I made Instant Pot Teriyaki Chicken with honey and a handful of pantry staples, a bold family friendly weeknight main that comes together entirely in the pressure cooker.

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I love dinners that look like they’d taken hours but actually didn’t, and this Honey Teriyaki Chicken Instant Pot recipe is exactly that. With simple staples like boneless skinless chicken thighs or breasts and a good splash of honey the sauce gets glossy and addictive, not cloying.

I was surprised how something so bold and tasty came from a handful of pantry ingredients, and even the pickiest eater reached for seconds. If you want weeknight food that feels special without the fuss try my Honey Teriyaki Chicken Instant Pot version, it’s a keeper and kinda addicting.

Ingredients

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Chicken: big protein boost, keeps the dish juicy, thighs forgive overcooking
Soy sauce: salty umami punch, low sodium helps control salt, adds depth
Honey: natural sweetener, mostly carbs, helps glaze and mellow flavors
Garlic: sharp savory flavor, antioxidants, makes sauce taste homemade not storebought
Ginger: bright spicy warmth, aids digestion a bit, lifts heavy flavors
Rice vinegar: light acidity, balances sweet honey, keeps dish lively
Cornstarch: thickener for glossy sauce, mostly starch so not much nutrition
Sesame oil: tiny drizzle gives nutty aroma, small healthy fats, lots of flavor
Green onions: fresh crunch, low cal, adds color and mild onion bite
Red pepper flakes: optional heat, tiny calories but big flavor kick

Ingredient Quantities

2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon vegetable or canola oil

1/2 cup low sodium soy sauce

1/3 cup honey (add a bit more if you like it sweeter)

1/2 cup low sodium chicken broth or water

1 tablespoon rice vinegar

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons cornstarch

2 tablespoons cold water

1 teaspoon toasted sesame oil

1 tablespoon sesame seeds (optional)

2 green onions, thinly sliced (for garnish)

1/4 teaspoon red pepper flakes (optional)

How to Make this

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1. Season the bite sized chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. Turn the Instant Pot to Sauté, add 1 tablespoon oil and let it get hot, then brown the chicken in batches about 2 minutes per side just to get some color, don’t worry about cooking through; remove chicken and set aside.

3. Pour in 1/2 cup low sodium soy sauce, 1/3 cup honey (add more if you like it sweeter), 1/2 cup low sodium chicken broth or water, 1 tablespoon rice vinegar, 3 minced garlic cloves, 1 tablespoon grated fresh ginger and 1/4 teaspoon red pepper flakes if using; scrape up any browned bits from the bottom.

4. Return the chicken and any juices to the pot, lock the lid, set valve to sealing and cook on High pressure for 4 minutes for bite sized pieces (if pieces are larger you can do 6 minutes); when time is up do a quick release carefully, steam is hot.

5. Use a thermometer to check a few pieces reach 165 F, if not simmer a minute or two longer in the sauce.

6. Remove the chicken to a plate but keep the sauce in the pot, set the Instant Pot to Sauté.

7. Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to make a slurry, then slowly whisk it into the simmering sauce until it thickens, about 1 to 2 minutes.

8. Stir in 1 teaspoon toasted sesame oil to finish the sauce and taste, add more honey or a pinch of salt if needed.

9. Return the chicken to the pot and toss to coat in the glossy sauce, heat just until everything is hot and mixed well.

10. Serve over rice, sprinkle with 1 tablespoon sesame seeds and 2 thinly sliced green onions for garnish, enjoy.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 qt works best)
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Tongs or a slotted spoon for flipping and removing chicken
6. Small bowl and a whisk or fork for the cornstarch slurry
7. Wooden spoon or silicone spatula for stirring the sauce
8. Instant read meat thermometer to check 165 F
9. Rice cooker or medium saucepan for cooking rice

FAQ

Can I use chicken breasts instead of thighs and do I need to change the cook time? Yes you can. Bite sized breasts cook about the same as thighs in the Instant Pot — set to 8 minutes high pressure and do a quick release. If your pieces are bigger add 1 or 2 minutes, and always check internal temp reaches 165°F so they dont dry out.

How do I get the sauce thick and glossy? Mix the 2 tablespoons cornstarch with 2 tablespoons cold water first so it dissolves, then stir it into the hot sauce while using the Sauté mode. Simmer a minute or two until glossy. If it still seems thin add a little more slurry, but add it slowly so it doesnt get too gummy.

Can I cook this from frozen chicken? Yes, but increase the time. For frozen bite sized pieces set 10 to 12 minutes high pressure and allow a 5 to 10 minute natural release. Make sure to check the chicken reaches 165°F before serving.

How do I avoid the Instant Pot "burn" message or sticking? Sear the chicken briefly in oil first if you like, then always pour in the chicken broth and scrape the bottom well so any browned bits are loosened before pressure cooking. Because honey is sugary you want enough liquid so it wont stick to the bottom. If the burn message happens, cancel, add 1/4 cup water and scrape, then resume.

Can I make this ahead or freeze it? Yep. Cool completely then refrigerate for up to 3 days or freeze for up to 3 months. For freezing it's best to separate sauce from chicken if you can. Thaw overnight in the fridge and reheat gently in a skillet with a splash of water or in the microwave so the chicken doesnt get tough.

How do I change the sweetness or spice level, or swap ingredients? Want sweeter add more honey a tablespoon at a time. To make it spicier add the red pepper flakes or a drizzle of sriracha. Low sodium soy sauce helps control salt, and you can replace honey with maple syrup or light brown sugar if needed. Toasted sesame oil is best added at the end for flavor dont cook it at high heat.

Instant Pot Honey Teriyaki Chicken Recipe Substitutions and Variations

Quick swaps:

Chicken: Swap for extra-firm tofu (14–16 oz). Press, cube and pan-sear so it holds up, then toss in the sauce. Or use boneless pork (shoulder or loin), cut same size as the chicken and cook the same way.
Soy sauce: Use tamari 1:1 for a gluten-free swap. Coconut aminos also work 1:1 but are sweeter and less salty so you might cut the honey by 1 tablespoon or taste as you go.
Honey: Replace with maple syrup or agave nectar 1:1 for a vegan option. If using brown or granulated sugar, dissolve it in the broth and start with about 3/4 the volume, then adjust to taste.
Cornstarch: Use arrowroot powder 1:1 for a glossy, clear sauce. All-purpose flour works too but use about double the flour amount and whisk into cold water before adding so it doesn’t clump.

Pro Tips

1. Pat the chicken dry with paper towels and salt it 15 to 30 minutes before cooking. This pulls out a little moisture so the pieces brown better, and the meat will taste more seasoned. don’t skip this step even if you’re in a rush.

2. Brown in small batches and let the oil get really hot before adding chicken. crowding the pot cools the oil and you end up steaming instead of searing. if some pieces are more browned than others, thats fine, it all evens out in the sauce.

3. When you add the soy sauce mixture, scrape every bit of browned stuff off the bottom of the pot. those bits are flavor gold and help prevent a burn notice. if the pot still tastes too salty use a little extra water or broth and a splash more rice vinegar to brighten it.

4. Make the cornstarch slurry with cold water and whisk it in slowly while the sauce is simmering. add it little by little and simmer between additions so you dont end up with globs. if the sauce gets too thick, thin with a bit of hot water or broth, if too thin, mix another teaspoon of cornstarch with cold water and try again.

5. Finish smart: stir in the toasted sesame oil at the very end and let the dish rest a couple minutes off the heat so the sauce firms up and the flavors meld. garnish right before serving so the green onions and sesame seeds stay fresh and bright.