📝 About This Recipe
This Instant Pot rendition of the Japanese classic delivers incredibly tender poultry infused with a rich, glossy glaze that balances salty soy with sweet mirin. By using the pressure cooker, we achieve deep flavor penetration in a fraction of the time it takes to marinate traditionally. The result is a succulent, restaurant-quality meal that features a signature thick, mahogany sauce perfect for drizzling over steamed grains.
🥗 Ingredients
Main Ingredients
- 2 pounds Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1 tablespoon Toasted Sesame Oil (for searing)
- 1/2 teaspoon Kosher Salt (to season chicken)
The Teriyaki Glaze
- 1/2 cup Low-Sodium Soy Sauce (provides the savory base)
- 1/4 cup Mirin (Japanese sweet rice wine)
- 1/3 cup Honey or Brown Sugar (packed if using sugar)
- 2 tablespoons Rice Vinegar (adds essential acidity)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 3 cloves Garlic (minced)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
The Slurry & Garnish
- 2 tablespoons Cornstarch (to thicken the sauce)
- 2 tablespoons Cold Water (to mix with cornstarch)
- 3 pieces Green Onions (thinly sliced on the bias)
- 1 tablespoon Toasted Sesame Seeds (for crunch and visual appeal)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels and season lightly with kosher salt. This ensures a better sear.
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2
Turn your Instant Pot to the 'Saute' function (High setting). Once the display reads 'Hot', add the toasted sesame oil.
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3
Add the chicken in a single layer (work in batches if necessary) and sear for 3-4 minutes until lightly browned on the edges. Remove chicken and set aside.
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4
In a medium bowl, whisk together the soy sauce, mirin, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes.
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5
Pour about 1/4 cup of the sauce into the Instant Pot liner. Use a wooden spoon to scrape the bottom of the pot (deglazing) to remove any browned bits, which prevents the 'Burn' warning.
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6
Return the chicken to the pot and pour the remaining sauce over the top. Stir briefly to coat.
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7
Secure the lid and set the pressure valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure for 8 minutes.
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9
When the cooking time is finished, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining steam.
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10
Open the lid and remove the chicken pieces with a slotted spoon, leaving the liquid in the pot.
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11
In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry.
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12
Select the 'Saute' function again. Once the sauce begins to bubble, whisk in the cornstarch slurry.
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13
Simmer for 2-3 minutes, stirring constantly, until the sauce thickens into a glossy glaze that coats the back of a spoon.
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14
Return the chicken to the pot and toss gently to coat every piece in the thick teriyaki sauce.
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15
Turn off the heat and serve immediately, garnished generously with sliced green onions and toasted sesame seeds.
💡 Chef's Tips
Always use boneless skinless thighs rather than breasts; they remain juicy and tender under pressure while breasts can become stringy. Don't skip the deglazing step! Those browned bits add flavor, but if they aren't scraped up, they can trigger the pot's overheat sensor. If you prefer a sweeter sauce, use the honey; for a more traditional Japanese flavor, stick to the mirin and a smaller amount of sugar. For a meal-prep shortcut, you can freeze the raw chicken and sauce ingredients together in a bag, then dump and cook (add 2 minutes to the pressure time). If your sauce isn't thickening enough, let it simmer on Saute for an extra minute before adding more slurry.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed Jasmine rice or short-grain Japanese rice to soak up the extra glaze. Pair with steamed broccoli florets or snap peas for a fresh, vibrant crunch. For a low-carb option, serve inside large butter lettuce cups with shredded carrots. A side of quick-pickled cucumbers (Sunomono) provides a perfect acidic contrast to the sweet sauce. Enjoy with a glass of chilled Riesling or a crisp Japanese lager.