Instant Pot Teriyaki Chicken

This easy-to-make Instant Pot Teriyaki Chicken is made with only 8 ingredients and no refined sweeteners. It is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!

Chicken teriyaki recipe cooked in the instant potInstant Pot Teriyaki Chicken Recipe

This Instant Pot Teriyaki Chicken recipe is not only healthy, but also super delicious. It’s made easy in the Instant Pot with just 8 ingredients. Serve it with your favorite side, but we suggest white rice, cauliflower rice and if you’re feeling like you need some extra veggies in your life some green beans or broccoli would fit right in here. We love this chicken teriyaki recipe because it’s one of those magical recipes that is so easily made paleo and with other dietary restrictions in mind by simply using real whole ingredients. A combination of honey and coconut sugar give it that characteristic sweetness and color. Then ginger and garlic give it that bright, bold flavor. And finally, the sauce is thickened with a slurry made from arrowroot.

Dump freezer teriyaki chicken in a freezer bag

Ingredients for Instant Pot Teriyaki Chicken

How to Prep This Ahead of Time

What we love about this dish is that you can prepare batches of this Chicken Teriyaki ahead of time and place in the freezer for the next time you need an easy dinner! This dinner meal prep is known as a freezer dump recipe. It’s as easy as placing all the ingredients in a freezer bag and stashing it away until you are in need of a quick weeknight. Simply defrost in the refrigerator overnight and place everything in an Instant Pot to cook at dinnertime!

Chicken Teriyaki Instant Pot

How to Make a Dump Freezer Dinner

So let’s talk a little bit about the concept of a “dump” dinner. A dump dinner is recipe that doesn’t really require too many steps in terms of preparation before it is cooked. Typically you just gather the ingredients, with minimal chopping, and dump them into the cooking equipment. Typically this is either a slow cooker, a stock pot or an Instant Pot. A Dump and Start meal refers to a meal that you just gather the ingredients, dump them in your pot and start cooking. A Freezer Dump Dinner is a meal that is gathered ahead of time and frozen in a bag. When you want to cook it, you defrost in the refrigerator overnight and then dump the meal in the cooking vessel when ready to cook!

For this recipe, it will work either way. Gather all off the ingredients for the Teriyaki Chicken and either prepare one (or more) batches ahead of time and freeze, or gather up all the ingredients and cook immediately in the Instant Pot or Slow Cooker.

How to Make it with Rice in the Instant Pot

Since this dish pairs beautifully with rice. To save yourself the time of preparing rice separately you can just cook it in the Instant Pot. This is known as ‘Pot in Pot’ cooking. The ‘Pot in Pot’ method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot.  Steam generated from liquid below the steam rack is used to build pressure and cook the food. It’s easy, you just need to put the container being used for PIP cooking on a rack, and not directly in the inner pot.

For this recipe, it calls for cooking the chicken for 9 minutes, which is the minimum needed to cook this dish. If you wanted to cook rice at the same time, you can increase the cooking time to 11 minutes, which will cook both the rice and the chicken at the same time. 

To Make Rice with the Chicken:

Place all of the ingredients in the Instant Pot as the Teriyaki Chicken recipe states.

Then, arrange a 2.5-inch trivet over the chicken and place a 7-inch oven-safe bowl on top. Add the equal portions of rice and water to the bowl, along with a pinch of salt. For this recipe, 1 cup of dry rice would be sufficient.

Then cook on Manual High Pressure for 11 minutes.

Teriyaki Chicken Instant Pot Recipe

If you like this chicken recipe, check out these others:

If you like this Instant Pot Recipe, check out these others:

4.6 rating
5 reviews

Instant Pot Chicken Teriyaki

This easy-to-make Instant Pot Teriyaki Chicken is made with only 8 ingredients and no unrefined sweeteners. It is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!

Yield 4
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 24 minutes
Recipe Type: Dinner
Cuisine Gluten-free, Paleo
Difficulty: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe


Optional Garnish:


  1. If preparing ahead and placing in the freezer: Gather your ingredients and place everything except the arrowroot and water, in a gallon sized freezer bag and seal tightly. Storage flat in the freezer. To defrost, place in the refrigerator the night before.
  2. To cook: Combine all of the ingredients in a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 9 minutes with a quick pressure release once finished. 
  3. Make a slurry: whisk together the arrowroot with 2 tablespoons water. Press the saute function on the Instant Pot. Pour in half of the slurry mixture and mix together. If not thickened enough, add in the remaining slurry, until the sauce has reached your desired consistency. Shut off the saute function.
  4. Serve hot with white rice or cauliflower rice. Garnish with sesame seeds, red pepper flakes and cilantro.

Recipe Notes

  1. Want to make this even easier and cook some rice alongside the chicken? Check out the body of the post for information on how to do this.
  2. To make this in the slow cooker:
    1. Place all of the ingredients except the arrowroot and water in a slow cooker. Cook on high for 4-6 hours, or low for 6-8. 
    2. 20 minutes before the end of the cooking time, make a slurry by whisking together the arrowroot and the water. Pour in half of the slurry mixture and mix together with the sauce. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture.


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Instant Pot Teriyaki Chicken

One Pot Apple Cider Braised Chicken with Brussels Sprouts & Bacon (paleo, dairy-free, gluten-free) - Lexi's Clean Kitchen

This Braised Apple Cider Chicken is made into a complete meal with Brussels Sprouts and Bacon. It’s the perfect one pan fall dinner recipe! Packed with vegetables and hearty autumn flavor, this dish will be the hit of any dinner, weekday or weeknight! Made in partnership with Shenandoah Valley Organic!

Braised apple cider chickenBraised Apple Cider Chicken with Bacon and Brussels

The salty bacon, sweet apple cider sauce, brussels sprouts, and perfectly cooked fall off the bone chicken is the ultimate flavor combination for when you are craving something comforting! I love this Braised Apple Cider Chicken for an easy weeknight meal that everyone will love. It’s dairy-free, grain-free, and low-carb, made with only a few simple ingredients and made into a compete one pan dinner.

Ingredients Needed

One Pot Apple Cider Chicken

I am so excited to partner with my friends at Shenandoah Valley Organic for today’s awesome dish. SVO is a locally minded company that prides itself in producing the highest quality chicken grown on family-owned farms. Their Farmer Focus line allows you to actually see what farms your chicken is coming from, since each package you pick up at the store has a Farm ID for easy navigation on their website!

Watch the video:

One Pot Apple Cider Braised Chicken Brussels Sprouts Bacon | Lexi's Clean Kitchen

Want other delicious chicken recipes? Here are some favorite:

4.5 rating
2 reviews

One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon

Yield 6
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Author: Lexi
Scale This Recipe


  • 5 pieces nitrate-free bacon
  • 2 pounds SVO bone-in chicken drumsticks and or chicken thighs
  • 1/4 cup leeks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/2 pound brussels sprouts, quartered
  • 1 bundle fresh thyme
  • 2 cups fresh apple cider
  • 2 teaspoons dijon mustard, more to taste
  • 1 tablespoon maple syrup


  1. In a large dutch oven, cook bacon until crispy over medium heat. Remove from pan and set aside on a plate lined with a papertowel. Pour out all but 2 teaspoons bacon fat.
  2. Heat the bacon fat over medium-high heat.
  3. Pat the chicken dry and season generously with salt and pepper.
  4. Sear chicken until brown on both sides in the dutch oven. This should take about 5 minutes per side.
  5. Take chicken out of the pan and set aside on a plate.
  6. Add the leeks, garlic, a pinch of salt, a pinch of black pepper, and cinnamon. Stir well, making sure to scrape up the brown bits at the bottom of th pan. Cook until leeks are translucent.
  7. Add in the brussels sprouts and stir until combined. dijon mustard and thyme. Stir well.
  8. Pour in the apple cider and mix until everything is well combined. Make sure all of the brown bits from the bottom of the pan have been scraped up. Cover and bring the sauce to a boil. Lower the heat, and add back in the chicken. Cover and let simmer for 15 minutes, or until the chicken is fully cooked through.
  9. Take the chicken, brussels sprouts, and thyme sprigs out of the pan. Set the thyme aside, and place the chicken and brussels sprouts on the desired serving dish.
  10. Add maple syrup to the sauce and bring to a high simmer over medium-high heat. Whisk frequently until the sauce has become thick enough to coat the back of a spoon, this should take around 5-8 minutes. Taste and adjust mustard, sea salt, and black pepper based on desired taste.
  11. Pour the sauce over the chicken. Garnish with bacon and thyme and serve warm!


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Find SVO in a store near you by plugging your zip code into their store locator here. This post is sponsored by Shenandoah Valley Organic. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

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