Instant Pot Honey Teriyaki Chicken

Bold and tasty Instant Pot Honey Teriyaki Chicken made effortlessly in your pressure cooker with just a handful of pantry ingredients. This is a must-make family-favorite weeknight meal to please even the pickiest eaters!

Instant Pot Honey Teriyaki Chicken |

I’m in love I’m in love and I don’t care who knows it!

If you can name that movie I’ll be your friend forever. But honestly I am in love and I’m not ashamed of it. I’m in love with my Instant Pot. I held off getting one for over a year, not sure if it was worth the money and my time to figure out a new cooking device. I finally gave in and I only wish I’d gotten my hands on one sooner!

I still have a place in my heart for my slow cooker, but the Instant Pot pressure cooker is my new obsession and I don’t see that changing any time soon.

Instant Pot Honey Teriyaki Chicken |

 Can I use chicken breasts / chicken thighs?

Yes! To all the above. You can use boneless skinless chicken breasts or thighs in this recipe, whichever you prefer. For large pieces of chicken, over 1 1/2 inches thick, be sure to pound them to a lesser thickness to ensure even cooking. Both will yield super juicy and tender, flavorful shredded honey teriyaki chicken.

Can I adapt this recipe for a slow cooker / crockpot?

Yes! To make this honey teriyaki chicken recipe in your slow cooker instead of a pressure cooker, place the chicken and sauce in the slow cooker, cover, and set to cook on HIGH for 2-3 hours or LOW for 6 hours.

Remove chicken from slow cooker, shred with two forks, and transfer sauce from slow cooker to a large sauce pan. Bring to a boil over high  heat and whisk in the corn starch slurry (corn starch + water) until thickened.

Toss chicken with sauce and serve.

Instant Pot Honey Teriyaki Chicken |

The sweet and savory honey teriyaki sauce on this chicken is absolutely to die for yummy and makes for the BEST and tastiest honey teriyaki chicken. Cooking the chicken in an Instant Pot makes the chicken so fall-apart-tender and perfect for serving over your favorite fried or steamed rice.

My favorite tip for amping up this recipe is adding more crushed red pepper flakes – it adds a little extra kick of heat without over powering the sweet and savory tones of the dish. This week I made a full batch of this chicken for just my husband and I and we’ve been eating leftovers all week, it reheats so well!

Such a winner on so many levels, even your picky eaters will beg you to fix this chicken again and again!

Instant Pot Honey Teriyaki Chicken |

What people are saying about this Instant Pot Honey Teriyaki Chicken

“I made this almost as directed and it was great. Everyone really liked it.” – Amee


Instant Pot Honey Teriyaki Chicken |
3.24 from 17 votes

Instant Pot Honey Teriyaki Chicken

Bold and flavorful Instant Pot Honey Teriyaki Chicken made effortlessly in your pressure cooker with just a handful of pantry ingredients. This is a must-make family-favorite weeknight meal to please even the pickiest eaters!

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Tiffany


  • 4 boneless skinless chicken breasts (or 6 chicken thighs) see note 1
  • 1 cup soy sauce I use low sodium
  • 1/2 cup water
  • 2/3 cup honey
  • 2 teaspoons minced garlic
  • 1/2 cup rice vinegar
  • 1/2 teaspoon ground ginger
  • 1/4-1/2 teaspoon crushed red pepper flakes use 1/2 teaspoon for a more noticeable touch of heat
  • 3 tablespoons corn starch + 3 tablespoons cold water
  • 2 teaspoons sesame seeds
  • diced green onions, for topping
  • steamed white rice or fried rice, for serving


  1. Place chicken in pressure cooker. Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken. 

  2. Place lid on pressure cooker, turn vent to seal. Press "pressure cook" and set timer to 35 minutes for frozen chicken, 30 minutes for thawed. When pressure cooker "beeps" to signal end of cooking time, allow a natural release (aka don't do anything) until the float valve sinks. 

  3. Remove lid, transfer chicken to a bowl and shred with two forks. Use a slotted spoon to remove any pieces of fat in the pressure cooker leftover from the chicken Set pressure cooker to "soup" setting. Once liquid comes to a boil, stir together corn starch and water and whisk into the sauce until thickened. Stir in sesame seeds.

  4. Turn off pressure cooker, transfer shredded chicken back to the pressure cooker and stir to coat in the sauce. Garnish with chopped green onions and serve over steamed or fried rice. 

Recipe Notes

  1. If using very thick pieces of frozen chicken (thicker than 1 1/2 inches) add 10 minutes to cooking time. If you are using very thick pieces of thawed chicken, simply pound chicken to 1 - 1 1/2 inches thickness before proceeding with recipe as written. 

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I do not own a pressure cooker so can I use crockpot for this recipe?

Nevermind, I’ve just read where you have shown you can cook in crockpot. Thanks,

How much weight is 4 SKINLESS boneless chicken , 1 1/2 pounds? Since chicken breasts vary in size it would be helpful to add the weight in the recipe. jUst a suggestion.

    I agree, I am making it right now with thighs and I have no idea if I used to the right ratio. I’m using 4 lbs of thighs

What would be the cooking time if using a Slow Cooker and not an instant pot?

    Hi Merle- I put a note in the post about adapting it for a slow cooker! On there you’ll find notes about how to prepare the sauce as well! Cook on HIGH for 2-3 hours or on LOW for 6 hours. I hope that you enjoy this dish!

Isn’t it obvious, you ninny muggins? The recipe sounds good.

    Ninny muggins- such a great movie! 😉 Give the recipe a try! You’ll love it! My husband has already requested it be on the menu for this week, again!

lovely recipe! Makes me consider an insta-pot, but for now will work in my slow cooker, thank you for this recipe and for the slow cooker version, I’ve also noted your suggestion about red pepper flakes, good thinking and yes!

Made This recipe tonight and followed recipe as written despite thinking that 1 1/3 cup did not sEEm right. This Was WAY-way too salty. Surely, its an error?

    Did you use low sodium soy sauce? If not, it would probably be too salty. I use (and noted that I do so) low sodium soy sauce in this recipe! I actually prefer to use low sodium in general when using soy sauce for any recipe.

    I agree way way too salty, it is now in my garbage disposal

I have made and loved so many of your recipes, but this was so salty, my family couldn’t eat it. I even used low sodium soy sauce.

    Sorry to hear that! Not quite sure what went wrong!

What are the nutritional value of this recipe?

    Hi Sue- I recommend using My Fitness Pal for that stuff! They have an awesome (and free!) tool where you can input any online recipe URL into and it will generate the nutritional information for you. 🙂

I made this almost as directed and i was great. everyone really liked it. the only thing I did differently was to put 1/3 cup salted and 1 cup low
salt soy sauce. Thanks!

I made this almost as directed and i was great. everyone really liked it. the only thing I did differently was to put 1/3 cup salted and 1 cup low
salt soy sauce. Also, since I had just bought the chicken, I only cooked it for 24 minutes. Thanks!

    Hi Amee- Great job with the modifications! Don’t you just love the instant pot?! Thanks for sharing!

ThIs would be perf if it was not so salty! I would make it again and cut the Amount of soy sauce!

    Thanks for your feedback, Danielle!!

    I agree, I put it down the garbage disposal

      Sorry to hear that, Candy!

Do we tUrn tge knob to venting when it is done cooking? I have waited 20 minutes and the flat valve still hasnt Gone down. Still new to this whole instant pot thing…

    Hi Kristen- no, you shouldn’t need to turn it to venting. You switch it to venting when doing a “quick release”. For this recipe, a natural release is called for. But, it shouldn’t take more than 20 minutes!! I wonder if maybe your float valve was stuck or something? Sorry I am not much help for that without seeing it!

Did you mean 1/3 cup as opposed to 1 and 1/3 cups soy sauce? I put in less than 1/2 cup and and it was totally inedible. Maybe 1 and 1/3 tablespoons?

is the cooking tIme for high, medium or low?

    High pressure!

Thank you. The recipe was very good. The next time I prepare it, I will reduce the amount of soy sauce, Even using low sodium sauce, it was too salty. Less salt and more sweet next time.

    Thanks for your input, Mary! Happy to hear that it was enjoyed! 🙂

I like chicken from my childhood whenever chicken is prepared at home, I used to wait for my mother’s call. have your lunch or dinner and I was the first to reach the table.
Being a teen my mother used to tell me the nutrition advantage of veggies, but I start telling to her that skinless chicken provides the least amount of calories and fat, about 143 calories, 3g total fat and 1g saturated fat for half of a large boneless, skinless breast, or a 95g serving.
Mom knows I love chicken too much thus she used to start her food with a smile and we all enjoy our diet together.
My mom is a great chef and use to cook many recipes of chicken the recipe shared by you seems delicious and will surely try at home.

We made this as directed including the low sodium soy sauce. The chicken breasts we used were huge so the total amount of meat was 4.75 pounds.
some of the comments talk about the recipe being too salty. My family found it to be a a bit on the salty side but not too bad. We topped the dish with canned pineapple chunks.
Next time we plan to cut the soy sauce in half and use pineapple juice in its place.
On the whole, the recipe was pretty good.

    Great suggestions! Thanks for your feedback, Bill! 🙂

I used coconut aminos instead of soy sauce it and wasn’t too salty at all.

    Awesome idea- thanks for your input, Chase!

I think, as others have noted, that it would be helpful to know weight/volume on the chicken and sauce. Especially due to the variability in size of chicken pieces. And for those who find that amount of soy sauce too salty, if you reduce the soy sauce, what should the total amount of sauce volume be for how much chicken? Also, in a pinch, if one wanted to use a bottled Teriyaki, it seems that would work too, but would be helpful to know volume of sauce to chicken.

The movie you can’t remember the title is ELF with Will Ferrel! Here is a link on youtube for the famous scene:
Can we be friends forever now? Ah ah!

    haha!! This is hilarious- thank you for the laugh!

We only have low sodium soy sauce, so the saltiness that everyone talks about wasn’t a problem. My little kids devoured this dish and everyone went to bed satisfied!

    Way to go pleasing all your littles! Sounds like you nailed it! 😉 Thanks for sharing!

This ended up in the trash, my family would not eat it. It also stunk up the house upon releasing the pressure Valve. Hours later and it still stinks. Im the only one that ate it and only to prove a point. I followed the recipe to perfection and was so proud of having all the invredients for once without going to the store. Low sOdium soy and everything. I will never embarrass my cooking skills again.

    Sorry to hear that this did not turn out well for you. Thanks for your feedback

This sounds sO delicious! Thank you for the slow crock pot recipe notes. I can’t wait to tey this! What vegetables would you add? Frozen peas or corn?

    Oh, the “I’m in love, I’m in love, I’m in love with a wonderful guy!” Is from A musical originally. I think its Bells are Ringing, or Oklahomah!. Both are classics. Great fun to watch.

    I hope that you love it!! I typically do broccoli with this.. but thats because I’m a HUGE broccoli fan! But I bet that peas or corn would be good, too!

waaaay too salty-I did not trust my cooking skills knowledge….into the disposal.
I cannot believe ow salty even low sodium soy sauce made it. revise the recipe before others follow it.

Is this a joke it was so bad

I made this in my Instapot and since I eat Paleo, used Coconu Aminos instead of soy sauce. I also used Tai Seasoning, instead of ginger and it came out great!

    Great job, Pam! Thanks for your feedback with this!

Interesting blog. You wrote emotionally and beatifully. I enjoy reading it.

The recipe looks so good! I have kidney problems and can’t have a lot of salt. What would the substitute be or could I use a bit of soy sauce and add something else? “I’m in love, I’m in live, I’m in love with a wonderful guy!” Is fromNellie Forbush in the musical ‘South Pacific’. 😊

    There is already soy sauce in this recipe- so make sure to use low sodium soy sauce. You could probably play with the amount of soy in this recipe to meet your needs and still achieve a good flavor!

Can I cook a whole chicken in my Instant Pot?

    I’m not positive what you mean by a whole chicken…. I am not certain a whole chicken would fit in an instant pot! I have never tried this.. sorry I don’t have much input