Instant Pot Teriyaki Chicken and Rice Recipe: One-Pot Sweet and Savory Meal

This one-pot meal delivers tender chicken and fluffy rice infused with sweet-savory teriyaki flavor. The Instant Pot handles everything from browning to cooking in a fraction of the time.

I developed this method to streamline weeknight dinners without sacrificing taste. The chicken stays juicy while the rice absorbs the rich sauce, creating perfectly balanced bites in every forkful.

You’ll end up with a complete dinner that’s ready in 30 minutes, with minimal cleanup. The teriyaki glaze caramelizes slightly, adding depth to both the chicken and rice.

Serve it straight from the pot for a meal that feels homemade without the fuss.

Ingredients for Instant Pot Teriyaki Chicken and Rice

One pot, a handful of ingredients, and dinner is basically done.

The chicken is key here—thighs stay juicier than breasts in the Instant Pot. Look for boneless, skinless to save prep time. I grab mine from Costco (great price, consistent quality) or Trader Joe’s for smaller portions. The rice? Jasmine gives that perfect fluffy texture, but long-grain white works in a pinch (just don’t use instant).

No honey? Maple syrup or agave swap in at a 1:1 ratio. Out of rice vinegar? Apple cider vinegar at the same amount works fine. The soy sauce can be regular or low-sodium—just adjust salt at the end. Fresh ginger is ideal, but ground ginger at one-quarter the amount gets you close. For the broth, vegetable broth works if you’re avoiding chicken.

Leftovers keep beautifully—actually taste better the next day once flavors meld. Store in the fridge for 4-5 days or freeze for 3 months. Reheats like a dream, but the sesame seeds are best added fresh (they lose crunch).

Step-by-Step Instructions for Instant Pot Teriyaki Chicken and Rice

This one-pot method delivers perfectly tender chicken and fluffy rice with minimal effort.

Step 1: Sauté Aromatics and Brown the Chicken

Set your Instant Pot to the Sauté function on Normal heat. Add the 1 tbsp olive oil and swirl to coat the bottom. When the oil shimmers, add the 4 cloves fresh garlic cloves and 1 tbsp fresh ginger root, stirring constantly for 30 seconds until fragrant.

Add the 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces and cook for 3-4 minutes until the pieces begin to brown. You’re not cooking them through—just building flavor. The chicken will release easily from the pot when it’s ready to flip.

Step 2: Build the Teriyaki Sauce

Pour in the 0.5 cup low-sodium soy sauce, 0.33 cup honey, 2 tbsp rice vinegar, and 0.25 cup brown sugar. Stir well to combine, scraping up any browned bits from the bottom. These bits contain concentrated flavor that will enrich your sauce.

Let the mixture come to a gentle simmer for 2 minutes. The sauce will begin to thicken slightly as the sugars dissolve. This step ensures all the flavors meld together before pressure cooking.

Step 3: Pressure Cook with Rice

Add the 1.5 cups jasmine rice (rinsed until water runs clear) to the pot, stirring to coat the grains in the sauce. Pour in the 0.75 cup chicken broth and give everything a final stir. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.

The rice will absorb the teriyaki flavors as it cooks, creating a dish where every bite is infused with sweet and savory notes. After cooking, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Step 4: Thicken the Sauce and Finish

In a small bowl, mix the 1 tbsp cornstarch with 1 tbsp water to create a slurry. Stir this into the Instant Pot, then set it back to Sauté mode on Normal heat. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy, syrupy consistency.

Drizzle in the 1 tsp sesame oil and stir to incorporate. This adds a nutty depth that perfectly complements the teriyaki flavor. Taste and adjust seasoning if needed—though the balance should be spot-on.

Step 5: Garnish and Serve

Sprinkle the 3 whole green onions (thinly sliced) and 1 tbsp sesame seeds over the top. The green onions add a fresh, crisp contrast to the rich dish, while the sesame seeds provide a subtle crunch.

Let the dish sit for 5 minutes to allow the flavors to meld. Serve warm, ensuring each portion has a generous amount of sauce. The chicken should be fall-apart tender, and the rice perfectly fluffy with a slight stickiness from the teriyaki glaze.

Perfect Pairings for These Flavors

Vegetable Sides

Steamed broccoli florets pair perfectly, soaking up extra teriyaki sauce beautifully. I toss 4 cups with 1 tbsp sesame oil and a sprinkle of sesame seeds for added crunch. Alternatively, snap peas add a sweet, crisp contrast. 🥗

Fresh Salad

A simple Asian cucumber salad cuts through the richness with its cool, refreshing bite. Thinly slice 2 cucumbers and toss with 1 tbsp rice vinegar and a pinch of salt. The acidity balances the sweetness of the dish.

Beverage Pairings

An ice-cold green tea complements the meal’s umami flavors, while its subtle bitterness cleanses the palate. For something bubbly, ginger beer adds a spicy-sweet contrast that enhances the teriyaki glaze. 🍺

Extra Garnishes

Add sliced red bell peppers for a pop of color and crunch. A side of pickled ginger offers a tangy bite that resets your taste buds between mouthfuls. I always keep some on hand for that restaurant-style touch.

Dessert Option

End your meal with mochi ice cream for a fun, chewy treat that complements the Asian-inspired flavors. Green tea or mango varieties work especially well. This light, sweet finish rounds out the meal perfectly. ✨

Frequently Asked Questions