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Instant Pot Hawaiian Teriyaki Tacos

Instant Pot Hawaiian Teriyaki Chicken Tacos

Super tender, flavor explosive teriyaki chicken folded up in a flour tortilla with a fresh slice of pineapple and red onion all drenched in home made teriyaki sauce. Believe it or not, it is all super easy.
5 from 2 votes
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Course: Main Course
Cuisine: Hawaiian
Keyword: Instant Pot
Prep Time: 8 minutes
Cook Time: 18 minutes
Teriyaki Sauce: 5 minutes
Total Time: 31 minutes
Servings: 6 people
Calories: 419kcal
Author: David Wayne
Cost: $14


  • Instant Pot


  • 2-3 lbs Boneless Skinless Chicken Thighs
  • 1 Pineapple quartered, core removed, and sliced into thin slices (about 1/4 inch thick)
  • 1/2 Red Onion sliced thin
  • 12 Street Taco Flour Tortillas
  • 2 tbsp Olive Oil
  • 2 tbsp Cornstarch
  • 3 tbsp Water

Teriyaki Marinade and Sauce

  • 5 Garlic Cloves Diced
  • 1 tbsp Fresh Ginger Diced (Fresh)
  • 1 cup Soy Sauce
  • 1 cup Pineapple Juice
  • 1/2 cup Brown Sugar
  • 1 tbsp Sesame Oil
  • 1 tbsp Apple Cider Vinegar


Marinade (1-24 hours in advance)

  • Dice garlic and ginger
  • Add the diced garlic and ginger to a 1 gallon zip lock bag followed by the rest of the teriyaki sauce ingredients, zip the bag closed and mix the ingredients
  • Open the bag and add the boneless skinless chicken thighs, zip the bag back up, shake it well and let it marinate in your refrigerator for 1 - 24 hours

Pressure Cooking (Making Dinner)

  • Add 1-2 Tbsp of olive oil to the cold instant pot and rub the oil into the inside of the pot using a folded paper towel
  • Put the instant pot trivet into the instant pot and stack the marinated chicken thighs in a pile on top of the trivet
  • Dump all of the teriyaki marinade over the top of the chicken thighs, put the instant pot lid on and seal the pressure release valve
  • Pressure cook (high pressure) for 18 minutes

Prepare Toppings

  • Slice the top and bottom off your pineapple, slice all of the skin off the outside, slice lengthwise into quarters, and slice the core off of each slice
  • Slice the pineapple quarters into 1/4 to 1/2 inch crosswise pieces
  • Slice the red or sweet onion in half, head to toe, cut the root and bulb off, and then slice the onion medium thin

Cornstarch Slurry

  • Mix 2 Tbsp of cornstarch with 3 Tbsp of cold water to make the cornstarch slurry

Chicken is Done

  • After the 18 minutes of pressure cooking is finished, the instant pot will beep at you, open the pressure release valve and remove the lid when the pin drops
  • Use tongs to move the tender chicken thighs to a plate, cover with a sheet of aluminum foil and set aside

Teriyaki Sauce

  • Cancel pressure cook and press Sauté
  • Stir or whisk in the cornstarch slurry
  • Let simmer for about 4-5 minutes stirring often until the sauce is velvety
  • Cancel Sauté

Teriyaki Chicken

  • Slice the chicken thighs against the grain, the chicken will fall apart

Assemble Tacos

  • Warm tortillas in the air fryer, oven, pan, or microwave
  • Place tortillas on a plate (I like the street taco size tortillas for this recipe)
  • Place a tong full of chicken on each tortilla with 1 slice of pineapple leaning against the chicken
  • Place 4-6 slices of onion on top followed by and a couple Tbsp of teriyaki sauce from the instant pot
  • Fold your taco and take a bite of heaven



Serving: 1cup | Calories: 419kcal