Instant Pot Hibachi Chicken–a savory sauce with chicken chunks, mushrooms, bell pepper and zucchini. Serve it over rice and drizzle with homemade yum yum sauce for an awesome dinner.

Instant Pot Hibachi Chicken
This dish was scarfed down immediately at my house. The sauce, chicken and vegetables were served over jasmine rice and then drizzled with the yum yum sauce. It was a winner in my book! You can get creative with what vegetables you like and what you need to use up in your fridge. If you want to cut down on carbs this tastes great served over cauliflower rice.
Ingredients/Substitution Ideas
- Vegetable oil–or canola oil
- Red bell pepper–or another color of pepper you like
- Zucchini–or another vegetable like broccoli florets or sliced carrots
- Butter
- Onion–or shallot
- Garlic cloves–or 1 Tbsp jarred minced garlic
- Low sodium soy sauce–or tamari sauce
- Mushrooms
- Boneless, skinless chicken thighs–or chicken tenderloins. You can also use chicken breasts that are cut into chunks although the meat won’t be as moist and tender.
- Black pepper
- Ground ginger–or 1 Tbsp fresh minced ginger
- Kosher salt
- Cornstarch
Homemade Yum Yum Sauce Ingredients:
- Mayonnaise
- Ketchup
- Rice vinegar
- Paprika
- Garlic powder
Steps
- Stir fry vegetables: Turn Instant Pot to sauté setting. When display says HOT add in the oil, red pepper and zucchini. Cook until just tender. Move the vegetables out of the pot and place on a plate. Set aside. (I chose to stir fry the vegetables instead of pressure cook because I didn’t want them to get mushy).
- Sauté onions and garlic: Add in the butter and let it melt. Add in the diced onion and sauté for 3 minutes. Add in the garlic and sauté for 30 seconds. Stir in the soy sauce, scrape bottom of pot so nothing is sticking and turn off the Instant Pot.
- Add ingredients: Add in the mushrooms, then the chicken, Sprinkle the chicken with the pepper, ginger and salt.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Make yum yum sauce: While chicken is cooking make the yum yum sauce. In a bowl whisk together the mayonnaise, ketchup, rice vinegar, paprika and garlic powder. Set aside. (The yum yum sauce is optional but it brings the dish to a whole new flavor level).
- Thicken sauce: Turn Instant Pot to sauté setting. In a small bowl stir the cornstarch together with the water until smooth. Stir the cornstarch slurry into the pot to thicken the sauce. Once thickened turn off the Instant Pot.
- Serve: Stir in the vegetables. Add extra kosher salt to taste, if needed. Serve the chicken, sauce and vegetables over rice and drizzle with yum yum sauce.
Notes/Tips
- Variations: Try using a different type of vegetable like snap peas, carrots, broccoli florets, cauliflower florets, etc.
- How does the recipe come to pressure with only ¼ cup of liquid? You might be wondering why there is not a lot of liquid in this recipe. It comes to pressure because the mushrooms release moisture and so does the chicken. If you’re worried that your pot won’t come to pressure you can always add in an extra quarter cup of chicken broth.
- Serve with rice or riced cauliflower. I made my rice in a separate Instant Pot. I made jasmine rice and used a 1 to 1 ratio and cooked it for 4 minutes with a 10 minute natural pressure release.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- This recipe can be gluten-free if you use gluten free soy sauce. To make this dairy free use oil in the place of butter.
- Other recipes you can make with low sodium soy sauce are Instant Pot Honey Garlic Beef, Instant Pot Fried Rice and Straight From Heaven Sandwich.

More Instant Pot Asian Recipes You’ll Love…
- Instant Pot Hibachi Fried Rice
- Instant Pot Potsticker Bowls
- Instant Pot Korean BBQ Burrito
- Instant Pot Panda Express Chow Mein
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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Instant Pot Hibachi Chicken
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 4–6 servings 1x
Description
A savory sauce with chicken chunks, mushrooms, bell pepper and zucchini. Serve it over rice and drizzle with homemade yum yum sauce for an awesome dinner.
Ingredients
- 1 Tbsp vegetable oil
- 1 red bell pepper, sliced or diced
- 1 zucchini, sliced or diced
- 1 Tbsp butter
- 1 cup diced onion
- 2 large garlic cloves, minced
- 1/4 cup low sodium soy sauce
- 8 ounces mushrooms, quartered
- 1 3/4 pounds boneless, skinless chicken thighs
- 1/2 tsp black pepper
- 1/2 tsp ginger
- 2 pinches of kosher salt
- 2 Tbsp cornstarch + 2 Tbsp water
Yum Yum Sauce
- 1/2 cup mayonnaise
- 1 Tbsp ketchup
- 1 Tbsp rice vinegar
- 3/4 tsp paprika
- 1/8 tsp garlic powder
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the oil, red pepper and zucchini. Cook until just tender. Move the vegetables out of the pot and place on a plate. Set aside.
- Add in the butter and let it melt. Add in the diced onion and sauté for 3 minutes. Add in the garlic and sauté for 30 seconds. Stir in the soy sauce, scrape bottom of pot so nothing is sticking and turn off the Instant Pot.
- Add in the mushrooms, then the chicken, Sprinkle the chicken with the pepper, ginger and salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- While chicken is cooking make the yum yum sauce. In a bowl whisk together the mayonnaise, ketchup, rice vinegar, paprika and garlic powder. Set aside.
- Turn Instant Pot to sauté setting. In a small bowl stir the cornstarch together with the water until smooth. Stir the cornstarch slurry into the pot to thicken the sauce. Once thickened turn off the Instant Pot.
- Stir in the vegetables. Salt to taste, if needed. Serve the chicken, sauce and vegetables over rice and drizzle with yum yum sauce.
- Category: Chicken
- Method: Instant Pot

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WOW!!! this was so yummy. followed the receipt exactly, it turned out perfect!! will be making this again!!
★★★★★
Thanks Carrie for the 5 stars!
Made this tonight and we loved it. My husband said he would add a sprinkle of slivered almonds to his next time. I have leftovers for another meal as I added extra chicken.
★★★★★
Love the idea of slivered almonds!
Can you put this recipe in the oven? Thanks. Sandy
I have not tried that but I bet you could! You’ll have to experiment with timing and temps!
Sounds great! What could we sub for the mayonnaise? We don’t do mayonnaise. Greek yogurt? Oil? Any thoughts? Thank you so much!
Greek yogurt and maybe a little oil mixed?? I think that would work
Thank you! Appreciate your recipes so much!
do you have a slow cooker version of this recipe?
No, I’m sorry I don’t have a slow cooker version of this one!
My hubby does not like mushrooms, should I increase the liquid?
You may want to by 1/4 cup
Which liquid?
Sorry I would add in a quarter cup or half cup of chicken broth if you don’t use mushrooms.
What about liquid besides soy sauce?
the mushrooms and chicken put off liquid so that’s all you need 🙂
Does the pressure cooker need liquid when cooking the chicken?
I was wondering the same thing! She hasn’t replied…
you have the soy sauce and then the mushrooms and chicken put off liquid so that’s all you need 🙂
I made your IP STRAWBERRY JAM today and wanted to know if I can make raspberry jam the same way.
It is an easy and quick way and so delicious. I canned the jars and they all popped. Now have 26 jars of strawberry IP JAM.
THANK YOU FOR YOUR RECIPE On making the jam. I bought your book for several friends and they like your recipes.
I believe you could use raspberries and it would work great!
Family inhaled this….son wanted to know how much it would cost in a restaurant…he loved it , also the yum yum sauce! (And he’s picky!) Winner!!
★★★★★
Thanks Vicki for the for 5 stars! I’m glad he liked it.
Slow cooker version please!
Is that fresh or ground ginger? Thanks!!
I used ground ginger
Thank you! I ended up using fresh chopped (in the jar) ginger. This was delicious & my famly loved it. Even the picky ones. Its going on the list for sure!
★★★★★
Karen–another incredible recipe! Could I cook PIP rice at the same time?
Thank you & Keep up the good work!
★★★★★
Yes I believe you could I would put a tall trivet it with pot in pot dish on top uncovered with rice and water in it.
Great–thanks Karen!
★★★★★