Instant Pot Teriyaki Chicken Rice

$- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup jasmine rice, rinsed - 1 ¼ cups chicken broth - 1 cup broccoli florets - ½ cup carrots, sliced thin - ½ cup bell pepper, sliced The main ingredients are simple. You start with chicken thighs. They are juicy and tender. Next is jasmine rice, which adds a nice texture. The chicken broth gives flavor and moisture. Broccoli, carrots, and bell peppers bring color and crunch. - ¼ cup soy sauce - ¼ cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, freshly grated The sauce makes this dish shine. Soy sauce gives it a salty kick. Honey adds sweetness, balancing the salt. Rice vinegar adds tang and brightness. Sesame oil brings a nutty flavor, while garlic and ginger add depth. This mix creates a well-rounded taste. - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) Garnishes are key to finishing the dish. Green onions add freshness and a bit of crunch. Sesame seeds bring a nice nutty flavor and a lovely look. These simple touches make your meal not just tasty but also beautiful. {{ingredient_image_1}} - First, gather your marinade ingredients. You need soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. - Cut your chicken thighs into bite-sized pieces. In a large bowl, mix the chicken with the marinade. Make sure all the pieces are coated well. Let it marinate for at least 15 minutes. This step adds great flavor. - Set your Instant Pot to sauté mode. Once hot, add the marinated chicken. Reserve the marinade for later. - Cook the chicken for about 3-4 minutes. Stir until it turns lightly brown. This gives the chicken a nice texture. - Now, add the rinsed jasmine rice. Pour in the chicken broth and gently mix everything together. The rice will soak up all the flavors. - Next, layer the broccoli florets, sliced carrots, and bell peppers on top of the rice. Do not stir this layer! This helps keep the rice from burning. - Close the lid of the Instant Pot and set it to high pressure for 10 minutes. Make sure the valve is in the sealing position. - Once done, let it sit for 5 minutes for a natural pressure release. Then, quick release any remaining pressure. This step is key to keeping your rice fluffy. - Open the lid and fluff the rice and chicken gently with a fork. Drizzle the reserved marinade over everything and mix well. - Finally, serve your dish in bowls. Top with chopped green onions and a sprinkle of sesame seeds for a beautiful finish. Enjoy your meal! To prevent burning the rice, always layer the vegetables on top of the rice. Do not stir them in. This helps keep the rice moist. Also, make sure to rinse the jasmine rice well before cooking. This washes off excess starch, which can cause sticking or burning. Natural pressure release is very important. After the cooking time ends, let the Instant Pot sit for five minutes. This helps the dish cook evenly and keeps the rice fluffy. Quick releasing the pressure too soon can lead to mushy rice. Adjusting the soy sauce and honey can change the taste. If you like it sweeter, add more honey. For a saltier flavor, use more soy sauce. You can also mix in other sauces, like teriyaki or even chili sauce, for a kick. Adding different vegetables can also enhance the dish. Try snap peas, zucchini, or even mushrooms. Each vegetable brings its unique taste and texture. Feel free to get creative with what you have on hand! Pro Tips Marinate for Flavor: Allowing the chicken to marinate for at least 15 minutes enhances the flavor, but for a deeper taste, marinate it for a few hours in the refrigerator. Use Fresh Ingredients: Fresh garlic and ginger will give your Teriyaki chicken a more vibrant flavor compared to pre-minced or ground versions. Layering Vegetables: Placing vegetables on top of the rice prevents them from becoming mushy and helps them retain their color and texture. Adjusting Sweetness: If you prefer a sweeter Teriyaki sauce, feel free to increase the amount of honey or add a dash of brown sugar to the marinade. {{image_2}} You can switch up the main protein in this dish. Using chicken breasts is a great choice. They are lean and cook well in the Instant Pot. Just cut them into bite-sized pieces like the thighs. If you want a plant-based option, try substituting with tofu. Firm tofu works best. Cut it into cubes and press it to remove extra water. Marinate it just like the chicken. This will let the tofu soak up all the tasty flavors. The type of rice you use can change the dish. Jasmine rice is fragrant and soft. It's perfect for soaking up the teriyaki sauce. But you can also use brown rice. It adds a nutty taste and more fiber. Just remember, brown rice takes longer to cook. You will need to adjust the time in the Instant Pot. Quinoa is another great substitute. It cooks quickly and is packed with protein. Rinse it well before adding it to the pot. This helps remove any bitterness. Each rice option brings its own flavor and texture. Experiment to find your favorite! To store leftovers, let the chicken and rice cool first. Place them in a container with a tight lid. I suggest using glass containers or BPA-free plastic ones. The dish will stay fresh for up to four days in the fridge. If you want to freeze, allow the dish to cool completely. Use freezer-safe bags or containers to store it. Squeeze out as much air as you can from the bags. This helps prevent freezer burn. It can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat in the microwave or on the stove. Add a splash of chicken broth for moisture. Stir well to make sure it heats evenly. This way, you can enjoy your tasty teriyaki chicken rice anytime! Yes, you can use frozen chicken for this recipe. Just remember to add extra time. If the chicken is still frozen, cook it for 5 to 10 minutes longer. Make sure to check that the chicken is fully cooked before serving. Cooking brown rice in an Instant Pot takes about 22 to 28 minutes. You need to set it for high pressure. Also, allow for a natural pressure release for best results. This makes the rice fluffy and tender. Teriyaki Chicken Rice can be a healthy choice. It includes lean chicken and fresh vegetables. You can adjust the soy sauce and honey to lower sugar and sodium. Use brown rice for extra fiber and nutrients. Overall, it can fit nicely into a balanced diet. This blog post covered key ingredients for making delicious Teriyaki Chicken Rice. We reviewed how to marinate the chicken and the step-by-step cooking process using an Instant Pot. I shared tips to enhance flavors and storage advice for leftovers. In closing, you can enjoy making your own Teriyaki Chicken Rice at home. It’s simple, tasty, and offers many variations. Give it a try and savor the flavors!$

Instant Pot Teriyaki Chicken Rice

A delicious and easy one-pot meal featuring tender chicken thighs, jasmine rice, and vibrant vegetables, all coated in a sweet and savory teriyaki sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup jasmine rice, rinsed
1.25 cups chicken broth
1 cup broccoli florets
0.5 cup carrots, sliced thin
0.5 cup bell pepper, sliced
0.25 cup soy sauce
0.25 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
2 green onions chopped (for garnish)
1 tablespoon sesame seeds (for garnish)

Instructions

In a large bowl, combine the chicken pieces with soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Let it marinate for at least 15 minutes.
Set the Instant Pot to the sauté mode. Add the marinated chicken (reserve marinade) and cook until lightly browned, about 3-4 minutes.
Stir in the rinsed jasmine rice and pour in the chicken broth. Gently mix to combine.
Place broccoli florets, sliced carrots, and bell peppers on top of the rice mixture. Do not stir; this will help prevent the rice from burning.
Close the lid of the Instant Pot and set it to high pressure for 10 minutes. Ensure the valve is in the sealing position.
Once cooking is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
Open the lid and fluff the rice and chicken mixture gently with a fork. Drizzle the reserved marinade on top and combine everything.
Serve in bowls, garnished with chopped green onions and a sprinkle of sesame seeds.

Notes

For added flavor, let the chicken marinate longer if time permits.

Keyword chicken, instant pot, one-pot meal, rice, teriyaki