Sautéd chicken and vegetables, mixed with rice and cooked in a homemade teriyaki sauce. This Instant Pot Teriyaki Chicken and Rice is a quick, full of flavor weeknight meal.
Teriyaki Chicken Casserole
Last fall I tried my hand at a teriyaki chicken and rice casserole four or five times. It never turned out how I wanted. Overcooked rice, watery rice, dry chicken, under cooked chicken … you name it, I did it. So, I gave it a break for a while.
A few weeks ago I decided it was time to revisit a teriyaki chicken and rice casserole. I purchased all the ingredients, and had a perfect plan. The night I planned on making it, I knew that it would need about 90 minutes to bake.
That was fine, until I got home later than expected. I did not have 90 minutes before my kids would become intolerably hungry.
Busy, late nights are ideal for breaking out my Instant Pot. I took my casserole plan, tweaked it a bit, and turned into an Instant Pot meal. It turned out to be the perfect plan.
First, it was quick to make, and second, it turned out delicious. Both of my kids and my husband ate it up.
Instant Pot Dinners
If you’re interested in other Instant Pot dinner recipes, here are a few of my favorites:
Instant Pot Spaghetti
Instant Pot Cranberry Pork Tenderloin
Instant Pot Chicken Mole
Instant Pot Roasted Balsamic Chicken
Instant Pot Jamaican Chicken Curry and Coconut Rice
Instant Pot Teriyaki Chicken and Rice
This Instant Pot Teriyaki Chicken and Rice is simple to put together and delicious. Here are a few tips to help ensure success:
Homemade Teriyaki Sauce
You can make the teriyaki sauce in the Instant Pot on sauté mode, or in a small pot on the stove top. I have done both and don’t have much of a preference. The benefit of using the stove top is that you can sauté the other ingredients while you’re simmering the sauce.
If you’re running very short on time, you can substitute your favorite pre-made teriyaki sauce. My personal favorite is Kikkoman Teriyaki Takumi sauce. However, I recommend you make your own.
Vegetables
I once tried to substitute frozen vegetables for fresh. Don’t do it. The taste is not the same. If you’re looking for a way to save time, cut up the vegetables in advance.
Cooking the Chicken
This is the tough part. If you don’t sauté the chicken and try to cook it with pressure cooking alone, you’ll overcook the rice. So, to be able to properly cook the rice, you need to sauté the chicken first, before putting everything under pressure.
However, if you completely cook the chicken while sautéing, it will overcook under the pressure. So, the key is to only brown the chicken without cooking it completely through. It will finish cooking with the rice, and ultimately add flavor.
This Instant Pot Teriyaki Chicken and Rice is full of delicious flavor and will be sure to please everyone in the family!
Instant Pot Teriyaki Chicken and Rice
Ingredients
Teriyaki Sauce
- 1 tbsp corn oil
- 2 cloves fresh minced garlic
- 1/2 cup reduced sodium soy sauce
- 1/4 cup brown sugar
- 1/3 cup rice vinegar
- 2 tbsp honey
- 1/2 cup water
- 1/4 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1 tbsp cornstarch
Chicken
- 1.5 pounds chicken breast cut into ~3/4” cubes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tbsp corn oil
- 1/2 teaspoon sesame oil
Vegetables
- 2 tbsp corn oil divided
- 3/4 cup chopped carrots
- 1 1/2 cups broccoli florets chopped coarsely
- 2/3 cup sugar snap peas
- 1 small sweet onion chopped
- 1/2 red onion chopped
Cooking and Serving
- 1 cup long grain white rice
- 1 cup water
- Sesame seeds for serving
- Green onions for serving
Instructions
Teriyaki Sauce
- In Instant Pot on saute mode, or in a small pot over medium heat, heat corn oil. Add garlic and saute for about 30 seconds. Then, add soy sauce, brown sugar, vinegar, honey, water, sesame oil, and ginger. Stir well. Gently simmer for 10 minutes. Then, whisk in cornstarch. Simmer for another 2 to 3 minutes, or until thickened.
- If using Instant Pot, transfer sauce to a heat safe bowl and clean out inside of inner pot before cooking chicken and vegetables.
Chicken
- Season cut chicken with salt and pepper. In Instant Pot on sauce mode, heat corn oil and sesame oil. Add chicken and saute until chicken is browned on the outsides, but not entirely cooked through. Remove and set aside.
Vegetables
- Heat 1 tbsp of corn oil in Instant Pot on saute mode. Add sweet onion, red onion, and carrots. Saute until softened, about 6 minutes. Set aside.
- Add another tbsp of corn oil to inner pot. Then, add broccoli and sugar snap peas. Saute for 3 minutes.
- Pour 1-2 tbsp of white wine into bottom of pot. Scrape up any burnt bits on the bottom of the pot. Then, turn off pot.
Cooking
- In Instant Pot inner pot, stir together 2/3 cup of teriyaki sauce, browned chicken, cooked vegetables, 1 cup long grain white rice and 1 cup of water.
- Cook on high pressure for 5 minutes. Let natural release for 10 minutes.
- Serve with remaining teriyaki sauce, sesame seeds, and green onion.
Nutrition
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Instant Pot Teriyaki Chicken and Rice, you might also enjoy these other SugarSpicesLife recipes:
Teriyaki Chicken with Vegetables
Lemongrass Chicken Potstickers
Lemongrass Chicken Curry
Spring Rolls
Links to items used to make this recipe:
Instant Pot 6 quart Duo
Wooden spatula
OXO Good Grips Knife Block Set
