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!
See the step by step video down in the recipe card.
We’re back with the next instalment in my Instant Pot recipes: Instant Pot Teriyaki Chicken and Rice!
If you’ve been following along, you know that we started pretty basic, with things like How to Cook Frozen Chicken Breasts in the Instant Pot, Juicy Instant Pot Chicken Breasts, and Instant Pot Shredded Chicken, 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 adds great flavor, the chicken is incredibly moist and dinner is ready in about half an hour (mostly hands off!).
I wanted to try this in the pressure cooker because of how much we all love this One Pot Teriyaki Chicken, Rice and Vegetables has been here on The Recipe Rebel. It’s a quick meal that’s loaded with protein and veggies!
It’s also one my kids will eat enthusiastically, so it’s a winner around here for sure.
Tips and Tricks for Making this Instant Pot Teriyaki Chicken and Rice:
- 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 was originally written using brown rice, but I have since updated it to use long grain white rice as it cooks in the same amount of time as the chicken and is more foolproof!
More Instant Pot recipes you’ll love!
If you’re still new to the Instant Pot or you just love easy dinners, check out my complete list of Easy Instant Pot recipes — there are so many good ones in here!
Here are a few of our other favorites:
- This Instant Pot Chicken and Dumplings is perfect healthy, fall comfort food!
- Instant Pot Chili is a great prep ahead and freezer meal, so be sure to make a big batch.
- Easy Instant Pot Baked Ziti Recipe has been a family favorite and a reader favorite for a long time running!
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Instant Pot Teriyaki Chicken and Rice
- 1 tablespoon oil
- 2 boneless skinless chicken breasts (cut into small cubes)
- 1 ½ cups low sodium chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ½ teaspoon salt
- ⅛ teaspoon red pepper flakes (omit if you don't like any heat)
- 1 ½ cups long grain white rice (rinsed well)
- 1 bell pepper chopped
- 1 cup frozen peas and carrots thawed
- Turn Instant Pot to saute and wait until it reads "hot". Add the oil to the Instant Pot and allow a couple minutes for it to heat up.
- Add the chicken and cook just until lightly browned on the outside, 2-3 minutes. Do not cook too long or it will be tough.
- Add the chicken broth and use a wooden spoon to scrape the bottom and remove any stuck on bits on the bottom.
- Add hoisin sauce, soy sauce, honey, vinegar, garlic, ginger, salt and pepper flakes if using. Stir well.
- Stir in the rice (be sure to rinse it well first!), peppers and peas and carrots.
- Put the lid on, set the valve to sealing, and select Manual or Pressure Cook for a cook time of 3 minutes. It will take about 10 minutes to come to pressure and begin counting down.
- When the cook time is up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Stir and serve.
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