Instant Pot Teriyaki Chicken and Rice
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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Servings: 6
Calories: 400kcal
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
- 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.