Instant Pot teriyaki chicken and rice is an easy one pot meal we love. Fluffy pressure cooker rice with tender chicken pieces for the win.
I know, a complete meal in less than 20 minutes doesn’t see possible right? Well it is with this Instant Pot teriyaki chicken and rice recipe here. Just one of many easy and quick Instant Pot recipes. (affiliate links present)
Teriyaki Chicken and Rice Instant Pot
Yes you can use any brand of pot you have. I too have a Ninja Foodi, Crockpot Express and Mealthy. They all work the same except the first adds the air fryer function which is handy.
Years ago we shared how to make Instant Pot chicken and rice. Just like the Campbell’s version you had growing up, it is still a go to for dinner. BUT this gives it more of a fried rice feel…..
FIRST – You should sign up for my free newsletter so you get new posts emailed to you twice a week and never miss out on anything! Now let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
- This is a great InstaPot cookbook and a set of wooden utensils are great to grab too.
- I HIGHLY recommend you buy this non stick pot.
- You should still deglaze pressure cooker after sautéing but it won’t have as many issues with this better liner.
For reference, this is the pressure cooker I have (a 6 quart) and use for all recipe creations.
If you have been reading my blog for any length of time you know how much I love teriyaki sauce. I mean I was born and spent my childhood in Hawaii so it was just something you put on everything.
That got me thinking that it would be great as another version of our favorite meal. I either use this pot or my Cosori to make meals, it just makes my busy life easier.
When I can throw in protein, a starch, sauce, and sometimes I even include 1/2 c. frozen corn in this…it’s a fast meal. Everyone always cleans their plate so it’s always a win too so there are rarely leftovers or wasted food.
Teriyaki Chicken and Rice
Well other than the sodium in it, I would say yes. Using lean breasts or thighs diced up it’s high in protein. You can find low sodium versions of soy sauce which will cut it down too if needed.
Can you cook rice and meat at the same time in Instant Pot?
You sure can, we do it all the time. Use kielbasa for Instant Pot sausage and rice that is cheesy, or try Instant Pot ground beef and rice. The trick is to not stir in the long grain pieces. Rather you gently submerge into the liquid and start the cook time.
Can you cook raw chicken with rice?
Yep! I typically do brown the outsides first but really it is not a real must. You could throw it in as is, in small pieces and just add an additional minute to the posted time below. You could also alternatively use leftover chicken breasts.
First you will want to cut your meat into bite size pieces though. Saute them with a bit of olive oil until the outsides are no longer pink.
Once that is done be sure to deglaze pressure cooker properly so the burn notice doesn’t show up and stop the process. This will give your meat a bit of texture on the outside and shorten the cook time overall.
Time needed: 10 minutes.
Instant Pot Teriyaki Chicken and Rice
Add oil to pot and set to saute. Toss cubed bite size pieces of chicken thighs or breasts with salt and pepper. Add into your pot and cook for 2-3 minutes so that just so outsides of your meat are no longer pink.
Turn pot off and deglaze pot with a bit of your broth to remove stuck on pieces of meat off bottom. You can remove chicken to do this or just move to the side.
- Add ingredients
Pour in your soy sauce, syrup, rice vinegar and rest of broth into pot. Stir together.
Sprinkle uncooked long grain white rice on the top and gently submerge into liquid but do not stir.
Seal lid and steam valve. Cook on high pressure for 6 minutes with a 2 minute time for steam to release naturally. Then quick release at the end.
Open pot, fluff rice and sprinkle some green onions on top before serving. For heat you could add a bit of red pepper flakes too.
Remember the tip about not stirring. Yes the grains will start to sink but they will still stay above the chicken which will act as a buffer. This will help eliminate the pot thinking that the bottom is burning.
This is what you will need in order to make this. I will say I have not made this with brown rice and time would take much longer with that. Cauliflower rice would turn to mush so that isn’t a good alternative either.
Frozen chicken pieces aren’t recommended either. Those would release moisture and wouldn’t be able to be sautéed in the beginning either.
- Diced boneless skinless chicken
- Olive oil
- Long grain white rice
- cooking Jasmine rice in Instant Pot requires an 8 min natural release at the end
- Chicken broth
- Soy sauce
- Maple syrup
- Rice vinegar
Alternatively you could use 1/2 cup teriyaki marinade instead of making your own sauce with the last 3 ingredients up on this list.
This quick chicken thigh recipe is definitely one of our favorite Instant Pot chicken recipes for sure. Make a side of air fryer corn on the cob or bok choy to serve on the side and dinner is served.
Want to make something similar in your slow cooker? Try our Crockpot chicken and rice recipe too. I mean when I bring this to a potluck people are always asking me for the recipe.
Rather keep with your quick meals? We posted this Instant Pot Mexican chicken and rice recipe recently and Instant Pot cheesy chicken rice too. It is super cheesy with bold flavors like this one but less Asian with a more Spanish flare to it.
I know right?? Doesn’t that spoonful just make your mouth water? They are both fabulous and really you could make both in one week and not really think about the fact that the main ingredients are essentially the same.
How long does chicken and rice last in the fridge?
Ok so I am picky when it comes to leftover rice. Pretty much no matter what you do to it it will never be as moist as the first hour it’s made. Integrating a sauce into it though, like this, will definitely help it not to dry out as fast.
Allow it to completely cool to room temperature. Then spoon into a portioned out freezer bag and suck ALL of the air out, then seal it shut. Store in fridge for 2 days ideally and enjoy it during that time.
Rewarming To reheat, pour a bit of teriyaki sauce, soy sauce or water on top, toss it with the grains and microwave for 30 seconds. Stir it and warm again for another 30 sec. until it is as warm as you want.
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Instant Pot Teriyaki Chicken and Rice
- 1 tbsp olive oil
- 3 chicken breasts boneless, skinless cut into bite size cubes
- 1/4 c soy sauce
- 2 tbsp maple syrup or honey
- 2 tbsp rice vinegar
- 1.5 c white rice long grain style
- 2.5 c chicken broth or water
- salt and pepper to taste
- Add oil to pot and set to saute. Add cubed chicken and cook for 2-3 minutes just so outside of meat is no longer pink. Turn pot off and deglaze pot with a bit of your broth to remove stuck on pieces of meat off bottom.
- Add soy sauce, syrup, rice vinegar and rest of broth into pot. Stir together.
- Sprinkle uncooked long grain white rice on the top and gently submerge into liquid but do not stir.
- Seal lid and steam valve. Set to high pressure for 6 minutes with a 2 minute natural release, then quick release at the end, fluff rice and serve.
Tuesday 2nd of May 2023
For the ninja foodie that only takes 2 minutes pressure cooking and then 10 minutes quick release for jasmine rice (for me at least), would 6 minutes be too long? Do you use the same cook time for all of your pressure cookers?
The Typical Mom
Wednesday 3rd of May 2023
I use the same cook time for an IP or Ninja Foodi
Saturday 4th of December 2021
Could you do teriyaki chicken in rice instead of on tray
Sunday 26th of September 2021
I love adding broccoli to rice dishes. If I were to add fresh broccoli to this one, would it be in too long and turn to mush, or do you think it would be fine?
The Typical Mom
Wednesday 29th of September 2021
Yes it would be mush. That only takes 0-1 minute. You could add to top, fold in and set lid back on for 5 minutes to get tender.