Instant Pot® Teriyaki Chicken & Rice

Looking for a simple way to use your Instant Pot®?  Our Teriyaki Chicken and Rice cooks in only 20 minutes! Each flavorful serving contains 21 grams of protein.

How To Cook

Bake:

Conventional Oven

  • Preheat an oven to 350°F.
  • In a bowl, mix the rice, sauce, and 2 cups of water.
  • Spray an oven safe baking dish with nonstick cooking spray.
  • Place chicken thighs in an even layer in the baking dish. Top with sauce and rice.
  • Cover the dish with foil and bake in the oven for 2 hours.
  • Using forks, shred the chicken thighs in the dish. Mix and serve.


    Instant Pot®:

    Instant Pot


    Preferred Method.
  • Remove chicken thighs from package and place in an Instant Pot®.
  • Pour the rice over the top of the chicken thighs. Add 2 cups of water.
  • Pour the sauce over the chicken thighs and rice. DO NOT STIR.
  • Lock the lid in place and turn pressure release valve to sealing position. Set manual High Pressure Cook setting to High for 20 minutes.
  • Once timer goes off, use Quick Pressure Release to release all pressure before carefully opening lid. Using forks, shred chicken thighs, mix, and let rest for 5 minutes then serve.
    Instant Pot® Tip: Sauté chicken thighs first for added flavor. Set to Sauté function and preheat with 1 tsp of cooking oil for 5 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove chicken thighs from pot and select cancel. Deglaze the pot by adding ¼ of the cup of water and, using a spatula, scrape any browned pieces on bottom of pot. Finish cooking the dish according to instructions above.


  • Nutritional Information

    Allergens

    • Soy
    • Wheat