If there’s one dish that never fails to impress at family gatherings, it’s teriyaki chicken. The sticky-sweet sauce paired with rice is like a warm hug on a plate. Imagine serving this Instant Pot Teriyaki Chicken and Rice to friends after a long day, garnished with sesame seeds and green onions. Their eyes will light up, and you’ll feel like a kitchen superhero. Trust me; this recipe is not just easy to whip up but also a game-changer when it comes to flavor!
My love for quick yet satisfying meals has led me to create this Instant Pot Teriyaki Chicken and Rice. It’s a dish that combines juicy chicken thighs with a sweet and tangy sauce—all served over a fluffy bed of rice. Perfect for busy weeknights or meal prep for the week ahead, this dish allows you to relish Asian flavors in less time than it takes to order takeout.
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What is Instant Pot Teriyaki Chicken and Rice?
Instant Pot Teriyaki Chicken and Rice is a delightful meal featuring tender chicken thighs cooked in a homemade teriyaki sauce. The dish is a hearty mix of protein, flavor, and carbs, all cooked together in the Instant Pot for maximum convenience. The outcome? Tender chicken enveloped in a sweet, sticky glaze, served over perfectly cooked rice.
Why This Recipe Works?
This recipe works because it utilizes the Instant Pot’s pressure-cooking magic, which tenderizes the chicken while infusing it with the rich flavors of the sauce. Plus, the combination of ingredients balances sweetness with acidity, providing a deliciously complex flavor without the need for excessive preparation.
How Does It Taste Like?
You can expect a beautiful balance of sweetness from the honey, a savory kick from the soy sauce, and a zesty note from the rice vinegar. The fresh garlic and ginger elevate the taste even more, creating a dish that’s both comforting and delightful on your palate.
What Sets This Recipe Apart from Other Instant Pot Teriyaki Chicken and Rice Variations?
What makes my version stand out is the use of fresh ginger and garlic as primary flavor components rather than relying solely on pre-made sauces. Moreover, simplifying it into one pot means fewer dishes to wash and more flavor to enjoy.
The Ingredients
To create this dish, you’ll need the following ingredients:
– ½ cup lower-sodium soy sauce
– ½ cup honey
– 3 tablespoons rice vinegar
– 2 tablespoons water
– 4 cloves of fresh garlic, minced
– 2 tablespoons minced fresh ginger
– ½ teaspoon crushed red pepper flakes (optional)
– 2 ½ pounds boneless skinless chicken thighs (about 8 pieces)
– 3 tablespoons cornstarch
– 3 tablespoons cold water
– 1 tablespoon sesame oil (for an added layer of flavor)
– 1 cup of basmati rice (to serve with the chicken)
This ingredient lineup offers authenticity while allowing a bit of versatility.
How to Make Instant Pot Teriyaki Chicken and Rice?
Just like any great recipe, this one has its steps. It’s straightforward and takes you through the phases without complicated techniques. Let’s break it down.
Instructions
Step 1: Mix the Sauce
In a medium-sized bowl or a large measuring cup, combine the low-sodium soy sauce, honey, rice vinegar, and water. Whisk well. Next, add the minced garlic, ginger, and red pepper flakes if you like a touch of heat. Set this teriyaki sauce aside for now; it’s about to work its magic on the chicken.
Step 2: Prep the Chicken
Now, take the boneless skinless chicken thighs and arrange them at the bottom of your Instant Pot insert. Pour a small amount of the teriyaki sauce over the chicken to infuse flavor right from the start. Then, gently pour the remaining sauce over the top, ensuring every piece of chicken gets coated.
Step 3: Pressure Cook
Seal the Instant Pot lid according to the manufacturer’s instructions. Set it to cook on HIGH pressure for 10 minutes. While the chicken cooks, you can daydream about how amazing your kitchen is going to smell!
Step 4: Release Pressure
Once that timer beeps, let the pressure release naturally for 5 minutes. After that, carefully vent to release any remaining pressure. Always consult your owner’s manual for specific instructions to ensure safety.
Step 5: thicken the Sauce
Open the lid, and carefully transfer the chicken thighs to a plate. Set the Instant Pot to the SAUTE function. In a small bowl, whisk together the cornstarch and cold water until well blended. When the sauce starts bubbling, slowly pour in the cornstarch slurry while whisking continuously. Let it bubble for a couple of minutes, stirring occasionally, until you see the sauce thicken to your liking.
Step 6: Combine and Serve
After thickening, cancel the SAUTE function. You can either return the chicken thighs to the thickened sauce to coat them or shred them directly in the pot for a different texture. Serve over a bed of fluffy basmati rice, and don’t skimp on garnishes like sesame seeds or sliced green onions!
Notes
– Frozen Chicken Option: You can use frozen chicken thighs; just increase the cooking time to 15 minutes.
– Adjusting Sweetness: Use less honey if you prefer a less sweet sauce.
– Storing Leftovers: This dish keeps well in the fridge for about 4-5 days.
– Rice Substitute: Quinoa could be a healthy alternative for rice—bulk up the nutrition and flavor!
– Experiment with Toppings: Try adding steamed broccoli or shredded carrots for extra crunch and nutrition.
How Do You Store This Instant Pot Teriyaki Chicken and Rice?
Store any leftovers in an airtight container in your refrigerator. They should stay fresh for up to 4-5 days. When you’re ready to enjoy them again, just reheat in the microwave or on the stove until warmed through.
Nutrition Information
This dish is well-balanced, providing protein from the chicken and carbohydrates from the rice. Each serving is roughly 400 calories, rich in vitamins and minerals from fresh ingredients. The low-sodium soy sauce makes it heart-healthier compared to other sauces that often pack more sodium.
Sides for Instant Pot Teriyaki Chicken and Rice
If you’re looking to build a full meal around this dish, consider these side options:
– Stir-fried Green Beans: Sauté green beans with a bit of garlic and sesame oil. This adds a delightful crunch!
– Asian Slaw: A refreshing slaw made with cabbage and carrots tossed in a sesame dressing can be a vibrant side.
– Edamame: These protein-packed soybeans seasoned with sea salt make for a quick, nutritious snack.
– Steamed Broccoli: Lightly steamed broccoli can balance the sweetness of the teriyaki sauce.
– Cucumber Salad: A light cucumber salad with rice vinegar brings freshness to the plate.
What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?
Sometimes, you might find yourself missing an ingredient. Here are a few substitutes:
– Soy Sauce: Use tamari for a gluten-free option or coconut aminos for a lower-sodium alternative.
– Honey: Maple syrup or agave nectar can replace honey for a similar sweetness.
– Rice Vinegar: Apple cider vinegar can step in; just use a bit less since it’s tangier.
– Cornstarch: Use arrowroot powder in the same quantity if you’re looking for a more natural thickening agent.
– Fresh Ginger: Ground ginger can be a substitute, but use about 1 teaspoon as it’s more concentrated.
Instant Pot Teriyaki Chicken and Rice
Equipment
- Instant pot
- Whisk
- Small bowl
Ingredients
- To create this dish you’ll need the following ingredients:
- – ½ cup lower-sodium soy sauce
- – ½ cup honey
- – 3 tablespoons rice vinegar
- – 2 tablespoons water
- – 4 cloves of fresh garlic minced
- – 2 tablespoons minced fresh ginger
- – ½ teaspoon crushed red pepper flakes optional
- – 2 ½ pounds boneless skinless chicken thighs about 8 pieces
- – 3 tablespoons cornstarch
- – 3 tablespoons cold water
- – 1 tablespoon sesame oil for an added layer of flavor
- – 1 cup of basmati rice to serve with the chicken
- This ingredient lineup offers authenticity while allowing a bit of versatility.
Instructions
Step 1: Mix the Sauce
- In a medium-sized bowl or a large measuring cup, combine the low-sodium soy sauce, honey, rice vinegar, and water. Whisk well. Next, add the minced garlic, ginger, and red pepper flakes if you like a touch of heat. Set this teriyaki sauce aside for now; it’s about to work its magic on the chicken.
Step 2: Prep the Chicken
- Now, take the boneless skinless chicken thighs and arrange them at the bottom of your Instant Pot insert. Pour a small amount of the teriyaki sauce over the chicken to infuse flavor right from the start. Then, gently pour the remaining sauce over the top, ensuring every piece of chicken gets coated.
Step 3: Pressure Cook
- Seal the Instant Pot lid according to the manufacturer’s instructions. Set it to cook on HIGH pressure for 10 minutes. While the chicken cooks, you can daydream about how amazing your kitchen is going to smell!
Step 4: Release Pressure
- Once that timer beeps, let the pressure release naturally for 5 minutes. After that, carefully vent to release any remaining pressure. Always consult your owner’s manual for specific instructions to ensure safety.
Step 5: thicken the Sauce
- Open the lid, and carefully transfer the chicken thighs to a plate. Set the Instant Pot to the SAUTE function. In a small bowl, whisk together the cornstarch and cold water until well blended. When the sauce starts bubbling, slowly pour in the cornstarch slurry while whisking continuously. Let it bubble for a couple of minutes, stirring occasionally, until you see the sauce thicken to your liking.
Step 6: Combine and Serve
- After thickening, cancel the SAUTE function. You can either return the chicken thighs to the thickened sauce to coat them or shred them directly in the pot for a different texture. Serve over a bed of fluffy basmati rice, and don’t skimp on garnishes like sesame seeds or sliced green onions!
Notes
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs tend to remain juicier, making them a better choice for this dish. If using breasts, adjust the cooking time to 8 minutes.
2. Can I double this recipe?
You can double the ingredients, but ensure your Instant Pot isn’t overfilled past its maximum line. Cooking time mostly remains the same.
3. Is this dish gluten-free?
To make it gluten-free, substitute the soy sauce with gluten-free tamari, and ensure the rice you use is also gluten-free.
4. Can this recipe be made in advance?
Definitely! Prepare it ahead of time, and it’ll hold beautifully in the fridge for several days, making weeknight meals stress-free.
5. What can I use instead of basmati rice?
You can try jasmine rice, brown rice, or even cauliflower rice for a grain-free option.
Conclusion
This Instant Pot Teriyaki Chicken and Rice is a fantastic way to enjoy a taste of Asia without complicating your kitchen routine. Its rich flavors combined with simple steps make it a dish you’ll want to come back to again and again. Whether you serve it during a casual weeknight dinner or at a gathering, it’s sure to impress. Give it a try, and let the flavors whisk you away!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more