Instant Pot Teriyaki Chicken and Rice Recipe

Instant Pot Teriyaki Chicken and Rice is a fast, flavorful one‑pot dinner that combines tender chicken breast, jasmine rice, mixed vegetables and a savory teriyaki sauce. It’s ideal for busy weeknights when you want a complete meal with minimal cleanup.

One‑pot meals like this are a lifesaver when time is tight. The chicken and rice cook together in the Instant Pot, which reduces hands‑on time and leaves you with only one pot to clean. While you can make a homemade teriyaki sauce, this recipe works perfectly with a quality store‑bought sauce for extra convenience.

Simple Ingredients

This recipe uses a short list of familiar ingredients for fast prep and big flavor:

• 2 pounds boneless, skinless chicken breasts, cut into 1‑inch pieces
• 1 tablespoon vegetable oil (or olive or avocado oil)
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ½ teaspoon ground black pepper
• 2 cups uncooked jasmine rice, rinsed
• 2 cups low‑sodium chicken broth (or water)
• 1 cup teriyaki sauce (use low‑sodium if preferred)
• 2 cups frozen mixed vegetables, thawed
• 1 cup pineapple chunks (optional)

Note: To make your own teriyaki sauce, combine soy sauce, rice vinegar, honey or brown sugar and a splash of sesame oil to taste.

How to Make Instant Pot Teriyaki Chicken and Rice Bowls

Follow these straightforward steps for consistently good results:

1. Cut the chicken into roughly 1‑inch pieces.
2. Set the Instant Pot to Sauté. When hot, add the oil and the chicken pieces.
3. Season the chicken with garlic powder, salt, pepper and ground ginger as it cooks. Sauté until no longer pink.
4. If any browned bits stick to the bottom, deglaze the pot with a splash of chicken broth or water and scrape gently to release them. This helps avoid a burn notice later.
5. Turn the pot off. Spread the rinsed rice evenly over the chicken.
6. Pour the chicken broth over the rice so the rice is fully covered. Pour the teriyaki sauce over the top without stirring—this layering helps prevent the burn error.
7. Close the lid and set the valve to sealing.
8. Pressure cook on high for 4 minutes (see Cooking Time below for release method).
9. After cooking and natural release, open the lid, stir in the thawed mixed vegetables and pineapple chunks, and mix until evenly combined. Serve warm, garnished with sliced green onions or sesame seeds if desired.

Cooking Time

Set the Instant Pot to high pressure for 4 minutes. Once the cook time ends, allow a 10‑minute natural pressure release so the rice finishes cooking gently. After the 10 minutes, carefully quick‑release any remaining pressure and open the lid.

Stir in the vegetables and pineapple; add a little extra teriyaki sauce if you prefer a saucier bowl. Garnish with green onions or sesame seeds for color and texture.

Variations

This recipe is very adaptable:

• Swap chicken breasts for boneless, skinless thighs for richer flavor and juicier meat.
• Use brown rice, but note cook times will change—brown rice typically requires longer pressure time.
• Replace frozen mixed vegetables with fresh broccoli, snow peas, or green beans added after cooking to keep them crisp.
• Add heat with a drizzle of sriracha or crushed red pepper flakes when serving.

Storage

This recipe makes a generous amount and is excellent for meal prep. Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, portion into freezer‑safe containers or bags and freeze. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the rice seems dry.

Instant Pot Teriyaki Chicken and Rice — Recipe Card

Equipment

• Instant Pot or similar electric pressure cooker

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1‑inch pieces
• 1 tablespoon vegetable oil (or olive/avocado oil)
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ½ teaspoon ground black pepper
• 2 cups uncooked jasmine rice, rinsed
• 2 cups low‑sodium chicken broth
• 1 cup teriyaki sauce (low sodium optional)
• 2 cups frozen mixed vegetables, thawed
• 1 cup pineapple chunks

Instructions

1. Turn the Instant Pot to Sauté. When hot, add oil and chicken. Season with garlic powder, salt, pepper and ginger and cook until no longer pink.
2. Cancel Sauté. Deglaze with a small amount of broth if needed to remove stuck bits from the pot bottom.
3. Scatter the rinsed rice over the chicken, then pour the remaining broth over the rice so it’s evenly covered. Pour the teriyaki sauce over the top without stirring.
4. Close the lid, set the valve to sealing and pressure cook on high for 4 minutes.
5. Allow a 10‑minute natural pressure release, then quick‑release any remaining pressure. Open the lid, stir in the thawed vegetables and pineapple, mix well and serve.

Notes

• This recipe works in both 6‑quart and 8‑quart pressure cookers without changing the ingredient amounts or cook time.
• Add additional teriyaki sauce when serving if you prefer a saucier finish.

Nutrition (per serving)

• Calories: 318 kcal
• Carbohydrates: 43 g
• Protein: 25 g
• Fat: 4 g
• Sodium: 1517 mg
• Fiber: 2 g
• Sugar: 7 g

Nutrition information is an approximation and will vary based on brand choices and portion sizes.

I hope you enjoy this easy Instant Pot teriyaki chicken and rice as much as we do. It’s a dependable weeknight favorite that saves time without sacrificing flavor.