You catch the smell through the steam vent and suddenly you are starving.
That sweet and tangy teriyaki aroma kinda sneaks up on you and you just know you gotta eat soon. It’s one of those smells that wraps you up warm, makes your stomach rumble, and pulls you right to the kitchen.
You remember last time you made it in your pressure cooker and how fast it came together. It’s a lifesaver when you don’t wanna spend hours cookin after work. Plus, that tender pull you get on the chicken is just the best.
Why Your Cooker Beats Every Other Pot
- Your pressure cooker speeds up cook time so you get dinner on the table quick.
- It traps steam and heat real good, which makes the chicken juicy and tender.
- You can do a quick release or natural release to control doneness perfectly.
- The float valve tells you when pressure is up, so you don’t gotta guess.
- It locks in flavors way better than a skillet or oven baking.
- Cleanup’s easier because it’s all in one pot—no mess everywhere.
- Great for cooking sauces and meat at the same time, letting flavors marry while you wait.
Everything You Need Lined Up
- 1 ¼ lbs. boneless skinless chicken breasts, diced into 1-inch cubes
- 1 tablespoon olive oil
- ¼ cup low-sodium soy sauce
- ¼ cup water (you can swap in chicken broth if ya want)
- 2 tablespoon honey
- 1 ½ tablespoon packed light brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon toasted sesame oil
- 2 teaspoon peeled and minced fresh ginger (you can use jarred stuff but fresh tastes better)
- 2 teaspoon peeled and minced fresh garlic (about 2 cloves)
For thickening and finishing touches, don’t forget:
- 2 teaspoon cornstarch
- Sesame seeds and chopped green onions for garnish (optional but heck yes if you wanna impress)
Walking Through Every Single Move
First up, whisk together your soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced ginger, and minced garlic in a small bowl. This sauce is gonna be the star.
Next, heat olive oil in your pressure cooker set to sauté mode. Toss in the diced chicken and stir it around until it’s browned on all sides. This usually takes about 5 to 7 minutes.
Now pour the sauce mixture all over the browned chicken. Give it a good stir so every piece is coated nice and even.
Lock your pressure cooker lid, make sure the float valve is set to seal, then cook on high pressure for 3 minutes. This quick burst of pressure locks in all those teriyaki flavors.
Once the cook time’s up, you do a quick release right away to let the steam out. Be careful—the steam cues will tell ya when it’s safe to open.
Remove the lid, then mix 2 teaspoons of cornstarch with a bit of water to make a slurry. Stir that into the chicken and sauce. Hit sauté again and simmer for about 4 to 5 minutes until the sauce thickens up nice and glossy.
When it looks good and shiny, turn off the cooker. You got tender, juicy teriyaki chicken perfectly coated in sauce.
Serve it hot over rice or steamed veggies and sprinkle on sesame seeds and green onions if you wanna add that fancy touch.
Easy Tweaks That Make Life Simple
- Skip the fresh garlic and ginger mess by using frozen pre-minced in small jars. It saves you chopping time and still tastes good.
- Swap chicken breasts for thighs if you like your meat more juicy and forgiving. They work great under pressure and stay moist.
- If you’re in a real hurry, toss everything in the pot at once, stir it up, and pressure cook without sautéing first. It’s not quite as flavorful but still super fast.
When You Finally Get to Eat
You spot that sticky, shiny teriyaki sauce hugging every bite of chicken. It’s sweet but not too sweet and balanced with a bit of tang from the vinegar. You gotta grab a napkin because it’s finger-lickin’ good.
The chicken, cooked in the pressure cooker, has this tender pull that makes it so easy to eat. It’s juicy and full of flavor without any dryness at all.
As the sauce coats your tastebuds you feel the warmth from ginger and garlic, just enough kick to keep it interesting but not overpowering. You can’t wait to dig in and maybe even have seconds.
Making It Last All Week Long
- Fridge Storage: Store leftovers in an airtight container and keep for up to 4 days. Reheat gently in microwave or on stove to keep that tender texture.
- Freezer: Portion your teriyaki chicken into freezer bags or containers. It lasts up to 3 months frozen. Thaw overnight in fridge before reheating.
- Reheat Tips: Use low heat and cover while reheating so the sauce doesn’t dry out. Adding a splash of water or broth helps loosen the sauce.
- Meal Prep: Divide cooked chicken into meal-sized portions. Combine with pre-cooked rice and veggies for quick meals all week.
Common Questions and Real Answers
- Can I use chicken thighs instead of breasts? Yep, thighs work fantastic! They stay juicy and tender in the pressure cooker and add extra flavor.
- What’s the deal with quick release vs natural release? Quick release lets out steam fast and stops cooking ASAP. Natural release means letting pressure drop by itself which can help meats get more tender. For this recipe, quick release works best.
- Can I double the recipe? You sure can! Just make sure not to fill your cooker more than two-thirds full and adjust cook time a bit if you add lots more. Usually times stay similar.
- What if my sauce is too thin? Stir in a cornstarch slurry and simmer on sauté until it thickens like in the steps. Easy fix!
- Is it okay if I don’t brown the chicken first? Yes but browning adds flavor and texture. Skipping it saves time but your sauce might be a little less rich tasting.
- Do I need to watch the float valve? Definitely! It tells you when the cooker is pressurized and seals properly. If it doesn’t pop up, your cooker won’t pressurize and food won’t cook right.
Teriyaki Chicken {Easy 15 Minute Recipe}
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 ¼ lbs. boneless skinless chicken breasts diced into 1-inch cubes
- 1 tablespoon olive oil
- ¼ cup low-sodium soy sauce
- ¼ cup water or chicken broth
- 2 tablespoon honey
- 1 ½ tablespoon packed light brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon toasted sesame oil
- 2 teaspoon fresh ginger peeled and minced
- 2 teaspoon fresh garlic peeled and minced (about 2 cloves)
- 2 teaspoon cornstarch for slurry
- sesame seeds and chopped green onions for garnish (optional)
Instructions
Instructions
- Whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic in a bowl.
- Set pressure cooker to sauté, heat olive oil, and brown chicken for 5–7 minutes.
- Add sauce to chicken, stir, seal lid, and cook on high pressure for 3 minutes. Quick release after cooking.
- Mix cornstarch with water to make a slurry, stir into chicken, and sauté for 4–5 minutes until sauce thickens.
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