Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions!)

posted in: Main Dish

UPDATE: This Slow Cooker Teriyaki Chicken recipe is one of my most popular recipes, and it’s now updated with Instant Pot directions as well! Both options are equally easy delicious, the slow cooker will cook all day and the Instant Pot takes 15 minutes of cook time – you’ll find the instructions below in the recipe!

My Instant Pot Teriyaki Chicken has been a reader favorite for years now, and today I’m giving it an upgrade with my best tips to make it even more amazing!

I really love cooking, but you know what I don’t love? Spending hours in the kitchen slaving over a meal, just to get homemade food on the table. It’s just not my jam. I mean, who isn’t crazy busy these days?

Teriyaki chicken has always been one of my favorites since I was a kid, and I really wanted to try making a gluten-free & soy-free version in my Instant Pot. It turned out even better than what I remember eating as a kid, with the added bonus of knowing that it’s created using wholesome ingredients.

This Instant Pot Teriyaki Chicken is made with just 5 simple ingredients, and if you haven’t whipped it up yet, I just know that it’ll be a favorite in your house. From adults to toddlers, the amazing reviews have kept coming in over the years, and I’m lovin’ it!

 

This recipe can be made in just 8 minutes in your Instant Pot, or if you prefer, I’ve included slow cooker directions as well. Regardless of how you choose to make this, it’ll be SO easy. One of my missions in life is to show you that eating real food doesn’t have to take a ton of time!

The true key when it comes to this recipe is to reduce the sauce in a pan once the chicken is done cooking. I do this as I’m finishing up the sides to go with the meal, but it’ll take less than 10 minutes, and then you’re done! You’ll know the sauce is ready when it begins to thicken and you’ll see bubbles all over.

This teriyaki chicken would be awesome served over my Toasted Coconut Cauliflower Rice or regular white rice! 

Enjoy this recipe for my

Instant Pot Teriyaki Chicken!

Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions!)

Instructions

INSTANT POT DIRECTIONS:

  1. Place the coconut aminos, honey, garlic, ginger and salt in your Instant Pot, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Select ‘Manual’ mode and press the ‘-‘ until the screen says 8 minutes.
  2. *If you’re using dates instead of the honey, place the coconut aminos, dates, garlic, ginger and sea salt into your blender and blend until smooth. 
  3. Once the Instant Pot is finished cooking, manually release the pressure. Remove the chicken and set aside, leaving the sauce in the pot. Select ‘Sauté’ mode and let the sauce boil, whisking occasionally, until it has reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
  4. Add the chicken to the pan with the sauce and stir well to combine. ENJOY! 

SLOW COOKER DIRECTIONS:

  1. Place the coconut aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Cook on low for 4-5 hours.
  2. *If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth. 
  3. Remove the chicken from the slow cooker and set aside. Pour the sauce from the slow cooker into a pan, and whisk occasionally over medium heat on your stove, until the sauce is reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken. 
  4. Add the chicken to the pan with the sauce and stir well to combine. ENJOY! 

Pin this for later!

 

I just finish prepping the rest of my dinner while it's reducing! This Instant Pot Chicken Teriyaki would be extra awesome served over my Toasted Coconut Rice... #livinglovingpaleo #instantpot #teriyakichicken

 

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72 Responses

  1. Katie
    | Reply

    This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.

    I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/

  2. This looks super. I will give it a try- thank you for the wonderful advice. The coconut aminos, is it something I can find in a Heath food store? X

    • livinglovingpaleo
      | Reply

      Thank you! Coconut Aminos is available at health food stores, as well as online. If you look for it in store, check near the soy sauce 🙂

  3. Bethany
    | Reply

    This looks so yummy! And your photography….WOW. Love that this recipe is simple too. Definitely going to try it!

    • livinglovingpaleo
      | Reply

      Thanks, Bethany! xoxo!

  4. Stacey
    | Reply

    This looks delicious and it’s so simple! Will definitely be trying this one soon! <3

    • livinglovingpaleo
      | Reply

      Thanks, Stacey!

  5. […] Slow cooker teriyaki chicken.  […]

  6. […] Slow Cooker Teriyaki Chicken by Living Loving Paleo […]

  7. Xav
    | Reply

    Thanks, I’m giving it a try. Regarding the slow cooker mode, is it the mode when the rice is usually already cooked and it keep it warm?

    • livinglovingpaleo
      | Reply

      Hi Xav, your slow cooker should have at least two modes – high or low. You want to set it to low for 6-7 hours 🙂

      • rosalie burke
        |

        you mentioned 4-5 hours for slow cooker in the recipe, is it that to 6-7?

      • livinglovingpaleo
        |

        I’m not sure what you are asking? It’s 4-5 hours on low. 🙂

  8. Kara Ann
    | Reply

    delicious recipe! I have made it twice now and have loved it. However both times I have not been able to get the sauce to thicken, I even strained out the small bits of chicken thinking maybe some of the fat was preventing it from thickening.. any suggestions? thanks!

    • livinglovingpaleo
      | Reply

      Hi Kara! Hmmm, a few suggestions I thought of – typically I use air chilled chicken so there isn’t any water added, but if you’re using regular chicken thighs which sometimes do have extra water added, it could just be that it takes more time. It will start to bubble all over just before it’s thick enough to stop the cooking. I also use a wide pan, not a pot, as that seems to help to cut down on the time it takes to thicken. Sometimes if I make a double batch it does take quite awhile to thicken because it has so much liquid – about 30 minutes. I just leave the pan simmering away while I make the side dishes to serve it with 🙂 I hope that helps, sorry you’re having trouble with it!

    • Alma
      | Reply

      For sauce to thicken, add a bit of coconut flour. Start with about a tspn, I grab a “pinch” straight from the bag & adjust depending of the preferred consistency.

  9. Kara Ann
    | Reply

    Thanks so much! I will try again! It tastes great regardless 🙂

    • livinglovingpaleo
      | Reply

      Glad it still tastes great! Hopefully those tips will help it to thicken next time! 🙂

  10. Joey
    | Reply

    This was so good! I made it for my family tonight along with the toasted coconut cauli rice (doubled both recipes for leftovers) and it was absolutely delicious. I cheated a bit and used the Teriyaki Coconut Aminos, but still added some fresh ginger and garlic. Also, your toasted coconut cauli rice is the best cauli rice recipe I have ever tried. I can’t wait to eat it again tomorrow! Thanks for a new favorite recipe.

    • livinglovingpaleo
      | Reply

      So happy that you enjoyed it, Joey! I LOVE the teriyaki coconut aminos!

  11. Amy
    | Reply

    Made this last night!! It was delicious!! I too had trouble with the sauce not wanting to thicken, so I added about 1/2 tsp of arrowroot powder and all was good!!

    • livinglovingpaleo
      | Reply

      So glad you liked it, Amy! It can definitely take some time for the sauce to reduce down completely, especially depending on how much water the chicken releases while cooking – but arrowroot works great too! Plus, it saves time, so a win win 😉

  12. […] Slow Cooker Teriyaki Chicken […]

  13. Amy
    | Reply

    Wanting to try this in my instant pot. Suggestions on the best way to go about that?

    • livinglovingpaleo
      | Reply

      Hi Amy! I’ll add Instant Pot instructions to this recipe asap, it’s super easy! Just put all of the ingredients into your Instant Pot on ‘manual’ mode for 15 minutes – then remove the chicken and pour the sauce into a saucepan to thicken, as described in the slow cooker instructions. I’m thinking it may actually work to thicken the sauce right in the Instant Pot on ‘sauté’ mode, although I haven’t tried that myself just yet, but I will next time I make it 😉 Hope that helps!

  14. Tracy Pierce
    | Reply

    Can you make this using chicken breasts instead of thighs?

    • livinglovingpaleo
      | Reply

      Absolutely! Chicken breasts can come out a little dry, but it’s still delicious 🙂

  15. hillary
    | Reply

    how long is the chicken good in the fridge?

    • livinglovingpaleo
      | Reply

      It’ll stay good about 5-6 days in the fridge 🙂

  16. Lee Ann
    | Reply

    Hi! I really want to make this TONIGHT! Can I cook it in the oven or saucepan instead of low and slow?

    • livinglovingpaleo
      | Reply

      Hi Lee Ann! If you have an Instant Pot, that would be the easiest and fastest way to prepare it (the directions for this method are included in the recipe), but if not you could use the stovetop. I would cut the chicken into bite sized pieces and cook it on the stove, then remove the chicken and reduce the sauce in the pan, as instructed on the original recipe. It will definitely be different, but still delicious! Hope that helps!

  17. Christina
    | Reply

    This recipe is AMAZING! I doubled (5 kids who eat alot) but kept the honey the same and it was perfect. I also thawed by accident a package of organic thighs and a package of breasts so it was a mix. Served with cauliflower rice and oven roasted broccoli. My 4yr old had a 2nd helping and my picky 13yr old boy did too but he still won’t admit that he liked it (teenagers!)
    This will be on the weekly rotation!

    • livinglovingpaleo
      | Reply

      Love this so much, thank you Christina! Takes me right back to my teenage years too, I was the same, haha 😉

  18. Sarah
    | Reply

    Hello, Wondering how many servings this recipe makes? Thanks!

    • livinglovingpaleo
      | Reply

      Hi Sarah! This makes approximately 5-6 servings, depending on how hungry everyone is 🙂

  19. Alexandra
    | Reply

    So if I double the recipe should I add more time in my instant pot? Or keep the time the same?! It smells amazing I can’t wait for it to finish cooking!!!

    • livinglovingpaleo
      | Reply

      Hi! You may want to add 5 minutes if you’re doubling the recipe, although I haven’t tried it myself, so I’m not totally sure if you’d need to add any additional time. 🙂

  20. Kitty
    | Reply

    Hi why should it cook only 15 min in instant pot and 6-7 hours in slow cooker? Will it come out the same?

    • livinglovingpaleo
      | Reply

      Hi Kitty! It comes out exactly the same, Instant Pot’s simply cook in a fraction of the time that a slow cooker does 🙂

  21. Tamara
    | Reply

    How would you suggest trouble shooting the dish if it came out very dry? There wasn’t even that much sauce to reduce. I used the slow cooker options with chicken thighs. Thanks!

    • livinglovingpaleo
      | Reply

      Hi Tamara! I’ve actually had this happen to one other reader awhile back, who discovered that there was a gap in the seal of the lid on her slow cooker, which caused the sauce to evaporate and the chicken to dry out. Maybe that could possibly be the case? Some slow cookers do cook extra fast as well, so you could try cooking the chicken for 1-2 hours less on low. Hope that helps!

  22. Teri | a foodie stays fit
    | Reply

    I made this tonight and LOVED it. My husband loved it too! Thanks for the simple recipe. Definitely a keeper.

    • livinglovingpaleo
      | Reply

      Love that, Teri! Thanks so much for sharing!

  23. Judy B
    | Reply

    I just made this tonight and I love it! I have a new Instant Pot and this was my first real meal in it. I couldn’t believe how tender and moist the chicken turned out and the flavors are so good! I will be making this may times!

    • livinglovingpaleo
      | Reply

      So happy to hear that, Judy!

  24. Brian Dingman
    | Reply

    want to try this recipe this week. My Instant Pot has low pressure and high pressure settings. Do you know which will work best? thank you!

    • livinglovingpaleo
      | Reply

      Hi Brian! It would be high pressure for 15 minutes! 🙂

  25. Lisa
    | Reply

    A.MAZ.ING!! I made this for dinner tonight and it has by far been my best Whole 30 dinner this week!! This will be in the weekly rotation but I am doubling the sauce next time, that was the best part!!

    • livinglovingpaleo
      | Reply

      So glad you loved it, Lisa!

  26. Shawn
    | Reply

    I’m wondering if this could be frozen ahead of time as a freezer meal. Thoughts?

    • livinglovingpaleo
      | Reply

      Absolutely, Shawn! To do this, simply place all of the uncooked slow cooker ingredients into a sealed ziploc bag. Seal and freeze. Once you’re ready to prepare it, let the bag defrost in your refrigerator 24 hours before you plan to cook the meal. Pour the defrosted ingredients into the slow cooker and cook according to the recipe directions. Enjoy!

  27. Lisa
    | Reply

    Do you have then nutrition facts/serving sizes for this by any chance? Recipe looks awesome !

    • livinglovingpaleo
      | Reply

      Hi Lisa! I don’t as they’re never accurate, but you can easily enter the ingredients into an online calculator if you’d like an estimate.

  28. Kirsten
    | Reply

    Made this tonight in my instapot…it was so delicious! The sauce thickened nicely after simmering on sauté mode for 15 mins. Even my picky 9 year olds loved it! I think I’ll need to double the recipe next time because my husband wished he could have had seconds and I was sad there weren’t any leftovers for my lunch tomorrow.

    • livinglovingpaleo
      | Reply

      Yay! Love that, Kirsten!

  29. Kenzie
    | Reply

    I doubled the recipe, including the salt… DONT DOUBLE THE SALT. Lesson learned, I’m sure it would of been delicious and will make again…. without salt.
    Thanks for another great recipe!!

  30. Megan A Tucker
    | Reply

    I’ve made this recipe 4 times in the last few months. It’s great!!! Quick question – I’m pre-making and freezing this weekend for a beach house trip next weekend. Won’t be taking my pressure cooker for warming… suggestions for re-heating that will recreate the recipe as close as possible??

    • livinglovingpaleo
      | Reply

      So glad you love it, Megan! Personally, I’d let it defrost in the fridge overnight, and then I’d reheat it in a covered pan over medium-low heat, or in a covered casserole dish in the oven. Once it’s warmed through (stir it a few times as it cooks), I’d remove the cover and let it cook for a few more minutes. That’s typically how I reheat my leftovers too!

  31. Brandi
    | Reply

    Sounds delicious! I am fairly new at the Instant Pot, and I thought you needed at least a cup of liquid. Have you had any issues with it coming to pressure?

    • livinglovingpaleo
      | Reply

      Hey Brandi! Not at all – the chicken releases quite a bit of liquid as it comes to pressure (which is why I highly recommend using chicken thighs, not breasts), so it’s not an issue!

  32. Kimberly Finses
    | Reply

    I’ve made this in both the crock pot and the Instant Pot and we all love it! I’d like to double it in the Instant Pot. Should I add additional cook time??

    • livinglovingpaleo
      | Reply

      Hi Kimberly! I double it all the time, and the regular amount of cook time works perfectly for me! Also, if you cut the chicken into bite-sized pieces before you cook it – you only need half the time, and then all of the work is done. 🙂

  33. Andrea
    | Reply

    Would you adjust the time if you’re only using 1 pound of meat?

    • livinglovingpaleo
      | Reply

      Hi Andrea! If you’re making it in the slow cooker I’d do 4-5 hours, and in the Instant Pot 10 minutes should be plenty. 🙂

  34. Grace
    | Reply

    Just bought all the ingredients, can’t wait to try this thank you! I’m planning to use my Instant Pot. I was wondering if I wanted to add some veg to it what would you suggest that would cook well at the same time in the Instant Pot? Peas, mushrooms, kale, anything else? Im going to serve it with basmati rice (soaked first over night). Thanks so much 🙂

    • livinglovingpaleo
      | Reply

      Hey Grace! Veggies hardly take any time at all in the Instant Pot, and are easy to overcook, so here’s what I’d do: Once the chicken has finished cooking, add the veggies to your Instant Pot and then set it to manual for “0” (zero) minutes. Although it seems funny to add zero minutes, it just means that your Instant Pot will come to pressure, and then instantly turn off. Manually release the pressure as soon as it’s finished cooking, remove the veggies (keeping the sauce in the pot), and then follow the remaining directions. Hope that helps & enjoy!

  35. sdecourcey
    | Reply

    This sounds and looks absolutely mouthwatering! Adding it to my to-cook list! I love a good slow cooker recipe…and hearing that you can throw it together ahead of time and freeze it is music to my ears 🙂

  36. Hannah B
    | Reply

    This recipe is so good!!! Absolutely loved the sauce. Thank you!

  37. Alma
    | Reply

    I recommend adding the honey directly to Crockpot. I was mixing everything in measuring cup prior to transferring to Crockpot. Was difficult to get all the honey transferred into Crockpot as the sticky consistency made it a very slow process. This is my 2nd time making this dish, yet I forgot. Hope 3rd time is better haha There will be a 3rd as it’s very delicious and Mr children love it. Beats og teriyaki sauce, w all that sodium and sugar SMH This is a winning recipe for my household.

  38. Tomi
    | Reply

    I didn’t have coconut aminos. I used half teriyaki and half water instead. After chicken cooked I took 1/2 c of liquid out and stirred in 1T cornstarch and added to pot on sauté. Once the sauce began to thicken I turned to warm and added chicken back and closed lid and let it sit while I fixed sides. Served with broccoli and diced cauliflower. I also used chicken breasts and it was fine. It was good!

  39. kaka
    | Reply

    Looking forward to trying this. But your recipe (step 1) says to set it for 8 minutes – how can that be? Poultry setting is 15! And your response to Brian D (Jan. 2, 2018) says high pressure for 15 minutes. Is there a typo in the recipe?

    • livinglovingpaleo
      | Reply

      No typo! The recipe has been updated since the original comments. I now cut the chicken up before cooking, which takes only 8 minutes to cook. If you prefer to leave the chicken whole, it will take 15 minutes (this was in the original recipe). Hope that helps!

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