Instant Pot Teriyaki Chicken & Rice Recipe (pressure cooker)

Prep Time 10 minutes
Total Time 33 minutes
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!

See the step by step video down in the recipe card.

instant pot teriyaki chicken and rice in pressure cooker with wooden spoon

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!).

overhead image of instant pot teriyaki chicken and rice on plate

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!
instant pot teriyaki chicken and on a white plate with fork

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:

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Instant Pot Teriyaki Chicken and Rice

4.62 from 55 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 minutes
Cook Time 23 minutes
Total Time 33 minutes
Cuisine Chinese
Course Main Course
Servings 4 servings
Calories 451cal


  • 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
  • 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.


*1 serving is approximately 1 cup

Nutrition Information

Serving: 321grams | Calories: 451cal | Carbohydrates: 76g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 813mg | Potassium: 547mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4292IU | Vitamin C: 44mg | Calcium: 47mg | Iron: 2mg

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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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Reader Interactions


  1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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

  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!

4.62 from 55 votes (30 ratings without comment)

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