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Instant Pot Teriyaki Chicken, instant pot chicken and rice, instant pot chicken thigh recipes, instant pot meals, easy healthy dinner recipes, cheap dinners, inexpensive healthy meals, chicken teriyaki instant pot

Instant Pot Teriyaki Chicken and Rice with Roasted Veggies

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Instant Pot Teriyaki Chicken and Rice:

  • Prep time: 10 minutes
  • Cook time: 17 minutes
  • Method: Marinate 30 minutes
  • Total time: 57 minutes

Entire Meal w/ Roasted Veggies:

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 513


Homemade Teriyaki Marinade:

  • cup soy sauce or coconut aminos
  • 3 Tbsp orange juice
  • 1 Tbsp coconut sugar
  • ¼ cup mirin Japanese rice wine, or sherry cooking wine
  • ¼ cup water
  • 1 tsp sesame oil
  • 2 cloves garlic

Additional Flavorings & Chicken:

  • 6 garlic cloves crushed
  • 2 thin slices of peeled ginger
  • 8 chicken thighs ~ 1½ lbs, or chicken breast


  • cups water
  • cups long-grain white rice


  • 4 cups broccoli chopped
  • 4 cups Brussels sprouts halved

Seasoning Mixture:

  • 2 Tbsp soy sauce or coconut aminos
  • 1 Tbsp avocado oil
  • 1 tsp sesame oil
  • ½ tsp garlic powder


  • In a measuring cup, combine all teriyaki marinade ingredients and whisk well to combine
  • Add chicken thighs to a sealable bag, pour in sauce, and marinate for about 30 minutes. (Leave some air in the bag while they marinate!)
  • Pour marinade (not chicken thighs yet) from bag into bottom of pressure cooker. Add crushed garlic and sliced fresh ginger.
  • Hit the ‘SAUTE’ button and bring mixture to a boil for 30-60 seconds, to allow the alcohol to boil off but leave the flavor.
  • Turn off heat and add chicken thighs.
  • Place a steam rack into the bottom of the cooker (that’s tall enough so it’s not crushing your chicken), and place a heat-proof bowl or container on top of rack. Fill bowl with uncooked long-grain white rice and cold water.
  • Close lid and cook on manual setting at high pressure for 6 minutes. (See note below about manual setting on different pressure cookers.)
  • Turn off heat and flip Quick Pressure Release switch to release steam for 10 minutes.
  • Carefully open lid—watch out for steam! Using oven mitts, remove bowl with cooked rice and steam rack. Remove chicken thighs from bottom of cooker using tongs.
  • Enjoy immediately or portion and store for later.
  • Store cooked rice and cooked chicken thighs in separate containers in the fridge. Assemble at the time of eating.
  • Yields 4 servings.

To prep & cook veggies:

  • For meal prep, chop broccoli into florets and cut Brussels sprouts in half. Store together in an airtight container in the fridge.
  • Combine all veggie seasoning ingredients in a jar and shake to combine. Seal and store in the fridge until time of cooking.
  • When ready to cook, preheat oven to 425°F (220°C).
  • Add chopped broccoli and Brussels sprouts to a pan lined with parchment or foil. Add sauce mixture, tossing to coat.
  • (If prepping for 2 people instead of 4, add only half of veggies [2 cups each] and half of sauce mixture to pan at the time of cooking. Seal and store remaining veggies & sauce mixture to cook fresh another night, and serve with remaining 2 servings of teriyaki chicken & rice.)
  • Roast for 25-30 minutes.
  • Serve and enjoy!


*I have a Crock-Pot brand pressure cooker, not an Instant Pot brand cooker. They both do the same thing, you’ll just need to know how to use the “manual” setting on whichever pressure cooker that you have.
On my Crock-Pot pressure cooker, I access the manual setting using the “BEANS/CHILI” button. If you’re unsure about your machine’s manual setting, refer to its instruction manual or check out the brand’s website!

Nutrition for Instant Pot Teriyaki Chicken and Rice Only

Per ~6 oz teriyaki chicken and ~1 cup cooked rice:
396 calories | 7g fat | 43g carbs | 1g fiber | 2g sugars | 27g protein
*Nutrition provided for 1 serving teriyaki chicken and rice with ~1 Tbsp marinade mixture, accounting for remaining marinade left in pot that is not absorbed by the meat.

Nutrition for Roasted Veggies Only

Per serving (~2 cups) roasted veggies:
117 calories | 5g fat | 15g carbs | 6g fiber | 4g sugar | 6g protein

Nutrition for Entire Meal:

Provided below, for ~6 oz teriyaki chicken, ~1 cup cooked rice, and ~2 cups roasted veggies:


Serving: 1meal | Calories: 513kcal | Carbohydrates: 58g | Protein: 33g | Fat: 12g | Fiber: 7g | Sugar: 6g