Friday, October 26, 2018

Instant Pot Recipe: Teriyaki Rice with Chicken and Vegetables

Hello! Now that C and I are living together, it means that I have to start cooking our meals as well. Many people know that I don't particularly like cooking, but it helps if I have a great recipe to follow. We have an Instant Pot and I thought that I would try something out with it for the first time. So, I started scrolling Pinterest for Instant Pot recipes and I found this one by Life Made Sweeter for Teriyaki Rice with Chicken and Vegetables! It was so good! I love to repost recipes as a way for me to keep my recipes together and share them with you to try too.


After making this recipe, there are a few changes that I would do so that it cooks better to my personal liking (slightly softer rice, more chicken, slightly less sauce). The original is linked above, but feel free to follow either or. :)


Teriyaki Rice with Chicken and Vegetables

Servings:
4

Ingredients:
For the teriyaki sauce
- 1/3 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 1 teaspoon corn starch
- 3 tablespoons water
For everything else
- 1-1/2 tablespoons sesame oil
- 4 boneless chicken thighs cut into cubes
- Salt and pepper to taste
- 3 cloves of garlic minced
- 1/2 teaspoon ginger powder
- 1/3 - 1/2 cup chopped red bell pepper
- 1/3 - 1/2 cup chopped carrots
- 1-1/2 uncooked Jasmine rice washed, rinsed and drained thoroughly
- 1 cup water
- 1 cup broccoli florets
- 1/3 cup shelled edamame beans thawed

How to make:
1. Prep the sauce, vegetables, and chicken the night before if you need to save time on the day of cooking. If not, you can prep everything the day of cooking.
2. Open the lid of the Instant Pot and press the SAUTE button, allow preheating until you hear a beep.
3. In a medium bowl, whisk together the ingredients for the teriyaki sauce.
4. Once the Instant Pot is preheated and is on SAUTE mode, heat the sesame oil. When oil is hot, add the chicken and season with salt and pepper. Saute for 2-3 minutes. Add the garlic and ginger powder and cook for another 20 seconds. Pour in half of the sauce, the uncooked rice, and 1-1/4 cup of water.
5. Set the valve to SEALING, place the lid on, and lock it.
6. Select PRESSURE COOK (HIGH) and set for 3 minutes.
7. Once the 3 minutes is up and the pot beeps, allow the pot to release naturally for 10 minutes.
8. Remove the lid carefully and press the SAUTE button. Add the peppers, carrots, broccoli and edamame. Drizzle the desired amount of the remaining sauce into the pot. Cook and stir the rice until vegetables are tender.

Voila! Enjoy! Let me know if you do try it and what you think of it!

Until next time, Des

(Follow me on Instagram @desiree.pong to stay up to date with blog posts and everyday happenings!)

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