Teriyaki Chicken and Rice
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
Servings Prep Time
2-4servings 25minutes
Cook Time
Servings Prep Time
2-4servings 25minutes
Cook Time
  • 6 chicken thighsbone-in with skin
  • 4 garlic clovescrushed
  • 1slice Gingervery thin
  • 1 1/2tablespoons cornstarchmixed with 2 tablespoons of water
  • teriyaki sauce
  • 4tablespoons Japanese soy sauce
  • 4tablespoons mirin(Japanese Sweet Cooking Rice Wine)
  • 4tablespoons Japanese cooking sake
  • 1/4teaspoon sesame oil
  • 2tablespoons white sugar
  • 1cup Water
  • 1cup Calrose ricemedium grain
  1. Mix 4 tablespoons of Japanese soy sauce, 4 tablespoons of mirin, 4 tablespoons of sake, 1/4 teaspoon of sesame oil, and 2 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.
  2. Pour the marinade (without the chicken thighs) into the Instant Pot. Press Sauté and click the adjust button to go to Sauté More function.
  3. Add 4 crushed garlic cloves and 1 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.
  4. 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.
  5. 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.
  6. Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and garlic cloves from the sauce.
  7. 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.
  8. Optional Flavor Enhancing Step: While the teriyaki chicken and rice are cooking in the pressure cooker, preheat the oven to 450°Fn a rack with the baking tray in the oven for 5 – 8 minutes.
  9. Serve immediately with rice and other side dishes. Enjoy!
Recipe Notes