Instant Pot Honey Teriyaki Chicken
A quick and easy Instant Pot recipe for honey teriyaki chicken, delivering a flavorful, saucy dish perfect for busy weeknights.
I made this Instant Pot honey teriyaki chicken on a hectic weeknight and it became an instant favorite—sticky, sweet, and forgiving when I accidentally overcooked the rice. It’s the kind of recipe you make when you want a saucy, crowd-pleasing dinner without hovering over the stove. If you like hands-off convenience with bold flavor, this one delivers.
I also love pairing slow, saucy mains with simple sides—if you’re curious how a slow-cooker version compares, see this take on a slow-cooker honey garlic chicken for inspiration.
Why you’ll love this dish
This Instant Pot honey teriyaki chicken hits several wishlist boxes: it’s fast (about 25 minutes active time), uses pantry-friendly ingredients, and gives that glossy teriyaki-style sauce without separate glazing on the stove. It’s great for weeknights, meal prep, and toddlers who love sweet-savory flavors. You can make it with thighs for juicier results or breasts for a leaner option.
What makes it especially handy is that the Instant Pot extracts flavor into the sauce while keeping the chicken tender, and finishing with a cornstarch slurry turns the cooking liquid into a clingy glaze that coats every bite.
The cooking process explained
Quick overview so you know what to expect:
- Place seasoned chicken in the Instant Pot.
- Whisk together honey, soy, garlic, ginger, and sesame oil; pour over chicken.
- Cook on high pressure for 10 minutes, then manually release.
- Remove chicken, thicken the sauce with a cornstarch slurry on Sauté, then shred or slice the chicken and return it to the pot to coat.
That’s it—simple layers, minimal cleanup, maximum sauciness.
What you’ll need
- 1.5 lbs chicken thighs or breasts (boneless, skinless). Thighs = more forgiving; breasts = leaner.
- 1/2 cup honey (substitute: maple syrup or brown sugar for a different sweetness profile)
- 1/4 cup soy sauce (use low-sodium or tamari for gluten-free)
- 1/4 cup water
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 tablespoon fresh ginger, minced (or 1/2 tsp ground ginger)
- 1 tablespoon cornstarch (substitute arrowroot for a grain-free option)
- 1 tablespoon sesame oil (adds nutty depth; omit or replace with neutral oil if needed)
- Salt and pepper to taste (soy sauce is salty—season lightly)
- Sesame seeds and chopped green onions for garnish (optional)
Notes: If your honey is very thick, warm it slightly so it mixes easily. For a gluten-free lane, choose tamari and verify all labels.
Step-by-step instructions
- Pat the chicken dry and season lightly with pepper (skip extra salt until you taste the sauce).
- Add the chicken to the Instant Pot in a single layer.
- In a small bowl, whisk honey, soy sauce, water, minced garlic, minced ginger, and sesame oil until well combined.
- Pour the sauce evenly over the chicken.
- Close and seal the Instant Pot. Set to High Pressure for 10 minutes.
- When the cook time finishes, perform a manual release carefully (follow your Instant Pot model’s instructions for safe steam release).
- Remove the chicken to a plate and tent with foil to keep warm.
- In a small bowl, stir the cornstarch with 1–2 tablespoons cold water to make a smooth slurry.
- Switch the Instant Pot to Sauté mode. Stir the slurry into the liquid in the pot and cook, stirring, until the sauce thickens and becomes glossy—about 1–2 minutes.
- Shred or dice the chicken with two forks and return it to the pot. Stir to coat every piece with the thickened sauce.
- Serve warm, and finish with sesame seeds and sliced green onions if you like.
Short, clear actions keep the method easy to follow even if you’re multitasking.
Instant Pot Honey Teriyaki Chicken
- Prep
- 15 MIN
- Cook
- 10 MIN
- Total
- 25 MIN
- Serves
- 4
01Ingredients
Main Ingredients
02Method
- Cooking Instructions
Tap a step when it's done. The next one lights up.
0 OF 11 DONE03Recipe notes
- 01If your honey is very thick, warm it slightly to mix easily. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Serving suggestions
- Best ways to enjoy it: over steamed jasmine rice, sticky rice, or coconut rice to soak up the sauce.
- For extra veggies: serve with steamed broccoli, snap peas, or a quick sauté of bell peppers and onions.
- Bowls and salads: make a rice bowl with sliced avocado and pickled cucumbers, or toss shredded chicken into a warm soba noodle salad.
- Family-style: serve the pot at the table and let people spoon chicken over rice with extra scallions and chili flakes.
If you want a crockpot-style alternative or a one-pot dump method for when you’re traveling, check this dump-and-go crockpot teriyaki chicken for ideas on adapting the flavors.
Storage and reheating tips
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep sauce and chicken together so the meat stays moist.
Freezer: Freeze in a freezer-safe container up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of water or broth if the sauce has thickened too much. Microwave in short bursts, stirring between, to avoid drying the chicken.
Food safety: Cooked chicken should reach 165°F (74°C) when measured with a thermometer. Cool leftovers quickly (within two hours) before refrigerating.
Creative twists
- Spicy honey teriyaki: add 1–2 teaspoons sriracha or chili garlic sauce to the sauce mix.
- Pineapple teriyaki: add 1/2 cup crushed pineapple (with juice) for a Hawaiian-style glaze.
- Low-sugar: replace half the honey with a sugar-free syrup or use less honey and boost umami with a tablespoon of hoisin.
- Veggie-forward: stir in steamed shredded cabbage or bok choy at the end for more texture and volume.
- Gluten-free/soy-free: swap soy sauce for coconut aminos.
Your questions answered
Can I use frozen chicken?
A: Yes, but cooking times change. Frozen pieces will take longer to come to pressure; plan to add about 5–8 minutes to ensure they reach a safe internal temperature. Use a meat thermometer to confirm 165°F (74°C). If you often cook from frozen, consider recipes designed specifically for frozen poultry.
Do I need to brown the chicken first?
A: No—this recipe skips browning. The pressure cooking gives tender results and the sauce finishes into a glossy glaze. If you like a bit of caramelized edges, quickly Sauté the pieces in the Instant Pot before pressure cooking, but it’s optional.
Can I make this with chicken or tofu?
A: Yes. Chicken breast or boneless chops can be cooked with similar timing but check for doneness. For tofu, use firm-to-extra-firm; press it first, then add after cooking or gently pan-sear and toss with the sauce.
Is the sauce too sweet for kids?
A: It’s moderately sweet. If you prefer less sweetness for children, reduce the honey to 1/3 cup and add a teaspoon of rice vinegar or lime juice to balance.
Conclusion
This Instant Pot honey teriyaki chicken is a quick, adaptable weeknight winner—simple to make, easy to scale, and forgiving when life gets busy. For a slightly different Instant Pot take with extra tips and photos, see this detailed recipe for Instant Pot Honey Teriyaki Chicken on Creme De La Crumb. You might also like my Instant Pot Honey Garlic Chicken.
Chicken
Skillet Dinners
Chicken
