Honey Teriyaki Chicken {Slow Cooker or Instant Pot}

4.7 / 5 (11 reviews)

Try this easy and healthy teriyaki chicken recipe!

I’ve found it for you! A healthy, easy, and delicious chicken recipe. Even better, this teriyaki chicken is made in a slow cooker or an Instant Pot electric pressure cooker, so it is super easy!

No bottled teriyaki sauce here, folks. Sure, that would be easy, but this homemade sauce isn’t hard to make and it is a much better choice if you’re interested in reducing refined sugars and preservatives in your food. (This recipe is TERRAfit-friendly! Serve with brown rice, cauliflower rice, or quinoa.)

I consider myself to be fairly new to the Instant Pot scene, but I am totally sold already. This recipe works out well in one and really speeds things up! Only had to cook the chicken for about 15 minutes. And it is cool that you can just thicken up the sauce real quick in there too.

Sometimes (or a lot of times) my dinner planning skills are just not up to par and I end up looking for something quick and easy that I can throw together at the last hour. I’m thinking I’ll be using the Instant Pot quite often in those times of need!

When I use 3 pounds of boneless skinless chicken breast, I end up with about 8 cups of shredded teriyaki chicken with this recipe. Hope that helps to give you an idea of how much you’ll end up with! If I have a lot of leftovers, I’ll portion and bag it up then throw it in the FREEZER for another night.

I have the Instant Pot 7-in-1 Pressure Cooker, 6-Quart. Last time it went on sale, I snagged one for myself and am loving it!

This is an easy, family-friendly and healthy recipe. Give it a try! I hope you love it too!

(Gluten-free if you use a gluten-free soy sauce option.)

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Honey Teriyaki Chicken {Slow Cooker or Instant Pot}

4.7 / 5 (11 reviews)
Prep Time: 5 mins | Cook Time: 20 mins
Yield: 8 cups | Serves: 8 servings

Ingredients

  • 2 to 3 pounds boneless skinless chicken breast
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 3/4 teaspoon ground ginger
  • 1/4 cup water
  • 3 tablespoons cornstarch
  • optional garnish: chopped green onions, sesame seeds

Instructions

  1. Slow Cooker:

  2. Spray the inside of the slow cooker with nonstick cooking spray, or use a slow cooker liner. Place the raw chicken breasts into the slow cooker.
  3. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, minced garlic, pepper, and ginger. Pour over the chicken.
  4. Cook on high for 3-4 hours or low for 4-5 hours, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.
  5. Whisk together the water and cornstarch. Slowly whisk it into the sauce and heat on high until the sauce begins to thicken, while continuing to stir or whisk. (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you.)
  6. Place the shredded chicken back into the pot with the sauce and stir to coat. Serve over rice and garnish, if desired.
  7. Instant Pot:

  8. Spray the inside of the Instant Pot inner pot with nonstick cooking spray. Place the raw chicken breasts into the pot.
  9. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, crushed garlic, pepper, and ginger. Pour over the chicken.
  10. Cook on high pressure for 15-20 minutes, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred. (I usually do a quick pressure release, but natural release is ideal.)
  11. Whisk together the water and cornstarch. Slowly whisk it into the sauce and use the Saute setting, continuing to whisk. Cook for a few minutes while the sauce begins to boil and thicken.
  12. Turn off the pot. Place the shredded chicken back in with the sauce and stir to coat. Serve over rice and garnish, if desired.

Notes

Doubling the recipe works well too, although I find I need to increase the Instant Pot cooking time to 25-30 minutes total.

Recipe Adapted From: The Recipe Critic

Ingredients: Chicken, Cornstarch, Garlic, Ginger, Green Onion, Honey, Onion, Pepper, Rice Vinegar, Sesame Seeds, Soy Sauce, Vinegar, Water
Meal Type: Main Dish, Popular, Clean Eating, Dairy Free, Egg Free, Gluten Free
Categories: Healthy, Meat and Poultry, Make Ahead/Freezer Meal, Pressure Cooker, Slow Cooker

Comments & Reviews

  • Becky

    I failed to plan too!! But I have everything I need for this! Thanks! 😀

  • Hailey

    do you use Quick Release or Natural Pressure Release after cooking for 15 min in the Pressure cooker?

    • Becky

      You want to use NPR… or you’ll have a sticky sauce all over your Instant Pot and counter!!

    • Melanie

      You know what? I’m pretty sure I have been doing the quick release. Oops. It didn’t make too much of a mess for me. Sounds like you could do either way. 😉

  • Lisa

    This was simple and delicious. It convinced my husband that the IP was worth the purchase 🙂 Thanks for sharing!

    • Melanie

      So glad you both like it! Thank you for commenting. (I’m actually making this chicken this week for my fam and a gal that just had a baby!)

  • Jennifer

    This is very good and easy! I didn’t have rice vinegar so I used Apple Cider Vinegar instead. Will definitely make it again.

  • Carmen

    So you don’t have to put any water in the instant pot?

  • Jenny

    Could you use frozen chicken breasts? Would the cook time change?

    • Melanie

      Yes, you can use frozen! It will take the pot longer to come up to pressure and you may want to add a few more minutes to the cooking time if they are pretty thick pieces of meat. If you let the pot warm up on saute setting first, that can help reduce the waiting time for it to come to pressure. 🙂

    • Sarah

      I did it with frozen. I needed about 7 extra minutes. I ended up pan frying the chicken. It came out a little chewy. I think next time I will defrost first haha

  • Sandy D R

    So 15 minutes isn’t too long to cook this in the Instant Pot? I usually only cook chicken (thawed) for about 6 minutes.

    • Melanie

      I always do the 15 minutes and it works well for me! Maybe part of that is because the chicken breasts I use are huge. Please let me know if you try it out with the shorter cooking time and if it works out well. Thanks! 🙂

  • Katelyn

    I put 3 frozen chicken breasts in the recipe and set it for 30min. Turned out Perfect!! Thanks for this great recipe!

  • Maro Kakari

    Hiya, this sounds amazing! Could I ask, is there another substitute for honey? Thanks in advance for any suggestions!

    • Melanie

      Hi, Maro! I haven’t made this recipe with substitutions before, so I don’t know for sure. But I know sometimes people use pure maple syrup, granulated sugar, molasses, corn syrup, or agave as substitutes for honey. Let me know how it goes!

  • Stephanie

    Can I make this recipe with 1 pound of chicken?
    If so, do I halve all the ingredients and will that give me enough liquid for the instant pot to come to pressure? Thanks!!!

    • Melanie

      Good question. I think I would go ahead and try just halving the recipe, but I can’t guarantee it will work since I haven’t tried it myself. Please let me know how it goes! Thanks!

  • Cindy H

    I’m new to the Instapot world. There’s no “high” setting. I used the meat setting for 15 minutes and it was not done. Then I did manual for an additional 10 minutes. Turned out great! Family loved it! I served it over organic rice ramen noodles. I will definitely make this again soon!

    • Melanie

      On my Instant Pot, right below the digital screen, it says low and high pressure with light indicators. So when I go to “manual” setting, one of those lights up and I’m pretty sure mine automatically starts on the high pressure setting. Anyway, glad you ended up getting it cooked through and that your family loved it too! Thanks for commenting!

  • Trish

    What about chicken drumsticks? What kind of time would you use for that?? I’m brand new to IP!!

    • Melanie

      Hi, Trish! I haven’t cooked drumsticks in the Instant Pot before, so I can’t say from personal experience. But when I searched online I found a recipe for drumsticks in the Instant Pot and it said high pressure for 15-20 minutes, so it sounds like it is similar cooking time! 🙂

  • Jennifer

    I’m going to buy an instant pot today and I’m so scared to use it. I have no idea what I’m doing, but I sure do want to try this out. It’s sounds amazing! Do you make the rice in the pot too or in something else?

    • Melanie

      Sorry I didn’t see this comment earlier! I usually just make the rice in something else, but I know the Instant Pot does have rice cooking abilities, I just haven’t tried it yet!

  • Jennifer

    Sorry it auto corrected my email so I’m replying again so the email is correct.

  • Jenni

    Made it in a crock pot and it was delicious

  • Erika

    Do you ever post the weight watchers points on the recipes?

  • Vicky S

    Can I substitute something for the rice vinegar? (Just trying not to stop at store for only one item. )

    • Melanie

      I think cider vinegar would work instead, if you have that on hand. Or you could try 3 parts white wine vinegar and 1 part water. 🙂

  • Amber

    So easy in the instant pot and flavorful! Definitely a keeper!

  • Connie

    This chicken turned out perfect and the flavor is really good! I did use honey instead of maple syrup.

  • Kolohegirl

    Awesome recipe! I’ve made teriyaki chicken many times before, either baked or grilled. Was looking to use my instantpot. MAde this and omg my boys inhaled it and asked for seconds! I made this with quinoa and peas and an Asian salad mix. Def keeper!

  • Jennie

    This sounds really tasty but I try to avoid soy sauce and usually sub coconut aminos. Do you think that will work with this recipe? Thanks.

  • Jessica

    I am a single college student and 8 servings is way too much for me… can I cut the servings in half? and will it still turn out the same? How long do you recommend cooking it for?

    • Melanie

      Depends on if you’re using a slow cooker or the Instant Pot. I haven’t halved the recipe myself, so I can’t say for sure what your results would be! For Instant Pot, I would guess that you don’t want to cut the recipe in half because it might not leave enough liquid in the pot to work well. In the slow cooker, it might work. One thing I have done a lot myself is make the full recipe, then freeze the leftovers in portion sizes that work for me. Then all you have to do is reheat the frozen chicken in a skillet and serve!

  • Linz

    Can I use chicken thighs?? Poultry setting for 20 min??

    • Melanie

      You can totally use boneless skinless chicken thighs! Since I haven’t used them in this recipe before myself, I can’t say for sure on the timing though. I would start with 15 mins.

  • Kathleen

    My family loves this meal! I cook rice and broccoli separately and everyone gobbles it up. Can you please tell me what size portion is considered one serving? I love that you have the nutritional information but it doesn’t specify the serving size.

    • Melanie

      It does depend on how many pounds of chicken you use, but I usually use close to 3 lbs and end up with about 8 cups. I figure about 1 cup would be a serving, so that’s what is listed at the top of the recipe. 🙂 Unfortunately, the nutrition info doesn’t always show up right, but it can help give a good idea!

  • Becca

    The flavor is great but my chicken keeps getting so dry in the IP…I did 20 min on Poultry setting. Suggestions?

    • Melanie

      Hmm. Are you making it according to the recipe instructions? I do manual setting, high pressure for 20 minutes. Not sure if that is any different than the poultry setting though. I use raw, large Zaycon chicken breasts (not frozen). Does your chicken shred easily? If not, it could be that the chicken is under-cooked. I’ve made this recipe as written many, many times and haven’t had any problems with the chicken being dry, so I’m not sure what the problem would be! I can’t think of what else might be different!

  • Heather

    What is the serving size for the nutritional information

    • Melanie

      When I use 3 pounds of boneless skinless chicken breast, I end up with about 8 cups of shredded teriyaki chicken with this recipe. So if you look at the recipe I selected that it yields 8 cups and that it serves 8 and the nutrition info would be for one serving. BUT the yield will vary depending on how much chicken you use and the nutrition info may vary depending on your specific ingredients. Hope that helps!

  • Wanda

    It was ok, but I thought it was a tad salty…i added no extra salt at all….anyone else have this issue? How did you correct It? I used low sodium soy sauce???

    • Melanie

      That’s interesting since you were already using low-sodium soy sauce and none of the other ingredients usually include any salt, except maybe the rice if you served it with rice? Hmm. I haven’t had this issue before, so I’m not sure how to correct it without losing that teriyaki flavor. Thanks for giving it a try though!

  • Lori

    Tried the recipe as is and it’s too sweet. It seems like a good base so I’ll try it again and adjust it to taste.

    • Melanie

      Maybe just a little less honey for you then. I hope you find an adaptation that you love! Thanks for giving it a try!

  • Dan

    I wonder how long this would take in my traditional pressure cooker with 15lb weight? I’m guessing just slightly less than the instant pot.

    • Melanie

      I’m sure it would work, but not sure how to convert the recipe and what adjustments might be needed. I bet you could find a pretty good answer searching online though! Please come back and let us know what you did and how it goes!

  • Alex Manning

    So no cooking prior to pressure cooking? Most recipes I have followed require sauteing firs and then pressure cooking. Just want to be sure I am not overlooking a step..Thanks!

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