Instant Pot Teriyaki Chicken and Rice is an easy healthy meal prep idea with broccoli, peppers and a simple stir fry sauce.
Ingredients and substitutions
- Olive oil – swap out for another neutral cooking oil like avocado or canola oil.
- Chicken breasts – boneless skinless chicken thighs would also work in this recipe.
- Low-sodium soy sauce – tamari or coconut aminos are the best substitutes here.
- Hoisin sauce – oyster sauce or a mixture of soy sauce and honey will provide a similar flavour.
- Rice vinegar – white wine vinegar or apple cider vinegar would also work.
- Garlic – fresh minced garlic is best. The jarred variety can be used in a pinch.
- Grated fresh ginger – if you don’t have any fresh ginger, try substituting for a bit of ground ginger instead.
- Carrots – use another kind of veggie, just make sure it’s cut into small pieces. If you’re swapping out the carrot, stir that veggie in at the end instead of cooking on pressure.
- Jasmine rice – you can try using another kind of rice but it may alter the cooking time.
- Broccoli – use another kind of veggie, just make sure it’s cut into small pieces.
- Red pepper – any variety of bell pepper would work or you can swap out for another veggie of your choice.
- Green onions – leave this out altogether if you don’t have any on hand.
- Sesame seeds – black or white sesame seeds are both great for garnish.
How to make teriyaki chicken in the Instant Pot
Step 1: Add everything to the pot and cook.
Add the olive oil, chicken, soy sauce, hoisin sauce, garlic, ginger, carrots, water and rice to the Instant Pot in order. Gently stir the top (not the bottom) then cook on high pressure for 2 minutes.
Step 2: Steam the broccoli.
Add the broccoli to a large bowl of water and microwave. Drain and set aside.
Step 3: Stir in the veggies.
Do a quick release of the pressure and stir in the broccoli, red pepper and green onions. Add the lid on and let the mixture sit.
Step 4: Garnish and serve!
Top with green onions and sesame seeds and dig in.
Recipe tips & tricks
Here are some of my top tips and tricks for this Instant Pot teriyaki chicken and rice:
- Make your own teriyaki sauce instead of using a store-bought version. It cooks alongside the chicken and rice for the best flavour, and isn't full of preservatives.
- Use fresh ginger if possible for the best flavour. Ground ginger powder will work if it's all you have on hand, but I highly recommend fresh ginger.
- Make it in the crockpot using my crockpot teriyaki chicken recipe.
- Add other veggies like snap peas, bok choy, baby corn, edamame and pineapple.
- Make the stir fry sauce ahead of time and store it in the fridge in a mason jar.
Frequently Asked Questions
This teriyaki chicken Instant Pot recipe can provide a complete meal all in one so all you have to do is dump and press start! It has protein, starch and veggies. If you want to add on some sides, you could serve it with corn on the cob, brussels sprouts or steamed veggies.
Yes, you can use frozen chicken for this recipe! I haven't tested it myself, but try cooking on high pressure for about 10 minutes. You can use a meat thermometer to check if the chicken is done.
You can use boneless skinless chicken thighs in place of the chicken breasts if you like. Keep in mind the cooking time may vary.
You can double this Instant Pot chicken teriyaki recipe as long as you don't go over the maximum line in your Instant Pot. Cooking time will remain the same.
I wouldn't recommend cooking the veggies on high pressure with the chicken and rice, as they'll overcook and get mushy. Just add them to the pot after the cooking time, place the lid back on, and let them cook in the hot liquid for about 5 minutes.
Storing and reheating
You can store this Instant Pot teriyaki chicken and rice in the refrigerator for up to 5 days. It’s so easy and fast to make and is a great option for meal prep! To reheat it, all you have to do is add a splash of water to the bowl to make sure the rice doesn’t dry out then microwave for 1-2 minutes. Easy-peasy!
If you love the homemade teriyaki sauce, you can mix together the sauce and store it in the refrigerator for up to a year. Use it on meat or veggies or for your next stir fry.
Freezing this recipe
One of my favourite ways to meal prep this teriyaki chicken Instant Pot recipe is by turning it into a dump meal. Put all the raw ingredients that are cooked together in the Instant Pot (so the first 10 ingredients on the list) in a freezer-safe Ziploc bag and store it in the freezer for up to 3 months. The night before you’re ready to eat, stick it in the fridge to thaw overnight, then dump it all in the Instant Pot the next day and cook.
You can also freeze it after it has been cooked, although the veggies might not thaw very well. Make sure you allow it to completely cool before storing it in glass containers in the freezer for up to 3 months. Let it thaw in the fridge overnight then reheat as normal.
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Instant Pot Teriyaki Chicken and Rice
- 1 tbsp olive oil
- 1 lb chicken breasts diced
- 2 tbsp low-sodium soy sauce or tamari if gluten-free
- 2 tbsp hoisin sauce
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 carrots, chopped
- 1 cup water
- 1 cup jasmine rice
- 1 head broccoli, cut into small florets
- 1 red pepper, chopped
- 4 green onions, sliced
- 1 tsp Sesame seeds for garnish
- Dump olive oil, chicken, soy sauce, hoisin sauce, garlic, ginger, carrots, water and rice into Instant Pot in that order. Gently stir the top just to ensure the rice is covered by liquid, making sure not to scrape the spoon along the bottom of the Instant Pot (too much stirring can cause the burn message). Place lid on and cook for 2 minutes on high pressure.
- While chicken and rice is pressure cooking, add broccoli to a large bowl of water and microwave for 8 minutes before draining.
- Instant Pot will take about 10 minutes to come to pressure then cooks on high pressure for two minutes. Do a quick pressure release and remove lid when safe to do so. Stir in broccoli, red pepper and green onions, then replace lid and let sit another 5 minutes.
- Serve among four bowls and top with more green onions if desired and sesame seeds. Enjoy!