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Instant Pot Teriyaki Chicken

 Instant Pot Teriyaki Chicken with rice and broccoli on a plate with text overlay.

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INSTANT POT TERIYAKI CHICKEN

This is a family pleasing meal that’s super easy to throw together on a busy night. Using an oven safe bowl and rack, you can make this instant pot teriyaki chicken even easier with the pot in pot method! Say what?! Cook your chicken AND rice at the same time in the same pot?! You betcha!

Instant Pot Teriyaki Chicken with rice and broccoli on a grey plate with chopsticks

While my hubby and I like spicy food, the kids don’t prefer to have red chili flakes added on their instant pot teriyaki chicken. So that’s completely optional depending on your preference! Did I mention this is also gluten and soy free too? You can use soy sauce, if you prefer, but I find the coconut aminos taste amazing with the other flavors!

Instant Pot Teriyaki Chicken with rice and broccoli on a grey plate with chopsticks

ACCESSORIES FOR POT IN POT COOKING

                    

Stainless steel rack and an oven safe bowl (do not use lid on the bowl). Silicone mitts to remove the hot bowl. Steamer basket for rinsing rice and cooking broccoli in later. If you’re concerned about using glass, read if Pyrex is safe to use in the Instant Pot. You can also choose to use a stainless steel bowl.

PREPARE THE TERIYAKI CHICKEN MIXTURE

Place all ingredients except for tapioca starch (or cornstarch) into the pot. Stir well and place the rack in pot.

Instant Pot Teriyaki Chicken

PREPARE THE RICE FOR POT IN POT COOKING

Rinse the rice in a strainer/steamer basket.

Instant Pot Steamer Basket rinsing rice under water

Place drained rice in an oven safe bowl that will fit inside on the rack. Add water and stir.

Instant Pot in Pot Method

TIME TO COOK

Place lid on Instant Pot, turn knob to sealing.  Pressure cook on high for 12 minutes with a 10 minute natural pressure release. Quick release any remaining pressure. Open lid and marvel at the pot in pot success!

Instant Pot with chicken cooking in bottom and rice in a bowl on top of a rack.

REMOVE ITEMS TO MAKE SAUCE

Remove glass bowl and set aside to cool. I like to use silicone oven mitts that are easy to wash.

 

Instant Pot Teriyaki Chicken

Remove rack and place in sink to wash later. No time for dishes now. Place chicken on a plate and cover with Instant Pot lid to keep warm. Reserve sauce in the pot.

Instant Pot Teriyaki Chicken

MAKING THE SLURRY

Measure out the tapioca starch (also known as Tapioca Flour) or your cornstarch, if using instead. Add 1-2 tsp of chicken sauce to the starch to create a slurry. Whisk until blended and lumps are gone.

Tapioca Flour

Push cancel button. Select saute mode on Instant Pot.

Slowly pour the starch slurry into the pot while whisking quickly. Continue whisking until the sauce comes to a boil. Turn off heat. Sauce will continue to thicken up.

Instant Pot Teriyaki Chicken

TIME TO EAT!

Serve teriyaki sauce with the chicken over rice. Sprinkle red chili pepper flakes if you like a little spice!

Steamed broccoli is a perfect pairing for this meal!

Instant Pot Teriyaki Chicken with rice and broccoli on a grey plate with chopsticks     Instant Pot Teriyaki Chicken with rice and broccoli on a grey plate with chopsticks

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Instant Pot Teriyaki Chicken

This easy and tasty dinner can be cooked with chicken AND rice together in 1 pot using the Pot-in-Pot method!

Course Dinner
Keyword Instant Pot, Gluten Free
Prep Time 5 minutes
Cook Time 12 minutes
Natural Release 10 minutes
Total Time 17 minutes
Servings 6
Author Instant Pot Creations

Ingredients

Chicken

  • 10 boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup coconut aminos (soy sauce alternative) can use low sodium soy sauce instead
  • 1/4 cup apple cider vinegar
  • 2 tsp fresh ginger, minced/grated
  • 2 tsp garlic, minced (or 3-4 cloves)
  • 1/4 tsp pepper
  • 2 tbsp tapioca starch or corn starch
  • chili pepper flakes optional

For cooking the rice with the pot-in-pot method, you'll also need the following:

7 cup oven safe bowl (pyrex bowl works great)

2.5" tall stainless steel rack

Rice

  • 2 cups jasmine rice
  • 2 cups water

Instructions

Chicken and sauce

  1. Place chicken thighs in the pot. Add honey, coconut aminos (or soy sauce), apple cider vinegar, ginger, garlic and pepper. Stir to combine.

  2. Place stainless steel rack in the middle of the pot, standing amidst the chicken.

Rice

  1. In oven safe bowl to be used in the pot, add rice and water. Stir.

  2. Place rice bowl on rack inside pot. Close lid and turn knob to sealing.

  3. Pressure cook on HIGH for 12 minutes. Allow 10 min to natural pressure release. Quick release any remaining pressure.

  4. Using oven oven mitts, remove the rice bowl and set aside to cool. Remove rack and place in the sink.

  5. Remove chicken thighs onto plate and cover with the lid, reserving the sauce in the pot.
  6. In a small bowl, add tapioca starch (or corn starch). Add approx 2 tsp of sauce from pot and whisk into the starch, creating a slurry. Continue to whisk until all lumps are gone and mixture is smooth.

  7. Push Cancel button. Push Saute Mode. Add starch slurry into the chicken sauce while whisking quickly. The sauce will thicken once a boil has been reached. Turn off Instant Pot.

  8. Combine chicken with the sauce. Serve over rice with a sprinkle of red chili pepper flakes, if you like things spicy. This meal pairs perfectly with steamed broccoli.

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