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    Home » Recipes » Instant Pot

    Published: May 15, 2018 · Modified: May 30, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 32 Comments

    Teriyaki Instant Pot Rice

    JUMP TO RECIPE PIN WATCH VIDEO
    4.84 from 24 votes
    A complete meal made in one-pot, this Teriyaki Instant Pot Rice will be a great addition to your mid week dinner rotation. It's so easy! Stovetop instructions are included too in case you don't have an Instant Pot.

    A complete meal made in one-pot, this Teriyaki Instant Pot Rice will be a great addition to your mid-week dinner rotation. It's so easy! Stovetop instructions are included too in case you don't have an Instant Pot.

    Teriyaki Instant Pot rice in a bowl topped with chopped parsley and green onions

    Bonkers. That explains my life right now and quick meals like this Teriyaki Instant Pot Rice are what's keeping me sane. It's a quick, no fuss, mid-week meal with very minimal washing up, just like my Instant Pot Red Lentil Soup. No accompaniments are needed either, unless you want to be fancy schmancy and add some chopped cilantro and green onions like I did for the photos here.

    In this post:

    Jump to:
    • How to make Teriyaki Instant Pot Rice
    • What if I don't have an Instant Pot?
    • Variations
    • A note about the peas
    • Recipe Video
    • Recipe
    • Comments & Reviews

    A big ol' bowl of tasty rice is one of my favourite things to eat. My Oven Baked Garlic Mushroom Rice and my One-Pot Spicy Vegetable Rice get made here all the time and now this Teriyaki Instant Pot Rice has been created that will too. They are such straightforward, no fuss, super tasty meals.

    And the thing about rice is that it cooks pretty quickly.  It's even better when cooked in an Instant Pot because you do not need to watch it at all. No sticking. No stirring. No boiling over. Just set and forget. It even keeps the food warm for you if you aren't quite ready for it when it's done.

    How to make Teriyaki Instant Pot Rice

    Teriyaki Instant Pot Rice is really easy to make in just a few simple steps. Here's how:

    Step 1 - Sauté the vegetables but not the peas (right there in the Instant Pot).

    Step 2 - Add some water and soy sauce or coconut aminos.

    Step 3 - Add rice wine vinegar, maple syrup and red chili pepper flakes.

    Step 4 - Stir then cook. Once done add the peas and let them cook in the residual heat before serving.

    What if I don't have an Instant Pot?

    Never fear. I have included stovetop instructions too and it's still pretty easy. You'll just have to stir it occasionally throughout cooking so the rice doesn't stick.

    teriyaki instant pot rice in a bowl with an Instant Pot in the background

    Variations

    The beauty of this recipe is that you can use whatever vegetables you have on hand. I used carrots, celery, bell peppers and peas but there are no end of possibilities. Use what I did or add some extras or change it up completely. I sometimes throw some cubes of tofu on the top prior to cooking in the Instant Pot too. It doesn't crisp up. It's more like steamed tofu but it works really well with the teriyaki flavours and adds an extra protein punch.

    A note about the peas

    If you have eagle eyes, you might notice that in my video I add the peas with all of the other ingredients in the beginning, but instruct you to add them at the end in the recipe instructions.

    When cooked for the entire duration they become really soft and pretty grey looking and unattractive. I don't mind it that way and when it's just us, I do just throw them in. But it is way better if you cook everything else, then once pressure has been released, add the peas and stir. The heat from the rice cooks them in a minute or two and there is no need for any extra cook time.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    Teriyaki Instant Pot rice in a bowl topped with chopped parsley and green onions

    Teriyaki Instant Pot rice

    Author: Melanie McDonald
    4.84 from 24 votes
    A complete meal made in one-pot, this Teriyaki Instant Pot Rice will be a great addition to your mid week dinner rotation. It’s so easy! Stovetop instructions are included too in case you don’t have an Instant Pot.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 22 minutes
    Natural pressure Release 10 minutes
    TOTAL TIME: 32 minutes
    Servings: 4 - 5 people

    Ingredients
      

    • 15ml / 1 tablespoon toasted sesame oil , optional - use water to sauté to make oil-free
    • 1 medium onion , finely chopped
    • 4 cloves garlic , chopped finely
    • 2 medium carrots , cubed or sliced
    • 2 ribs celery , chopped into small peices
    • 2 large bell peppers , 2 different colours are nice, chopped into bite sized pieces
    • 380g / 2 cups brown rice , or white rice (but take note of the reduced cooking time)
    • 420 ml / 1¾ cups water , use 2 cups if cooking on a stove top
    • 80 ml / ⅓ cup coconut aminos , or low sodium soy sauce (be sure to use gluten-free soy sauce to make this recipe gluten-free)
    • 60 ml / ¼ cup rice vinegar
    • 60 ml / ¼ cup maple syrup
    • ½ teaspoon red chili flakes
    • 150 g / 1 cup frozen peas , used straight from the freezer

    RECOMMENDED EQUIPMENT

    • Instant Pot
    Prevent your screen from going dark

    INSTRUCTIONS
     

    To make in a 6 quart Instant Pot

    • Set the Instant Pot to sauté. When it is hot, add the oil (or a few tablespoons of water if you would like the recipe to be oil-free).
    • Sauté the onions, garlic, carrots and celery for 3 to 4 minutes until the onion is translucent. Turn the Instant Pot off by pressing "keep warm / clear". 
    • Add the bell peppers and rice then stir, then add all of the other ingredients except the peas. Stir really well again and make sure that any grains of rice that are stuck to the sides of the pot above the liquid line are pushed down. 
    • Put the lid on the Instant Pot, turn the vent to the sealed position and set to high pressure for 22 minutes. If you are using white rice, simply turn the  vent to the sealed position and press the "RICE" button. Let the pressure release naturally then open, add the peas and stir before loosely putting the lid back on (you don't need to seal it) and allow it to sit for 1 - 2 minutes so the peas can cook in the residual heat. 
      Serve immediately. 

    To make on the stovetop

    • Heat the oil in a large pan. when hot add the onions, garlic, carrots and celery. Sauté until the onion is translucent, moving frequently. 
    • Then add the bell peppers and all of the other ingredients except the frozen peas. Be sure to use 2 cups of water when using this cooking method. Stir really well, then cover with a lid and cook on medium low until the rice is tender and the liquid has been absorbed (about 40 minutes). Open the lid to give it a stir every 5-10 minutes as the rice might stick a little. 
    • Once the rice is tender, turn off the heat and add the frozen peas. Stir really well, put the lid on and allow to sit for 1 to 2 minutes for the residual heat to cook the peas. 
      Serve immediately.

    NOTES

    PLEASE NOTE - This recipe has only been tested in a 6 quart Instant Pot Duo. If yours is different then you may need to adjust the recipe slightly for the recipe to work well. If your Instant Pot is bigger than 6 quart then you may need to double the recipe or add more liquid to avoid getting the burn message. If you do get the "burn" message then this article might be useful for you to read.
    Leftovers reheat well.
    Nutritional information is calculated using coconut aminos. If you use soy sauce the sodium content will be higher.

    NUTRITION

    Serving: 1of 4 servingsCalories: 525kcalCarbohydrates: 104gProtein: 10.5gFat: 6.9gSaturated Fat: 1.1gSodium: 449mgFiber: 8.2gSugar: 21gVitamin A: 8000IUVitamin C: 160.1mgCalcium: 80mgIron: 2.3mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

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      Recipe Rating




    1. Connie says

      April 18, 2021 at 8:44 pm

      5 stars
      We loved it and so easy! I did omitted the sesame oil, peas, carrots, and celery (hubby doesn’t like carrots & celery) and added some grated fresh ginger. When it was done, I combined it w/ cooked broccoli and mushrooms. This is definitely going into our rotation. Thanks so much!

      Reply
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