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Instant Pot Teriyaki Chicken & Rice Recipe (pressure cooker)

Prep Time 10 mins
Total Time 33 mins
Servings 4 servings

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This Instant Pot Teriyaki Chicken and Rice is an easy dinner recipe made completely in one pot! Loaded with vegetables and covered in a sweet, tangy teriyaki sauce that cooks all together. A healthy dinner that comes together in minutes with no extra pots!

We’re back with the next instalment in my dust-off-the-Instant-Pot series: Instant Pot Teriyaki Chicken and Rice!

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instant pot with rice and vegetables in the bottom and sliced chicken breast on top

If you’ve been following along, you know that we started pretty basic, but things are starting to get exciting here. This is one of those recipes that I was pretty sure was going to be a big fail, but when I pulled off that lid I was pleasantly surprised! I couldn’t believe that it cooked up so nicely and I didn’t even get one of those nasty “burn” warnings (you better believe it’s happened before!).

The sauce in this Instant Pot Teriyaki Chicken and Rice thickens beautifully, and it doesn’t take on that weird “been cooking too long” flavour like it might if you were to throw it in the slow cooker. Plus the chicken is incredible moist and dinner is ready in about half an hour and mostly hands off!

I wanted to try this in the pressure cooker because of how popular this One Pot Teriyaki Chicken, Rice and Vegetables has been here on The Recipe Rebel. It’s a quick meal — maybe even quicker, but you’re using instant rice and it’s more hands on with stirring and such — that’s loaded with veggies just like this one.

It’s also one my kids will eat enthusiastically, so it’s a winner around here for sure.

You can definitely mix up the veggies to suit your tastes, just remember that vegetables don’t take long to cook at all in the Instant Pot. You will likely want to throw them in just for a few minutes at the end, or steam them briefly in the microwave and toss them in with the finished dish (or serve on the side!).

overhead close up image of white plate with saucy rice and vegetables and sliced chicken on top

Tips and Tricks for Making this Instant Pot Teriyaki Chicken and Rice:

  • You can add all your veggies in at the beginning of the cook time if you want to skip the extra step, but they will be complete mush. You’ll get a much better texture if you add them just at the end!
  • I use boneless, skinless chicken breasts for a lean, healthy meal, but boneless, skinless chicken thighs would work great, too! You don’t need to add any extra cook time.
  • If you want to make this a vegetarian meal, simply omit the chicken and bump up the veg.
  • If you want to make this a gluten-free meal, simply read all of your ingredients carefully to be sure there are no issues, as all of the ingredients themselves are gluten-free.
  • I don’t recommend using any other rice for this recipe, as they all require different amounts of liquid and cook time. This recipe has only been tested with long grain brown rice.
instant pot teriyaki chicken and rice on white plate in front of pressure cooker

Troubleshooting Instant Pot Teriyaki Chicken and Rice:

I’ve gotten a few comments about rice not cooking in the required time, so I wanted to run some tests and see what the issue might be. I have adjusted the recipe to make it even more foolproof!

  • 20 minutes in the Instant Pot for regular long grain brown rice should be plenty. It always seems to cook a little more slowly when there’s anything other than thin liquid in the pot, but even after 20 minutes mine was mostly cooked.
  • Many people have used this recipe for regular long grain white rice and had success! I haven’t tried white rice yet as we usually have brown.
  • The original recipe required a second cook time after adding the veggies. Some have found that it’s difficult to bring the pot back up to pressure after the first cook time, so I’ve changed my recommendation to make this recipe even easier (and faster! We all want that!).

Looking for more Instant Pot chicken recipes? Try this Instant Pot Whole Chicken (from fresh or frozen!)

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Instant Pot Teriyaki Chicken and Rice

4.06 from 17 votes
This Instant Pot Teriyaki Chicken and Rice is an easy dinner recipe made completely in one pot! Loaded with vegetables and covered in a sweet, tangy teriyaki sauce that cooks all together. A healthy dinner that comes together in minutes with no extra pots!
Prep Time 10 mins
Cook Time 23 mins
Total Time 33 mins
Cuisine Chinese
Course Main Course
Servings 4 servings
Calories 455cal

Ingredients

  • 2 1/2 cups low sodium chicken broth
  • 1/4 cup hoisin sauce
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons liquid honey
  • 1 tablespoon white vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 pinch red pepper flakes optional
  • 1 1/2 cups long grain brown rice
  • 2 boneless skinless chicken breasts
  • 1 red bell pepper chopped
  • 1 cup frozen peas and carrots thawed

Instructions

  • To your Instant Pot or electric pressure cooker, add broth, soy sauce, hoisin sauce, vinegar, honey, garlic, ginger and pepper flakes if using. Stir well.
  • Stir in the rice and peppers, and place the chicken breasts on top (they will sink down into the liquid, and that’s okay).
  • Put the lid on and switch valve to sealing. Select Manual, high pressure (the automatic setting), and set for 23 minutes. It will take 15-20 minutes to come to pressure on top of the 23 minutes cook time.
  • Thaw and warm frozen peas and carrots in the microwave (or on the stove top).
  • When the 23 minutes are up, let pressure release naturally for 5 minutes, then do a quick release. Stir in the warmed vegetables, slice chicken and serve.

Nutrition Information

Calories: 455cal | Carbohydrates: 78g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1106mg | Potassium: 733mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3775IU | Vitamin C: 54.9mg | Calcium: 51mg | Iron: 2.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Elise says

    This is my first instant pot recipe, so I certainly am not an expert, as a disclaimer. I made this recipe with fresh carrots, no peas, added onions, a touch more rice (white and not brown) and steamed some broccoli and threw it in at 20 minutes. The chicken was a little bit dry and didn’t really pick up the flavor I wanted…the rice was a little mushy. The positives would be that the flavors were AMAZING. Will marinate chicken and do brown rice next time. Thanks for the yummy dinner

  2. Bob says

    I tried this last night in an 8 qt IP, the rice came out great, but the chicken was bland. I would have thought cooking in the liquid under pressure more of the flavor would have imparted into the chicken

  3. Lynn says

    23 miutes is way too long. The rice was mush and the chicken breast was dry. I used two frozen chicken breasts with 1 1/2 cups brown rice. I did the veges seperately. 🙁

  4. Shannon says

    If I wanted to substitute white rice, do you have any idea how long I should cook it for? Looking forward to making this!

    • Ashley Fehr says

      White rice usually cooks 3 minutes in the Instant Pot while a whole chicken breast 8 minutes. So you would probably want to cut and saute the chicken first, then pressure cook for 3 minutes.

  5. Terra says

    The flavor is great! I followed the recipe exactly because I’m new to instant pot and don’t really know how to make up my own stuff yet. The rice was still not quite done and there was sooo much liquid left it was like soup. I’m trying to figure out what I did wrong?

    • Ashley Fehr says

      I’m sorry it didn’t work out for you! Are you sure that the valve was totally sealed and you were using high pressure? It should be completely cooked or very close at the 23 minute mark, but if it’s not you can always turn it back on for another 3-5 minutes.

  6. Kim says

    This came out really good and the flavor was awesome! It was soupy so next time I will use less liquid. The liquid was easily reduced by heating on the stove top in a large frying pan on high for about 5 minutes, and then it was perfect.

  7. Dawn says

    I followed the recipe exactly, except I substituted long grain white rice instead of brown. The chicken was good and the overall flavor was tasty. However, the texture of the rice was not to our liking. The rice was mushy and reminded me of soggy, wet bread or overly moist stuffing. I’m a new instant pot user and was hopeful that this would turn out good. It seems I have a ways to go before I learn how to cook rice in an instant pot. This is not a good way.

    • Ashley Fehr says

      Well you can’t just make any substitution you want and expect it to turn out the same. White rice and brown rice are not the same and don’t require anywhere close to the same cook time.

  8. Lindsay says

    Hi there! I made this the other night and the whole fam loved it. I do have the 8 qt instapot and did it exactly except used long grain white rice (2 cups instead of 1 & 1/2) and the consistency was perfect! No extra liquid and just the right amount of creaminess. I did use a bag of steam able veggies and added them at the end after done in the microwave, gave it a big stir and dinner was done ?

  9. Amber says

    This was a really good/simple recipe. Next time I’m gonna double everything but the meat, I like to have plenty of leftovers and this was just to much meat for me.

  10. Mallory says

    If I want to double the recipe for more people would I have to change the cook time? Also if I add more chicken and not double everything else do I have to change the cook time? I made it like the recipe called for and it was amazing! Thanks!!

  11. Emily says

    We have made the original version of this recipe several times in our 8 quart and it is always delicious! The first time was a bit too much liquid but every other time perfect! What would you suggest we can use instead of honey to make it baby-friendly for our daughter to try some? Thanks!

  12. Pat Lingner says

    Love that you noted about the time it takes
    to get the Instant Pot up to pressure. I always
    have to think twice about that when I’m
    planning the time we’re going to eat! I can’t
    wait to try this!

  13. Connie Marshall says

    I just burned the whole dinner I followed the recipe to the T rice was burnt and under cooked I’m very upset no other recipe I’ve made in my instant pot ever burned I’m very upset

    • Ashley Fehr says

      Hi Connie! I’m so sorry to hear that happened! Can I ask if you have a 6 or an 8 quart Instant Pot? All of my recipes are tested in a 6 quart and I know that the 8 quarts can be more picky and require more liquid.

  14. Caroline says

    I made this recipe last night and followed the instructions. I cooked the veggies a little bit shorter and it turned out great in a 3 qt. Thank you, this is one of my new favorites!

  15. Stephanie says

    DELICIOUS!!! For undercooked soupy rice turn the “keep warm” function off & natural release after 10 minutes! Works like a charm!

  16. Jenna says

    I just got my instant pot and am so excited to try all of the new recipes! I made a few modifications based on what I had in the house, though… I omitted honey, used white wine vinegar instead of white, used 1/3 cup low sodium soy sauce, and used broccoli and green onion instead of peas and carrots. Regardless, it was delicious! I found the rice was slightly al dente, but it was not off-putting in the least bit. Thank you!!

  17. Corissa says

    I tried this with white rice instead of brown and decided not to change a thing since the comments were saying that the brown rice was under-done. It worked great! I still had the excess liquid but had trouble getting it to pressure for the veggies. They were just a little tougher. The peas weren’t frozen or anything though. I could just as easily cook separate and add them. Delicious flavor though!!

  18. Nicki says

    I just tried this recipe with some slight modifications. My family is VERY picky and will only eat white rice. To accommodate, I waited and put the rice in when I put in the vegetables. Because I wasn’t cooking the rice, I only cooked the chicken for 12 minutes. Once the chicken was done, I put 2 cups of white rice in when I put the vegetables in. Three minutes was the perfect amount of time to cook the rice and vegetables! I hope this helps someone else!

  19. Jennifer says

    I followed the recipe exactly with no alterations. My chicken is cooked perfectly (I took it out when I put the veggies in and cut it and returned it to the pot when the veggies were done). Once stirred the amount of liquid left is perfect. However, like many else are commenting the rice is way way underdone. I’m not sure how to alter the recipe to address this as everything else was done perfectly. It is delicious so I’m hoping for any suggestions you might have.

    • Ashley Fehr says

      I honestly haven’t had any experience cooking with an 8 quart, but I believe there is a 1.5 cup minimum liquid requirement. Because there’s more liquid than that in the recipe I’m not sure that it would be any different in an 8 quart? I’d love for someone else to chime in though 🙂

  20. Jeffrey Kafer says

    I followed this recipe and got the burn warning about 10 minutes in. Sure enough, the rice was blackening on the bottom. I muddle my way through to cook the rest, but I’m wondering if anyone has had this problem

    • Ashley Fehr says

      Hi Jeffrey! Are you using a 6 or 8 quart Instant Pot? I think this is more prone to happen with recipes that have been tested in a 6 quart but are being cooked in an 8 quart as I think they have a higher minimum liquid requirement. What do you think?

  21. Shana says

    Hi Ashley – would there be any changes to cooking time if I want to add more chicken Essentially double the recipe)?
    Thanks!

  22. Lana Fougere says

    Hi just made this recipe for supper,instant pot is fairly new to me, so this us just my 4th recipe I tried. The flavor is really good but there was an awful lot of liquid in the pot and the rice didnt seem to cook enough, I used the long grain brown rice like the recipe called for, not sure what went wrong!

    • Ashley Fehr says

      Hi Lana! Did you find there was still a lot of liquid after you stirred? Sometimes it looks like there is a lot of liquid, but once you stir it it gets distributed into the rice and is just perfect. It sounds like you may have to cook your rice a little longer though. This recipe works for us every time but you can definitely add 2 or 3 minutes to the cook time if you find it’s not quite done with lots of liquid left!

      • Melissa says

        I had the same problem. There was at least half the liquid remaining even after stirring and the rice was still hard and uncooked. I’m not sure what went wrong, but this is the second rice dish I’ve tried in my instant pot that has been a complete bust 🙁 so disappointing as it smells delicious.

    • Christina says

      I did it for 10 minutes after the veggies because I read your comment, a little burned on the bottom of the pot but still yummy! Thank you for your info!

    • Ashley Fehr says

      I would add broccoli right at the end and not pressure cook it, because it cooks so quickly. You may want to just steam it on the stove or microwave and add it in after.

  23. Danielle Wolter says

    Oh yum. Love all the instant Pot recipes! I don’t know how I ever lived without mine. It makes life so much easier! And I’m super impatient, always using the quick release even when I’m not supposed to! I am partial to chicken thighs myself, but breasts are a good way to keep it just a touch healthier 🙂

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