Instant Pot Teriyaki Chicken Fried Rice is a quick, flavorful dish you can have in no time flat. Toss in your favorite veggies and have a bowl of deliciousness! The garlic and soy sauce in this recipe really finishes it off well. Making this dinner in the Instant Pot cuts your cooking time down so you can have happy bellies in a flash!
Have a looky loo at just how easy it is..
This is one of my favorite quick go to meals for the fam. I hope you’ll enjoy it too!
Till next time ~ much love, Connie
Instant Pot Teriyaki Chicken Fried Rice Video
Ingredients
- 1 tsp corn starch
- 1 tsp soy sauce
- 1/2 tsp cooking sherry
- 1 egg white
- 1 lb boneless skinless chicken thighs
- 2 tbsp sesame oil
- 2 tbsp butter
- 1 C onion chopped
- 2 garlic cloves minced
- 2 eggs plus one yolk
- 2 C basmati
rice*
- 3 C chicken stock
- 1/3 C soy sauce
- 2 C frozen veggies
rice*Instructions
- Combine the corn starch, 1 tsp soy sauce, 1/2 tsp cooking sherry and 1 egg white in a dish.
- Place chicken in mixture and coat well.
- Cover and refrigerate 30 minutes.
- Preheat IP on saute and add sesame oil.
- Brown chicken thighs on both sides and set aside.
- Remove excess oil with a paper towel.
- Add the butter to the pot and saute the onion, removing stuck bits while stirring.
- Add the garlic and saute one minute.
- Add the egg yolk and two more eggs.
- Scramble for a minute or two.
- Add the basmati rice
- Stir well then place the chicken on top.
- Close the lid and turn the steam vent to closed.
- Press the keep warm/cancel button to reset the unit.
- Press manual and adjust the time to 10 minutes.
- Quick release the steam when the unit has finished counting down.
- Remove the chicken and dice.
- Stir in the frozen vegetables and diced chicken.
Notes
* If using brown rice in place of the basmati, you will need to allow the pressure cooker to naturally release the steam for 10 minutes instead of doing a quick release. You will also need to adjust the liquid amounts needed, according to your rice package instructions. I have not personally tried brown rice in this recipe (yet) but based on my research, this is what I would do to ensure the rice is done. For more information on pressure cooking brown rice, please see my post on How to Pressure Cook Different Types of Rice Part II ~ Brown Rice.
Recipe by: Connie Taylor @Happybellyfoodie.com
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Wow!! Connie, I’m totally impressed, the video is fantastic. What did you use to record the video on? By the way now I’m really hungry!! It looks delicious!! My son is always telling me that I should do videos. But I’m not so Techie!! Thanks for sharing.
Thank you Sam. It was a lot of fun. I used my Canon Rebel T. Something or another. Lol. I put it on a tripod and used imovie on my MacBook. The program pretty much makes you look like a genius because it’s so easy to use. And you should make a video. I’m sure you’d do great! Thanks for commenting and stopping by. 😉
How would you adjust this to use brown basmati rice and chicken breasts? I am still new at cooking with the IP. Thanks for your help!
Hi Deanna,
The rule of thumb for brown rice, according to Hippressurecooking.com is 1 1/4 cups liquid to 1 cup brown rice and 18 to 20 minutes pressure cooking time. I did do brown rice in my post here.. Pork Chops and Brown Rice in the pressure cooker And I’m getting ready to post a new recipe for chicken breast and rice (like literally in a few minutes) featuring chicken breasts in the pressure cooker. Hopefully you have a spring form pan or something like that, that will fit inside your unit. I’ve avoided chicken breasts in the pressure cooker for fear it would be too dry, so to fix the problem I’m using a pot in pot method. Here’s a link to a video I already published about it. http://youtu.be/XSIAI495Lr4 I hope this will help you. If I got too long winded or you still need help, you can pm me on facebook and we can chat. Thank you so much for visiting <3
Thank you for your quick response, Connie. So if I was to use brown rice and chicken thighs, would I still add the chicken at the same time as the rice?
I would. The thighs won’t dry out like chicken breasts do.
Thanks!
You’re very welcome! I hope it turns out fantastic!
Ah… should have read the comments! I went with brown rice not knowing, definitely wasn’t done. I’ll know next time! Thanks for the awesome recipe!
Hi Tabitha, sorry that happened. Next time it’ll be great for ya. I’ll add some notes to the recipe to help others that might have the same problem. Thanks for letting me know. <3
Another great recipe. So very tasty.
thank you and great video
Thanks Dottie! <3
Thought about ordering out tonight, so glad I didn’t! I used leftover ham and turkey from Thanksgiving, corn, peas, and carrots. It was delicious! Thank you!!!
You are so very welcome <3
The final result was very tasty, but the eggs and rice left a burnt, stuck on residue at the bottom, of the stainless steel inside pot. Is this avoidable? The empty pot was very difficult to clean.
What pressure do you use? High or low or rice option? Thanks I am researching pressure cookers now
Hi Julie, it is high pressure, using the manual button on the instant pot.
Hi. I tried this recipe and the taste was good but the rice was too mushy, I use white rice.
I noticed at hibatchi restaurants when they make the fried rice on the grill that they start out with cooked white rice. Should I be cooking the rice seperately before adding to this recipe?
Hi John, depends on the type of rice you used. Make sure you’re not using instant or paroled rice and it should be fine. Using already cooked rice will make it too mushy.
Hi there so I’m trying this out tonight and was wondering if you had to rinse your rice before you added it to the IP?
Has anyone tried Jasmine rice instead of basmati/Will it work the same? Thanks!
Yes! I jave only used jasmine rice with this recipe, & chicken tenderloins (because i hate thighs lol). The chicken is always moist & never overdone, & the jasmine rice works amazingly, at the same 10 minute time. 😊😊😁
The overall flavor was great but my rice turned out mushy. Any idea how to remedy that? I did rinse the rice prior to cooking, could that be why?
That’s possible. The extra water may be too much.
Love the recipe. Question… It’s called Teriyaki, but there is no Teriyaki sauce. Is that on purpose, or did I missing something? Thanks!!
Thank you! This was a hit. Will be making this again soon. Thank you especially for the helpful video!
So glad I found this recipe, my family LOVES it! Directions are exact and is perfect each time!!
Hey Connie…just a bit confused on step 16. I thought a quick release was releasing pressure as soon as cooker is done. You’re say to quick release after countdown. So just to make sure I have this right, when the cooker completes its pressure cycle, let it do a 15 minute countdown and then release any pressure left in pot. Correct…..?
Hi Guy, After the time is finished on the pressure cooking, you’ll do the quick release. No need to wait after it’s done.