Instant Pot Orange Teriyaki Chicken is an easy weeknight chicken recipe with a sweet and sticky sauce made from orange juice, ginger, garlic, honey, and soy sauce.
❤️ Why You’ll Love This Recipe: This is a fast Instant Pot chicken recipe that’s on the table in under 20 minutes. It’s a perfect Asian-inspired dinner to serve with fluffy white or brown rice and stores well if you’re planning ahead.
When I was working on this recipe, I kept debating on whether to call it Orange Chicken or Teriyaki Chicken. The orange really shines in this dish, which is one reason why I love it.
But it’s also teriyaki-y and totally different from my other Orange Chicken recipe.
Whatever you call it, this Instant Pot chicken recipe is one you’ll want to add to your weekly meal-plan.
How to Make Teriyaki Chicken in an Instant Pot
The sauce in this chicken recipe is packed with sweet and savory flavors with just the right amount of spice. You can make the sauce right in the pressure cooker pot for a one-pot meal.
Here’s what you’ll need to make chicken teriyaki sauce:
- Soy sauce. You can use low-sodium soy sauce or tamari for a gluten-free recipe.
- Honey. If you don’t have honey on-hand, swap it for brown sugar, maple syrup, or agave.
- Mirin. This sweetened rice vinegar adds extra sweetness and acidity. (You can find it in most grocery stores near the soy sauce.)
- Orange juice and zest. Use freshly squeezed juice for the best flavor.
- Garlic. I like to grate my garlic on a microplane so you don’t end up with big chunks in the final dish.
- Ginger. You can freeze leftover ginger for months of storage!
- Red pepper flakes. Feel free to add more or less pepper depending on how spicy you like things.
You can make this recipe with chicken breasts or thighs, just make sure to cut the meat into equal-sized pieces so everything cooks evenly.
What to Serve with Instant Pot Chicken Teriyaki
See our how-to guide for cooking rice in the Instant Pot to make sure your rice comes out perfectly.
Add a sprinkle of sesame seeds and sliced scallions for a pop of color and crunch.
Can I Halve the Recipe?
This recipe makes enough chicken to feed four to six people, depending on whether you’re hearty eaters.
If you want to cook for a smaller crowd, just half the amount of chicken you’re adding. Since the pressure cooker will need liquid to come to pressure, I don’t recommend cutting down on the liquids in this recipe.
To make a double batch, I would double all of the ingredients.
Storing Pressure Cooker Chicken Teriyaki
You can store leftover teriyaki chicken in an airtight container in the fridge for up to four days. Reheat it in the microwave or Instant Pot to serve.
More Easy Instant Pot Chicken Recipes
Try these other fast weeknight chicken Instant Pot dinners next:
- Braised Paprika Chicken is a hearty but simple dinner with bright paprika-spiced sauce served with butter noodles.
- Spanish-Style Chicken and Rice is a one-pot grain and chicken recipe with colorful veggies and a touch of spice.
- Make-Ahead BBQ Chicken is a go-to hack for making sweet and sticky chicken wings and legs for barbecues and cookouts.
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- Salt and freshly ground black pepper, to taste
- 1/4 cup chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons mirin
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1 garlic clove, minced
- 1 tsp fresh minced ginger
- 1/2 teaspoon salt, to taste
- 1/2 tsp crushed red pepper flakes, to taste
- 1 pound chicken breast, diced into ½-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons white sesame seeds
- Sliced scallions, for serving
- Cooked white rice, for serving
- In the pressure cooking pot, stir together the chicken broth, soy sauce, honey, mirin, orange juice, orange zest, garlic, ginger, salt, and red pepper flakes. Continue stirring until the honey is dissolved. Add the diced chicken and stir to coat the chicken in the sauce.
- Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid.
- Use a slotted spoon to transfer the chicken to a bowl, leaving the liquid in the pot.
- Select Saute to bring the sauce to a simmer. In a small bowl, whisk the cornstarch with 2 tablespoons cold water. Whisk the cornstarch slurry into the sauce until thickened.
- Turn off the Instant Pot and return the chicken to the pressure cooking pot, along with the sesame seeds. Stir well to coat the chicken in the sauce and heat through.
- Serve with white rice and scallions for garnish.
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Amount Per Serving: Calories: 229Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 64mgSodium: 704mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 26g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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