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
Ingredients
Scale
- 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
