UPDATE: This Slow Cooker Teriyaki Chicken recipe is one of my most popular recipes, and it’s now updated with Instant Pot directions as well! Both options are equally easy delicious, the slow cooker will cook all day and the Instant Pot takes 15 minutes of cook time – you’ll find the instructions below in the recipe!
My Instant Pot Teriyaki Chicken has been a reader favorite for years now, and today I’m giving it an upgrade with my best tips to make it even more amazing!
I really love cooking, but you know what I don’t love? Spending hours in the kitchen slaving over a meal, just to get homemade food on the table. It’s just not my jam. I mean, who isn’t crazy busy these days?
Teriyaki chicken has always been one of my favorites since I was a kid, and I really wanted to try making a gluten-free & soy-free version in my Instant Pot. It turned out even better than what I remember eating as a kid, with the added bonus of knowing that it’s created using wholesome ingredients.
This Instant Pot Teriyaki Chicken is made with just 5 simple ingredients, and if you haven’t whipped it up yet, I just know that it’ll be a favorite in your house. From adults to toddlers, the amazing reviews have kept coming in over the years, and I’m lovin’ it!
This recipe can be made in just 8 minutes in your Instant Pot, or if you prefer, I’ve included slow cooker directions as well. Regardless of how you choose to make this, it’ll be SO easy. One of my missions in life is to show you that eating real food doesn’t have to take a ton of time!
The true key when it comes to this recipe is to reduce the sauce in a pan once the chicken is done cooking. I do this as I’m finishing up the sides to go with the meal, but it’ll take less than 10 minutes, and then you’re done! You’ll know the sauce is ready when it begins to thicken and you’ll see bubbles all over.
This teriyaki chicken would be awesome served over my Toasted Coconut Cauliflower Rice or regular white rice!
Enjoy this recipe for my
Instant Pot Teriyaki Chicken!
Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions!)
- Instant Pot
- Slow Cooker
- 2 pounds boneless, skinless chicken thighs (I don't recommend chicken breasts, as they tend to dry out)
- 1/2 cup coconut aminos
- 3 tablespoons honey (or use 3 large, pitted Medjool dates to make this recipe Whole30 compliant - see instructions below
- 4 cloves fresh garlic, minced
- 1 1/2 teaspoons fresh ginger, minced
- 1 teaspoon sea salt *see notes below
- 1 tablespoon toasted sesame seeds (optional)
Instant Pot Directions:
- Place the coconut aminos, honey, garlic, ginger and salt in your Instant Pot, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Select ‘Manual’ mode and press the ‘-‘ until the screen says 8 minutes.
- *If you’re using dates instead of the honey, place the coconut aminos, dates, garlic, ginger and sea salt into your blender and blend until smooth.
- Once the Instant Pot is finished cooking, manually release the pressure. Remove the chicken and set aside, leaving the sauce in the pot. Select ‘Sauté’ mode and let the sauce boil, whisking occasionally, until it has reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
- Add the chicken to the pan with the sauce and stir well to combine. ENJOY!
Slow Cooker Directions:
- Place the coconut aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Cook on low for 4-5 hours.
- *If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth.
- Remove the chicken from the slow cooker and set aside. Pour the sauce from the slow cooker into a pan, and whisk occasionally over medium heat on your stove, until the sauce is reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
- Add the chicken to the pan with the sauce and stir well to combine. ENJOY!
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This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!
The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.
I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/
lady sarah in london says
This looks super. I will give it a try- thank you for the wonderful advice. The coconut aminos, is it something I can find in a Heath food store? X
Thank you! Coconut Aminos is available at health food stores, as well as online. If you look for it in store, check near the soy sauce 🙂
This looks so yummy! And your photography….WOW. Love that this recipe is simple too. Definitely going to try it!
Thanks, Bethany! xoxo!
This looks delicious and it’s so simple! Will definitely be trying this one soon! <3
Thanks, I’m giving it a try. Regarding the slow cooker mode, is it the mode when the rice is usually already cooked and it keep it warm?
Hi Xav, your slow cooker should have at least two modes – high or low. You want to set it to low for 6-7 hours 🙂
rosalie burke says
you mentioned 4-5 hours for slow cooker in the recipe, is it that to 6-7?
I’m not sure what you are asking? It’s 4-5 hours on low. 🙂
Kara Ann says
delicious recipe! I have made it twice now and have loved it. However both times I have not been able to get the sauce to thicken, I even strained out the small bits of chicken thinking maybe some of the fat was preventing it from thickening.. any suggestions? thanks!
Hi Kara! Hmmm, a few suggestions I thought of – typically I use air chilled chicken so there isn’t any water added, but if you’re using regular chicken thighs which sometimes do have extra water added, it could just be that it takes more time. It will start to bubble all over just before it’s thick enough to stop the cooking. I also use a wide pan, not a pot, as that seems to help to cut down on the time it takes to thicken. Sometimes if I make a double batch it does take quite awhile to thicken because it has so much liquid – about 30 minutes. I just leave the pan simmering away while I make the side dishes to serve it with 🙂 I hope that helps, sorry you’re having trouble with it!
For sauce to thicken, add a bit of coconut flour. Start with about a tspn, I grab a “pinch” straight from the bag & adjust depending of the preferred consistency.
Kara Ann says
Thanks so much! I will try again! It tastes great regardless 🙂
Glad it still tastes great! Hopefully those tips will help it to thicken next time! 🙂
This was so good! I made it for my family tonight along with the toasted coconut cauli rice (doubled both recipes for leftovers) and it was absolutely delicious. I cheated a bit and used the Teriyaki Coconut Aminos, but still added some fresh ginger and garlic. Also, your toasted coconut cauli rice is the best cauli rice recipe I have ever tried. I can’t wait to eat it again tomorrow! Thanks for a new favorite recipe.
So happy that you enjoyed it, Joey! I LOVE the teriyaki coconut aminos!
Made this last night!! It was delicious!! I too had trouble with the sauce not wanting to thicken, so I added about 1/2 tsp of arrowroot powder and all was good!!
So glad you liked it, Amy! It can definitely take some time for the sauce to reduce down completely, especially depending on how much water the chicken releases while cooking – but arrowroot works great too! Plus, it saves time, so a win win 😉
Wanting to try this in my instant pot. Suggestions on the best way to go about that?
Hi Amy! I’ll add Instant Pot instructions to this recipe asap, it’s super easy! Just put all of the ingredients into your Instant Pot on ‘manual’ mode for 15 minutes – then remove the chicken and pour the sauce into a saucepan to thicken, as described in the slow cooker instructions. I’m thinking it may actually work to thicken the sauce right in the Instant Pot on ‘sauté’ mode, although I haven’t tried that myself just yet, but I will next time I make it 😉 Hope that helps!
Tracy Pierce says
Can you make this using chicken breasts instead of thighs?
Absolutely! Chicken breasts can come out a little dry, but it’s still delicious 🙂
how long is the chicken good in the fridge?
It’ll stay good about 5-6 days in the fridge 🙂
Lee Ann says
Hi! I really want to make this TONIGHT! Can I cook it in the oven or saucepan instead of low and slow?
Hi Lee Ann! If you have an Instant Pot, that would be the easiest and fastest way to prepare it (the directions for this method are included in the recipe), but if not you could use the stovetop. I would cut the chicken into bite sized pieces and cook it on the stove, then remove the chicken and reduce the sauce in the pan, as instructed on the original recipe. It will definitely be different, but still delicious! Hope that helps!
This recipe is AMAZING! I doubled (5 kids who eat alot) but kept the honey the same and it was perfect. I also thawed by accident a package of organic thighs and a package of breasts so it was a mix. Served with cauliflower rice and oven roasted broccoli. My 4yr old had a 2nd helping and my picky 13yr old boy did too but he still won’t admit that he liked it (teenagers!)
This will be on the weekly rotation!
Love this so much, thank you Christina! Takes me right back to my teenage years too, I was the same, haha 😉
Hello, Wondering how many servings this recipe makes? Thanks!
Hi Sarah! This makes approximately 5-6 servings, depending on how hungry everyone is 🙂
So if I double the recipe should I add more time in my instant pot? Or keep the time the same?! It smells amazing I can’t wait for it to finish cooking!!!
Hi! You may want to add 5 minutes if you’re doubling the recipe, although I haven’t tried it myself, so I’m not totally sure if you’d need to add any additional time. 🙂
Hi why should it cook only 15 min in instant pot and 6-7 hours in slow cooker? Will it come out the same?
Hi Kitty! It comes out exactly the same, Instant Pot’s simply cook in a fraction of the time that a slow cooker does 🙂
How would you suggest trouble shooting the dish if it came out very dry? There wasn’t even that much sauce to reduce. I used the slow cooker options with chicken thighs. Thanks!
Hi Tamara! I’ve actually had this happen to one other reader awhile back, who discovered that there was a gap in the seal of the lid on her slow cooker, which caused the sauce to evaporate and the chicken to dry out. Maybe that could possibly be the case? Some slow cookers do cook extra fast as well, so you could try cooking the chicken for 1-2 hours less on low. Hope that helps!
Teri | a foodie stays fit says
I made this tonight and LOVED it. My husband loved it too! Thanks for the simple recipe. Definitely a keeper.
Love that, Teri! Thanks so much for sharing!
Judy B says
I just made this tonight and I love it! I have a new Instant Pot and this was my first real meal in it. I couldn’t believe how tender and moist the chicken turned out and the flavors are so good! I will be making this may times!
So happy to hear that, Judy!
Brian Dingman says
want to try this recipe this week. My Instant Pot has low pressure and high pressure settings. Do you know which will work best? thank you!
Hi Brian! It would be high pressure for 15 minutes! 🙂
A.MAZ.ING!! I made this for dinner tonight and it has by far been my best Whole 30 dinner this week!! This will be in the weekly rotation but I am doubling the sauce next time, that was the best part!!
So glad you loved it, Lisa!
I’m wondering if this could be frozen ahead of time as a freezer meal. Thoughts?
Absolutely, Shawn! To do this, simply place all of the uncooked slow cooker ingredients into a sealed ziploc bag. Seal and freeze. Once you’re ready to prepare it, let the bag defrost in your refrigerator 24 hours before you plan to cook the meal. Pour the defrosted ingredients into the slow cooker and cook according to the recipe directions. Enjoy!
Do you have then nutrition facts/serving sizes for this by any chance? Recipe looks awesome !
Hi Lisa! I don’t as they’re never accurate, but you can easily enter the ingredients into an online calculator if you’d like an estimate.
Made this tonight in my instapot…it was so delicious! The sauce thickened nicely after simmering on sauté mode for 15 mins. Even my picky 9 year olds loved it! I think I’ll need to double the recipe next time because my husband wished he could have had seconds and I was sad there weren’t any leftovers for my lunch tomorrow.
Yay! Love that, Kirsten!
I doubled the recipe, including the salt… DONT DOUBLE THE SALT. Lesson learned, I’m sure it would of been delicious and will make again…. without salt.
Thanks for another great recipe!!
Megan A Tucker says
I’ve made this recipe 4 times in the last few months. It’s great!!! Quick question – I’m pre-making and freezing this weekend for a beach house trip next weekend. Won’t be taking my pressure cooker for warming… suggestions for re-heating that will recreate the recipe as close as possible??
So glad you love it, Megan! Personally, I’d let it defrost in the fridge overnight, and then I’d reheat it in a covered pan over medium-low heat, or in a covered casserole dish in the oven. Once it’s warmed through (stir it a few times as it cooks), I’d remove the cover and let it cook for a few more minutes. That’s typically how I reheat my leftovers too!
Sounds delicious! I am fairly new at the Instant Pot, and I thought you needed at least a cup of liquid. Have you had any issues with it coming to pressure?
Hey Brandi! Not at all – the chicken releases quite a bit of liquid as it comes to pressure (which is why I highly recommend using chicken thighs, not breasts), so it’s not an issue!
Kimberly Finses says
I’ve made this in both the crock pot and the Instant Pot and we all love it! I’d like to double it in the Instant Pot. Should I add additional cook time??
Hi Kimberly! I double it all the time, and the regular amount of cook time works perfectly for me! Also, if you cut the chicken into bite-sized pieces before you cook it – you only need half the time, and then all of the work is done. 🙂
Would you adjust the time if you’re only using 1 pound of meat?
Hi Andrea! If you’re making it in the slow cooker I’d do 4-5 hours, and in the Instant Pot 10 minutes should be plenty. 🙂
Just bought all the ingredients, can’t wait to try this thank you! I’m planning to use my Instant Pot. I was wondering if I wanted to add some veg to it what would you suggest that would cook well at the same time in the Instant Pot? Peas, mushrooms, kale, anything else? Im going to serve it with basmati rice (soaked first over night). Thanks so much 🙂
Hey Grace! Veggies hardly take any time at all in the Instant Pot, and are easy to overcook, so here’s what I’d do: Once the chicken has finished cooking, add the veggies to your Instant Pot and then set it to manual for “0” (zero) minutes. Although it seems funny to add zero minutes, it just means that your Instant Pot will come to pressure, and then instantly turn off. Manually release the pressure as soon as it’s finished cooking, remove the veggies (keeping the sauce in the pot), and then follow the remaining directions. Hope that helps & enjoy!
This sounds and looks absolutely mouthwatering! Adding it to my to-cook list! I love a good slow cooker recipe…and hearing that you can throw it together ahead of time and freeze it is music to my ears 🙂
Hannah B says
This recipe is so good!!! Absolutely loved the sauce. Thank you!
I recommend adding the honey directly to Crockpot. I was mixing everything in measuring cup prior to transferring to Crockpot. Was difficult to get all the honey transferred into Crockpot as the sticky consistency made it a very slow process. This is my 2nd time making this dish, yet I forgot. Hope 3rd time is better haha There will be a 3rd as it’s very delicious and Mr children love it. Beats og teriyaki sauce, w all that sodium and sugar SMH This is a winning recipe for my household.
I didn’t have coconut aminos. I used half teriyaki and half water instead. After chicken cooked I took 1/2 c of liquid out and stirred in 1T cornstarch and added to pot on sauté. Once the sauce began to thicken I turned to warm and added chicken back and closed lid and let it sit while I fixed sides. Served with broccoli and diced cauliflower. I also used chicken breasts and it was fine. It was good!
Looking forward to trying this. But your recipe (step 1) says to set it for 8 minutes – how can that be? Poultry setting is 15! And your response to Brian D (Jan. 2, 2018) says high pressure for 15 minutes. Is there a typo in the recipe?
No typo! The recipe has been updated since the original comments. I now cut the chicken up before cooking, which takes only 8 minutes to cook. If you prefer to leave the chicken whole, it will take 15 minutes (this was in the original recipe). Hope that helps!
Looks yummy. Have to try it!
The link to pin it and other recipe pins don’t show so I can’t pin it. ☹
I feel like the total cliche mom right now but my four year old twins (who typically eat fruit and yogurt for dinner despite my best efforts to expose them to a variety of food) gobbled this up! My daughter exclaimed “this is the yummiest chicken ever!” My husband and I enjoyed it a lot too! Thanks for a delicious, easy recipe!
This is SO GOOD! We fell in love with this recipe the first time we made it a couple of years ago……it is STILL on regular rotation of 1-2 times a month. Let the magic happen at the end with Kristen’s sauce……it is beyond worth the wait!! Make some burnt broccoli & cauli-rice to go with & AMAZING! Make this ASAP! Thank you Kristen for this incredible meal!
Team KB says
Thank you Christie! 🙂 So glad you love it! It’s one of my favorites too!
Everytime I make this, my husband and I wonder why we don’t make it MORE often. So good and so easy. A favorite for sure!
Team KB says
Yay! Thanks so much Elaine! 💕
I’ve made this in the slow cooker many times with great results. The other night I was in a pinch so tried it in the instant pot. OH MY GOSH, GAME CHANGER!!! So delicious. Took a half hour from start to finish and it got rave reviews from the whole family. I’m making it again for a team meeting over dinner this week! Definitely a keeper.
Team KB says
Yay! That’s awesome Tracy 🙂 Thank you so much!
Kaitlynn Thompson says
This recipe is so dang good! I’ve made it using honey once and dates other times; both are delicious! I could eat this literally every single day, it’s that good! I also love how easy and minimal this recipe is.
Team KB says
Thank you Kaitylynn! I am so happy you love it! 🤗
Kelly Propst says
I always come back to this and it’s SO good! I omit the garlic (follow low FODMAP), but still so delicious! Thank you, Kristen!
Team KB says
Thanks Kelly! So glad this recipe is a favorite! ☺️
OMG. This was my first instant pot experience, and it was nothing less than perfection! It’s literally the perfect proportions to make a very balanced taste and so juicy! Fully cooked chicken that actually tastes great in 8 minutes? Why did I wait so long?!
Team KB says
Yay! That’s awesome! Thanks for sharing! 🤗