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Closeup side view of Instant Pot Teriyaki Chicken and Rice in a blue bowl with chopped green onions and sesame seeds.
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Teriyaki Instant Pot Chicken and Rice

This easy Teriyaki Chicken recipe is ready in minutes with all the flavors of takeout! With mostly pantry ingredients and little prep, try it now!
Prep Time5 minutes
Cook Time10 minutes
Natural Release5 minutes
Total Time20 minutes
Servings: 6 servings
Calories: 397kcal
Author: Stephanie Wilson

Ingredients

  • 6 boneless skinless chicken thighs or 4 chicken breasts
  • 1 ½ cups uncooked long grain rice rinsed
  • 1 large red bell pepper chopped into ¾ inch pieces
  • 3 cloves garlic minced or pressed
  • 6 ounces frozen peas and carrots ½ package
  • 1 14.5-ounce can low sodium chicken broth
  • ½ cup soy sauce I use low sodium
  • ⅓ cup honey
  • ½ teaspoon ground ginger
  • ½ teaspoon salt or to taste
  • ¼ teaspoon red pepper flakes

For Serving

  • sesame seeds
  • chopped green onions

Instructions

  • 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 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.

Notes

RICE

  • 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.

FROZEN CHICKEN?

  • 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.

TO STORE:

  • Refrigerate leftovers in an airtight container for up to 3 days.

TO FREEZE:

  • Freeze in a freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

TO REHEAT:

  • Cover loosely and warm gently in the microwave until heated through.

Nutrition

Serving: 1g | Calories: 397kcal | Carbohydrates: 59g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1403mg | Potassium: 504mg | Fiber: 2g | Sugar: 17g | Vitamin A: 3600IU | Vitamin C: 39mg | Calcium: 41mg | Iron: 2mg