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 |
3.6 from 5 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 1/3 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 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!!

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!