Instant Pot Teriyaki Chicken with Steamed Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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

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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.

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