Instant Pot Chicken and Rice

This Instant Pot Chicken and Rice features succulent chicken, aromatic jasmine rice, and a mouthwatering teriyaki sauce come together for a truly satisfying and easy-to-make pressure-cooker meal. Includes stovetop cooking option.

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Updated July 2023

Instant Pot Chicken and Rice: A Flavorful and Easy Meal for Your Busy Days

Are you looking for a quick and delicious meal that’s packed with flavor and easy to prepare? This Instant Pot Chicken and Rice recipe is a delightful combination of tender chicken, nutritious vegetables, and fragrant jasmine rice, all infused with a mouthwatering teriyaki sauce.

Whether you’re cooking for a weeknight dinner or meal prepping for busy days ahead, this  family-friendly option ticks all the boxes and is sure to become a favorite. Plus, there is even a stove-top cooking method included if you don’t have a pressure cooker.

Ingredients: Creating a Perfect Harmony of Flavors

The success of any recipe lies in the harmony of its ingredients. In this Instant Pot Chicken and Rice dish, we’ve carefully selected the following components to create a burst of deliciousness:

Teriyaki Sauce:

• Low sodium soy sauce (or coconut aminos or gluten-free tamari for a gluten-free option): Provides the savory and umami flavors essential to teriyaki sauce.
• Rice wine vinegar (or apple cider vinegar): Adds a tangy and slightly sweet taste, balancing the richness of the sauce.
• Honey: Sweetens the sauce and helps caramelize the chicken, imparting a delightful glaze. Use maple syrup or preferred low sugar / no sugar-added sweetener if preferred.
• Mirin (optional): Adds a subtle sweetness and depth of flavor to the sauce.
• Arrowroot starch (or corn starch): Acts as a thickening agent to create a glossy and velvety texture.
• Water: Used to dilute the sauce and reach the desired consistency.

Rice and Chicken:

• Toasted sesame oil (or olive oil): Enhances the nutty and aromatic notes in the dish.
• Boneless, skinless chicken breast, cut into cubes: The main protein source, becomes tender and flavorful when cooked in the teriyaki sauce.
• Salt and black pepper: Seasonings that enhance the overall taste of the chicken and rice.
• Garlic cloves, minced: Imparts a pungent and savory flavor, enhancing the aroma of the dish.
• Grated or minced ginger: Adds a zesty and aromatic element to the chicken and rice.
• Chopped red bell peppers: Introduces sweetness and vibrant color to the dish.
• Shredded carrots: Provides natural sweetness and texture to complement the chicken and rice.
• Uncooked jasmine rice (or other long-grained rice): Serves as the base, absorbing the flavors of the teriyaki sauce and becoming soft and fragrant when cooked.
• Water: Necessary for cooking the rice and ensuring it reaches the right consistency.
• Broccoli florets: Adds a fresh and crunchy component to the dish.
• Frozen shelled edamame beans, thawed: Contributes additional texture and a pop of color to the rice and chicken.

Garnishes

• Sesame seeds: Offers a nutty flavor and attractive appearance to the finished dish.
• Chopped green onions: Adds a mild onion flavor and a splash of green to the presentation.

Instructions: How to Make Instant Pot Chicken and Rice

• Prepare Teriyaki Sauce: Whisk together soy sauce, rice wine vinegar, honey, Mirin (optional), and arrowroot starch (or corn starch) with water to create a slurry. Set aside.

• Sauté Chicken and Aromatics: Turn on the Instant Pot’s SAUTE mode, saute cubed chicken in sesame oil (or olive oil) until lightly browned. Add minced garlic and grated ginger, stirring for 20 seconds.
• Pressure Cook Chicken and Rice: Pour a portion of the teriyaki sauce into the Instant Pot with chicken, and add uncooked jasmine rice and water. Lock the lid, set valve to sealing, and pressure cook on high for 3 minutes.
• Naturally Release Pressure: Allow the Instant Pot to naturally release pressure for 10 minutes after cooking time is up.

• Add Vegetables and Finish Cooking: Carefully open the lid, switch Instant Pot to SAUTE mode again, and add bell peppers, carrots, broccoli, and edamame. Stir in the reserved teriyaki sauce with cornstarch slurry. Cook until vegetables are tender and sauce thickens.
  

Serve: Garnish with sesame seeds and chopped green onions if desired, then serve your flavorful Instant Pot Chicken and Rice hot

Stovetop Option: Delicious Instant Pot Chicken and Rice Without an Instant Pot

Don’t have an Instant Pot? No worries! You can still enjoy the mouthwatering flavors of this Instant Pot Chicken and Rice recipe using a regular stovetop pot. Follow these simple steps to create a delightful meal that will have your taste buds dancing with joy.

1. Prepare Teriyaki Sauce: Whisk together soy sauce, rice wine vinegar, honey, Mirin (optional), and arrowroot starch (or corn starch) with water to create a slurry. Set aside.
2. Saute Chicken and Aromatics: In a large skillet over medium-high heat, saute cubed chicken in sesame oil (or olive oil) until lightly browned. Add minced garlic and grated ginger, stirring for 20 seconds.
3. Add Teriyaki Base: Pour a portion of the teriyaki sauce into the skillet with chicken, and add chopped red bell peppers and shredded carrots. Saute for 30 seconds.
4. Cook Rice and Vegetables: Stir in uncooked jasmine rice, ensuring it’s well-coated with the sauce. Pour water into the skillet, bring to a simmer, cover, and cook for about 11 minutes, stirring occasionally.
5. Add Final Ingredients: Stir in broccoli florets and thawed edamame beans, cover again, and cook for an additional 4-5 minutes until most liquid is absorbed, and rice and chicken are fully cooked.
6. Finish and Serve: Drizzle reserved teriyaki sauce over the dish, and garnish with sesame seeds and chopped green onions.

Tips for Success: Mastering the Instant Pot Chicken and Rice

Cooking with the Instant Pot can be a breeze, especially when you follow these handy tips:

1. Saute for Flavor: Don’t skip the sauté step! It helps to bring out the flavors of the chicken and aromatics before pressure cooking.
2. Naturally Release Pressure: Allow the Instant Pot to release pressure naturally for 10 minutes after the cooking time is up. This ensures tender and juicy chicken and perfectly cooked rice.
3. Thicken the Sauce: To get that luscious glaze on your chicken and veggies, whisk the cornstarch with the reserved sauce before adding it back to the Instant Pot.

Storage and Freezer Instructions: Making Meal Prep a Breeze

If you have leftovers or want to prepare this dish ahead of time, here are some storage tips:

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: To freeze, portion the cooled dish into individual containers or resealable freezer bags, removing excess air. Frozen Instant Pot Chicken and Rice will keep well for up to 3 months.

Serving Suggestions

This Instant Pot Teriyaki Chicken and Rice is a complete meal on its own, but you can elevate it further with some serving ideas:

• Fresh Greens: Serve alongside a crisp and refreshing salad of mixed greens or cucumber slices.
• Pickled Delights: A side of pickled ginger or pickled cucumbers adds a tangy contrast to the dish.
• Soy Sauce and Sriracha: Place small dipping bowls of soy sauce and sriracha on the table for those who want an extra kick of flavor and heat.

Variations and Substitutions

Feel free to get creative and customize this recipe to suit your preferences:

• Protein Options: Swap the chicken for shrimp, tofu, or thinly sliced beef for a different twist.
• Veggie Power: Mix and match the vegetables to your liking. Snap peas, mushrooms, or baby corn are fantastic additions.
• Low-Carb Alternative: Replace rice with cauliflower rice for a low-carb version of this dish.

More Instant Pot recipes you will love:

Perfect Instant Pot Rice

Easy Instant Pot Baked Ziti

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5 from 9 votes

Print

Instant Pot Chicken and Rice

Prep Time

8 mins

Cook Time

22 mins

Total Time

30 mins

 

This Instant Pot Chicken and Rice features succulent chicken, aromatic jasmine rice, and a mouthwatering teriyaki sauce come together for a truly satisfying and easy-to-make pressure-cooker meal. Includes stovetop cooking option.

Course: Main Course

Cuisine: Asian, Japanese

Keyword: asian rice recipe, chicken and vegetable dinner recipe, chicken with rice recipe, easy asian recipe, easy instant pot chicken recipe, easy teriyaki chicken recipe, easy weeknight dinner, instant pot chicken and rice, Instant Pot chicken recipe, instant pot chicken teriyaki recipe

Servings: 4 servings

Calories: 415 kcal

Author: Kelly

Ingredients

For the Teriyaki Sauce:

• 1/3 cup coconut aminos , can also use gluten free tamari or low sodium soy sauce if not gluten-free
• 1/4 cup rice wine vinegar or apple cider vinegar
• 1/4 cup honey , can also sub with maple syrup or preferred sticky liquid sweetener of choice - use Lakanto sugar-free maple syrup or for lower sugar option
• 1 Tablespoons Mirin or dry sherry, optional
• 1 teaspoons arrowroot starch , can also sub with tapioca starch, potato starch or corn starch
• 3 Tablespoons water plus more as needed to thin out sauce

For the Rice and Chicken:

• 1-1/2 Tablespoons toasted sesame oil , or avocado oil or olive oil
• 1 medium boneless skinless chicken breast , cut into cubes
• salt and black pepper to taste
• 2 garlic cloves minced
• 1/2 teaspoon grated or minced ginger
• 1/3 cup chopped red bell peppers
• 1/3 cup shredded carrots
• 1 1/2 cups uncooked Jasmine rice , washed, rinsed and drained thoroughly (or other long grained rice)
• 1 cup water , (1 1/4 cups if cooking on the Stovetop)
• 1/2 - 1 cup broccoli florets
• 1/3 cup frozen shelled Edamame beans , thawed
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions

For the Instant Pot Method:

1. Open the lid of the Instant Pot and press the SAUTE button, allow to preheat for a few minutes until you hear a beep.

2. In a medium bowl, whisk together the soy sauce, vinegar, honey, and Mirin.

3. Turn the Instant Pot to SAUTE mode. Heat 1 1/2 tablespoons of sesame or olive oil. When the oil is hot, add the chicken and season with salt and pepper. Saute for 2-3 minutes, until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Pour in half (1/2) of the sauce, the uncooked rice and 1 cup of water.

4. Place the lid on, and lock it, setting the valve to sealing.
5. Press MANUAL (old model) high pressure or PRESSURE COOK (high) and set for 3 minutes.
6. Once the 3 minutes is up and the Instant Pot beeps, allow the pressure cooker to release naturally for 10 minutes.

7. Remove the lid carefully and press the SAUTE button. Add the bell peppers, carrots, broccoli and edamame. Whisk the cornstarch slurry together with the reserved amount of sauce and drizzle in the desired amount into Instant Pot (you can save the rest for a stir-fry next time). Cook until vegetables are tender. Sprinkle with sesame seeds and green onions, if desired. Serve hot.

For Stovetop Method:

1. In a large 12" skillet over medium-high heat, add the soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.

2. Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes, stirring until lightly browned.
3. Add the ginger and garlic, stirring for 20 seconds, or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds.

4. Stir in 1/3 cup of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in 1 1/4 cups water.

5. Bring to a simmer, then lower heat to medium and cover pan.
6. Cook for 11 minutes, stirring occasionally.
7. Stir in the broccoli and edamame; cover pan and cook for an additional 4-5 minutes, until most of the liquid is absorbed and rice is tender.
8. Remove from heat and drizzle with the desired amount of sauce to taste and consistency desired (you can save the rest for a stir-fry next time) and serve immediately.

9. Serve hot garnished with sesame seeds and green onions if desired.

Nutrition Facts

Instant Pot Chicken and Rice

Amount Per Serving (1 serving)

Calories 415 Calories from Fat 54

% Daily Value*

Fat 6g9%

Carbohydrates 81g27%

Fiber 2g8%

Sugar 20g22%

Protein 7g14%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.