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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Lisa says
this was fantastic! Only thing different was I used rice vinegar instead of white vinegar, and didn’t use any peppers or flakes, and used broccoli for the vegies. Came out excellent!
Ashley Fehr says
Thanks Lisa!
Jana says
I completely agree. I NEVER got a burn warning and I have made this tons of times.
Ashley Fehr says
Thanks Jana! Unfortunately sometimes it is only the people who have problems with a recipe that you hear from, and that leads to edits and improvements.
Monika says
Hello. I have tried this new recipe twice and continue to have a “burn” message. Once I tried on “high pressure” and second time I tried “low pressure” and both times received a burn message. Any suggestions on how to avoid this?
Thank you!
Ashley Fehr says
Hi Monika! I’m sorry that happened. Are you using an 8 quart or a 6 quart? I find that the 8 quarts are a little more finnicky and you might want to add just a bit of extra liquid.
Christine Margaret Piggott says
Why did you change this recipe? I liked the original version that used brown rice and whole chicken pieces better than this one. Now I’m desperately wishing I had printed it off and am trying to remember the quantities from the original one!
Ashley Fehr says
Hi Christine! Many people had trouble with the original recipe getting a burn message, so the recipe was updated to be more user friendly.
Pat says
I tried this recipe. I have an 8qt instant pot but unfortunately I got the burn warning and it was burnt on the bottom luckily the top part was good and it tastes great how can I avoid the burn message next time I make it?
Ashley Fehr says
Hi Pat! I have heard of more people having trouble with the 8 quart. Unfortunately I use a 6 quart so I can’t say what the problem might be. I would try adding a bit more liquid as I know the 8 quart has a higher minimum liquid requirement.
Patricia Pye says
Ok ty I will up mu liquid amount next time and see if it works 😊
Tesha says
I noticed that you stated this recipe was tested using brown rice. Did you mean to put brown rice in the ingredients list? It says white rice currently.
Ashley Fehr says
Hi Tesha! I apologize. I am in the process of editing the recipe and the recipe was updated before the text. The recipe in the recipe card is correct
Christine M Piggott says
This receipe appears to have been changed. It is showing cooking time as 3 minutes when previously it was 23 minutes. Also it is showing cook the chicken first whereas previously you put all ingredients in cold. Not sure if the original author has done this or someone else but that may be the reason things are coming out undercooked.
Ashley Fehr says
Hi Christine. The recipe has been changed and the ingredients have been changed to reflect the new cook times. Nothing will come out undercooked if the recipe is followed.
Tanya Tissaaratchy says
How much time do you suggest if using white basmati rice?
Ashley Fehr says
I’d love to hear how that works! 🙂
Courtney says
My husband literally said “This might be my favorite meal”.
Thank you!
Just for some reference for others…I have the 8 qt insta-pot: I did chop my chicken (doubled) and cooked it on the Sautee setting – until mostly done…then I added everything else, exactly to recipe – with the exception of white rice – and I cooked it on the “rice” setting. It worked out perfectly (10 minutes). My whole family loved. I LOVE your site.
Ashley Fehr says
Hi Courtney! Thanks for the tips! I’m so glad you enjoyed it 🙂
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
Ashley Fehr says
I’m sorry to hear that! I’m glad that the rice had good flavor
Bri T says
I added onions and I didn’t have vinegar but this came out amazing. Thank you!
Ashley Fehr says
Thanks Bri! I’m glad!
Ashley Fehr says
Thanks Kim, and thanks for your feedback!
Ashley Fehr says
I think that would work fine, since the chicken won’t require more cook time than the rice.
Ashley Fehr says
Unfortunately not in this recipe as the cook time is so much less
Ashley Fehr says
Thanks Lindsay! I’m so happy to hear that!
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.
Ashley Fehr says
I’m glad you liked it!
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!!
Ashley Fehr says
Thanks Mallory! I’m so happy to hear that! I would not increase the cook time but I haven’t tried doubling!
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!
Ashley Fehr says
Thanks Emily! I’m so glad you liked it! You could swap it for some brown sugar easily enough!
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!
Ashley Fehr says
Thanks Pat! I’d love to hear how it goes!