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top down view of the completed instant pot teriyaki chicken served in a bowl with a pair of chopsticks
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Instant Pot Teriyaki Chicken

Flavorful Teriyaki Chicken that's ready in less than 30 minutes.
Course Main Course
Cuisine American, asian, Western
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 194kcal
Author Bintu Hardy

Equipment

Ingredients

For the Teriyaki Chicken:

  • ¼ cup (85g) water
  • ½ cup (132g) soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon garlic minced
  • 2 teaspoons fresh ginger grated
  • 1 pound (453g) chicken breast boneless, skinless and cut into 1-inch pieces
  • 2 cups (142g) broccoli florets fresh or frozen

For the cornstarch slurry:

  • 2 teaspoons cornstarch
  • 1 tablespoon water

For garnish:

  • diced green onions (scallions) diced
  • sesame seeds

Instructions

  • In the insert of the Instant Pot, whisk together soy sauce, water, rice vinegar, brown sugar, garlic, and ginger.
  • Add the cubed chicken to the sauce mixture and toss to well coat the chicken. 
  • Place the lid on the Instant Pot, turn valve to sealing, and set it at manual pressure/high pressure for 7 minutes. 
  • When done, perform a quick pressure release (QPR), then set the Instant Pot to sauté function. 
  • In a small bowl or mug, whisk cornstarch with a tablespoon of water to create a slurry. Pour the cornstarch slurry into the Instant Pot and stir to combine.
  • Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
  • Switch off the Instant Pot and place the broccoli on top of the chicken (do not stir it together). Cover with the lid and steam the broccoli for about 5 minutes, or until the broccoli has reached the desired tenderness. 
  • Serve this pressure cooker teriyaki chicken and broccoli over rice, garnished with green onions and sesame seeds. 

Video

Notes

  • Cut the chicken into similar-sized pieces for even cooking. 
  • Mix the teriyaki sauce right in the insert of your Instant Pot. There is no need to dirty up another bowl. 
  • Use a low sodium soy sauce. 
  • Swap fresh ginger with ground ginger if needed, however, fresh ginger has better flavor. 
  • Grate the ginger so that it doesn’t become fibrous. 
  • Frozen broccoli is blanched to speed up the cooking process so you can toss in frozen broccoli florets instead of fresh broccoli to save time. 
  • Recipe times do not include the time it takes for the Instant Pot to come up to pressure. 
  • Drizzle with a little sesame oil just before serving for that authentic Asian flavor. 
  • Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
  • Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.
  • There are 2 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 194kcal | Carbohydrates: 12g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1770mg | Potassium: 645mg | Fiber: 1g | Sugar: 7g | Vitamin A: 318IU | Vitamin C: 43mg | Calcium: 43mg | Iron: 2mg