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.
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:
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Open the lid of the Instant Pot and press the SAUTE button, allow to preheat for a few minutes until you hear a beep.
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In a medium bowl, whisk together the soy sauce, vinegar, honey, and Mirin.
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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.
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Place the lid on, and lock it, setting the valve to sealing.
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Press MANUAL (old model) high pressure or PRESSURE COOK (high) and set for 3 minutes.
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Once the 3 minutes is up and the Instant Pot beeps, allow the pressure cooker to release naturally for 10 minutes.
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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:
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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.
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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.
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Add the ginger and garlic, stirring for 20 seconds, or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds.
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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.
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Bring to a simmer, then lower heat to medium and cover pan.
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Cook for 11 minutes, stirring occasionally.
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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.
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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.
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Serve hot garnished with sesame seeds and green onions if desired.