board; cut into ¼-inch-thick slices.
- Press Sauté on pressure cooker.
- Dissolve cornstarch into water in a small bowl, stirring with a fork until smooth; stir into the sauce in the pot and cook, stirring often, until very thick and syrupy, 2 to 3 minutes.
- Serve chicken atop rice with sauce. Garnish with green onions and sesame seeds as desired.
Mirin is a condiment in Japanese cuisine. It is a type of rice wine that is similar to sake. However it has a lower alcohol content and higher sugar content.
For more pressure cooker chicken recipes, you might enjoy:
What others are saying
Michael Haltom says:
This is the fifth meal prepared in the instapot (Christmas gift). This was without a doubt the easiest and was excellent. This is one we will definitely go back to.
Ryann Burkart says:
This was my first meal using my Mealthy... It was perfect! So easy and very tasty! Much easier than marinating all day, heating up the grill on a hot Louisiana day, and waiting for a good meal... 12 minutes of perfection!
Zachary Farni says:
Made this recipe and put the chicken back in after the sauce was finished to glaze them and it was perfect!
Dominique M says:
I added some rice wine vinegar and honey to this delicious teriyaki chicken. I also used 2 garlic cloves instead of three because I ran out, and it still turned out great. Next time I will use three, because it lends incredible flavor. I served it over brown rice, perfection!
George Delamea says:
This one is basic enough for the kids to enjoy without (too much) complaining, and interesting enough for the adults to get a break from hot dogs, sloppy joes, etc. Would love to find an easy way to get a little char on the chicken without complicating things, but I guess you can't have everything? I loved the sauce. May even make more to be able to drizzle it over the rice. Shouldn't, but might.
Randall Hauk says:
I've had so many different versions of teriyaki, I am no longer sure what it really is. In Seattle, it's grilled (burnt) chicken with a super-syrupy sugar sauce and rice, which is good, if a little junky. This feels a little more reserved and reasonable, to be honest! I particularly love what the mirin and fresh ginger do to the sauce.
Tiana D. says:
Okay guys.... this recipe is crazy good. My family is addicted to take-out teriyaki and this recipe will have us saving hundreds a year.... my budget will be so happy! I made the side-rice at the same time in the mealthy insert, it all finished at the same time. Even my 3 year old picky eater loved this dish, it's a real winner and so easy.
Laura Griffin says:
This teriyaki chicken was fantastic! I served mine over brown rice with green onions and it was so delicious. Next time I may sear the chicken on all sides first just to get a little brown on them, but other than that this recipe was perfect. I will definitely make again.