One Pot Pressure Cooker Teriyaki Chicken and Rice

• Meat

  • 6 Chicken thighs

• Produce

  • 4 Garlic cloves
  • 1 very thin slice Ginger

• Condiments

  • 4 tbsp Japanese soy sauce
  • 4 tbsp Mirin

• Pasta & Grains

  • 1 cup Grain calrose rice, medium

• Baking & Spices

  • 1 1/2 tbsp Cornstarch mixed with
  • 2 tbsp White sugar

• Oils & Vinegars

  • 1/4 tsp Sesame oil

• Beer, Wine & Liquor

  • 4 tbsp Japanese cooking sake

• Liquids

  • 1 cup Water

Found on pressurecookrecipes.com

Description

Ingredients

• 6 chicken thighs (bone-in with skin)
• 4 garlic cloves, crushed
• 1 very thin slice ginger
• 1 ½ tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water
• 4 tablespoons (60 ml) Japanese soy sauce
• 4 tablespoons (60 ml) mirin (Japanese Sweet Cooking Rice Wine)
• 4 tablespoons (60 ml) Japanese cooking sake
• ¼ teaspoon (1.25 ml) sesame oil
• 2 tablespoons (28 g) white sugar
• 1 cup water (250ml)
• 1 cup (230 g) medium grain Calrose rice

Directions

• Marinate the Chicken Thighs with Teriyaki Sauce: Mix 4 tablespoons (60 ml) of Japanese soy sauce, 4 tablespoons (60 ml) of mirin, 4 tablespoons (60 ml) of sake, ¼ teaspoon (1.25 ml) of sesame oil, and 2 tablespoons (28 g) of sugar together to create the teriyaki sauce mixture. Taste the mixture to make sure it is balanced. Marinade the chicken thighs with the teriyaki sauce for 20 minutes.
• Vaporize Alcohol Content in Marinade: Pour the marinade (without the chicken thighs) into the pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Add 4 crushed garlic cloves and 1 very thin slice of ginger into the pressure cooker. Let the teriyaki sauce mixture come to a boil and let it boil for 30 seconds to allow the alcohol in sake to evaporate.
• Pressure Cook the Teriyaki Chicken and Rice: Add the chicken thighs into the pressure cooker with the skin side up. Place a steamer rack into the pressure cooker and carefully place a bowl with 1 cup of Calrose rice (230 g) onto the rack. Pour 1 cup of water (250 ml) into the bowl of rice. Make sure all the rice are soaked with water. Immediately close the lid and cook at High Pressure for 6 minutes. Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.
• (Optional Flavor Enhancing Step) Preheat Oven: While the teriyaki chicken and rice are cooking in the pressure cooker, preheat the oven to 450°F.
• Thicken the Teriyaki Sauce: Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and garlic cloves. Turn heat to medium (Instant Pot: Press sauté button). Taste the seasoning one more time. Add more Japanese soy sauce or sugar if desired. Mix the cornstarch with water and mix it into the teriyaki sauce one third at a time until desired thickness.
• (Optional Flavor Enhancing Step) Apply Teriyaki Sauce and Finish in the Oven: Brush the teriyaki sauce all over the chicken thighs on both sides. Place the chicken thighs on a rack with the baking tray in the oven for 5 – 8 minutes.
• Serve: Serve immediately with rice and other side dishes.