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Instant Pot Teriyaki Chicken and Rice is an incredibly easy one-pot meal with juicy, tender chicken, vegetables, and rice cooked in a sweet honey and savory sauce with mostly pantry ingredients. This delicious recipe is ready in minutes and perfect for quick weeknight dinners.
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What to Love About Instant Pot Chicken and Rice
Instant Pot: When weekdays (or weekends) get hectic, Instant Pot dinners are a welcome reprieve. This teriyaki chicken recipe is a super easy, delicious recipe I often make. With all the flavors we love in takeout, made with simple ingredients!
Little Prep – I don’t know about you, but meals with little prep on busy days are a gift. In this Instant Pot Teriyaki chicken recipe, chopping a pepper and pressing garlic is the only prep needed. There is no browning or sauteing needed before cooking. It’s just delicious and easy!
Honey – That sweet and savory sauce? Oh my! It’s so good… and it’s naturally sweetened and delivers fantastic flavor with simple, simple ingredients.
Suppose you love Asian-inspired Instant Pot recipes as much as I do. You’ll also want to try these recipes for Easy Instant Pot Beef and Broccoli or Instant Pot Coconut Rice (3 Ingredients) or Instant Pot Asian BBQ Chicken Thighs or even Simple Instant Pot Pineapple Chicken.
This 15 Minute Chicken and Broccoli is one of our most popular recipes you may also like to take a look at.
Instant Pot Teriyaki Chicken Ingredients
You can find the ingredient measurements in the recipe card below, but here is a quick list of what you will need:
- Boneless skinless chicken thighs (or chicken breasts)
- Dry long grain rice: I have not yet tested this recipe using other rice or grains.
- Bell pepper: I prefer red for color.
- Garlic cloves, minced or pressed
- Frozen peas and carrots or your favorite frozen veggies (broccoli and cauliflower work great, too).
- Chicken broth: I prefer low-sodium chicken broth
- Teriyaki Sauce: A homemade sauce with soy sauce, honey, ground ginger, salt and red pepper flakes.
How to Make Instant Pot Teriyaki Chicken and Rice
Step-by-step instructions are also in the recipe card below.
Step 1: Add all ingredients to the pressure cooker
Place chicken, rinsed rice, chopped red pepper, garlic, and frozen peas and carrots in a pressure cooker. Whisk together the chicken broth, soy sauce, honey, ginger, salt, and red pepper flakes. Pour over chicken and vegetables and stir, ensuring all the rice is submerged in liquid.
Step 2: Cook on high pressure
Cover and seal the Instant Pot. Cook on high pressure (manual) for 10 minutes. Allow the pressure to release naturally for 5-7 minutes, and then vent to release the remaining pressure.
Step 3: Shred the chicken and serve
Turn the Instant Pot off. Remove the lid and stir, shredding the chicken. Or, you can remove the chicken from the pot, shred or slice it, and return it to the Instant Pot. Replace the lid and let sit for another minute or two until the chicken is warmed with residual heat if you have removed them.
To serve, top with chopped green onions and sesame seeds.
- To Store: Refrigerate leftovers in an airtight container for 3-4 days.
- To Reheat. Add a bit of liquid and gently rewarm leftovers on the stovetop over medium-low heat. You can also reheat this recipe in the microwave with a splash of water as well.
- To Freeze. Place chicken and rice in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Instant Pot Teriyaki Chicken Tips & Questions
You can definitely use frozen chicken in this recipe — you just have to adjust your cooking time. Instead of cooking for 10 and pressure releasing for 5 with thawed chicken, you’ll want to cook frozen chicken thighs on HIGH for 13 minutes and let the pressure release for 10 minutes.
Absolutely! You can use boneless, skinless chicken in this easy teriyaki recipe. You’ll want to cook them on HIGH for 10 minutes and then let the pressure release for 10 minutes.
Make sure to rinse the rice thoroughly before cooking to remove excess starch. Additionally, spraying the bottom with cooking spray or adding a thin layer of oil can help prevent sticking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop with a splash of water to retain moisture.
More Instant Pot Recipes to Try
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Teriyaki Instant Pot Chicken and Rice
- 6 boneless skinless chicken thighs or 4 chicken breasts
- 1 1/2 cups uncooked long grain rice rinsed
- 1 large red bell pepper chopped into 3/4 inch pieces
- 3 cloves garlic minced or pressed
- 6 ounces frozen peas and carrots 1/2 package
- 1 14.5-ounce can low sodium chicken broth
- 1/2 cup soy sauce I use low sodium
- 1/3 cup honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon red pepper flakes
- sesame seeds
- chopped green onions
- Place chicken, rinsed rice, chopped red pepper, garlic, and frozen peas and carrots in a pressure cooker. Whisk together the chicken broth, soy sauce, honey, ginger, salt, and red pepper flakes. Pour over chicken and vegetables and stir, making sure all of the rice is submerged in liquid.
- Cover and seal the Instant Pot. Cook on high pressure (manual) for 10 minutes. Allow the pressure to release naturally for 5-7 minutes, and then vent to release the remaining pressure.
- Turn the Instant Pot off. Remove the lid and stir, shredding the chicken. Or, you can remove the chicken from the pot, shred and or slice, and return to the Instant Pot. Replace the lid and let sit for another minute or two until the chicken is warmed through with residual heat if you have removed them.
- To serve, top with chopped green onions and sesame seed.
- Rinsing the rice: Be sure to rinse the rice before adding it to the Instant Pot. This helps avoid any burn errors and improves the texture of the Teriyaki Chicken and Rice dish. Also, be sure that there is no food stuck to the bottom of the Instant Pot after sauteing the onions.
- Rice varieties: I have only tested this recipe using long-grain white rice. Substituting any other rice, including brown rice or another grain, changes the cooking time and liquid ratios.
- If you want to use frozen chicken thighs, there is no need to thaw before cooking. Add the frozen chicken to the pot and cook on high for 13 minutes and allow 10 minutes for natural release.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze in a freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Cover loosely and warm gently in the microwave until heated through.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.