This Instant Pot teriyaki chicken strikes a perfect balance of umami and sweetness.

The savory sauce gets thickened in the end and coats the chicken beautifully.

Serve with stir-fried peppers and snap peas to complete the meal.

Instant-pot teriyaki chicken over brown rice in a white bowl

Photo:Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Add chicken to the sauce, turning to coat.

Cover the cooker and lock the lid in place.

Turn the steam release handle to Sealing position.

Ingredients for the instant-pot teriyaki chicken

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Select Manual/Pressure Cook setting.

Select High Pressure for 9 minutes.

Let the pressure release naturally for 3 minutes.

Three chicken breasts in teriyaki sauce in an instant-pot

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Transfer the chicken to a cutting board.

Select High temperature setting and bring the sauce to a boil.

Whisk cornstarch and the remaining 1 tablespoon water together in a small bowl until smooth.

Three coked chicken breasts on a wooden cutting board, with a small bowl of cornstarch water mixture next to them

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Drizzle into the sauce, whisking constantly.

Boil, whisking constantly, until thickened and glossy, about 1 minute.

Slice the chicken into 1/3-inch-thick slices.

Divide the chicken and rice among 4 bowls and top with the sauce, scallions and sesame seeds.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

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