Teriyaki Chicken and Rice (PiP)



  1. Marinate the chicken thighs with Teriyaki Sauce for 20 minutes.

  2. Pour the marinade (without chicken thighs) in Instant Pot Pressure Cooker.

  3. Sauté: More function.

  4. Add garlic cloves and ginger in the Pot.

  5. Let the teriyaki sauce mixture come to a boil, then let it boil for 30 seconds to allow the alcohol in sake to evaporate.

  6. Add the chicken thighs in Instant Pot with the skin side up.

  7. Place a steamer rack in Instant Pot and carefully place a bowl with rice on the rack.

  8. Pour 1 cup cold water in the bowl of rice. Ensure all the rice is soaked with water.

  9. Immediately close the lid and cook at High Pressure for 6 minutes.

  10. Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.

  11. (Optional Flavor Enhancing Step) While the teriyaki chicken and rice are cooking in Instant Pot, preheat the oven to 450°F.

  12. Fluff the rice and set aside. Set aside the chicken thighs.

  13. Remove the ginger slice and garlic cloves.

  14. Press Sauté button. Taste the seasoning one more time. Add more Japanese soy sauce or sugar if desired.

  15. Mix the cornstarch with water, then mix it into the teriyaki sauce one third at a time until desired thickness.

  16. (Optional Flavor Enhancing Step) Brush the teriyaki sauce all over the chicken on both sides.

  17. Place the chicken thighs on a rack on a baking tray in the oven for 5 – 8 minutes.

  18. Serve immediately with rice and other side dishes.