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Instant Pot Honey Teriyaki Chicken | lecremedelacrumb.com

Instant Pot Honey Teriyaki Chicken

This Instant Pot Teriyaki Chicken is incredibly simple to make and pleases even picky eaters with its sweet and savory Asian-inspired honey teriyaki sauce and tender shredded chicken pieces. Serve over rice for a no-fuss dinner the whole family will enjoy!
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350kcal
Author Tiffany


  • 4 boneless skinless chicken breasts (or 6 chicken thighs, see note 1
  • 1 cup soy sauce (I use low sodium)
  • ½ cup water
  • cup honey
  • 2 teaspoons minced garlic
  • ½ cup rice vinegar
  • ½ teaspoon ground ginger
  • ¼-½ teaspoon crushed red pepper flakes use ½ 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


  • 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. 


  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. 


Calories: 350kcal | Carbohydrates: 51g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 3378mg | Potassium: 588mg | Fiber: 1g | Sugar: 47g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg