Instant Pot Chicken Teriyaki Rice
Instant Pot Chicken Teriyaki Rice
A one-pot meal with tender chicken, rice, and teriyaki sauce.
Nutrition
Calories: 400cal
Carbohydrate: 50g
Protein: 30g
Fat: 10g
Cholesterol: – -mg
Sodium: 900mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup (200g) long-grain white rice
- 1/2 cup (120ml) teriyaki sauce
- 1 cup (240ml) chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon (15ml) vegetable oil
- 1 cup (150g) frozen peas and carrots
- Sesame seeds and green onions for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add vegetable oil, chicken, and onion. Cook until the chicken is lightly browned, about 5 minutes.
- Add garlic, rice, teriyaki sauce, and chicken broth. Stir to combine.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure.
- Stir in frozen peas and carrots. Let sit for 2-3 minutes until heated through.
- Serve hot, garnished with sesame seeds and green onions.
- Tip: Add a drizzle of sriracha for a spicy kick.