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Teriyaki Chicken and Rice, Instant Pot

Teriyaki Chicken

My chicken thighs were bone-in, and I skinned them myself. Boneless, skinless will work.

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

Keywords: Teriyaki Chicken, Instant Pot, Rice