For a thicker sauce, remove the chicken after cooking and set the Instant Pot to 'Sauté' mode. Simmer the sauce for 5-7 minutes, or until it reaches your desired consistency. Be sure to watch it carefully and stir frequently to prevent burning. If you don't have sake, you can substitute with a dry sherry or omit it altogether. The mirin adds a crucial sweetness, so try not to skip it! This recipe works best with chicken breasts that are not overly thick. If your chicken breasts are very large, consider slicing them in half horizontally before cooking to ensure even cooking.
Instant Pot® Teriyaki Chicken Breast
-
PREP TIME5 mins
-
COOK TIME25 mins
-
TOTAL TIME35 mins
-
SERVING4 People
-
VIEWS12
Transform frozen chicken breasts into a flavorful, tender teriyaki masterpiece with this incredibly simple Instant Pot recipe. Perfect for busy weeknights when time is of the essence, this dish delivers a satisfying umami punch that will have everyone asking for seconds.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Cholesterol59 mg
-
Fiber0 g
-
Protein24 g
-
Saturated Fat1 g
-
Sodium2009 mg
-
Sugar30 g
-
Fat2 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium bowl, whisk together the soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and black pepper until the brown sugar is mostly dissolved. (2 minutes)
02
Step
1 mins
Place the frozen chicken breasts in the Instant Pot. Pour the teriyaki sauce evenly over the chicken. (1 minute)
03
Step
1 mins
Secure the lid on the Instant Pot, ensuring the valve is set to 'Sealing'. Select the 'Meat/Poultry' function or manually set the pressure to high for 12 minutes. (1 minute)
04
Step
15 mins
Allow the Instant Pot to come to pressure naturally (approximately 10-15 minutes). Once the cooking cycle is complete, carefully perform a quick pressure release, following the manufacturer's instructions (approximately 5 minutes).
05
Step
5 mins
Once the pressure is fully released and the valve has dropped, carefully open the Instant Pot. Use an instant-read thermometer to check the internal temperature of the chicken. It should reach at least 165°F (74°C). If necessary, cook for an additional 2-4 minutes until the correct temperature is reached.
06
Step
2 mins
Remove the chicken from the Instant Pot and place it on a cutting board. Using two forks, shred the chicken. (2 minutes)
07
Step
1 mins
Return the shredded chicken to the Instant Pot and toss it with the remaining teriyaki sauce to coat. (1 minute)
08
StepServe immediately over rice, noodles, or alongside your favorite vegetables. Garnish with sesame seeds and chopped green onions, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Estel Emmerich
Jun 4, 2025The sauce is delicious! I added a little ginger to mine for an extra kick.
Josiane Weber
Jun 1, 2025This was a lifesaver on a busy weeknight! My kids loved it, and it was so easy to make from frozen chicken.
Roel Kutch
May 29, 2025I was skeptical about cooking chicken from frozen in the Instant Pot, but this recipe proved me wrong! The chicken was so tender and flavorful.