One Pot Teriyaki Rice with Chicken & Vegetables + Video (+Instant Pot Pressure Cooker)

One Pot Teriyaki Rice with Chicken and Vegetables makes the perfect easy weeknight meal. Best of all, everything cooks up in only ONE pan in just 30 minutes. Plus Instant Pot pressure cooker instructions plus a step-by-step video.

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It seems like no matter what time of year it is, life can be so busy. To help me get through those crazy weeknights, I am always relying on lots of easy skillet, slow cooker and sheet pan meals.

There’s just something so satisfying about a delicious meal coming together in just ONE PAN. Dishes are my least favorite chore so having minimal dishes to clean up is always a bonus.

We love anything that includes teriyaki sauce and since I know you guy do too, here are a few other easy and delicious recipes to get you started:

• Chicken Teriyaki Zoodles
• Slow Cooker Teriyaki Chicken
• Sheet Pan Teriyaki Chicken
• Baked Teriyaki Salmon
• Beef Teriyaki Zoodles
• Teriyaki Shrimp Noodles
• Grilled Pineapple Teriyaki Chicken Caesar Salad

This One Pot Teriyaki Rice with Chicken and Vegetables is another super simple recipe. And you can whip it up in about 30 minutes. Even the rice cooks up in the same pan!

Let’s start off by making the homemade teriyaki sauce. You can totally use your favorite store brand but making it yourself is just so easy with only 5 ingredients.

For the veggies, I used shredded carrots, red bell peppers, broccoli and edamame beans.

The rice gets infused with the delicious sweet and savory teriyaki flavors and cooks up nice and tender. I used Jasmine rice but you can use brown rice. Or if you’re short on time, instant rice works. Just adjust the covered cooking time to 5-10 minutes.

Helpful and make-ahead-tips for this One Pot Teriyaki Rice and Chicken:

• Chop the broccoli, bell pepper ahead of time the day before and store in a clear zip-top freezer bag in the fridge
• For the stovetop, you can try to use minute rice if you’re short on time – just remember to adjust the covered cooking time to 5-10 minutes, or until the rice is tender. Brown rice works as well but will take longer, about 30 minutes, covered.
• Make the sauce ahead of time and store in an airtight container in the fridge
• Do you have an Instant Pot? I am a huge fan of my pressure cooker and have also included instructions to make this in the Instant Pot on this post or below.

  

  

  
  

• Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
• Divide evenly into lunch containers – this is my favorite one I currently use

5 from 12 votes

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One Pot Teriyaki Rice with Chicken & Vegetables (+Instant Pot)

Prep Time

8 mins

Cook Time

22 mins

Total Time

32 mins

 

One Pot Teriyaki Rice with Chicken and Vegetables makes the perfect easy weeknight meal. Best of all, everything cooks up in only ONE pan in just 30 minutes. Plus Instant Pot pressure cooker instructions plus a step-by-step video.

Course: Main Course

Cuisine: Japanese

Keyword: chicken teriyaki, easy weeknight dinner

Servings: 4 servings

Calories: 419 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
• 1-1/2 Tablespoon Mirin or dry sherry, optional
• 1 teaspoon 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)
• 1-1/4 cups water only 1 cup water if cooking in the Instant Pot
• 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 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 the 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.

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.

Recipe Video

Recipe Notes

**For brown rice, you may have to use more water or increase cooking time.

Nutrition Facts

One Pot Teriyaki Rice with Chicken & Vegetables (+Instant Pot)

Amount Per Serving (1 serving)

Calories 419 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 747mg31%

Potassium 317mg9%

Carbohydrates 81g27%

Fiber 2g8%

Sugar 20g22%

Protein 8g16%

Vitamin A 2315IU46%

Vitamin C 38mg46%

Calcium 48mg5%

Iron 1.6mg9%

* 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 teriyaki recipes:

Slow Cooker Teriyaki Chicken  (+ Instant Pot directions)

Sheet Pan Teriyaki Chicken with Vegetables

One Pot Teriyaki Chicken Zoodles

Grilled Pineapple Teriyaki Chicken Caesar Salad