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4.98 from 82 votes

Instant Pot Hibachi Chicken

Dump and start Instant Pot hibachi chicken with mushrooms and zucchini cooked in a delicious soy sauce, and served over rice. This easy IP dinner is ready in just 20 minutes from start to finish!
Author Diana
Servings 4
Prep Time 5 minutes
Cook Time 15 minutes



For the sauce:

  • ¼ cup low-sodium soy sauce
  • ¼ cup water
  • 2 tablespoons wine vinegar or apple cider vinegar
  • 1 tablespoon fresh ginger grated - or from a jar
  • 2 cloves garlic minced
  • 1 tablespoon granulated sugar or honey or maple syrup
  • ¼ teaspoon ground white pepper or black pepper

For the chicken and vegetables:

  • 1½ pounds (700 grams) chicken breasts cut into bite-size pieces
  • 2 zucchini sliced into ¼-inch rounds then halved
  • 1 onion sliced or quartered
  • 6 mushrooms sliced into ¼-inch slices

To Garnish:

  • green onion chopped
  • toasted sesame seeds toasted


  • Add the sauce ingredients to the Instant Pot. Soy sauce, water, vinegar, ginger, garlic, sugar, and white or black ground pepper.
  • Then add the chicken, onion, zucchini (if you decide to pressure cook it, important to see notes below), and mushrooms.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 7-10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

To Thicken the Sauce

  • Press on SAUTE, and once the sauce comes to a gentle simmer, add the cornstarch mixed with water. Whisk until the sauce is thickened (it thickens very quickly).
  • Serve over rice, and garnish with sesame seeds and chopped green onion.



  • If you don't mind tender veggies, then pressure cook everything together (I did this in the past, but now I prefer to add the zucchini only after pressure cooking). If you like the zucchini a bit firmer, do not add it to the pot before pressure cooking and steam it separately, then mix it in with the rest of the ingredients after thickening the sauce. 
  • To steam the zucchini, just add it to the Instant Pot after pressure cooking the rest of the ingredients and thickening the sauce. Cover with the lid, and let it "steam" in there for a few minutes.
  • It's important to use low-sodium soy sauce, otherwise, your sauce will turn out too salty.


Calories: 448kcal | Carbohydrates: 12g | Protein: 38g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 133mg | Sodium: 1755mg | Potassium: 827mg | Fiber: 2g | Sugar: 8g | Vitamin A: 444IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 3mg