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 Pot
PrintTeriyaki 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
Ingredients
- 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
Instructions
- 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
Notes
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
Nutrition
- Serving Size: 1/2 recipe
- Calories: 708
- Sugar: 21.5 g
- Sodium: 1001.7 mg
- Fat: 19.9 g
- Saturated Fat: 4.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 64.6 g
- Fiber: 1.7 g
- Protein: 64.4 g
- Cholesterol: 281.4 mg
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.
That Insta Pot sounds stressfull…I will stick to buying my take away supermarket salads…no stress whatsoever!
Just once in my life I would like to live where I could have a pizza delivered lol
Grrr to the new contractors! Par contre I just had a very productive conversation with one of our municipal councillors about when to mow a small park that has a wonderful variety of wildflowers if it’s allowed to. We were participating in a demonstration against the closure of one of the classes in our local school at the time. Also grrr! But good news on the mowing cycle being planned.
For the mowers it’s just work to be done regardless of what gets cut down. Here they mow early, ignore it all summer, then mow late. I think we are after-thoughts lol And it’s not really up to our local council as it’s being handled by a bigger ville – consolidation, and all.
I would try this recipe. I still haven’t made much of anything in my instant pot other than hard boiled eggs, but this I would do. Is this in a 6qt pot? I think I’d leave the liquid at 3/4c though. I like ‘moist’ rice. Either that or very sticky are my two favorite ways to eat it.
Can’t you just put up a couple signs saying don’t cut here? I know, probably not, but it’s so disappointing. My husband doesn’t question why I leave my bulb plants until they die. The garden stuff is mine so he leaves it all alone including giving an opinion other than ‘it looks really nice’. lol!
Yes, it’s the 6 qt I’ll make this again – and use the 3/4 cup, I really liked it that way, too.
My bulbs are planted along the fence so I just need to remind him not to cut them when he does the weeds. Everything grows so fast here in the spring it gets to looking pretty messy before the bulb plants die back. But he likes the flowers so no more arguments lol
LOL on the insta pot recipe. I have yet to fork out $$ for one of those. I have a pressure cooker that I use on the sailboat though, and makes similar meals as this but with no electricity used (the joys of living on the water, limited use of electric devices). So, while here in lovely Canada we have LOTS of snow (and more coming tonight) along with some frigid -20C temps … I can pretend I’m over in your garden and area watching the Earth get ready for another growing season. Now, to go back to pretending I’m travelling home to Wales, to see family and friends. I was supposed to be there in the Fall looking for a possible place to live and job (I’m an expat) .. but travel restrictions are very very strict compared to south of the border! Stay safe Kate and say hello to your hubby and hope he’s fairing well still!
Hubs is doing fine, thanks. Got his 2nd vaccine last week. Wales? You may be able to get back this summer…. or not. When we lived in Ireland we would take the ferry across. Beautiful country – and it never gets as cold and snowy as Canada lol.
I like the instant Pot much better than my pressure cooker – I can ignore it. But yes, does require electricity.
Stay safe – and remember boating season will be here shortly 😉