Teriyaki Chicken and Rice
By :Amy Jacky
Print Recipe
Make this Easy Pressure Cooker Teriyaki Chicken and Rice Recipe. You’ll love the sweet & savory teriyaki sauce soaked by the moist & tender chicken thighs over perfectly cooked Japanese rice. Your family will enjoy this delicious Japanese chicken teriyaki rice bowl
Votes: 7
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Japanese
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Diet Dairy Free
Main Ingredient Chicken, Rice, Teriyaki Sauce
Prep Time 25 minutes
Cook Time 30 minutes
Servings
2-4 servings
Ingredients
  • 6 chicken thighs bone-in with skin
  • 4 garlic cloves crushed
  • 1 slice Ginger very thin
  • 1 1/2 tablespoons cornstarch mixed with 2 tablespoons of water
  • teriyaki sauce
  • 4 tablespoons Japanese soy sauce
  • 4 tablespoons mirin (Japanese Sweet Cooking Rice Wine)
  • 4 tablespoons Japanese cooking sake
  • 1/4 teaspoon sesame oil
  • 2 tablespoons white sugar
  • 1 cup Water
  • 1 cup Calrose rice medium grain
Course Main Course
Cuisine Japanese
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Diet Dairy Free
Main Ingredient Chicken, Rice, Teriyaki Sauce
Prep Time 25 minutes
Cook Time 30 minutes
Servings
2-4 servings
Ingredients
  • 6 chicken thighs bone-in with skin
  • 4 garlic cloves crushed
  • 1 slice Ginger very thin
  • 1 1/2 tablespoons cornstarch mixed with 2 tablespoons of water
  • teriyaki sauce
  • 4 tablespoons Japanese soy sauce
  • 4 tablespoons mirin (Japanese Sweet Cooking Rice Wine)
  • 4 tablespoons Japanese cooking sake
  • 1/4 teaspoon sesame oil
  • 2 tablespoons white sugar
  • 1 cup Water
  • 1 cup Calrose rice medium grain
Votes: 7
Rating: 5
Rate this recipe!
Instructions
  1. Mix 4 tablespoons of Japanese soy sauce, 4 tablespoons of mirin, 4 tablespoons of sake, 1/4 teaspoon of sesame oil, and 2 tablespoons of sugar together to create the teriyaki sauce mixture. Taste the mixture to make sure it is balanced. Marinade the chicken thighs with the teriyaki sauce for 20 minutes.
  2. Pour the marinade (without the chicken thighs) into the Instant Pot. Press Sauté and click the adjust button to go to Sauté More function.
  3. Add 4 crushed garlic cloves and 1 very thin slice of ginger into the pressure cooker. Let the teriyaki sauce mixture come to a boil and let it boil for 30 seconds to allow the alcohol in sake to evaporate.
  4. Pressure Cook the Teriyaki Chicken and Rice by adding the chicken thighs into the Instant Pot with the skin side up. Place a steamer rack into the pressure cooker and carefully place a bowl with 1 cup of Calrose rice onto the rack. Pour 1 cup of water into the bowl of rice. Make sure all the rice are soaked with water.
  5. Immediately close the lid and cook at High Pressure for 6 minutes. Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.
  6. Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and garlic cloves from the sauce.
  7. Press sauté button to heat the pot. Taste the seasoning one more time. Add more Japanese soy sauce or sugar if desired. Mix the cornstarch with water and mix it into the teriyaki sauce one third at a time until desired thickness.
  8. Optional Flavor Enhancing Step: While the teriyaki chicken and rice are cooking in the pressure cooker, preheat the oven to 450°Fn a rack with the baking tray in the oven for 5 – 8 minutes.
  9. Serve immediately with rice and other side dishes. Enjoy!
Recipe Notes

6 replies
  1. Dirty Paws
    Dirty Paws says:

    I didn’t have any sesame oil but this was still very good. I was worried that the liquid from the teriyaki sauce would’t be enough for it to come to pressure so I added an extra half cup. The sauce was still good and not watery. I wasn’t sure if the water in the rice counted as water required to make it come to pressure. It all turned out well

  2. Bjohns31
    Bjohns31 says:

    SO GOOD. This was my first instantpot meal and it turned out amazing. We added onions and mushrooms to the chicken and it made them soooo flavorful! Added an extra half cup of water to make sure there was enough moisture and it was perfect!

  3. moog
    moog says:

    Kids loved it! The extra broiling in the oven at the end adds great flavour and also helps spread the aroma throughout the house to entice everyone to the table to eat.

  4. SKH338
    SKH338 says:

    Yummy recipe and very easy and fast. I used a slighly different recipe for the PIP rice because I had long grain and not Japanese-style medium grain rice.

  5. AmandaMoss3
    AmandaMoss3 says:

    Amazing, added additional 1/2 cup of water before pressure cooking and warmed in oven 10 minutes ar 450 as suggested. So tender and juicy with excellent flavor.

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