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Instant Pot Teriyaki Chicken

This Instant Pot Teriyaki Chicken is a quick, delicious meal! Juicy chicken and vibrant broccoli coated in homemade teriyaki sauce, ready in under 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Instant Pot, Quick
Servings: 4 servings

Ingredients

  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 pound boneless, skinless chicken breast cut into bite-sized pieces
  • 2 teaspoons cornstarch
  • 1 tablespoon water for mixing with cornstarch
  • 2 cups broccoli florets fresh
  • Green onion for garnish
  • sesame seeds for garnish

Instructions

  • In a medium bowl, whisk together the low sodium soy sauce, water, rice vinegar, brown sugar, minced garlic, and grated ginger until well combined.
  • Turn your Instant Pot to the sauté setting. Add the chicken pieces and cook for 2-3 minutes until they are lightly browned.
  • Pour the teriyaki sauce over the sautéed chicken in the Instant Pot. Stir to ensure all the chicken pieces are well-coated in the sauce.
  • Close the lid of the Instant Pot, ensuring the valve is set to sealing. Set it to cook on high pressure for 8 minutes.
  • Once the cooking time is up, carefully perform a quick release by turning the valve to venting.
  • In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth. Stir this mixture into the pot with the chicken. Turn the Instant Pot back to sauté mode and cook for another 2-3 minutes until the sauce thickens.
  • Stir in the broccoli florets and cook for an additional 2-3 minutes until they are bright green and tender-crisp.
  • Scoop the teriyaki chicken and broccoli onto plates. Top with sliced green onions and a sprinkle of sesame seeds.

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Whisk
  • Serving spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the microwave, adding a splash of water if the sauce has thickened too much.
  • You can freeze the chicken and sauce in a freezer-safe container for up to 3 months.