Leave a Reply
Want to join the discussion?Feel free to contribute!
Three Cup Chicken
Teriyaki Chicken and Rice
| By : |
Make this Easy Pressure Cooker Teriyaki Chicken and Rice Recipe. You’ll love the sweet & savory teriyaki sauce soaked by the moist & tender chicken thighs over perfectly cooked Japanese rice. Your family will enjoy this delicious Japanese chicken teriyaki rice bowl
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Servings |
2-4 servings
|
Ingredients
- 6 chicken thighs bone-in with skin
- 4 garlic cloves crushed
- 1 slice Ginger very thin
- 1 1/2 tablespoons cornstarch mixed with
2 tablespoons of water - teriyaki sauce
- 4 tablespoons Japanese soy sauce
- 4 tablespoons mirin (Japanese Sweet Cooking Rice Wine)
- 4 tablespoons Japanese cooking sake
- 1/4 teaspoon sesame oil
- 2 tablespoons white sugar
- 1 cup Water
- 1 cup Calrose rice medium grain
Ingredients
|
Instructions
- Mix
4 tablespoons of Japanese soy sauce,4 tablespoons of mirin,4 tablespoons of sake,1/4 teaspoon of sesame oil, and2 tablespoons of sugar together to create the teriyaki sauce mixture. Taste the mixture to make sure it is balanced. Marinade the chicken thighs with the teriyaki sauce for 20 minutes. - Pour the marinade (without the chicken thighs) into the Instant Pot. Press Sauté and click the adjust button to go to Sauté More function.
- Add
4 crushed garlic cloves and1 very thin slice of ginger into the pressure cooker. Let the teriyaki sauce mixture come to a boil and let it boil for 30 seconds to allow the alcohol in sake to evaporate. - Pressure Cook the Teriyaki Chicken and Rice by adding the chicken thighs into the Instant Pot with the skin side up. Place a steamer rack into the pressure cooker and carefully place a bowl with 1 cup of Calrose rice onto the rack. Pour
1 cup of water into the bowl of rice. Make sure all the rice are soaked with water. - Immediately close the lid and cook at High Pressure for 6 minutes. Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.
- Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and garlic cloves from the sauce.
- Press sauté button to heat the pot. Taste the seasoning one more time. Add more Japanese soy sauce or sugar if desired. Mix the cornstarch with water and mix it into the teriyaki sauce one third at a time until desired thickness.
- Optional Flavor Enhancing Step: While the teriyaki chicken and rice are cooking in the pressure cooker, preheat the oven to
450°F n a rack with the baking tray in the oven for 5 – 8 minutes. - Serve immediately with rice and other side dishes. Enjoy!
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
I didn’t have any sesame oil but this was still very good. I was worried that the liquid from the teriyaki sauce would’t be enough for it to come to pressure so I added an extra half cup. The sauce was still good and not watery. I wasn’t sure if the water in the rice counted as water required to make it come to pressure. It all turned out well
SO GOOD. This was my first instantpot meal and it turned out amazing. We added onions and mushrooms to the chicken and it made them soooo flavorful! Added an extra half cup of water to make sure there was enough moisture and it was perfect!
Kids loved it! The extra broiling in the oven at the end adds great flavour and also helps spread the aroma throughout the house to entice everyone to the table to eat.
Yummy recipe and very easy and fast. I used a slighly different recipe for the PIP rice because I had long grain and not Japanese-style medium grain rice.
Teriyaki is Japanese, not Chinese. Decent recipe.
Amazing, added additional 1/2 cup of water before pressure cooking and warmed in oven 10 minutes ar 450 as suggested. So tender and juicy with excellent flavor.
Left the sauteing with tapioca starch until the very end, and I marinated with minced garlic, but it turned out GREAT. I’m amazed how the chicken and rice cooked together at the same time! My chicken kind of falls apart when picked up because it’s so tender, but I’m fine with that.