Teriyaki Chicken With Bok Choy
Ingredients
- 1 clove garlic, chopped
- 1/4 cup plus 1/3 cup teriyaki sauce
- 8 bone-in chicken thighs (2 1/2 pounds)
- 1 cup long-grain white rice
- 2 bunches baby bok choy, quartered
Nutritional Information
- Calories 594
- Fat 24g
- Sat fat 7g
- Cholesterol 140mg
- Sodium 1,210mg
- Protein 45g
- Carbohydrate 47g
- Sugar 5g
- Fiber 2g
- Iron 4mg
- Calcium 40mg
How to Make It
In a large bowl, combine the garlic and ¼ cup of the teriyaki sauce. Add the chicken, turn to coat, cover, and let marinate for 30 minutes.
Cook the rice according to the package directions.
Meanwhile, heat oven to 450° F. Place the chicken on a foil-lined rimmed baking sheet and roast, basting with the remaining ⅓ cup of teriyaki sauce, until cooked through, 25 to 30 minutes. Ten minutes before the chicken is done, add the bok choy. Serve the chicken and bok choy over the rice.
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How to Make a Uramaki Sushi Roll with Teriyaki Chicken Filling
The video recipe shows you all the steps required to make this, from how to cook the teriyaki chicken to how to assemble and cut the uramaki (insideout) roll.
Do give this recipe a try at home, and let me know how it works out.
This YouTube Food channel is all about making sushi recipes and trying to teach great food recipes.
What to support this channel? you can do the following:
1) Share this video on Facebook, Google + or Twitter
3) Like and favorite our videos
4) Embed this video on a blog
*Thank you for your support*
Music Royalty Free Music:
Music from audionetwork.com (paid for license)
Artist: "Bob Bradley"
Please watch: "Dragon Sushi Roll Recipe - Japanese Food (delicious)"
Diese Hühnchen-Teriyaki-Gemüsepfanne ist dein Mittagessen für morgen
Und für die Tage danach.
von Camille Bergerson (BuzzFeed Video Resident) Tasty (BuzzFeed Staff) mercedessandoval (BuzzFeed Motion Pictures Intern)
Hühnchen-Teriyaki-Gemüsepfanne
Dieses Video auf YouTube ansehen
3 Hähnchenbrüste, gewürfelt
Salz und Pfeffer nach Geschmack
1 TL geriebener Knoblauch
120 ml Sojasauce
1 EL Sesamkörner
2 kleine Paprikas
ZUBEREITUNG
1. Die Hähnchenbrüste bei mittelstarker Hitze in einer Pfanne kochen.
2. Die Temperatur runterdrehen und den Knoblauch hinzufügen
3. Sojasauce, Honig und 1 EL Sesamkörner hinzufügen, dann rühren bis die Sauce andickt.
4. Das Hühnchen aus der Pfanne entfernen und das Gemüse zur Sauce hinzufügen.
5. Die Pfanne abdecken und das Gemüse ein paar Minuten lang köcheln lassen. Dann den Deckel entfernen und umrühren.
6. Reis, Gemüse und Hühnchen in vier Aufbewahrungsdosen füllen und mit gehackter Frühlingszwiebel und Besam bestreuen.
8. Die Portionen halten bis zu 8 Tage im Kühlschrank.
9. Guten Appetit!
Folge
Every. Tasty. Video. EVER. The new Tasty app is here!
This One-Pot Teriyaki Chicken And Rice Is What You Need To Be Making Right Now
By Jody Duits (BuzzFeed Motion Pictures Staff) Nick Guillory (BuzzFeed Staff) Tasty (BuzzFeed Staff)
One-Pot Teriyaki Chicken And Rice
Here's a video that shows you how it's made:
View this video on YouTube
INGREDIENTS
1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
2-3 tablespoon sriracha
1 tablespoon cornstarch
1/2 red bell pepper
Scallions for garnish (optional)
PREPARATION
1. Heat olive oil in a large nonstick pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add broccoli, carrots, and peppers. Stir to combine.
8. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
9. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
10. Garnish with scallions (optional) and serve immediately. Enjoy!
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Easy Teriyaki Chicken Recipe
Because we all still need to eat real meals leading up to Christmas and not everyone can survive on Christmas cookies; so this! Teriyaki chicken is a quick and easy dinner and tastes better than takeout. It’s seriously addictive with that honey orange glaze. Not too sweet and not too salty, but just right.
The chicken thighs are tender and delicious. If you’re like me and love super clean meat, chicken thighs can be a little annoying to trim but it’s so worth it. You can’t beat the juiciness and flavor of thigh meat.
I learned how to make this simple and delicious teriyaki chicken from Juliana on Instagram! Her delicious photo of glazed teriyaki chicken over white rice came up in my feed and I was like “gimme ‘dat chicken ?!” I love getting dinner-time inspiration on Instagram!
The ingredient list is so simple, but it works! We’ve made it 3 times in the past week and a half and even when I burned the sauce , my hubby and son still enjoyed it. Leave it to me to burn the sauce.
Ingredients for Chicken Teriyaki Recipe:
1/4 cup soy sauce
1/3 cup freshly squeezed orange juice (from 1 1/2 medium or 1 large oranges)
1 tsp finely grated fresh ginger
1 tsp sesame oil
1 1/2 to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
1 Tbsp oil (I use light olive oil)
1 1/2 Tbsp unsalted butter
Green onion and sesame seeds for garnish, optional
Cooks Tip: How to Peel and Grate fresh ginger:
1. Peel with a spoon. It’s the easiest way to get the skin off. Grate peeled ginger with a fine grater or zester.
How to Make Teriyaki Chicken:
1. In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
4. Remove pan from heat and transfer chicken to a bowl. (Don’t leave the empty pan over the heat or you may scorch the bottom of the pan and ruin the sauce – been there, done that and if it happens to you, continue making the sauce using a clean pan).
5. Pour reserved marinade into the pan, add 1 1/2 Tbsp butter (it’s in bold for my own sake because I’ve forgotten it before and it just wasn’t the same) and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine.
Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds for pizzazle. I served it with steamed broccoli to appease my conscience and make it a meal.
Easy Teriyaki Chicken Recipe
Ingredients
- ¼ cup soy sauce
- ⅓ cup freshly squeezed orange juice (from 1½ medium or 1 large oranges)
- 3 Tbsp honey
- 1 tsp finely grated fresh ginger
- 1 tsp sesame oil
- 1½ to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
- 1 Tbsp oil (I use light olive oil)
- 1½ Tbsp unsalted butter
- Green onion and sesame seeds for garnish, optional
Instructions
- In a large bowl, whisk together all marinade ingredients: ¼ cup soy sauce, ⅓ cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
- Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
- Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
- Remove pan from heat and transfer chicken to a bowl.
- Pour reserved marinade into the pan, add 1½ Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now that’s what I call teriyaki chicken! I love that it glows – do you see it too?
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Can I make this recipe without ginger? I have most of the ingredients at home except for ginger. I don’t really feel like going to the store for just one thing. Please let me know.
Hi Evenlyn, ginger gives it that distinct Asian flavor, but it can be subbed for dried ginger in a pinch. I have seen some ginger substitutes online but I honestly have not tried any of the suggested spice combinations. Reply
I was thinking, could you pound some chicken breasts flat, leave whole, coat in the marinade, then griddle on a hot iron pan? To give some griddle lines and slight burnt flavour? Reply
I think that could work well. Let me know if you try it! Reply
Tried this tonight and it was a big hit. The sauce is so much better than store bought. Loved it. Did it with breasts and it came out terrific. Reply
Awesome, I’m so glad to hear that Cathy! Thanks for sharing your excellent review! Reply
Hi! Looking forward to making this tonight, so many great reviews! Can chicken breasts be substituted for chicken thighs? Thanks! Reply
Hi, I prefer chicken thighs for this recipe since they are more tender and chicken breast is easier to overcook, but you could also make it work with chicken breast. Reply
I love this recipe. I cooked it for the first time last night for my boyfriend and I. The taste of the orange is incredible, it’s a flavour you want to keep enjoying even when you’re totally stuffed because it’s so moreish and special. I steamed some brocolli and served it alongside the rice and chicken. 10/10 recipe, thanks for sharing. Reply
My pleasure Lucia! I’m happy to hear how much you two enjoy the recipe! Thanks for sharing your fantastic review! Reply
Made this, exactly to the recipe last week and it was so good, 10/10.
Trying A different method as I’m feeling extra lazy today and I’ve just popped some chicken drumsticks, with the sauce minus butter, into the oven. Will add the butter for the second half of cooking.. Fingers crossed it works out! Reply
I’m glad to hear how much you enjoy the recipe Jen! Thanks for sharing your fantastic review! Reply
just curious if you have the raw chicken sitting in the marinade and then take the cooked chicken and put it back in the same marinade the raw chicken was in if this would be considered safe.
I am by no means a professional cook so I really don’t know. I’ve just seen the cooking shows harp on keeping anything that touches raw chicken away from cooked chicken. Reply
Hi Penny, bringing the mixture to a boil ensures that the sauce is safe. This is also why I cook the sauce separately and then add the cooked chicken back to the pan. 🙂 Reply
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Easy Chicken Teriyaki Wraps
Dinner doesn’t get easier than these Easy Chicken Teriyaki Wraps! Conquer those busy nights with an easy, good for you weeknight dinner that is done in no time flat.
Life is crazy. I hesitate to use the word busy, because really, everyone is busy. But some days, when the day is done and I finally make it to bed, I wonder how I made it through the day. When you are juggling being a mom, a wife, and a business owner, as well as taking care of a household, it’s no wonder that things get crazy.
In my life, there is no such thing as a “typical” day, (the joys of running your own business!), but let’s take a look at how a weekday might go in my life.
6am: the alarm goes off. I usually want to hit snooze a time or two, but my boys are usually right there, begging me to get out of bed. Go downstairs and do a little bit of morning work before waking my daughter up at 6:30 to get ready for school.
6:45am: breakfast for the whole crew. Usually something quick and easy.
7:25am: bus comes for my daughter for school. I change into my workout clothes for a quick workout at home before really starting the day.
9:00am: make a quick trip to the store because the grocery store I went to the night before was out of one ingredient that I needed.
10:30am: home for some recipe testing and recipe development. Today will be spent mostly in the kitchen and behind the camera.
12:00pm: short lunch break with the boys.
12:15pm: back into the kitchen for some recipe testing, as well as some photographing.
2:30pm: my daughter gets home from school, so it’s time to take some time with her for reading and homework. Spend the next little while with the kids playing.
3:30pm: back to the kitchen to clean up the disaster from the day. Realize that I have no idea what I’m going to make for dinner. I need something easy and quick, so I head to the Soy Vay website to find a recipe that will make dinner easy for me. Get inspired to make some wraps using Soy Vay® Veri Veri Teryiaki® Less Sodium plus lots of veggies I have on hand.
5:00pm: dinner time!
7:00pm: bath time for the kids then pjs and reading. We just started Stuart Little!
8:00pm: kids to sleep! Then my work night starts…
Although your day probably doesn’t consist of the exact same schedule, I’m guessing that it’s just as packed as mine. So I’m here today to tell you all about a tool that is going to make dinnertime so much easier!
Soy Vay just launched their new website with the coolest cooking tool. Have you ever wanted to make a recipe from a video online, or even just a recipe that you’ve found online, but don’t love getting messy hands all over your devices? Or how about when you are watching that video, but you can’t quite keep up because you’ve never made the recipe before and the video is going to quickly for you? Well, the new Soy Vay website is the ultimate digital cooking experience. It is the first of its kind to offer voice activated recipes that make cooking so much easier and so much fun. Find your recipe on the Soy Vay website, and it will walk you through the recipe. You use voice activated prompts to tell the recipe when to continue so you aren’t left behind. Super cool, right?
After staring at a bottle of Soy Vay® Veri Veri Teryiaki® Less Sodium, I was inspired by the Soy Vay website to whip up these Easy Chicken Teriyaki Wraps for dinner. I mentioned that when the weather starts getting nice, I tend to gravitate towards wraps, burgers and sandwiches, and that night, I just happen to have a craving for a good wrap.
I used 2 shortcuts for this recipe. 1st, pre-cooked, shredded chicken. If you are a regular here, you know that I always keep my freezer stocked with this shortcut. And 2nd, a bottle of Soy Vay® Veri Veri Teryiaki® Less Sodium is always a time saver. I love the flavor, as well as the fact that it is filled with sesame seeds. Love it!!
There is a local restaurant here that sells Italian street food, and they put spaghetti in their wraps. I thought it was weird until I tried it and fell in love. So I thought I’d take that same idea and add some rice noodles to my wrap. It was the best idea!! These Easy Chicken Teriyaki Wraps were easy and fast, and hearty enough for a weeknight dinner. One wrap was definitely enough for me – they were quite filling!!
These are very versatile, as well – you can use whatever vegetables you have on hand. And I used some extra Soy Vay® Veri Veri Teryiaki® Less Sodium for dipping. The perfect weeknight meal for when you don’t know what you are going to make!
Like what you see here? Make sure you are following Taste and Tell for more recipes and ideas!
- 3 cups cooked, shredded chicken
- 1 cup Soy Vay® Veri Veri Teryiaki® Less Sodium
- 4 oz vermicelli rice noodles
- 6 (12-inch) flour tortillas
- 1 cup shredded purple cabbage
- ½ cup shredded carrots
- ½ cup julienned cucumbers
- ½ cup julienned red bell peppers
- ⅓ cup sliced green onions
- ⅓ cup cilantro leaves
- extra Soy Vay® Veri Veri Teryiaki® Less Sodium, for serving
- Combine the chicken and the teriyaki sauce and stir to combine. Set aside.
- Bring a large pot of water to a boil and cook the rice noodles according to the package directions.
- To assemble the wraps, place the tortillas in the microwave for 30 seconds to soften. Put one-sixth of the noodles down the center of one tortilla, followed by some of the chicken. Top with the cabbage, carrots, cucumbers, red bell peppers, green onions and cilantro. Fold the sides of the tortilla in, then roll the tortilla, enclosing the filling on the center. Serve.
Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!
This is a sponsored conversation written by me on behalf of Soy Vay. The opinions and text are all mine.
Reader Interactions
Sounds so good. Thank you.
Wow! Nice food! I like…
Coming from another busy mama, these are total perfection. Flavor, ease AND you can eat them with just one hand! Absolutely trying these soon!
Rahul @samosastreet.com says
SO much packed into this wonderful wrap! I’d be happy to eat one for lunch, then again for dinner.
Made this last night. So yummy!
So glad you loved them!
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supporting families challenged by food allergies & food sensitivities
Teriyaki Garlic Beef (Instant Pot)
- Course Main Dish
- Cuisine Asian, Autoimmune Protocol, Paleo
- Course Main Dish
- Cuisine Asian, Autoimmune Protocol, Paleo
- 1 2lb Flank Steak
- 2 Cloves Finely Chopped Garlic
- 1/4 Cup Coconut Animos If you can eat soy you could substitute GF Soy Sauce instead
- 2 tbsp Fish Sauce Found in the Asian Section of most grocery stores - check the labels!
- 1/4 Cup Maple Syrup Organic Grade B or higher preferred
- 1 1/2 tsp Fresh or Ground Ginger (optional)
- 1 tbsp Raw Honey
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8 thoughts on “ Teriyaki Garlic Beef (Instant Pot) ”
What do you mean by high pressure setting, I don’t have that on my instant pot, which one did you use?
Sandra – the Pressure Setting on your Instant Pot…
I can just let this cook all day in the crockpot?
Thanks for this recipe. It looks easy and tasty. I’ve got all the ingredients and am ready to make it. Just not sure what to do with the garlic. I see it in the list of ingredients but not in the instructions. Please clarify.
Sorry! Just throw it in with the other ingredients in the sauce!
Quick question (I’m new to IP) Just the beef and the teriyaki sauce go into the IP? It doesn’t need the one cup liquid that I read about in other recipes?
I fixed this with faux-tay-toes and roasted Brussels sprouts and it was outstanding. My grandchildren ate like there was no tomorrow! And so easy.
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Chicken teriyaki is Japanese inspired but altered to the fast and easy Cook n' Share method. We use a simple method of frying up some boneless skinless chicken coated with flour, setting it aside, adding soy sauce, brown sugar, sesame seeds, and pepper to a pan. Bring it to a boil, put the chicken back in, toss, and allow the sauce to thicken. That's about as simple as it gets. Of course, you can vary and alter the ingredients according to your liking. Watch the video and give our simple chicken teriyaki a try. Get the recipe:http://cooknshare.com/recipe/chicken-.
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Homemade Teriyaki Sauce Recipe - Продолжительность: 4:37 Tess Cooks 4u 247 416 просмотров
Pressure Cooker Teriyaki Chicken and Rice
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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! 😀
Many readers really enjoyed the convenience of our one pot pressure cooker meals such as our One Pot Chinese Pressure Cooker Chicken and Rice Recipe and have requested for more.
YES, we heard you! So, we’ve been busy testing various recipes in our kitchen using the Pot-in-Pot (PIP) method in our pressure cooker.
So, what is the Pot-in-Pot method?
The Pot-in-Pot method is where instead of cooking all the ingredients directly in the pot, you place the ingredients in an oven-safe container on a rack inside the pressure cooker, separating it from the liquid and/or ingredients that are directly in the pot.
This convenient trick we’ve learnt from our grandparents is perfect for cooking rice and main dish at the same time in the pressure cooker!
Japanese food has a very special place in our hearts. We’ve been eager to develop more Japanese comfort dishes with our pressure cooker. Stay tune, as this chicken teriyaki rice bowl is just one of many more recipes we’re excited to share with you!
We tested this Teriyaki Chicken and Rice Recipe using 3 different soy sauces (Kikkoman Tamari soy sauce, Lee Kim Kee Chinese light soy sauce, regular Kikkoman soy sauce), while we tested the best cooking time to make tender & moist bone-in chicken thighs with skin. We finally found success on our 5th try!! 😀
Ingredients for Pressure Cooker Teriyaki Chicken and Rice
- Chicken thighs (bone-in with skin)
- Teriyaki Sauce:
- Japanese soy sauce
- Mirin (Japanese rice cooking wine)
- Japanese cooking sake
- Sesame oil
- Sugar
- Rice: Water, Medium grain calrose rice
- Garlic cloves
- Ginger
- Cornstarch + water
Japanese style teriyaki sauce is a thickened sweet soy glaze called Tare Sauce (often used in grilling). It’s actually very easy to make at home with a few simple ingredients. Generally, a basic teriyaki sauce is made of Japanese soy sauce, sugar, mirin (Japanese sweet cooking rice wine), and Japanese cooking sake.
*Ginger and garlic add aromatic flavors to the Teriyaki Sauce.
Tools for Pressure Cooker Teriyaki Chicken and Rice
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Tips for Pressure Cooker Teriyaki Chicken and Rice
1. Japanese Rice: Medium grain Calrose rice is adequate for this Japanese chicken teriyaki rice bowl. Save the premium grade short grain Japanese rice for nigiri sushi (unless that’s your favorite go-to rice)! 🙂
2. Rinsing the Rice: After you rinse the rice, please use a scale to ensure the rice-to-water ratio is accurate.
3. Placing the Chicken Thighs:
- Skin Side Up: Ensure to place the chicken thighs into the pressure cooker with the skin side up.
- Do Not Stack or Pile in Layers: Ensure to place the chicken thighs in one layer (as shown in below photo), or the chicken may come out undercooked.
4. Finish in the Oven: We compared the differences between teriyaki chicken thighs with browning vs. no-browning. We personally enjoy the chicken with browning more because it makes a big difference in flavors! The extra cooking step was definitely worth it.
- Teriyaki Chicken Thighs without Browning:
- Texture: super moist, tender, & juicy
- Flavors: flavorful
- Teriyaki Chicken Thighs with Browning:
- Texture: moist, tender, & juicy (skin is a bit more dried up compare to the ones without browning)
- Flavors: brings out so much more flavors and fragrance
5. Bowls to use for the Rice: Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the Instant Pot (less than 7.5” in diameter for 6 quart Instant Pot) will work. We used a Corelle bowl in this video.
These stainless steel stackable steamer pans are popular among Instant Pot users for the Pot-in-Pot (PIP) cooking method.
- VERSATILE - 2 tier stackable pans allowing for variety of foods to be cooked.
- HEALTHY & CONVENIENT - Skip the microwave ovens and reheat leftover food or curry in your.
Watch How To Make This Pressure Cooker Teriyaki Chicken and Rice:
Can’t see the cooking video? Watch it here.
Now it’s YOUR turn to take out your pressure cooker and make some Pressure Cooker Teriyaki Chicken and Rice!
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Recipe type: Dinner, Lunch, Main Course, Meat, One Pot Meals, Rice, Sauce, Easy
- 6 chicken thighs (bone-in with skin)
- 4 garlic cloves, crushed
- 1 very thin slice ginger
- 1 ½ tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water
- 4 tablespoons (60 ml) Japanese soy sauce
- 4 tablespoons (60 ml) mirin (Japanese Sweet Cooking Rice Wine)
- 4 tablespoons (60 ml) Japanese cooking sake
- ¼ teaspoon (1.25 ml) sesame oil
- 2 tablespoons (28 g) white sugar
- 1 cup water (250ml)
- 1 cup (230 g) medium grain Calrose rice
- Marinate the Chicken Thighs with Teriyaki Sauce: Mix 4 tablespoons (60 ml) of Japanese soy sauce, 4 tablespoons (60 ml) of mirin, 4 tablespoons (60 ml) of sake, ¼ teaspoon (1.25 ml) of sesame oil, and 2 tablespoons (28 g) 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.
- Vaporize Alcohol Content in Marinade: Pour the marinade (without the chicken thighs) into the pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). 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.
- Pressure Cook the Teriyaki Chicken and Rice: Add the chicken thighs into the pressure cooker with the skin side up. Place a steamer rack into the pressure cooker and carefully place a bowl with 1 cup of Calrose rice (230 g) onto the rack. Pour 1 cup of water (250 ml) 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.
- (Optional Flavor Enhancing Step) Preheat Oven: While the teriyaki chicken and rice are cooking in the pressure cooker, preheat the oven to 450°F.
- Thicken the Teriyaki Sauce: Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and garlic cloves. Turn heat to medium (Instant Pot: Press sauté button). 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) Apply Teriyaki Sauce and Finish in the Oven: Brush the teriyaki sauce all over the chicken thighs on both sides. Place the chicken thighs on a rack with the baking tray in the oven for 5 – 8 minutes.
- Serve: Serve immediately with rice and other side dishes.
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Last update on 2017-11-30 based on Amazon US | Images from Amazon Product API
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136 Responses
I just unboxed my Instant Pot today to use for lunches at work. I think I will have to try this recipe first since is sounds so awesome! I have a couple questions for you.
1. Does the steamer rack sit directly on top of the chicken? I can’t imagine the chicken needs much breathing space.
2. I don’t have an oven, so what if I brown the chicken first on saute mode for extra flavor?
3. Do you think there would be room on the rice to add a layer of green beans or carrots?
I think I’m going to be a frequent visitor here. Thank you very much for the great recipes!
Congrats on your new Instant Pot and thank you for your questions 🙂
1) The steamer rack will sit directly on top of the chicken.
2) Browning the chicken first on saute mode will give extra flavor, but the skin will be soggy. I would recommend browning the chicken on saute mode (with a clean pot) after pressure cooking if you want more crispy skin.
3) There will be room to layer some carrots or green beans on top.
Do let us know if you come across any questions on pressure cooking!
Take care & have fun cooking!
Why should the chicken be cooked skin side up? I would have assumed skin side down so the skin renders more.
thank you for your question 🙂
The chicken skin will become more soggy if skin side down.
Take care & have fun cooking
Can you please give us a recipe for orange chicken? Please lol. I tried different blog and it was a disaster. That’s never the case with yours. Love every single one I have tried
Thank you for your suggestions and kind words Fany 🙂
I have added orange chicken to our long to-make list.
Take care & have fun cooking
Can I Do this with frozen chicken drumsticks (not planning on doing the rice)?? Just realized I only have frozen chicken drumsticks for dinner
Frozen chicken drumsticks will work as long as they are partially submerged into the liquid and is separated.
The cooking time will be 9 minutes + Natural release 🙂
Take care & have fun cooking
If I make rice in the rice cooker instead, does everything else still the same as far as the recipe?
thank you for your question 🙂
Yes, everything will stay the same.
Take care & have fun cooking
Thank you so much for this recipe! It is so easy and yummy. I have made it now multiple times and my entire family loves it. I have to admit I use store bought teriyaki sauce to save on time.
So happy to hear from you Alison 🙂
Thank you so much for your kind words!
take care & have a great week
I made this recipe with eight thighs in an eight-quart Instant Pot. Everything including the rice came out perfectly. I didn’t have sake so I just substituted more mirin. Also used brown sugar instead of white and added extra ginger. The chicken didn’t brown in the oven as much as I would have liked to see. However it was all still tender and delicious. My son is excited to have leftovers for school tomorrow. Thank you!
Thank you so much for your kind words Suz 🙂
take care & have fun cooking
Can I use drumsticks instead? And without rice? Would the time change? Thabks and we LOVE all your recipes. 😘😘
thank you for your kind words and question 🙂
Apologize for the delay in response as we were on the road.
Drumsticks will take 8 minutes + Natural release.
Take care & have a great weekend
Would you be able to find a bow similar on amazon. If you could post a link to where you got it that would be great. We’re the deminsions 7 inches wide? And 3 inches deep? Thanks for your help.
thank you for your question 🙂
Our stainless steel bowl is (7.5″ x 3″ stand)
We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
They are also called Tiffin in Indian markets.
Take care & have an awesome weekend 🙂
Hello: Hoping to get an answer on this…I want to make the Maple Dijon Mustard Pork Chops that you made for Pressure Cooking Today. I would like to do PIP rice along with it but am unsure of how long to cook it with the rice. The recipe without rice says to cook for 1 minute at high pressure. I was going to do 2 min as our pork is a bit tougher (it had a yard to run around in). Could you please help me with the timing using PIP rice? Love your recipes and never hesitate to recommend them!
So happy to hear from you again! Thank you so much for your kind words 🙂
Since rice (I assume jasmine rice) will require 3 minutes + 10 minutes Natural Release, I would recommend cooking the pork chops and rice separately.
Pork chops go tough and dry quickly when they are overcooked.
Take care & have a great weekend!
Thank you for the quick response. Looking forward to the pork chops.
This is exactly the same taste that I was looking for. The recipe had a great taste and delicious and yummy.last Sunday.
Thank you Ayesha 🙂
Take care & have fun cooking
Just finished eating! so tasty- even though I subb-ed in Shaoxing wine for sake.
BUT my chicken did not brown well in the oven like yours did- even at 450 degrees measured and for 8 minutes long. (And then the sauce slipped off onto the baking tray and burned on :/ )
thank you for using our recipe & sharing your cooking experience with us 🙂
Seems like the sauce was not thickened enough to cling onto the chicken skin. The soy sauce & sweetness in the sauce will help the chicken brown better in the oven.
Take care & have fun cooking
Hi Amy and Jacky! For all of your recipes, can we double up all the ingredients if we have the larger 8-quart Instant Pot? Thanks!
So happy to hear from you again Evonne! 🙂
Most of the recipes can be double in the 8 quart Instant Pot.
For foamy food such as congee & oatmeal, I would say 1.5x the recipe.
Take care & have fun cooking
I am looking forward to making this and think it will be as good as your other recipes that I have tried! I do have a procedural question. When you serve the whole chicken thigh over the rice and provide chopsticks, how does one eat the chicken? I’ve heard you should not stab food with your chopsticks. Is the chicken fall-apart tender?
thank you for your kind words and question 🙂
Yes, poking the food is not the ideal way.
You can use the chopsticks like a pair of scissors to cut the meat or you can hold the whole chicken thigh with the chopsticks and chow it down 🙂
Take care & have fun cooking
I LOVE this recipe. I’ve always done it with fresh, bone-in, thighs with skin. I wonder how would the time/recipe be adjusted for frozen bone-in, chicken thighs?
thank you for your kind words and question 🙂
I would recommend increasing the pressure cooking time by 2 minutes.
The chicken pieces must be partially submerged in the cooking liquid.
Take care & have fun cooking
Thank you for sharing your delicious recipes online with us. My husband has always been on the fence about buying an Instant Pot, but after seeing your recipes, he’s totally on board! I do have one quick question – when you do the Pot in Pot recipe such as this one, what size stainless bowl should we use for the rice so that the bowl fits inside an 8 qt. Instant Pot?
Thank you so much for your kind words Evonne 🙂
Our stainless steel bowl is (7.5″ x 3″ stand)
We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
They are also called Tiffin in Indian markets.
Take care & have an awesome weekend 🙂
This was our first instant pot meal and it was delicious. Thanks for the recipe! We increased the sauce added a little more chicken such that the entire bottom of the pot was covered and didn’t have to increase the cooking time. One question, though: if next time we do the same thing but want to increase the rice (1.5x or 2x), do you think we need to increase the cooking time?
Thank you so much for your kind words Matt 🙂
Since we are using the Pot in Pot method, the cooking time will probably have to be increased by 3 – 5 minutes!
Take care & have fun cooking
Made this tonite for dinner and it was so delicious. The chicken was so tender and the sauce has great flavor. I only had short grain brown rice but it worked well also…. My daughter also has a instant pot and immediately wanted the recipe also as they thought it was delicious also…. Will definitely be a dinner I will put on my rotation of meals often….
So happy to hear your family enjoyed it.
Thank you so much for your kind words Jacky 🙂
take care & have fun cooking
How much total teriyaki sauce would it be if I am using a store bought and diluting? Does it need to be really thin liquid? I am trying to convert it with a whole 30 teriyaki sauce 🙂
thank you for your question 🙂
It will really hard to determine without tasting the store bought teriyaki sauce.
I would start with 1/2 cup teriyaki sauce + 1/2 cup of water and see how it is first.
The liquid will have to be somewhat runny.
Take care & have fun cooking
This was a big hit with my family, I put some carrots, bok choy and broccolini in the instant pot to steam after I scooped out the thickened sauce and added a bit of water while the chicken cooked in the oven. Great rice and the chicken was super tender and flavorful. Planned for leftovers, but every bit was gobbled up.
So happy to hear your family liked it Elizabeth 🙂
Thank you so much for your comment and kind words!
Take care & have fun cooking
Hi, I used Costco sushi rice for this recipe. 1 cup rice, 1 cup water but the rice texture was very strange: mushy, gelatinous. Wondering what I did wrong?
Thank you for your question 🙂
May I know what brand was the sushi rice? It could have been a different type of rice.
Take care & have fun cooking
Hi, If I want to double the recipe because I am feeding 8 teenagers, how much time do I add?
Also do you think adding some boneless, skinless chicken breasts will affect the time?
Thank you for your recipe’s I just got my IP & this is the second meal I am going to make.
Thank you for your kind words and question 🙂
For boneless & skinless chicken breasts, it will take 5 minutes + Natural release.
If they are not packed too tightly together, the cooking time will remain unchanged.
Take care & have fun cooking
In this, (and in other recipes), you state:
“Rinsing the Rice: We did not rinse the rice for this one pot meal recipe to be exact on the rice-to-water ratio. So, if you rinse the rice, use a scale to ensure the rice-to-water ratio is accurate.”
Not quite sure what this means. Please clarify.
For this recipe: you specify “250ml of water, and 230 grams of rice”. I’m assuming the 250ml/230g measurements are for unrinsed rice.
If I use a scale, measure 230 grams of rice, rinse it until water is clear, and fully drain the rice, then do I still put in the pot 250ml of water, and 230 grams of the DRAINED rice, (even though I have rinsed the rice before hand)? or, . In other words, in general, how do I adjust the “xxx ml of water and xxx grams of rice” requirements in your recipes if I rinse the rice first?
thank you for your question 🙂
If your kitchen scale has a Tare button, here is the best method I found.
1) Place Inner pot onto the scale and press Tare. The weight should reset to 0g.
2) Place 230 grams of rice into the inner pot. Then press Tare again.
3) Rinse rice until water is clear. Drain well. Place the pot back onto the scale. No matter how well you drain, it should have some weight on it as rice will absorb some of the water.
4) Pour cold water into the inner pot until it reaches 250g.
Take care & have fun cooking
The rice turned out too dry.
Disappointing. I am new to the Instant Pot.
Sorry to hear that.
The water to rice ratio may have been off or the type of rice you have absorb more water.
In any case, try adding 1/4 cup of extra water next time.
Take care & have fun cooking 🙂
Trying tonight but have jasmine rice. Is this a problem? If not , how much water and rice?
Thanks and can’t wait to try my 4th recipe of yours!!
thank you for your question and using our recipes 🙂
It will work for Jasmine rice as well.
250g of rice to 250ml water.
Take care & have fun cooking
What if I’d like to use just plain ol’ brown rice, will it change the cooking time? I just got and used my instant pot for the first time yesterday, and browsing yesterday for recipes your site definitely stood out as “we REALLY know what we’re talking about”, which really gives me confidence that the recipes will be a success. While it wasn’t one of your recipes, it was a success and I’m eager to try this one. Oh- and I am beyond impressed with your responsiveness too! Thanks in advance for an answer to my rice question!
thank you for your kind words and question 🙂
Brown rice will take 16 – 18 minutes with the Pot in Pot method so the chicken thighs will overcook a bit. Since it’s dark meat, it will still hold up quite well to the overcooking.
Take care & have fun cooking
Had two friends over to make this with me. Wow, did we eat well. I used a bought teriyaki sauce from a specialty shop. But the garlic and ginger boost made it even better. Thanks.
So glad to hear this 🙂
It’s always fun to have friends over!!
Thank you so much for your kind words!
take care & have fun cooking
Hi Amy and Jacky,
Just a follow up for you. The store bought (Kikkoman) teriyaki sauce I had on-hand was pretty thick, so I did dilute it with water. And I also used the skinless, boneless chicken thighs we had in the fridge. Being skinless they didn’t brown up as well in the oven after the IP, but they were good enough that my wife bought a huge bag of them and told me I was making them again this week! Yeah, they are great. Now if I could only find some Cooking Sake I could make my own Teriyaki sauce. Closest Asian market is 45-minutes away and online the shipping charges are nuts.
This is really a great recipe!
So happy to hear the result Dan!
Check out Amazon as they have free shipping after I think $35!
Thank you so much for sharing your cooking experience & kind words 🙂
Take care & have fun cooking
I made this for dinner yesterday and the teriyaki sauce taste soooooooo delicious! Can I check if I’m using boneless chicken thigh, what is the cooking time like? Thanks!! 😀
thank you for your kind words on the recipe 🙂
It will be roughly the same or a minute less.
Take care & have fun cooking
If I were to use frozen chicken drumsticks, how would it work? Can I use it?
thank you for your question.
Frozen chicken drumsticks will take 8 minutes + Natural release.
Make sure they are not stuck together as a giant ice cube and are partially submerged in the liquid.
Take care & have fun cooking
When you say ‘turn off heat’ do you mean turn off the automatic keep warm setting it switches to once cooking complete? Or do you leave it at keep warm setting while pressure releasing?
thank you for your question 🙂
Both will work as the keep warm function will not kick in until the Instant Pot has released all the pressure.
Take care & have fun cooking
First of all I’m so glad I found your website! I do have one question. What size steamer insert are you using? The 2 inch seems a little low? Is the 2.7 inch going to be too high to do PIP? And are you using the 5 diameter or the 7? Sorry for all the questions but I’m very excited!! I have the 6qt instant pot so I’m new to using the PIP method! Which is genius. Please post more Chinese dishes 😬 .. I’ve made a few dishes and it’s just sooo good and the flavors are spot on!
Thank you for your kind words and question 🙂
Our steamer racks are 2″ tall and they work for the PIP method. The 2.7″ tall racks will also work for the PIP method.
We usually use 5 diameter steamer racks 🙂
Take care & have fun cooking
Hi Amy and Jacky,
Can I use a store-bought Teriyaki sauce? I have some Kikkoman Teriyaki sauce in the fridge but don’t have any “cooking sake” or even regular sake to make the Teriyaki sauce from scratch.
I do have a 10-oz bottle of Aji-Mirin if that helps with making teriyaki sauce.
Happy Easter! Hope you have been doing well.
If the store-bought Teriyaki sauce is not too thick, you can use it straight in the pressure cooker to cook this dish. If it is quite thick, you may have to dilute it a bit with some water.
Take care & have fun cooking
What size of metal bowl works best for the rice?
thank you for your question 🙂
Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
They are also called Tiffin in Indian markets.
Take care & have fun cooking
Can we omit the sugar from the recipe?
thank you for your question 🙂
Yes, you can omit the sugar from the recipe.
Take care & have fun cooking
Just trying out the recipe as we speak. Smells delish! Does it matter whether you do the slow release or the quick release?
thank you for your kind words and question 🙂
This recipe works better with natural (slow) release.
take care & have fun cooking
HI Amy and Jacky,
I love your site! My parents are from Hong Kong and I grew up in the states. I love the flavors of your recipes! It’s fits my Cantonese-American taste buds perfectly!
I’m usually not a huge fan of Teriyaki chicken (because most sauce have this aftertaste? Can’t explain it) but I had some chicken thighs that needed cooking so I tried this recipe. I loved it. The flavor of the sauce was perfect (and no funny after tastes… it was “clean”? Do you have words for what I’m trying to say?). Thanks for all your work! Can’t wait to try all your other recipes!
thank you so much for your kind words 🙂
Most store-bought teriyaki sauce has that aftertaste you are describing, but I have no words for it!
Please let us know if you come across any questions!
Take care & have fun cooking
What changes would you make if you were to brown the skin side of the thighs on sauté before following with your recipe.
thank you for your question 🙂
No changes is needed!
Take care & have fun cooking
Hi Amy and Jacky,
Can you substitute this with chicken wings? And if so, how long will the cooking time be?
Thank you in advance!
thank you for your question. It’s great to hear from you again. Hope you have been doing well!
Chicken Wings take 5 minutes + natural release 🙂
The rice should also be done by then!
take care & have fun cooking
Hi! I love your site! Thank you for your beautiful site sharing your yummy recipes. How do you know what kind of bowl is safe to pressure cook the rice in?
thank you for your kind words and question 🙂
Any oven-safe bowl will be safe in the pressure cooker.
Stainless steel and Corelle bowl works the best!
Take care & have fun cooking
I am really enjoying using your recipes. I appreciate the time you take to test them to make it so much easier for us. I have a question about the Mirin and the Japanese cooking sake. I went to the links, and the descriptions say that they are both rice wines. What is the difference? Can I use just one instead of both?
thank you for your question.
Mirin is a little stronger than cooking sake and it is sweeter.
You can use cooking sake and a pinch of sugar in place of Mirin 🙂
Take care & have fun cooking
This was my first time using my Instant Pot and this recipe was terrific! My son said he never liked my chicken teriyaki before but from the Instant Pot it was BANGING! The rice also came out perfectly.
Thank you. I can’t wait to try your other recipes.
thank you so much for your kind words and review 🙂
Congrats on your first meal using the Instant Pot!
Take care & have fun cooking
Amy, if I wanted to use both thighs and breast, can these cook together or should I prepare one separately?
thank you for your question
You can cook them together, but the breast will come out slightly dry as breast takes less time in the pressure cooker.
Take care & have fun cooking!
I love the Pot-in-Pot cooking! The chicken turned out perfectly, and I used the broiler to crisp the skin. My 3-year-old son said it was the best chicken ever, and he’s a picky eater! It was so nice to not have to wash the rice cooker 🙂 More Pot-in-Pot recipes, please!
thank you so much for your review and kind words 🙂
Take care and have fun cooking.
I don’t have all the ingredients to make the teriyaki sauce but I have Kikkoman’s teriyaki at home. Will the taste be the same?
thank you for your question again.
The Kikkoman’s teriyaki sauce will work and it will probably taste good!
But as always, sauce usually taste better when made from scratch 🙂
Take Care & Have Fun Cooking!
This recipe is a home run! The final step in the oven crisps the skin up beautifully.
thank you for your kind words and the positive feedback! 🙂
Happy New Year & Have Fun Cooking
Hi! Love your website and your videos – really nicely done! Is it possible to make this recipe without the alcohol? My husband had an allergic reaction to red wine -I’m too afraid to cook with wine now even though the alcohol itself would get cooked off…Would apple cider vinegar work?
Thanks for your help!
thank you for your kind words and question.
Apple cider vinegar will not work as a substitution as it will throw the flavor profile off balance.
Some of the alcohol content will still remain after cooking so I think it will be important to replace mirin and sake for this recipe.
You can replace the mirin and sake with the same amount of water and add in a little more sugar.
Please taste and adjust accordingly 🙂
Happy New Year & Have Fun Cooking!
I wanted to tell you, “thank you so much” for this recipe! I lived in Japan for 9 years and I miss so much about it… especially the food! While I’ve perfected Japanese sticky rice in my rice cooker, I could never quite get the flavor right from any of the teriyaki recipes that I tried… until now!! Plus I LOVE that I can make it all in one pot now! You are a genius!! This is now a family favorite, and I am looking forward to trying out all of your recipes! Blessings!
thank you so much for your kind words and review on the recipe!
So happy to hear you enjoyed it 🙂
Happy New Year & Have Fun Cooking
Hi Amy & Jacky, Just made the Teriyaki Chicken and Rice recipe and it was incredible! I usually don’t like chicken thighs, but decided to follow as close as possible. Could not find thighs with skin, so made boneless thighs. Decided not to do the optional oven, and the recipe was awesome, chicken was so tender. Love this recipe, cant wait to make again. This is the best recipe I have made so far with my Instant pot. Do you have other Instant pot chicken thigh recipes you would recommend? Thank you!!
thank you so much for your kind words and review 🙂
It is an Intermediate level recipe so if you are up for a challenge, you can give it a go 🙂
The Portuguese chicken and rice is also a good one. You can skip the optional oven step as well!
You can find all our chicken recipes here. Most of them are made with drumsticks or chicken quarters, but can be substitute with chicken thighs easily 🙂
Have fun cooking & See you around!
I was going to ask this question about using boneless thighs. Glad to see you tried and it worked out great. Can you tell me if you changed your cooking time at all since they were boneless?
Chicken breast will be done in 5 minutes at High Pressure + 7 – 8 minutes Natural Release
take care & have fun cooking
Im so upset.. i have been pressure cooking for over 20 years.. just upgraded or thought that is what i was doing to a IP. This was my first recipe i decided to try.. I am not sure what went wrong im hoping someone can help.. Chicken took two cycles of cooking.. Then i removed it and had to put the rice back in for 10 mins as it still had water in the bowl and was crunchy still.. and in the end after 22 total mins of total cooking time i ended up having to finish off the rice in the microwave to get it soft enough to eat
thank you for your questions. We are here to help!
1) The silicone ring may not have been seated properly.
2) Make sure to turn the venting knob to sealing position from venting position.
Happy New Year & Have Fun Cooking!
What if I wanted to add some veggies? I was thinking to out some arrots and onio s in the rice. Do you think that would work?
thank you for your question 🙂
It is better to add the carrots and onions in the chicken as the extra water content in the carrots and onions can make the rice soggy.
Have fun cooking!
Hi, would you adjust anything if I wanted to use deboned chicken thighs with the skin left on.
thank you for your question 🙂
I would reduce the cooking time by 1 minute.
Happy New Year & Have fun cooking
If we were to double/triple the recipe (i.e. increase the chicken thighs without rice), would cooking time vary? Can’t wait to try this recipe out. Thanks for sharing the recipe!
thank you for your question. Since doubling the recipe will require stacking, you will probably have to increase the cooking time by a minute!
You should also increase the Teriyaki Sauce mixture’s ingredients by 30%.
Have fun cooking
If we were to modify this recipe to use boneless, skinless chicken breasts, how would that change the cooking time? I would think it may be about the same under high pressure.
thank you for your question 🙂
For skinless chicken breasts, here is the cooking time
High Pressure Cooking Method: 5 minutes at High Pressure with 1 cup of cold running tap water on a rack + 7 – 8 minutes Natural Release
Have fun cooking!
Would this work for boneless skinless chicken breasts? How long should I cook them?
Thank you for your question 🙂
This will work for boneless skinless chicken breasts, but they will be slightly drier (less fat).
Use High Pressure Cooking Method: 5 minutes at High Pressure + 7 – 8 minutes Natural Release
Have fun cooking!
Thanks for the tip on the Corelle bowl! Makes total sense! I was trying to do a dual layer the other day and I don’t have the raised trivet (I asked for it at Christmas), I saw that on a different recipe (Turkey One Pot), you put the steamer basket on top of the turkey, very smart, I’ll have to try that!
Thank you so much for your comment 🙂
Glad to hear you find the tip helpful!!
Have fun cooking
If I wanted to make 2 cups rice instead of just 1 would I need to adjust cooking time, and would that be ok for the chicken? Thank you so much!
Thank you for your question 🙂
Cooking time doesn’t need any adjustment. Be sure to use a wide-base stainless steel bowl to ensure even cooking for the rice.
Have fun cooking!
This recipe in the end was very good. It did take much longer than it was supposed to. About 1.5 hours in fact. The pot in pot did not work and 6 minutes high pressure was not adequate to cook the chicken. I had to cook the rice separately.
Thank you for your feedback. 🙂
I’m sorry it took so long for you to make this, but this recipe shouldn’t take 1.5 hours. 🙁
Since we timed this recipe a few times, it should take roughly 35 minutes excluding the marinating time.
There is a 10-minute Natural Release time after the 6 minutes cooking at High Pressure.
We also measure our meat with a meat thermometer to ensure it’s cooked to standard.
We are speculating that the pressure cooker may have been leaking steam or the venting knob may have been in the venting position to be the cause.
Have fun cooking!
If I cook this without rice do I need to add water to the pot or is the marinade enough liquid?
thank you for your question 🙂
The marinade will be enough!
Have fun cooking!
I don’t have the sake. Can I get regular sake or leave it out OR substitute it?
Thank you for your question 🙂
You can substitute cooking sake with sake and salt.
You can also substitute it with dry sherry or Shaoxing cooking wine
Have fun cooking!
Would there be a change in cooking time if I use chicken drumstick?
Hi Maria, thank you for your question.
Since drumsticks are thicker, please use 8 minutes + natural release 🙂
Have fun cooking!
Hi Amy and Jacky 🙂
This looks very good. How high is the trivet you are putting the bowl of rice on? The link to the steamer rack included in this post isn’t working for me and I would like to know what sort of trivet to buy.
thank you for your kind words! It’s great to see you here 🙂
I have just measured the trivet and it is 2 inches tall 🙂
Have fun cooking!!
This dish came out fantastic with your recipe! (My wife couldn’t get enough and stole the chicken from my plate.)
Keep up the good work!
Hi Stephen, thank you so much for using our recipe 🙂
Glad you and your wife liked it.
I wish to make this recipe without the rice. What modifications would you make to the cooking time?
P.S. I love your website and your simple recipes! My Instant Pot has been working non-stop since I got it!
Hi Stephen, thank you for your question and your kind words 🙂
No modification will be needed for this recipe.
Have fun cooking!!
What did you put the rice in? A glass bowl? What is safe to put inside the pressure cooker? Thank you! Looks delicious.
Hi Collette, thank you for your question.
We put the rice in a Corelle bowl. Any bowl that is oven-safe will be pressure cooker safe 🙂
Hi what kind of thighs did you use boneless or bone in thanks
Hi lain, thank you for your question 🙂
We used bone-in chicken thighs for this recipe!
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