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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Meal Prep Tools
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Instant Pot Teriyaki Chicken and Rice
Ingredients
- 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
Instructions
- 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!
Comments & Reviews
Lindsay says
My rice was a bit al dente. I cooked on high pressure for 2 minutes as you said. Only my second time using my instant pot so I’m a beginner. My broccoli is a bit crunchy too. Is it supposed be soft? I’m not sure if I did the last 5 minutes correctly. There was also some liquid left over. Any advice would be great! Thanks!
Taylor Stinson says
Hey Lindsay – the broccoli is supposed to be a tiny bit crunchy. It gets lightly steamed as opposed to thoroughly cooked. If you like your broccoli a bit more well done you can boil it in water for 1 minute (outside the Instant Pot while everything is pressure cooking) before stirring it in with the other ingredients. It can’t go in during the pressure cooking stage because it will get overcooked. As for the rice sometimes letting it sit the extra 5 minutes with the lid on does the trick, and it also sometimes depends on what rice you used.
Jodi says
Omg….DELICIOUS!!! So easy. My super picky 16 year old loved it. Thank you!!!!
Taylor Stinson says
I’m so happy to hear that Jodi!!! Thanks for sharing with me 🙂
Jamie says
How would I be able to use frozen chicken in this recipe?
Taylor Stinson says
Hey Jamie – I haven’t tried this myself so unfortunately I’m not sure!
Madeline says
Is the chicken raw?
Taylor Stinson says
Yes it is! It cooks super quickly under high pressure and cut into small pieces.
Ai says
I loved the taste and on the new weight watchers it was only 7 pts a serving! I found with my pressure cooker on the rice setting I needed the full 6 minutes – anything less my rice was slighly underdone. I also added matchstick carrots at the end along with the other veggies and it gave the perfect crunch! Adding this to my Pepperplate and will definitely make again!
Taylor Stinson says
Love it!!! White rice does take a little bit longer than jasmine rice so glad you made the time adjustment – thanks so much for sharing with me 🙂
Kelly says
If you throw everything in at once, do you really need the oil? Thanks!
Taylor Stinson says
Hey Kelly! You could try leaving it out but it’s such a small amount that you really aren’t getting many calories from it if that’s your concern. I just think it keeps everything from sticking to the bottom but it may not be necessary as you said!
Pernille says
This looks great. Can it be done in a slow cooker ?
Taylor Stinson says
Hey Pernille! I haven’t tried it in a slow cooker unfortunately! You could try the stovetop version instead: https://thegirlonbloor.com/one-pot-chicken-teriyaki-bowls/
Alicia says
I’m desperate to try this but don’t have a pressure cooker, do you think it will work on the normal stove top?
Taylor Stinson says
Hey Alicia! I have a similar stovetop-based recipe here: https://thegirlonbloor.com/one-pot-chicken-teriyaki-bowls/ Hope that helps 🙂
Diana says
Can you use brown rice? That’s what I have on hand.
Taylor Stinson says
Hey Diana! You probably need to increase the cooking time by 2 or 3 minutes for brown rice, possibly more. I’ve never tried it with brown rice before but I’m sure it can be done!
Katie says
Question: If I double the recipe(large family) would I double the cooking time? This sound delicious!
Taylor Stinson says
Hey Katie! I would increase the cook time by a minute or two yes …just be sure to use jasmine rice and it should work 🙂
Katie says
Thank you! Oh Mylanta it was DELICIOUS, even my kids gobbled it up! Thanks for the wonderful recipe.
Taylor Stinson says
I’m so happy you liked it Katie, so happy to hear that!!! Thanks for sharing with me 🙂