Instant Pot Honey Teriyaki Chicken

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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!

If you’re loving this Instant Pot Honey Teriyaki Chicken then you’ve gotta try Instant Pot BBQ Pulled Pork, Instant Pot Shredded Chicken Tacos, and Instant Pot Chicken and Potatoes

Instant Pot Honey Teriyaki Chicken | lecremedelacrumb.com

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 | lecremedelacrumb.com

 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 | lecremedelacrumb.com

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 | lecremedelacrumb.com

What people are saying about this Instant Pot Honey Teriyaki Chicken

“This was my first instapot recipe and it was delicious! It was actually more similar to Adobo than teriyaki. I skipped the cornstarch slurry. Other than that, i followed the recipe using bone-in frozen chicken thighs. Thank you for sharing!” – Alice

“This is my absolute favorite recipe for my Crockpot express!! I usually use 4-5 lbs of chicken breasts and the sauce is perfect.” – Sam

“Hello! I tried this recipe and enjoyed it. I didn’t have enough honey or soy sauce in my kitchen so I only used 1/2 cup soy sauce and just a little bit less than 2/3 cup honey… It was so tasty! Looking forward to trying another one of your recipes.” – Manish 

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

 

Instant Pot Honey Teriyaki Chicken | lecremedelacrumb.com

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!
4.1 from 106 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients

  • 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

Instructions

  • Place chicken in pressure cooker. Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken. 
  • Place lid on pressure cooker, turn vent to seal. Press "pressure cook" and set timer to 20 minutes for frozen chicken, 10 minutes for thawed chicken.
  • When pressure cooker "beeps" to signal end of cooking time, allow a natural release (aka don't do anything) until the float valve sinks. 
  • 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.
  • 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. 

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. 
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

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Comments

4 stars
Really good flavor! Because of the other comments i used 1/2 coconut aminos and 1/2 low sodium soy sauce and it was Not too salty. It does make a huge amount of sauce though, so next time i will cut that in half. Thanks for the recipe!

Can you cook the rice in the instant pot too? Do they need to be done separately?

    I do recommend cooking them separate for this recipe.

tHANKS, LOOKS GOOD, BUT 30 MINUTES IN THE PRESSURE COOKER? THAT SEEMS VERY HIGH. i HAVE MADE DOZENS OF CHICKEN DISHES IN THE INSTAPOT, AND NEVER SEEN IT RECOMMEND MORE THAN 15 MINS ON high.

How long did it take for your recipe to naturally release?

    Honestly- it’s different for everyone. It can take from 10 to up to 30 minutes for an instant pot to naturally release. Follow the recipe as written for that part 🙂

Hi, IT was good but I found it way!WAY! to salty. Maybe cutting soy down by half perhaps? Not sure buT WOW!

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