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.
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- 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
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.
- 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
- 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
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.
- 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.
- Add the ginger and garlic, stirring for 20 seconds, or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds.
- 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.
- Bring to a simmer, then lower heat to medium and cover pan.
- Cook for 11 minutes, stirring occasionally.
- 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.
- 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.
Serve hot garnished with sesame seeds and green onions if desired.
- Open the lid of the Instant Pot and press the SAUTE button, allow to preheat for a few minutes until you hear a beep.
In a medium bowl, whisk together the soy sauce, vinegar, honey, and Mirin.
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.
- Place the lid on, and lock it, setting the valve to sealing.
- Press MANUAL (old model) high pressure or PRESSURE COOK (high) and set for 3 minutes.
- Once the 3 minutes is up and the Instant Pot beeps, allow the pressure cooker to release naturally for 10 minutes.
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
**For brown rice, you may have to use more water or increase cooking time.
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
Did you try this recipe?
Melissa - Skinny Mom Loves Food -
Another beautiful one pan dish! We love teriyaki sauce and can’t wait to add this to our dinner menu soon!
Johnna -
Love a good one pan meal! This looks amazing, Kelly!
[email protected]'s Recipes -
This looks not only delicious, also very healthy too, Kelly.
Gayle @ Pumpkin 'N Spice -
Life sure does get crazy, especially when trips and kids are involved. I’ve been loving one pot meals and this teriyaki rice is right up my alley. Love how easy this is, Kelly! I’m loving the chicken and broccoli in here, too. Such a perfect combo!
Eva @ Eva Bakes -
Any one pot meal is a winner in my book – especially yours! 🙂 Looks beautiful, Kelly!
Kelsie | the itsy-bitsy kitchen -
I hate doing dishes too so I’m a fan of any one-pot or -dish meal! This looks delish! I love all the veggies. Your food is always just so pretty, Kelly!
marcie -
Are you going to the conference Kelly? I so wish I was going but boy has life been too hectic to get away. 🙁 This dish is so beautiful — I love all the colors and flavors! This would be a big hit here because we love teriyaki!
Amy -
I love teriyaki sauce and I love the combinations of veggies in this dish. Perfect for a busy weeknight dinner 🙂
Ritu Ahuja -
This one pot meal is just perfect. Healthy and delicious. And beautiful presentation I must say. 🙂
Anu - My Ginger Garlic Kitchen -
One pot meals are the easy and quick solution for weeknight hunger, and this one here looks absolutely amazing, Kelly. I am so much in love with the vibrant colors of this teriyaki rice. Love this is super healthy too.
Pamela @BrooklynFarmGirl -
I love everything that only requires one pot ? this recipe looks so healthy and delicious!
cheri -
Love this meal Kelly, so colorful and delicious. Been thinking about buying an instant pot, heard so many great things about them.
Emma -
One pot meals are the best, and this is another winner Kelly 🙂
Susan -
I’m wondering if the vegies will get too mushy if I use brown rice with a longer cooking time.
Melissa - Skinny Mom Loves Food -
We made this the other night and it was amazing! Thanks Kelly!
Johnna -
Delicious!!
JM -
This was a great easy weeknight meal! I started with frozen chicken and used the instant pot, so I sauteed the veggies + half an onion separately and cooked the chicken and rice in the pot under pressure for 15 minutes. Added them back in once it was done to make sure they stayed crisp. Definitely will make this again.
Tara -
Wow! This was simply fantastic! While family loved it, even the little ones! Will make this often! Just got an electric pressure cooker last week. I’ve used it daily. Cooking will never be the same!
Kelly -
So happy to hear that! Thanks so much for coming back to let me know! 🙂
Kelly -
So good!
Susan -
Am I reading the instructions wrong for the instant pot? #15 says cook for 5 minutes then quick release for 10 minutes. However, it later states if using instant rice, adjust the time by 5-10 minutes. I’m a newbie, so maybe this makes sense to others, but not to me. Just want to make sure I cook it the right amount of time. Excited to give this recipe a try. Thanks!
Kelly -
Hi Susan, the original recipe calls for Jasmine or long grain rice and I tested those on the stovetop and Instant Pot. The note was if you used Instant rice on the stovetop – sorry I haven’t tried Instant rice in an Instant Pot yet and not sure if it works since I’m thinking it might get a little bit soggy. If you do try, I’d love to know though 🙂 I’ve edited the recipe to reflect that as well. Hope that helps and good luck 🙂
Misty -
Made this and it turned out gorgeous in the Instant Pot. I used two chicken breasts and sautéed the veg separately with a bit of the sauce and added those with the rest of the sauce after the release. I was worried about being left with soggy veg. When I first mixed it together is was super wet but when played it was perfect. You can taste the notes of fresh ginger! Overall light balanced clean flavor! Make sure not to add additional salt. The soya sauce takes care of that!
Karen -
My kitchen is currently under renovation so I only have the Instant Pot to cook in. I made this last night and it was delicious! Can’t wait to have it again!
LiAna -
SUPEr good! I added water chestnuts, bean spRouts, celery and mushrooms and it was even better!
Tracy -
The best meal we had, thank you!
Heather -
Definitely making this again! Thank you!
Chelsea -
This was great! Planning on making it for a friend who just had a baby!
Marisa -
Our favorite recipe in the Instant Pot, thank you!
Vivian -
This was so delicious! My family finished off everything and asked for more. Thank you!