Teriyaki Instant Pot rice in a bowl topped with chopped parsley and green onions
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5 from 8 votes

Teriyaki Instant Pot rice

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.
Prep Time10 mins
Cook Time22 mins
Natural pressure Release10 mins
Total Time32 mins
Course: Entree, Side
Cuisine: gluten-free, Instant Pot, pressure cooker, vegan
Servings: 4 - 5 people
Calories: 525kcal
Author: Melanie McDonald


  • 15ml / 1 tablespoon 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


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.



Leftovers reheat well.
Nutritional information is calculated using coconut aminos. If you use soy sauce the sodium content will be higher.


Serving: 1of 4 servings | Calories: 525kcal | Carbohydrates: 104g | Protein: 10.5g | Fat: 6.9g | Saturated Fat: 1.1g | Sodium: 449mg | Fiber: 8.2g | Sugar: 21g | Vitamin A: 8000IU | Vitamin C: 160.1mg | Calcium: 80mg | Iron: 2.3mg