The best Easy Instant Pot Chicken Teriyaki Recipe – delicious chicken teriyaki with broccoli – a complete dinner in an instant pot!

This Instant Pot Chicken Teriyaki dinner is a complete meal in one pot – with a delicious teriyaki broccoli side dish cooked right in with the chicken!

If you’ve never used an Instant Pot, you might wonder why this little machine is so popular – but it makes all-in-one cooking easy – no need to sauté then bake – you can sear in flavor AND cook quickly at a high temperature in just one pot!

I love using my instant pot for easy quick takes on family favorites like pork tenderloin, steak soup, sweet and sour chicken, and even roasted turkey breast!

No messy dishes to clean, no stuck on food to scrape up – just a delicious, easy teriyaki chicken dinner that your whole family will love.

While teriyaki sauce is high in sugar and not keto diet compatible – I am including tips on using Teriyaki Coconut Aminos as a swap to make this a keto chicken teriyaki dish you can enjoy if you’re on a low carb diet.

If you want to turn this dish into an addictive noodle stir fry, check out my chicken teriyaki noodle bowls recipe, too!

Be sure to look over my recipe notes below for more information on making this dish amazing, every time.

I have readers from all levels of skill and comfort in the kitchen on my site – and I get a lot of questions about recipes from readers.

As a commitment to Sweet C’s readers, I provide lots of information in my posts.

If you’d rather skip all that, click “skip to recipe” in the top left corner or scroll to the bottom of the post.

Since we’re providing both regular and keto versions of this easy instant pot chicken teriyaki, the recipe notes are important to read and understand before cooking if you’re trying to keep carbs down and nail the right flavor.

If you’re looking for an easy, delicious, and simple homemade teriyaki sauce to go with this recipe, please try my favorite below!

This sauce will only be used if you’re going for the original recipe – NOT keto. If eating keto, skip the sauce.

• 1 cup water
• 5 tablespoons packed brown sugar
• 1/4 cup soy sauce
• 1–2 tablespoons honey
• 1 large clove of garlic, finely minced
• 1/2 teaspoon ground ginger
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. Combine 1 cup water, sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and heat on medium.
2. In a small bowl, combine cornstarch with the cold water and whisk vigorously until dissolved. Don’t skip this step and just dump in cornstarch – it will clump and won’t mix properly!
3. Add the cornstarch mixture to the saucepan.
4. Heat the sauce until it thickens to your desired thickness.
5. Thin out too thick sauce by adding more water to it slowly.

If you want to try a different flavor of sauce for this easy pressure cooker dish, be sure to check out my sweet and sour instant pot chicken and rice recipe.

While the pressure cooker chicken teriyaki recipe below is not specifically keto, because of the sauce, it is really easy to make this recipe low carb!

(Keto notes are also included in the recipe card below, so you can print it out – just be sure to read recipe notes in the sauce to be sure you’re sticking to keto.)

To modify this recipe to be keto approved, you need to swap our homemade teriyaki sauce to a keto replacement since it contains soy, sugar, cornstarch, and honey.

While there are a few options, I prefer using Teriyaki Coconut Aminos.

I use a 1:1 swap of coconut aminos for teriyaki sauce.

To buy coconut aminos click here – or find them in the natural/health food section of your local grocery store.

I personally opt for the teriyaki coconut aminos and add a little more fresh garlic and ginger.

As long as you’re sure to skip sugar, honey, cornstarch, and switch the soy sauce to teriyaki coconut aminos, you’ll be great!

If you find you want to thicken your sauce up a bit, add in some ground flax seeds similar to how you’d mix cornstarch in a sauce to thicken.

• 1 1/4 cup water
• 1/4 cup teriyaki coconut aminos (garlic and regular coconut aminos also taste great in this recipe, but the teriyaki version will bring closest flavor to traditional teriyaki.)
• 1 large clove of garlic, finely minced
• 1/2 teaspoon ground ginger
• 2 tbsp ground flax seeds

1. Combine 1 cup water, coconut aminos, garlic, and ginger in a medium saucepan and bring to a boil.
2. Gradually add in flax, and stir constantly until thickened, about 2 minutes (similar to how you’d incorporate cornstarch into a sauce, but you can add the flax meal directly in to the sauce unlike cornstarch.)
3. Heat the sauce until it thickens to your desired thickness.
4. Thin out too thick sauce by adding more water to it slowly.
5. Check the flavor before adding to chicken and adjust with extra coconut aminos if desired.

STEP 1. Select “SAUTE” on pressure cooker and add olive or avocado oil to pot.

Toss in cubed chicken and cook for about 3-5 minutes, stirring until lightly browned on outside of chicken.

STEP 2. Deglaze the pot by adding in chicken broth.

Use a wooden spoon to scrape up the bits stuck to the bottom of the pan – this step is essential to pressure cooking, the Instant Pot won’t seal if you have burnt bits on the bottom of the pan!

STEP 3. Add seasonings, teriyaki sauce, broccoli, and sesame seeds.

Stir briefly to combine.

Select “High Pressure” for a cook time of 6 minutes.

When cook time ends, allow a natural release for 10 minutes.

STEP 4. Release pressure and open the lid.

Take care to never have your face near the steam vent, and beware hot steam even with the extra time from natural release.

Turn off instant pot and serve!

While Chicken Teriyaki is great with rice, I’m rounding up some of my favorite easy sides that are perfect alongside chicken teriyaki!

And if you’re looking for some other amazing instant pot dishes, be sure to check my favorites below:

If you want to cook rice alongside your chicken teriyaki, it’s really easy!

You will need stacking inserts for your instant pot, as well as a trivet to set them on top of.

If using cauliflower rice, you can place straight in a prepped stackable pan and cook for same time as chicken and broccoli.

• 1 cup basmati rice
• 2 cups water

1. Add trivet to pan, and 2 cups water (to let pot come to pressure.)
2. After deglazing instant pot after sautéing chicken, add chicken and broccoli in one stacking pan into instant pot with sauce and all other ingredients.
3. Add rice and 2 cups water to second pot insert.
4. Add lid on top of rice.
5. Close and seal instant pot.
6. Cook according to recipe below.
7. Remove chicken pan from instant pot, but leave rice in the instant pot with the lid firmly on (it needs to carryover cook for about 5-10 minutes to be fluffy.)
8. Garnish with sesame seeds and green onions, if desired.
9. Plate and enjoy!

If you love this easy Instant Pot Chicken Teriyaki recipe as much as I do, please give it a five star review and help share on facebook and pinterest.

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If you loved this easy recipe, be sure to check out more of my favorites!

Many are low carb, all are quick, easy, and loaded with flavor your family will love!