Instant Pot Teriyaki Chicken with Steamed Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs cooked in a homemade teriyaki sauce inside the Instant Pot, served alongside fluffy steamed rice for a quick family meal. This asian fusion-inspired instant pot ready in about 35 minutes pairs boneless skinless chicken thighs, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Asian Fusion cuisine 430 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 1/2 cups uncooked jasmine rice under cold water until the water runs clear. Add rice and 1 3/4 cups water to the Instant Pot inner pot.
  2. Step 2: Place a steamer rack over the rice inside the pot.
  3. Step 3: In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 3 cloves minced garlic, 1 tbsp grated fresh ginger, and 1/2 cup water.
  4. Step 4: Place 1.5 lbs boneless skinless chicken thighs on the steamer rack, then pour the teriyaki sauce mixture over the chicken.
  5. Step 5: Seal the Instant Pot lid and set to Manual/Pressure Cook on high for 10 minutes.
  6. Step 6: When cooking is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure.
  7. Step 7: Remove chicken and set aside; keep rice warm inside the pot.
  8. Step 8: Turn Instant Pot to Sauté mode. In a small bowl, whisk 2 tsp cornstarch with 2 tbsp cold water to make a slurry.
  9. Step 9: Stir the teriyaki sauce in the pot, bring to a gentle boil, then whisk in the cornstarch slurry. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  10. Step 10: Return chicken to the pot briefly to coat with sauce.
  11. Step 11: Serve chicken and sauce over steamed jasmine rice, garnished with 1/4 cup sliced green onions and 1 tbsp sesame seeds.

Equipment for this recipe

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Frequently asked questions

How long does Instant Pot Teriyaki Chicken with Steamed Rice take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Teriyaki Chicken with Steamed Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Instant Pot Teriyaki Chicken with Steamed Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Teriyaki Chicken with Steamed Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Teriyaki Chicken with Steamed Rice?

Asian Fusion instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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