Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken | Pressure Cooker Teriyaki Chicken | Instant Pot Teriyaki Chicken and Rice | Pressure Cooker Teriyaki Chicken and Rice | Instant Pot Chicken | Instant Pot Chicken and Rice | Instant Pot Recipes #instantpot #pressurecooker #chicken #recipes #japanese

Make Delicious Instant Pot Teriyaki Chicken with Pot in Pot Rice! Your family will enjoy this Easy Japanese Chicken Teriyaki Rice Bowl! Love the caramelized homemade teriyaki sauce soaked by the juicy, tender chicken over perfectly cooked Japanese rice.

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4.87 from 36 votes

Japanese food has a very special place in our hearts. And we’ve been eager to develop more Japanese comfort food with our Instant Pot Pressure Cookers.

Stay tuned! Because this Instant Pot Chicken Teriyaki Rice Bowl is just one of many more recipes we’re excited to share with you!! 😀

We tested this Teriyaki Chicken in Instant Pot using 3 different soy sauces (Kikkoman Tamari soy sauce, Lee Kim Kee Chinese light soy sauceregular Kikkoman soy sauce).

As well as testing the best cooking time to make the most tender & juicy bone-in chicken thighs with skin.

And we finally found success in making delicious Instant Pot Teriyaki Chicken on our 5th try! 😀

Instant Pot Teriyaki Chicken | Pressure Cooker Teriyaki Chicken | Instant Pot Teriyaki Chicken and Rice | Pressure Cooker Teriyaki Chicken and Rice | Instant Pot Chicken | Instant Pot Chicken and Rice | Instant Pot Recipes #instantpot #pressurecooker #chicken #recipes #japanese

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We’re in love with using the Pot-in-Pot (PIP) method in our Instant Pot Pressure Cooker.

This convenient trick we’ve learned from our grandparents is perfect for cooking rice and the main dish separately at the same time in the same pot!

Yes to less dishes to wash! 😛

What is Pot-in-Pot Method?

The Pot-in-Pot method is where instead of cooking all the ingredients directly in the pot, you can cook 2 or more food items/dishes separately in the same pot at the same time!

How to use Pot in Pot?

  1. Place your Recipe #1’s ingredients in Instant Pot’s inner pot
  2. Add Steamer Rack/Trivet in Instant Pot
  3. Place your Recipe #2’s ingredients in an oven-safe container on the rack in Instant Pot
  4. Close lid and pressure cook!

This will separate Recipe #2 from Recipe #1’s liquid and/or ingredients that are directly in the inner pot.


Instant Pot Teriyaki Chicken | Pressure Cooker Teriyaki Chicken | Instant Pot Teriyaki Chicken and Rice | Pressure Cooker Teriyaki Chicken and Rice | Instant Pot Chicken | Instant Pot Chicken and Rice | Instant Pot Recipes #instantpot #pressurecooker #chicken #recipes #japanese

Instant Pot Teriyaki Chicken

One of our Fan's Favorite Pot-in-Pot Recipes! Make easy Instant Pot Teriyaki Chicken and Rice in Pressure Cooker. Your family will love the deliciously homemade teriyaki sauce soaked by tender, juicy chicken over delicious Japanese rice!
4.87 from 36 votes
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total: 55 minutes
Servings: 2 -4
Calories: 469kcal
Author: Amy + Jacky

Ingredients

  • 6 chicken thighs (bone-in with skin)
  • 4 garlic cloves , crushed
  • 1 very thin slice ginger

Teriyaki Sauce:

Rice:

Thickener:

Instructions

  • Marinate Chicken with Teriyaki Sauce: Mix 4 tbsp (60ml) Japanese Soy Sauce, 4 tbsp (60ml) Mirin, 4 tbsp (60ml) Sake, ¼ tsp (1.25ml) Sesame Oil, and 2 tbsp (28g) Sugar together to create Teriyaki Sauce Mixture. Taste the mixture to make sure it is balanced. Marinate the chicken thighs with Teriyaki Sauce for 20 minutes.
  • Vaporize Alcohol Content in Marinade: Pour the marinade (without chicken thighs) in Instant Pot Pressure Cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Add 4 crushed garlic cloves + 1 very thin slice of ginger in pressure cooker. Let the teriyaki sauce mixture come to a boil, then let it boil for 30 seconds to allow the alcohol in sake to evaporate.
  • Pressure Cook Teriyaki Chicken and Rice: Add the chicken thighs in Instant Pot with the skin side up. Then, place a steamer rack in Instant Pot and carefully place a bowl with 1 cup (230g) Calrose Rice on the rack. Pour 1 cup (250ml) cold water in the bowl of rice. Ensure all the rice are soaked with water. Immediately close the lid and pressure 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 Instant Pot, preheat the oven to 450°F.
  • Thicken 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, then mix it into the teriyaki sauce one third at a time until desired thickness.
  • (Optional Flavor Enhancing Step) Apply Teriyaki Sauce and Finish in Oven: Brush the teriyaki sauce all over the chicken 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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Video

Recipe Notes:

Cooking Time: Total cooking time of the recipe does not include inactive time (e.g. marinating time).
Rice: Use medium grain calrose rice and save the premium grade short grain Japanese rice for nigiri sushi 😀
Rinsing Rice: We did not rinse the rice for testing purposes (we need 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.
Chicken Thighs Skin Side Up: Ensure to place the chicken thighs in Instant Pot with the skin side up.

Nutrition:

Calories: 469kcal | Carbohydrates: 19g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 166mg | Sodium: 1270mg | Potassium: 397mg | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 0.9mg | Calcium: 23mg | Iron: 1.6mg
Course: Dinner, Lunch, Main
Cuisine: Asian, Japanese
Keyword: instant pot chicken, instant pot chicken and rice, instant pot recipes, instant pot teriyaki chicken, instapot teriyaki chicken, pressure cooker chicken, pressure cooker recipes, pressure cooker teriyaki chicken, teriyaki chicken, teriyaki chicken and rice
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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Ingredients for Instant Pot Teriyaki Chicken

Homemade Teriyaki Sauce

Japanese 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.

*Pro Tip: Ginger + Garlic add aromatic flavors to the Teriyaki Sauce.

Instant Pot Teriyaki Chicken | Pressure Cooker Teriyaki Chicken Ingredients

Tools for Instant Pot Teriyaki Chicken

Tips for Instant Pot Teriyaki Chicken

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 Rice

For optimal results, ensure you use a scale to make sure the Rice-to-Water Ratio is accurate after you rinse the rice.

3. Placing Chicken Thighs

  • Skin Side Up: Ensure to place the chicken thighs in Instant Pot 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.

Instant Pot Teriyaki Chicken | Pressure Cooker Teriyaki Chicken

4. Finish in 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. Containers for Pot in Pot 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.

ekovana Stackable Steamer Insert Pans with sling - compatible with 6qt Instant Pot - Pressure...
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Now it’s YOUR turn to take out your pressure cooker and make Instant Pot Teriyaki Chicken! Enjoy~

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Instant Pot Teriyaki Chicken | Pressure Cooker Teriyaki Chicken | Instant Pot Teriyaki Chicken and Rice | Pressure Cooker Teriyaki Chicken and Rice | Instant Pot Chicken | Instant Pot Chicken and Rice | Instant Pot Recipes #instantpot #pressurecooker #chicken #recipes #japanese
Instant Pot Teriyaki Chicken | Pressure Cooker Teriyaki Chicken | Instant Pot Teriyaki Chicken and Rice | Pressure Cooker Teriyaki Chicken and Rice | Instant Pot Chicken | Instant Pot Chicken and Rice | Instant Pot Recipes #instantpot #pressurecooker #chicken #recipes #japanese
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I just came across your website! Thank you for all the delicious looking recipes!

    You know the Teriyaki Chicken you get at the mall? That is my daughter’s favorite chicken.
    Can I modify this recipe to cook chicken (cut up) similar to the mall’s version? Thank you!

    1. Hi Lin,

      Welcome to our site 🙂

      You can use cut up chicken for this recipe. The cooking time will be 2 minutes and 8 minutes natural release.

      Please take care!
      Jacky

  2. So delicious! Absolutely perfect. The sauce is delicious 😋. The chicken tender. Finishing it in the oven gives it an extra punch and enhances the experience as the chicken looks golden. Couldn’t find thighs with skin but skinless with bone comes out perfectly. Rice pot in pot comes out perfectly as well.

    It’s so nice to know when I cook one of your recipes, following your directions (as best I can), I’m in for a delicious treat. Thank you 😊 so much for all you do.

    1. Amy & Jacky
      Thanks for responding to my question. How much will I used, will this change the tast.
      Vaness

  3. This is such a delicious recipe!!!! My family and I love it. I know this is a recipe for the Instant Pot. Since we love it so much and would like to share it with other family members, I am wondering if we can just use the same ingredients and cook it in a dutch oven during our camping season. ^_^ Thanks for sharing this recipe with us all.

  4. This recipe is divine. I’m about to make it for lunch with the in-laws. Crisping the skin in a hot oven at the end is what really puts it over the top.

  5. I love all your recipes I’ve tried so far and really want to try this one as well however I can’t find any Japanese cooking sake. Is there something else I can use in its place?

    1. Hi Julie,

      Thank you so much for your kind words and question 🙂

      Shaoxing wine will also work. If not, you can omit it.

      Please take care & have fun cooking
      Jacky

  6. Is it okay to cover the bowl of rice with tin foil to keep the chicken and sauce juices from getting in it? Everything cooked up nice, but the rice had sauce in it when I opened the IP. I want to keep it plain for someone in my family who prefers theirs plain.

    1. Hi Annette,

      Thank you for your question 🙂

      The tin foil will slow down the cooking of the rice. If you are covering with a thick piece of foil, make sure to increase the cooking time accordingly.

      Please take care & have fun cooking
      Jacky

  7. I have made this recipe a dozen times and it’s always delicious. It’s our go to IP recipe. However I’ve made it twice in the last week doing everything the same, same bowl for the rice, same Calrose rice, same cooking time and same natural release. Everything! However both these times the rice has been terribly underdone to the point of being a bit crunchy, even though it’s mostly moist.

    Any troubleshooting ideas? Could the rice go bad? It’s a large bag, but I’ve kept it sealed in a plastic bag. It’s maybe a year old.

    We just love it and this week has been disappointing.

    1. Hi ChrisG,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      I would try cooking the rice directly in the Instant Pot to test.
      If the rice are fine that way, it could be the sealing ring.

      Any chance you are pushing down the lid to make it sealing faster?
      Please check out this article

      Happy New Year & please take care
      Jacky

  8. Absolutely delicious!! I used skinless boneless thighs and made it with jasmine rice and steamed broccoli. My husband raved about how good it was.

  9. This is a recipe I really want to try! I have the pot-in-pots, but am not sure how to do this with this recipe…….
    Maybe I should just cook the chicken on the bottom, and just use only one pot, and use it for the rice? Can I set the pot on top of the chicken, or would it be better to use the trivet?
    Could I use the second pot for broccoli?
    Sorry….am thinking while typing how to make this work best, but am definitely making this….just have to figure out how to use those pots……
    I love your website, and use your recipes often….just am not sure how to use the pots……

    1. Hi Mary,

      Hope you had a wonderful New Year 🙂
      Thank you for your questions.

      You will want to set the chicken at the bottom and cook the rice in a pot on top. Trivet is recommended to make sure the rice bowl is not tilted over.

      Broccoli will come out overcook with this recipe.

      Happy New Year & please take care
      Jacky

  10. Hey Amy. Question about the optional oven part. Since it is optional, does it mean that the chicken is already fully cooked the moment you take it out of the instant pot? As in it is already edible at this point? If not, should I increase the cooking time in the instant pot?
    Also, alternatively, would I just be able to use the broil the chicken instead of baking it in the oven?

  11. This is the best Instant Pot recipe I’ve made so far, and that’s not exaggerating! My husband and I enjoyed it so much. We have leftover chicken and some of the fabulous Teriyaki Sauce left. Can I do another batch of rice in the PIP? I think I’ve read somewhere to put some water in the IP pot and make the rice in the inner pot as normal. Your thoughts?

    Thanks so much for this delicious recipe!

    1. Hi Janie,

      Thank you for your kind words on the recipe 🙂

      You can pour 1 cup of water to the inner pot and use the pot in pot method for rice.

      The teriyaki sauce will be too thick to generate enough pressure for pot in pot rice.

      Please take care & have fun cooking
      Jacky

  12. Can I put the chicken in the marinade in the morning before work and make the dish when I get home? It would marinade for about 10 hours. Or would this make for mushy chicken?

  13. I made this recipe again in my 5-qt. InstantPot (LUX50), only this time I had the ingredients to make my own Teriyaki sauce instead of using the Kikkoman Teriyaki sauce that I’d used previously. This “made from scratch” Teriyaki sauce was much better than the pre-made bottled version I got at the grocery store. It was a major hit but with my son and his fiance’ staying with us, I found I didn’t make enough.

    Since it only takes 1 additional minute of cooking time to use frozen chicken thighs, I went ahead and used the frozen ones. That was a mistake. It turned out great, but with the thighs frozen, I could only get 4 of them in the pot with the skin side up instead of my normal 6. Everybody loved my Chicken Teriyaki with rice, there just wasn’t enough of it.

    One thing I did do successfully this time though was add broccoli florets to it. You can’t put them in to cook under pressure because they will disintegrate (ask me how I know…), but I did put them into the sauce after I pulled the thighs out to put under the broiler. I mixed up some slurry and stirred about 2/3 of it in while I had it on saute and after it reached a consistency I liked, I turned off the InstantPot, basted the chicken for the broiler and put in my frozen broccoli. Then I put the top back in place and put my basted chicken under the broiler. It only took about 3 or 4 minutes to brown it, and by that time the frozen broccoli I’d put back in the pot was cooked.

    So I served up the rice, added the broccoli and chicken and then poured some of the Teriyaki sauce over each plate. The plates were then emptied entirely too quickly. For my wife and I, 4 pieces of chicken would have been fine but with our son and his fiance’ here, we only got one piece each. And with something that tastes this good, you just have to have more…

    Thanks,
    Dan

    1. Hi Dan,

      thank you so much for your kind words on the Teriyaki chicken 🙂
      Happy to hear the broccoli was a success as well!

      Please take care & have fun cooking
      Jacky

  14. Hi,
    I plan to do 8 pcs of chicken thighs. How long would i need to cook them on the instant pot? Do I also need to adjust the marinade?
    thanks so much
    Tess

    1. Hi Tess,

      thank you so much for your question and kind words 🙂

      The cooking time will stay the same. The marinade should be enough for 8 pcs as well.

      Take care & have fun cooking
      Jacky

  15. This recipe was a joy to make and eat! The kids were enjoying it so much that there was happy chatter around the table all evening. I wish we could serve it every day! I used 8 thighs/8 qt pot. I dried off the thighs and seasoned them the day before with a nice, briney salt. Next day my chicken thighs were seasoned to the bone and ready to go. I followed the recipe exactly, and included the optional baste and bake at the end.. fantastic! I added 1/2 tsp of lime juice and zest at the finish, mainly because I love a hint of lime in just about everything. Thank you so much again!
    I have tried many of your recipes and hope to get to try them all.

    1. Thank you so much for your kind words Rebecca 🙂

      Happy to hear your kids enjoyed the dish too!
      Wonderful stories like this is why we love what we do!!

      Please take care
      Jacky

    1. Hi Nancy,

      thank you for your question 🙂

      It is possible. You will want to increase the cooking time by a minute for thighs and 9 minutes for the drumsticks.

      Make sure all the chicken pieces are partially submerged in the liquid.

      Take care & have fun cooking
      Jacky

    1. Hi Christine,

      for this recipe, it will be the same time.

      This recipe will not work for chicken tenders (2 minutes and 10 minutes natural release) unless you cook it without the rice.

      Yes, roughly 1 cup 🙂

      Take care & have fun cooking
      Jacky

    1. Hi Leah,

      thank you for your question 🙂

      You will want to increase the cooking time by roughly 4 – 5 minutes as the rice will increase in thickness.

      Take care & have fun cooking
      Jacky

  16. Hi there!
    Love the site and testing you all do. Thank you. I am very interested in this recipe but have concerns about an “oven safe container” for the rice. The only oven safe bowls we have are glass but the level of heat from the pressure cooker seems like it would be too high. Is it safe to use glass containers?
    Thanks!

    1. Hi Jay,

      thank you for your kind words and question 🙂

      Pyrex glass bowl will work fine as long as they have no small crack in it. You will want to add a few more minutes to the cooking time as it transfer heat slower.
      A stainless steel bowl will work the best as they transfer heat more quickly.

      Take care & have fun cooking
      Jacky

  17. Amy/Jacky:
    Looks delicious !
    My concern is the amount of water for 1-cup of rice.
    I live in the U.S. and am not familiar with:
    250ml rice and 230 g water.
    When you refer to “1-cup”… is it U.S. measurements or Canadian ?
    Once I received a recipe from a friend in England.
    After following her recipe… it didn’t cook properly.
    Then… I found out the English “pint” is not the same measurement as a U.S. “pint”.

    Thanks, Doug

    1. Hi Doug,

      thank you for your kind words and question 🙂

      For this recipe, the difference is too small and will not affect the end result.

      Take care & have fun cooking
      Jacky

  18. This recipe was absolutely delicious! This is the best teriyaki sauce I ever had! My husband is a picky eater and he loves this! I did have to adjust my pressure cooking time to 8 minutes, but it is because my Fagor multi lux pressure cooker has a faster natural release than the instant pot and also I think my chicken thighs were bigger. Thank you so much for your wonderful recipes. Anytime I need a delicious and fast meal, I turn to your page multiple times a week.❤️❤️❤️

    1. So happy to hear from you again Lauren!!!

      Thank you so much for your kind words and using our recipes.

      It means so much to us 🙂

      Take care & have a great weekend
      Jacky

  19. The chicken was wonderful. My rice was not done however with the layered cooking.. I put the thickened sauce on the chicken and stuck it in a 375 degree oven while I cooked the rice by itself (used rice button and 1 1/2 cups water to 1 cup of rice) in the instant pot. Everything was perfect then. Thank you, your recipes are always very good.

    1. Thank you so much for your kind feedback Carolyn 🙂

      Do you remember what kind of container and rice were used?

      Take care & have fun cooking!!
      Jacky

  20. I was trying to pick up the ingredients in an Asian food market today but I had some difficulties finding some of the things. For the Japanese Mirin can I use the Kikkoman brand called Kotteri Mirin (Mirin style sweet cookin seasoning)? The cooking sake was all labeled salted cooking sake is this the wrong sake? I could not find the 100% arbor-d coconut milk but could find the same brand 60% water- would I use the same amount in the recipe.

    1. The coconut milk was for your Portuguese chicken and rice recipe- sorry for the confusion. I should have mentioned that I got my instant pot at Christmas and have been using it nearly every day since, thanks to both of you. I also love Asian foods and you have given me lots of things to experiment with. The Asian grocery store near me is starting to be a regular stop :)Thank you Both!

    2. Hi Diane,

      thank you for your questions 🙂

      That Mirin will work fine. Salted cooking sake will work fine.

      The coconut flavor will not be as strong, but you will want to use the same amount.

      Take care & have fun cooking
      Jacky

  21. Amy and Jacky,
    New to the IP world , but I am experimenting with PIP cooking especially main dishes and rice. My question is in this recipe, is there enough liquid ( my 6qt IP says to have 1 cup to reach pressure). Recipe looks similar to my teriyaki recipe, but I want to try the IP. Looks delicious, thanks for sharing.

    1. Hi Grisell,

      thank you for your kind words and question 🙂

      You will have to cook the rice separately as cut up chicken breast has a shorter cooking duration.

      The cooking time will be 3 minutes and natural release.

      Take care & have fun cooking
      Jacky

  22. Hi Amy and Jacky, I am wondering if I can finish the chicken with an air fryer and if so, so you have a suggestion for temp and time? My oven doesn’t broil well, and I finally got an air fryer. Thank you!

    1. Hi Cathy,

      thank you for your question 🙂

      The air fryer will work. The temp is roughly 425F and the cooking time varies for different air fryers. It will probably only take a few minutes.

      Take care & have fun cooking
      Jacky

  23. Hi this looks delicious! How would I use my stackable stainless steel bowls to do it? Would I use both? One for the chicken and one for the rice?

    1. Hi Sia,

      thank you for your question 🙂

      You can use one of the stackable bowls for the rice and use the bottom of the inner pan for the chicken!

      Take care & have fun cooking!
      Jacky

  24. THE BEST TERIYAKI SAUCE EVER!
    Wow, I was skeptical. I didn’t have cooking sake but somehow I have sake. Even with substitution the sauce is amazing.
    I used drumsticks because that’s what I have on hand. 8mins on high and natural release. The chicken was perfect.
    Doubled the sauce to make sure I have enough for the rice and I ended up with tons of sauce. Don’t make my mistake by doubling the slurry when doubling the sauce. Just use the 1.5/2 TB cornstarch water. I had to fish out some excess cornstarch.
    Thank you for this recipe!

    1. Hi Hadley,

      thank you for your question 🙂

      Brown rice will take 18 minutes + release so it will be better to cook them separately.

      Take care & have a great weekend
      Jacky

  25. Hello!
    Love your recipes and especially this one! My husband always asks if there is more and requests that I double the recipe! So I wanted to know if I should double all the ingredients (with a skinless chicken thighs) and do I keep the cooking time the same? I will be using my 6qt IP and i dont need to do the rice portion of this recipe.

    Also, if I dont have sake can I use something else or omit it?

    Thanks!!

    1. Hello Joanne,

      So happy to hear from you. Happy New Year to you and your family!!

      thank you so much for your kind words and question 🙂

      The cooking time will be the same. Dry sherry or Shaoxing cooking wine will be a good substitution.

      Have a great week
      Jacky

  26. I’m working on this recipe right now and had an epic fail on the rice. It’s my first time cooking rice in the instant pot so I’m probably doing something wrong. I went for 1.5c water to 1.5c med grain rice and increased the time to 9 minutes with natural release. It was soup and the rice was uncooked (but my chicken was good!). I took the chicken out and put the rice back in for another 5 minutes w/ natural release – still crunchy with water. I’ve since working up the teriyaki sauce and put 1 cup of water in the bottom and tried another 6 minutes with natural release (waiting for the release now). So I’m not sure what the results are yet. Any ideas what happened? My guess is I have a bowl that measure 7.5” x 3.5” and not 3” that you have – would that make the difference?

  27. I made this tonight and it was awesome! The chicken was so moist and the teriyaki sauce was to die for. This has nudged ribs, rotisserie chicken and chicken noodle soup down from the top of my favs list. Not sure if an 8 qt. was used for the video or if my chicken thighs were bigger, but I could only do 4 instead of 6. I didn’t want to layer them. I used white long grain rice and it could have used a little more time. Thank you so much for sharing your recipes!

    1. Hi Sue,

      thank you for your kind feedback 🙂 It could be because the chicken thighs we got were small as our recipes are developed in 6qt Instant Pots.

      Happy New Year to you and your family
      Jacky

  28. Hi, this recipe looks delicious. I have the 3 quart instant pot so I would cut this recipe in half, yes? If I wanted to add some veggies to it… chopped broccoli, carrots, onion, and edamame, would I add it after the chicken is done cooking while sautéing at the end? Also, what if I were to use instant rice, would that affect the time? Thank you!

    1. Hi Cassie,

      This recipe should work fine without any adjustment.

      Instant rice doesn’t work well in the Instant Pot. You may want to cook it on stovetop.

      Happy New Year to you and your family
      Jacky

  29. This recipes is fantastic.How do we increase the meat and rice? My 9 year old twin grand daughters gobbled it up.So much so,that there was non left for their father ( a widower) when he arrived home. Also, can it e made with chicken breast?

    1. Hi Sue,

      Hehe! Happy to hear your grand daughters enjoyed it. Thank you for your kind words.

      If you use another cup of rice and extra meat, it will take another extra 3 minutes of cooking time.

      Happy New Year to you and your family.
      Jacky

  30. Made this for dinner tonight… easy and delicious! I followed the option to finish in the oven. Teriyaki sauce was the best!

  31. Happy New Year! I have one more question: I was unable to find cooking sake. I went to an Oriental market and they suggested cooking Michiu (distilled spirits of of rice). Can I use that instead of the sake? If not, what else could I use? Also, the Mirin found in the store is AJI-Mirin. Do I need to compensate for the salt?

    Thank you for your patience with my questions. I really am a new cook.

    1. I used what ever liquor I had on hand and it never changes the taste. I’ve used Vermouth and today I used a peach brandy. Good Luck

  32. You mentioned you tried three different types of soy sauce. Did you have a favorite? There is an Oriental market near me and I thought to go shopping there.
    Thank you very much for your time and hard work. I’m a beginner cook but your video and detailed description, plus your answers to everyone’s questions, makes this sound do-able for me.

    Sarah

    1. Hi Sarah,

      thank you for your kind words and comment 🙂

      For this dish, we like the Kikkoman soy sauce the most.

      For Chinese dish, we use the Lee Kum kee brand most frequently.

      Merry Christmas & Happy Holiday to You and Your Family!

      Please take care
      Jacky

  33. Hi Amy and Jacky,
    I made this today and it was delicious!! My three kids who are picky eaters also loved it. I was wondering if you guys can share or post or direct me to a teriyaki noodle recipe. My 16 year old has been requesting it and I would love to know how to make one that my kids will love. Also what kind of noodles is best for teriyaki?

    1. Thank you for your kind words Lani 🙂

      You will probably want to use Yakisoba noodles or Chinese chow mein for that!

      Merry Christmas & happy holiday to you and your family
      Jacky

    1. Hi DdB,

      thank you for your question 🙂

      The cooking time will be the same. The sauce will be less flavorful as the bone will give it more flavor.

      Take care & have fun cooking
      Jacky

  34. I just realized your instructions say to not layer the chicken! If I double the recipe, any ideas on how I should fit the chicken? Should I use the wire rack for a second layer? Thanks!

    1. Hi Stephanie,

      Thank you for your question 🙂

      It should work fine as long as the chicken thighs are at least partially submerged in the liquid or you can increase the cooking time by 1 – 2 minutes.

      Take care & have fun cooking
      Jacky

  35. Hi! I’m excited to try this recipe tonight! I need to double the chicken but will leave out the rice. Do you think I can do that in one batch or do I need to do it in two batches? If doubled, same cooking time? Thanks!

    1. Hi Stephanie,

      thank you for your question 🙂

      The cooking time will be the same. You will want to adjust the teriyaki sauce as more chicken means more chicken juice. The juice will dilute the teriyaki sauce.

      Take care & have fun cooking!
      Jacky

  36. I didn’t have the cooking sake but even without it, it turned out really well! My first pip 🙂

    Also used long grained rice instead of medium and it was perfect.

    Another home run ladies – thank you!

  37. 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!

    1. Hi Aaron,

      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!
      Jacky

  38. 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

  39. Can I Do this with frozen chicken drumsticks (not planning on doing the rice)?? Just realized I only have frozen chicken drumsticks for dinner

    1. Hi Joanne,

      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
      Jacky

  40. If I make rice in the rice cooker instead, does everything else still the same as far as the recipe?

    Thank you!!

  41. 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.

  42. 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!

    1. Hi Chris,

      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
      Jacky

  43. 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.

    1. Hi Joe,
      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

  44. 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!

    1. Hi Kandy,

      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!
      Jacky

  45. 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 :/ )

    1. Hi Sarah,

      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
      Jacky

  46. 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!

    1. 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
      Jacky

  47. 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?

    1. Hi Shelley,

      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
      Jacky

  48. Hello,

    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?

    1. Hi Rocio,

      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
      Jacky

  49. 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?

    1. 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 🙂
      Jacky

  50. 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?

    1. 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
      Jacky

    2. If we use the same amount of chicken, but want more rice, say 2x (my kids just love the sauce over rice SO MUCH), would we have to increase cooking time? LOVE LOVE This recipe!

    3. Hi Laura,

      thank you so much for your kind words 🙂

      The timing has to be increased by 3 – 5 minutes (got with 3!) as the rice is cooking (It will be thicker) in the pot in pot method.

      Dark meat should not overcook too much with the 3 minutes increase.

      Happy New Year & Have fun cooking!
      Jacky

  51. 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….

  52. 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 ?

    1. Hi Janeen,

      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
      Jacky

  53. 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.

  54. 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?

    1. Hi YAK,

      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
      Jacky

  55. 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.

    Stephanie

    1. Hi Stephanie,

      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
      Jacky

  56. 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?

    Thanks…..

    1. Hi Simon,

      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
      Jacky

    1. Hi Gail,

      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 🙂
      Jacky

  57. 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!!

    Trish

    1. Hi Trisha,

      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
      JAcky

  58. 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!

    1. Hi Angela,

      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
      Jacky

  59. 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!!!

    1. Hi Tammi,

      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
      Jacky

  60. 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!

    Thanks,
    Dan

    1. 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
      Jacky

  61. 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!! ?

    1. Hi Janice,

      thank you for your kind words on the recipe 🙂

      It will be roughly the same or a minute less.

      Take care & have fun cooking
      Jacky

    1. Hi R,

      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
      Jacky

  62. 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?

    1. Hi Olga,

      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
      Jacky

  63. 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!

    1. Hi Ellie,

      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
      Jacky

  64. 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.

    Thanks,
    Dan

    1. Hi Dan,

      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
      Jacky

    1. Hi Sud,

      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
      Jacky

  65. Just trying out the recipe as we speak. Smells delish! Does it matter whether you do the slow release or the quick release?
    Thx!

    1. Hi Genalyne,

      thank you for your kind words and question 🙂

      This recipe works better with natural (slow) release.

      take care & have fun cooking
      Jacky

  66. 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!

    1. Hi Alice,

      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
      Jacky

  67. What changes would you make if you were to brown the skin side of the thighs on sauté before following with your recipe.

  68. 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!

    1. Hi Holly,

      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
      Jacky

  69. 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!

    1. Hi Laina,

      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
      Jacky

  70. 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?

    1. Hi Sylvia,

      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
      Jacky

  71. 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.

  72. 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!

  73. 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?
    Thanks!

    1. Hi Sydney,

      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!
      Jacky

  74. 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!

    1. Hi Samira,

      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!
      Jacky

  75. 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!

  76. 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!!

    1. Hi Jill,

      thank you so much for your kind words and review 🙂

      We just published this Thai Green Curry Chicken Recipe today.
      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!
      Jacky

    2. 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?

  77. 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

    1. Hi Tina,

      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!
      Jacky

  78. 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?

    1. Hi Kathy,

      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!
      Jacky

  79. 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!

    1. Hi C-K

      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
      Jacky

  80. 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.

  81. Hi Amy & Jacky,

    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!

  82. 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!

    1. Hi Savannah,

      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!
      Jacky

  83. 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.

    1. Hi P Bosch,

      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!
      Jacky

    1. Hi Amanda,
      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!
      Jacky

  84. 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.

    1. Hi Anne-Mette,

      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!!

      – Jacky

  85. 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!

  86. 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!

    1. 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 🙂

      – Jacky

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