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:
- Rice: Water, Medium grain calrose rice
- Garlic cloves
- 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
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
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
Serving: 2 - 4
- 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
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- 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.
Rice: Use medium grain calrose rice and save the premium grade short grain Japanese rice for nigiri sushi 😀
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.
Chicken Thighs Skin Side Up: Ensure to place the chicken thighs into the pressure cooker with the skin side up.