Instant Pot Rice with Teriyaki Chicken and Vegetables

Instant Pot Rice with Teriyaki Chicken and Vegetables has all the flavors of the popular takeout dish made in 30 short minutes in the pressure cooker. A super easy chicken dinner to customize with your favorite veggies.

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A SIMPLE TERIYAKI CHICKEN DINNER WITH RICE

Instant Pot dinners have become such a life saver for us on those busy weeknights. I love that even when you don’t plan ahead, dinner can be ready on the table in just 30 minutes.

This Instant Pot Rice with Teriyaki Chicken is a big favorite around here. I first posted this in the same post as my One Pot Teriyaki Chicken with Rice and Vegetables. It’s one of my most popular recipes and you guys are always sending me photos of the ones that you’ve made – sooooo I thought it was time to give this beloved recipe its own blog post.

Plus with the Lunar New Year here this week, rice and noodle dishes are a must!

Instant Pot Rice with Teriyaki Chicken is an all-in-one meal that has all of your protein, healthy veggies and carbs to fill you up. Plus, it’s super easy to customize using your favorite veggies you have on hand.

HOW TO MAKE INSTANT POT RICE WITH TERIYAKI CHICKEN:

We are going to start off by making the homemade teriyaki sauce. You can certainly use your favorite store brand if you prefer. But making the sauce yourself is just so easy with just a few ingredients.

Feel free to use whatever vegetables you prefer. Just be sure to chop them up to roughly the same size. For this recipe, we’re going to add shredded carrots, red bell peppers, broccoli and edamame beans.

I tested this with long grain Jasmine rice but you can try using brown rice if that’s what you prefer. You will probably have to increase the cooking time to about 15-20 minutes.

HELPFUL MAKE-AHEAD TIPS FOR INSTANT POT TERIYAKI CHICKEN:

• Chop the broccoli, bell pepper ahead of time the day before and store in a clear zip-top freezer bag in the fridge
• Brown rice works as well but will take longer, probably about 15-20 minutes, with a quick release.
• Make the sauce ahead of time and store in an airtight container in the fridge

5 from 9 votes

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Instant Pot Teriyaki Rice with Chicken and Vegetables

Prep Time

8 mins

Cook Time

22 mins

Total Time

30 mins

 

Instant Pot Rice with Teriyaki Chicken and Vegetables has all the flavors of the popular takeout dish made in 30 short minutes in the pressure cooker. A super easy chicken dinner to customize with your favorite veggies.

Course: Main Course

Cuisine: 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 recipe, instant pot chicken teriyaki recipe

Servings: 4 servings

Calories: 415 kcal

Author: Kelly

Ingredients

For the Teriyaki Sauce:

• 1/3 cup low sodium soy sauce can also use gluten free tamari or coconut aminos for paleo
• 1/4 cup rice wine vinegar or apple cider vinegar
• 1/4 cup honey
• 1 Tablespoons Mirin or dry sherry, optional
• 1 teaspoons arrowroot 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 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 Teriyaki Rice with Chicken and Vegetables

Amount Per Serving (1 serving)

Calories 415 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 758mg32%

Potassium 245mg7%

Carbohydrates 81g27%

Fiber 2g8%

Sugar 20g22%

Protein 7g14%

Vitamin A 2170IU43%

Vitamin C 17.7mg21%

Calcium 37mg4%

Iron 1.4mg8%

* 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.

MORE INSTANT POT FAVORITES:

Perfect Instant Pot Rice

Easy Instant Pot Baked Ziti

Cashew Chicken Rice

Perfect Instant Pot or Stovetop Hard & Soft Boiled Eggs