Instant Pot Rice with Teriyaki Chicken and Vegetables has all the flavors of the popular takeout dish and comes together in just one pan in just 30 minutes in the pressure cooker. Best of all, super easy to customize with your favorite veggies.
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.
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.
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.
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.
Serve hot garnished with sesame seeds and green onions if desired.