Name: Teriyaki Chicken {with Sticky Sauce}
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 650 g Chicken breasts (skinless, boneless, cut in chunks); 1 tbsp Oil (sesame, vegetable or sunflower); 2 cloves Garlic (peeled and crushed); 1 tsp Ginger puree; 2 tsp Cornflour; 100 ml Soy sauce; 50 ml Water; 3 tbsp Honey; 2 tbsp White wine vinegar; 0.5 tsp Garlic powder; 0.5 tsp Dried chili flakes (optional); Sesame seeds (for garnish)

Steam curls up from the valve and your stomach starts talking back. You know that smell kinda pulls you in like a warm hug. The sticky teriyaki sauce bubbling up feels like a promise you can't wait to keep. You catch the scent of garlic and ginger, sharp but smooth, teasing your taste buds already.

Pressure cooker teriyaki chicken steaming and smelling delicious — Perfectly cooked teriyaki chicken straight from the pressure cooker.

Inside the pot, the chicken chunks soak up all that rich flavor while pressure builds inside. You hear that soft hiss from the sealing ring doing its thing. It's a bit like a little countdown to something super yummy. You recall how quick release means the sauce stays nice and thick, not overcooked.

Then you see it all slip out golden-brown and tender pull easy on the fork kind of chicken. That broth depth from soy sauce and honey mixed just right makes each bite feel full and comforting. You gotta love how fast your pressure cooker pulls it all together so well. It's not just dinner, it's kinda a small celebration waiting on your plate.

The Real Reasons You Will Love This Method

Pressure cooking locks in juices so chicken stays super tender every time.
Sticky sauce thickens fast with a quick release, no mushy mess here.
You get serious flavor penetration that’s hard to beat with regular cooking.
One pot cleanup means less time scrubbing and more time to chill.
It’s a quicker way to get that perfect balance of sweet, tangy, and savory.
Pressure cooker keeps the chicken moist without stewing it forever.

All the Pieces for This Meal

650 g chicken breasts — skinless, boneless, cut in chunks for fast pressure cooker cooking.
1 tablespoon oil — sesame is best but vegetable or sunflower works too.
2 cloves garlic — peeled and crushed to bring out that sharp bite.
1 teaspoon ginger puree — fresh or store bought, either way it gives that zing.
2 teaspoon cornflour — thickens the sauce just right, so sticky and glossy.
100 ml soy sauce — the backbone flavor, salty and deep.
50 ml water — helps balance out the sauce without thinning it too much.
3 tablespoon honey — adds sweetness and gives that lovely sticky coat.
2 tablespoon white wine vinegar — brings a little tang, balancing the sweet and salty.
0.5 teaspoon garlic powder, 0.5 teaspoon dried chili flakes (optional), sesame seeds — extra flavor kick and garnish to finish things off.

How It All Comes Together Step by Step

First thing, mix soy sauce, water, honey, white wine vinegar, garlic powder, and cornflour until smooth in a small bowl. This sauce mix is gonna be the star so get it right.

Then heat your oil in a frying pan or wok on medium-high. Toss in the chicken pieces and brown 'em all over, takes about 5-7 minutes. Browning adds that *great* flavor and texture you want before pressure cooking.

Chicken pieces browning in a wok with garlic and ginger — Brown the chicken pieces with garlic and ginger for maximum flavor.

Once chicken’s showing nice color, add crushed garlic and ginger puree. Stir-fry it for a quick minute or two to wake up those flavors before adding sauce. You kinda wanna smell that garlic kick already.

Pour in the sauce mixture and stir so every chicken piece gets coated nice and even. Bring that sauce to a boil, then turn heat down and let it simmer for about 10-12 minutes. This thickens the sauce and cooks the chicken through.

By now, your pressure cooker should be ready. Transfer chicken and sauce in there, seal the lid with the sealing ring in place. Set it to cook on high pressure for 5 minutes, let the pressure build and then do a quick release to keep that sauce thick and sticky.

Finally, stir it up, sprinkle with sesame seeds if you like, and serve hot over steamed rice or veggies. You’re just a few steps away from tender pull chicken drenched in sticky, flavorful sauce.

Smart Shortcuts for Busy Days

You can use pre-minced garlic or ginger paste from a jar to save peeling and crushing time.
Buy chicken pieces already cut if chopping slows you down.
Make the sauce mixture ahead and keep it in the fridge so it’s ready when you are.
Use frozen pre-cut veggies or microwave-steamed rice to speed up sides.

The Flavor Experience Waiting for You

The first bite hits you with this combo of sweet honey and rich soy sauce, kinda like a warm welcome. Then you catch that subtle tang from white wine vinegar sneaking behind, keeping it fresh.

Garlic and ginger bring that spicy zing that wakes your palate happily, while the chili flakes (if you use 'em) give just a gentle nudge of heat. The sauce clings to every tender chicken chunk in this sticky, glossy coat.

It’s a comforting dish with depth from the broth-like sauce and crispy sesame seeds on top adding this little crunch surprise. You remember why simple meals often taste best, especially when you use a pressure cooker to bring out all that great flavor.

Making It Last All Week Long

Store leftovers in airtight containers in the fridge, good for up to 4 days. This way chicken stays juicy and sauce thick.
Freeze portions in freezer-safe bags or containers, label with date. It keeps well for up to 3 months and reheats great.
For reheating, use the quick release setting on your pressure cooker with a splash of water to freshen the sauce. Or microwave gently so sauce doesn't dry out.
If sauce thickens too much after chilling, stir in a little water or broth before warming back up. It brings back that perfect sticky texture.

The FAQ Section You Actually Need

Can I use chicken thighs instead of breasts? Yes, you totally can. Thighs are juicier and a bit more forgiving with pressure cooking times. Just check for tender pull when done.
What if I don’t have cornflour? You can swap with regular flour or arrowroot powder. Just mix with water first to avoid clumps.
Do I have to brown the chicken first? Browning adds flavor and texture but you can skip it if you’re in a hurry. Just know the sauce might not be as rich.
Can I make this spicy? Totally! Add more dried chili flakes or a dash of hot sauce to the sauce mix before cooking.
Is it safe to do a quick release after pressure cooking? Yes, just watch out for steam escaping. Quick release stops cooking fast and keeps that sauce sticky instead of thin.
How do I store leftover teriyaki chicken? Let it cool completely, keep in airtight containers in fridge or freezer. Reheat gently to keep sauce smooth and chicken tender.

Serving of pressure cooker teriyaki chicken with sesame seeds on top — Serve your teriyaki chicken sprinkled with sesame seeds and enjoy a delicious meal!

Looking for more one-pot dinner ideas? Try our Cheesy Kielbasa Hashbrown Casserole for an easy family-friendly meal. Or check out these savory delights: Mozzarella Stuffed Rosemary Parmesan Soft Pretzels and Easy Marinated Cheese Appetizer with Salami & Green Olives, perfect to complement your dinner table with snacks and sides.