One of the things I like best about learning to use new toys is clear, concise, consistent directions.
It would appear that such directions are not available for the Instant Pot. I would attribute the lack to the fact that most recipes seem to be created on the fly by amateur cooks and not rigorously tested like in the cook books of old. Or they’re tested but no thought is given to how the world will read the directions.
Okay, so I’m guilty of doing the same thing with my skillet, Dutch oven, and, now my slow cooker. Maybe, in another year I’ll feel comfortable winging it with my Instant Pot. At the moment, however, I want consistency or, at least, an explanation.
This recipe, which is based on a recipe from an actual printed Instant Pot cook book, called for equal amounts of rice and liquid rather than the usual 2 – 1 ratio. There was no explanation as to why this would work. Maybe, for someone who doesn’t cook, an explanation would not be needed. They would just follow the recipe.
I, on the other hand, assumed it was a misprint in the book. Then I spent 10 minutes determining if the other ingredients would yield sufficient liquid to make proper rice.
The other thing that concerned me is that all of the Instant Pot Experts (and there are many) insist that there has to be 1 cup or equivalent of liquid in order for the Pot to come up to pressure. Without adequate liquid it just doesn’t work.
I ended up increasing the liquid by 25%. It worked.
In retrospect, it probably would have worked the way the recipe was written but I didn’t want to risk ruining dinner.
Click here to Pin Teriyaki Chicken and Rice, Instant PotPrint
Teriyaki Chicken and Rice, Instant Pot
My chicken thighs were bone-in, and I skinned them myself. Boneless, skinless will work.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Instant Pot
- 4 chicken thighs, skinless
- 1 onion, chopped
- 1 tbs olive oil
- 2 cloves garlic, minced
- 1 tbs fresh ginger, minced
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup Basmati rice
- 2 tbs soy sauce
- 1 tbs dry sherry
- 1 tbs sherry vinegar
- 2 tbs honey
- Set the Instant Pot to Sauté for 3 minutes.
- Add olive oil, onion, and sauté, stirring frequently once it’s hot.
- Add the garlic and ginger as soon as the Sauté function finishes and stir – fry for 1 minute
- Add chicken broth and scrape up any browned bits.
- Add the rice and stir.
- Arrange chicken thighs on rice.
- Mix soy sauce, sherry, vinegar, and honey. Spoon over thighs.
- Secure cover, set Instant Pot to High Pressure for 8 minutes.
- Natural release for 10 minutes then quick release.
- Spoon chicken and rice into a serving bowl and serve
I used 3/4 cup of chicken broth and my rice was a bit too ‘moist’ but we liked it. I noted ‘1/2 cup’ in the recipe. Your choice…..
Cook time includes 10 minutes to reach pressure
Keywords: Teriyaki Chicken, Instant Pot, Rice
An argument that mon mari and I have every year in late spring is when to cut back the the daffodils and tulips.
He thinks (incorrectly) that he can cut them off and tidy up around the fence as soon as they finish blooming.
I say (correctly) that they have to be left alone until the leaves die a natural death. The bulbs need that time to gather the food to bloom the next year.
This is what our lovely bank of daffodils looks like this year.
The village has always cut the weeds on the bank, but the last 2 years it has been a different contractor and they have been cutting our bank very early in the spring – right after the blooms are gone.
There were no unopened blossoms – that’s it. It should have been a glorious mass of yellow daffodils.
I was very sad…..
Then I looked up and saw the mimosa tree in full bloom:
It was a gray, foggy day, but still – gorgeous.