Honey Teriyaki Chicken {Slow Cooker or Instant Pot}

5 / 5 (1 review)

Easy Homemade Honey Teriyaki Chicken Recipe

Try this easy and healthy chicken recipe!

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

simple ingredients for honey teriyaki chicken in the instant pot

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.)

honey teriyaki chicken in the instant pot pressure cooker

I consider myself to be fairly new to the Instant Pot scene, but I am totally sold already. I am super impressed and happy with how well this recipe works in there! I LOVE how fast it is! 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!

easy homemade teriyaki chicken in the instant pot or slow cooker

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!

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

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!

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Healthy Honey Teriyaki Chicken for the slow cooker or Instant Pot!

This recipe is slightly adapted from The Recipe Critic.

Honey Teriyaki Chicken {Slow Cooker or Instant Pot}

5 / 5 (1 review)
Total Time: 30mins | Prep Time: 5mins
Serves: 8

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, crushed (minced for slow cooker)
  • 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 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 add an additional 8 minutes or so to the Instant Pot cooking time.

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. 🙂

  • 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!

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