Instant Pot Teriyaki Chicken (Easy, Homemade Sauce)

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Last Updated on October 7, 2019

If you’re looking for an easy and flavorful Instant Pot Teriyaki Chicken recipe, then you’ll love this healthy, homemade recipe.

Instant Pot Easy Chicken Recipe

This Instant Pot Chicken Teriyaki dish is one of those recipes you need when you’re too busy to plan anything fancy for dinner, but you’re hungry enough to need something flavorful and satisfying. Ummmm, this is me every night!

Honestly, making a 40-minute meal using chicken in the Instant Pot is one of my favorite tricks for getting healthy food on the table day after day. Pressure cooking traps all the moisture, so the chicken never gets dried out.

The 40 minutes includes prep time, time to pressure, cooking time, and 10 minutes of natural release. I promise this is one of the easiest recipes you’ll ever make in your Instant Pot.

Instant Pot Chicken Teriyaki Ingredients

You’ll never believe how easy this recipe comes together. Here’s what you need (some affiliate links included):

• 6-quart Instant Pot
• Chicken breasts (I recommend buying purchasing from a reputable source like US Wellness Meats)
• Fresh garlic
• Low-sodium chicken broth
• Organic coconut sugar (leave out for Whole30)
• Reduced-sodium tamari or coconut aminos for Whole30
• Frozen pineapple chunks (you can use canned pineapple if you want)
• Arrowroot powder to thicken teriyaki sauce
• Flat-leaf parsley

How to Make Homemade Teriyaki Sauce

You’ll never buy bottled teriyaki sauce after you see how easy it is to make your own. It’s healthier, too, because you have control over the ingredients. Most bottled teriyaki sauces are filled with preservatives and refined sugar. I used just a tablespoon of coconut sugar and that was just the perfect amount.

The combination of tamari, pineapple, and coconut sugar makes for a sticky, yummy teriyaki sauce.

How to Make Instant Pot Teriyaki Chicken

In case I haven’t emphasized this enough, this is a super duper easy recipe. Here are the steps.

1. Saute your chicken and garlic in the stainless steel insert of the Instant Pot.
2. Add the broth, tamari, coconut sugar, and pineapple chunks. Leave out the coconut sugar for Whole30.
3. Set the time to 10 minutes at high pressure.
4. Once the cooking time is complete, let the pressure come down for 10 minutes, then release the rest of the pressure.
5. Serve hot with cooked white rice or sautéed cauliflower rice.

Here are some FAQs about this Instant Pot Chicken Teriyaki

What size Instant Pot is used for this Chicken Teriyaki? I used a 6-quart Instant Pot like this one.

How long does the Instant Pot Chicken Teriyaki take to cook? It needs 10 minutes on high pressure, plus about 10 minutes to come up to pressure and 10 minutes to come down from pressure. Plus, I needed about 10 minutes prep time. So, about 40 minutes from start to finish.

Is this recipe Whole30? Yes, if you leave out the coconut sugar and use coconut aminos instead of tamari.

Is this recipe gluten-free? Yes!

Other Instant Pot Chicken Recipes You Might Like:

• Instant Pot Chicken Marsala
• Instant Pot Chicken Curry Soup
• Instant Pot Easy Chicken & Sweet Potato Dinner
• Instant Pot Coconut Chicken (5-Ingredients)

Plus, don’t miss my round-up of almost 50 gluten-free and dairy-free Instant Pot Chicken Recipes. 

Here’s the printable recipe with nutritional info for this Instant Pot Teriyaki Chicken:

Instant Pot Teriyaki Chicken (Easy, Homemade Sauce)

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★★★★★ 5 from 8 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Main dish
• Method: Instant Pot
• Cuisine: paleo, whole30, gluten free

Print Recipe

Pin Recipe

Description

If you’re looking for an easy and flavorful Instant Pot Teriyaki Chicken recipe, then you’ll love this healthy, homemade recipe.

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Ingredients

• 2 tablespoons avocado oil
• 1 pounds boneless, skinless chicken breasts (about 3 medium pieces, cut into 1-inch chunks)
• 2 garlic cloves, minced
• 2/3 cup low-sodium chicken broth
• 1 cup fresh or frozen pineapple chunks
• ¼ cup reduced-sodium tamari (use coconut aminos for Whole30)
• 1 tablespoon coconut sugar (leave out for Whole30)
• ¼ cup chopped flat-leaf parsley
• 2 tablespoons arrowroot starch

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Instructions

1. Press the Sautébutton on your Instant Pot and let it heat up for about two minutes. Combine the chicken and garlic in the stainless steel insert of the Instant Pot and sautéfor about 3 minutes, stirring so the chicken starts to change color on all sides.
2. Add the broth and cancel the Sauté Use a wooden spoon to scrape off any of the food stuck to the bottom of the pot (this helps prevent the Instant Pot from giving you a burn message).
3. Add the pineapple, tamari, and coconut sugar to the pot and stir to combine. Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 10 minutes. Make sure the steam valve is set in the “Sealing”
4. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Remove the lid and use a slotted spoon to transfer the chicken and pineapple to a serving bowl.
5. Press the Sautébutton and add the arrowroot starch to the liquid in the pot. Use a whisk to make sure the starch dissolves into the liquid. Let the liquid simmer for about 2 minutes so it can start to thicken.
6. Cancel the Sautébutton and pour the chicken and pineapple back into the pot. Add the parsley and stir to combine.
7. Serve immediately, or cover and refrigerate for up to 4 days.

Notes

Allow 10 minutes to come up to pressure, 10 minutes cooking time, and 10 minutes to release the pressure naturally.

Be sure to pin this Instant Pot Teriyaki Chicken to Pinterest to save it for later:

READ NEXT: BEGINNER’S GUIDE TO THE INSTANT POT + FREE RECIPES

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