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Teriyaki Chicken and Rice




Source of Recipe


The Ultimate Instant Pot Cookbook for Two by Janet Zimmerman


Recipe Introduction


I am still marveling at the ease and speed of the IP. I told Mike that it is going to take me some time to “believe” in it. Every time I cook something, I just don’t trust that it is going to be completely cooked in the time specified. This is SO good and the chicken is amazingly tender – in FOUR minutes! I found the rice just the slightest bit gummy and next time, I’ll use a tiny bit less water. Jessica thought that the addition of some water chestnuts and sautéed onions would be good and Janet said that would be fine. She suggests adding them before the rice and water (you can sauté the onions in the bottom of the IP). This recipe is written for 2 portions. I doubled it since I have the 8 qt. IP and Mike likes leftovers for lunches. It made 4 good servings.


List of Ingredients




12 oz. boneless, skinless chicken thighs
1/4 c. soy sauce [I use low sodium]
3 T. honey
1 T. rice vinegar
1 T. rice wine or dry sherry
2 t. minced fresh ginger
2 garlic cloves, minced or pressed (about 2 t.)
1/2 c. long-grain white rice
1/2 c. water
1/4 t. kosher salt
1 T. toasted sesame seeds, for garnish (optional)


Recipe



Put the chicken in a zip top bag. Mix the next 6 ingredients well and pour over the chicken. Seal, and refrigerate for an hour or so.

Put the rice into the inner pot. Add the water and salt and stir to dissolve the salt. Take the chicken thighs and place on top of the rice. Add a couple of tablespoons of the marinade to the pot. Lock the lid of the IP. Press “Pressure Cook”
, put on “High”, and set the time to 4 minutes. When done, let pressure release naturally for 10 minutes, then switch the pressure release to quick release.

Unlock the lid, remove the chicken and fluff the rice. Serve with the sesame seeds sprinkled on top.

Serves 2.