Instant Pot Teriyaki Chicken with Steamed Rice
Instant Pot Teriyaki Chicken with Steamed Rice is a quick and satisfying meal that brings the flavors of Japan straight to your table. Tender chicken breasts are coated in a rich, sweet-savory teriyaki sauce and served over fluffy jasmine rice, making it perfect for busy weeknights or special gatherings. The delightful combination of garlic and ginger fills your kitchen with an irresistible aroma, ensuring comfort and satisfaction in every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Japanese
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tbsp fresh ginger, minced
- 2 cups long-grain jasmine rice
- 2 cups water
Instructions
- Mince garlic and ginger.
- In the Instant Pot on sauté mode, cook garlic and ginger for about 1 minute until fragrant.
- Add chicken breasts; sear for 3 minutes on each side until golden brown.
- In a bowl, mix soy sauce, brown sugar, and ginger; pour over chicken.
- Seal the Instant Pot lid and cook on high pressure for 8 minutes.
- Rinse jasmine rice under cold water; cook according to package instructions (approximately 15 minutes).
- After cooking, allow natural release for 5 minutes before quick-releasing remaining steam. Shred the chicken in the pot and serve over rice.
Nutrition
- Serving Size: 1 plate (275g)
- Calories: 408
- Sugar: 10g
- Sodium: 754mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 79mg
Keywords: Substitute chicken with tofu or vegetables for a vegetarian option. Garnish with sesame seeds or green onions to enhance flavor. Store leftovers in an airtight container for up to 3 days; reheat with a splash of water.