Instant Pot Teriyaki Chicken Rice

$- 1 pound boneless, skinless chicken thighs - 1 cup jasmine rice - 1 ½ cups low-sodium chicken broth - ½ cup teriyaki sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 3 cloves garlic, minced - 1 cup mixed bell peppers, diced - 1 green onion, sliced for garnish - 1 tablespoon sesame seeds for garnish - Salt and pepper to taste The main ingredients for this dish are chicken thighs, rice, and broth. I love using boneless, skinless chicken thighs because they stay juicy and tender while cooking. Jasmine rice gives a lovely aroma and fluffy texture. Using low-sodium chicken broth adds depth without too much salt. For flavor enhancers, teriyaki sauce is key. It brings a sweet and savory taste that pairs perfectly with chicken. Sesame oil adds a nice nutty flavor, while fresh ginger and garlic give a fragrant kick. Each ingredient plays a role in creating a balanced and tasty dish. The vegetables add color and nutrition. I like to use mixed bell peppers for their crunch and sweetness. The green onion and sesame seeds are perfect for garnishing, adding extra flavor and a nice look to the dish. Don't forget to season with salt and pepper to enhance the taste even more. With these ingredients, you can make a delicious Instant Pot Teriyaki Chicken Rice that is simple and satisfying. - First, season the chicken thighs with salt and pepper. - Next, rinse and drain the jasmine rice well to remove excess starch. - Set your Instant Pot to Sauté mode. Add the sesame oil and let it heat. - Once hot, add the chicken and sauté for 3-4 minutes until lightly browned. - Stir in the minced ginger and garlic. Sauté for 1 minute until fragrant. - Pour in the teriyaki sauce, stirring well to coat the chicken evenly. - Add the rinsed jasmine rice and chicken broth to the pot. Ensure the rice is submerged. - Gently fold in the diced bell peppers for added color and crunch. - Close the lid and set the Instant Pot to Pressure Cook for 10 minutes. - After the cooking time, allow a natural pressure release for 10 minutes. - Carefully release any remaining pressure before opening the lid. - Fluff the rice gently with a fork and check the seasoning, adjusting if needed. - Serve the teriyaki chicken rice in bowls, garnished with green onions and sesame seeds. - Adjust cooking time for your Instant Pot. If you use chicken breast, cook for 8-9 minutes. - For deeper flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking. - Use low-sodium chicken broth for better control over saltiness. - To enhance taste, add a splash of rice vinegar before serving. - Serve with steamed broccoli or snap peas for a fresh crunch. - A side of simple cucumber salad pairs well with this dish. - For meal prep, divide into containers for easy grab-and-go lunches. - Top with sliced avocado for a creamy texture. - Use chopped cilantro or fresh basil for a bright finish. - Save leftover bell peppers to toss in salads or wraps. - Sprinkle crushed red pepper for added heat if you like spice. - Drizzle with a little extra teriyaki sauce for more flavor before serving. {{image_2}} You can easily change the chicken thighs to other proteins. Chicken breast works well if you prefer a leaner cut. Tofu is a great choice for a vegetarian option. Just cut your tofu into small cubes and sauté it like the chicken. Jasmine rice is my favorite for this dish, but other rice types can work too. Brown rice adds a nutty flavor and is healthier. If you use brown rice, increase the cooking time to about 22 minutes. Want to switch up the taste? Try adding different sauces or spices. A bit of sriracha can add some heat. You could also mix in hoisin sauce for a sweeter twist. Adjusting the sweetness is easy too. If you like it sweeter, add a touch of honey or more teriyaki sauce. For less sweetness, cut back on the sauce a little. If you're looking for gluten-free options, choose gluten-free teriyaki sauce. Many brands offer this. Make sure to check the label to confirm. For low-carb alternatives, you can swap out rice for cauliflower rice. It cooks quickly and soaks up the flavor well. This way, you enjoy the taste without the carbs. To keep your teriyaki chicken rice fresh, follow these steps: - Let the dish cool down to room temperature. - Transfer it to an airtight container. - Store it in the fridge for up to 3 days. If you want to save it for later, you can freeze it: - Portion the rice and chicken into freezer-safe bags. - Remove as much air as possible before sealing. - It can stay good in the freezer for about 2 months. When you’re ready to enjoy your leftovers, here are some methods: - Use the microwave for quick reheating. - Heat in a pan on the stove over medium heat. - Add a splash of water to help steam the rice. To keep the rice fluffy and chicken tender, follow these tips: - Stir the dish while reheating to heat evenly. - Avoid overheating to prevent drying out the rice and chicken. This dish is best enjoyed fresh. - In the fridge, it stays fresh for about 3 days. - In the freezer, it can last up to 2 months. Always check for signs of spoilage before eating. For this recipe, a 6-quart Instant Pot works best. It provides enough space for all the ingredients. A smaller pot may overflow, while a larger one may not cook as evenly. Yes, you can use brown rice. However, it requires more liquid and longer cooking time. Use 1 ¾ cups of chicken broth and set the pressure cooking time to 22 minutes. Not all teriyaki sauces are gluten-free. Many contain soy sauce, which has gluten. Look for a gluten-free label or use tamari as a substitute. To add heat, include sliced jalapeños or red pepper flakes. You can also use a spicy teriyaki sauce or add sriracha to taste. This dish pairs well with steamed broccoli or snap peas. You can also serve it with a simple salad or pickled vegetables for a fresh touch. This blog post covered how to make a tasty dish using chicken, rice, and teriyaki sauce. You learned about key ingredients, the cooking steps, and tips to improve flavor. Don’t forget to try different proteins or rice types for variety. Store your leftovers properly to keep the dish fresh. Cooking can be fun and easy. Enjoy making this meal for yourself or others. The right techniques will lead to a delicious result every time. Your next meal can be exciting and flavorful!$

Instant Pot Teriyaki Chicken Rice

Discover the ultimate Instant Pot Teriyaki Chicken Rice that's as delicious as it is easy to make! In just 30 minutes, you can whip up a flavorful dish with tender chicken, aromatic spices, and colorful veggies, all cooked to perfection. Whether you’re a busy parent or a cooking enthusiast, this recipe will become a weeknight favorite! Click through to explore the step-by-step guide and elevate your dinner game tonight!

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Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup jasmine rice, rinsed and drained

1 ½ cups low-sodium chicken broth

½ cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 tablespoon fresh ginger, minced

3 cloves garlic, minced

1 cup mixed bell peppers, diced (red, yellow, and green)

1 green onion, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions

Prepare the Chicken: Season the diced chicken thighs with salt and pepper.

Sauté Chicken: Set the Instant Pot to Sauté mode. Add sesame oil to the pot and let it heat up. Add the seasoned chicken pieces and sauté for about 3-4 minutes until lightly browned.

Add Aromatics: Stir in the minced ginger and garlic, and sauté for an additional 1 minute until fragrant.

Incorporate Sauces: Pour in the teriyaki sauce and stir well to coat the chicken.

Add Rice and Broth: Add the rinsed jasmine rice and chicken broth to the pot. Make sure the rice is submerged in the liquid.

Add Vegetables: Gently fold in the diced bell peppers.

Pressure Cook: Close the lid and set the Instant Pot to Pressure Cook (or Manual) mode for 10 minutes. Make sure the valve is set to sealing.

Natural Release: Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure.

Fluff and Serve: Open the lid and gently fluff the rice with a fork. Check for seasoning and adjust if necessary.

Garnish: Serve the teriyaki chicken rice in bowls, garnished with sliced green onions and a sprinkle of sesame seeds.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4