Teriyaki Instant Pot rice
Author:Quick and easy one-pot Teriyaki Instant Pot Rice will be a great addition to your mid-week dinner rotation. It's so easy! I've included stovetop instructions too, for those of you who don't have an Instant Pot.
Ingredients
- 1 tablespoon toasted sesame oil , or any other oil
- 1 medium onion , diced
- 4 cloves garlic , minced
- 2 medium carrots , cubed or sliced
- 2 ribs celery , diced
- 2 large bell peppers , diced (2 different colours are nice)
- 2 cups (380g grams) brown rice , or white rice (but take note of the reduced cooking time)
- 1¾ cups (420 ml) water , use 2 cups if cooking on a stove top
- ⅓ cup (80 ml) soy sauce , or Tamari
- ¼ cup (60 ml) rice vinegar
- ¼ cup (60 ml) maple syrup
- ½ teaspoon red chili flakes
- 1 cup (150 grams) frozen peas , don't defrost
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, 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 cook on High Pressure for 22 minutes. Let the pressure release naturally (NPR). If using white rice, press the "RICE" button. Let cook for the allotted time, then allow the pressure to release naturally.
- 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 to 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 30 to 35 minutes).
- 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.
Cool leftovers quickly and store in the fridge. Remember that leftover rice should only be reheated once for food safety reasons.
NUTRITION
Serving: 1of 4 servings | Calories: 513kcal | Carbohydrates: 101g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 1154mg | Potassium: 801mg | Fiber: 9g | Sugar: 18g | Vitamin A: 8114IU | Vitamin C: 125mg | Calcium: 101mg | Iron: 3mg
