We love it because there is no marinated needed to be done beforehand, and the chicken & jasmine rice is cooked to perfection right in the Instant Pot. This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! Plus, September is National Rice Month! This month I encourage you to celebrate the harvest of this small but mighty grain and honor U.S. rice farmers and their dedication to growing this top quality, nutritious, and sustainable crop! We love meals with U.S.-grown rice in our house. Some our other favorites are Chicken Fried Rice, Mediterranean Chicken & Rice, and Southwest Chicken Rice Bowls.
U.S.-grown Rice Boneless Skinless Chicken Breasts Soy sauce (gluten-free if needed) Rice wine Honey Sriracha (optional for heat) Ginger Garlic Olive oil Veggies: broccoli, snow peas, bell peppers, carrots Water (or chicken broth) Cornstarch (optional to thicken sauce)
You can heat the remaining teriyaki sauce in a small saucepan on the stove and thicken with a cornstarch slurry (1 Tbsp. water mixed with 1 Tbsp. cornstarch) and whisk into sauce while simmering to thicken. Switch the valve on the lid to venting to release any leftover pressure. Remove the lid. Shred or cube up the chicken and scoop rice into bowls. Top with chicken, veggies and sauce. Garnish with green onions and sesame seeds. Enjoy warm! For more nutrition about rice, please visit the Think Rice website!
Can I use frozen chicken?
I recommend using thawed chicken breasts, but if you don’t have the time to thaw the chicken follow all of the steps the same but adjust the HIGH pressure cooking time to 11 minutes instead of 7.
