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!
Instant Pot Teriyaki Chicken and Rice
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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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!
Ashley Fehr says
Thanks Caroline! I’m so glad!
Ashley Fehr says
Thanks for the tip Stephanie!
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!!
Ashley Fehr says
I’m so glad it turned out all right for you! I’d love to hear if you try any others!
Ashley Fehr says
Thanks for those tips Christine!
Ashley Fehr says
Thanks for those notes Jennifer! I am going to do some playing around with this recipe this week and I will update you here. I need to figure out what is going on!
Ashley Fehr says
Thanks for those notes Nicki! I’m so glad it turned out well for you!
Sara says
I also had undercooked rice.
Sheena says
I think I have an 8qt Insta Pot. Do you know a conversion so I don’t get the burn warning? It looks delicious!
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 🙂
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?
Amber says
The store only had ground ginger. If I use that how much should I use?
Ashley Fehr says
I would start with just a pinch of ground ginger, and adjust as necessary
Ashley Fehr says
I cut them after — if you cut them before they will cook more quickly and may be overcooked.
Ashley Fehr says
You could, but it cooks more quickly and may require less liquid, so you there may be a bit of trial and error.
Ashley Fehr says
Thanks Lisa! If you find it’s not cooked, you can definitely turn it back on for a minute or two. I’m glad you liked it!
Shana says
Hi Ashley – would there be any changes to cooking time if I want to add more chicken Essentially double the recipe)?
Thanks!
Melba says
I have not tried your recipe since I do not have an Instant Pot. What is a Instant pot?
Ashley Fehr says
It is an electric pressure cooker 🙂 I have a one pot version too — you can find it linked in the post above!
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’m glad you liked it!
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.
Ashley Fehr says
Sorry Melissa! I’m not sure what happened, as I’ve always found the cook time to be plenty. I would just put the lid on and cook maybe 5-6 more minutes.
Jennifer Barlow says
What’s the serving size for the calorie breakdown you have?
Ashley Fehr says
The serving size is 1/4 of the entire recipe. I’m not sure what that will work out to in weight.
Ashley Fehr says
Frozen chicken breasts will work just fine, though you may find they release more liquid during the cook time.
Diane says
Can you add broccoli to this? If so when would you add it without getting soggy?
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.
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 🙂
Ashley Fehr says
Yes, so quick and easy! Thanks Danielle!