Ingredients:

  • 5 lbs Boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp Cornstarch (for chicken coating)
  • 1/2 cup Low Sodium Soy Sauce or Tamari
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 3 tbsp Light Brown Sugar, packed
  • 1 tsp Fresh Ginger, grated
  • 2 cloves Garlic, finely minced
  • 1 tsp Rice Vinegar
  • 1/4 cup Low sodium Chicken Stock (for sauce)
  • 5 cups Jasmine or Basmati Rice, rinsed thoroughly
  • 75 cups Cold Water or Chicken Stock (for rice)
  • 1 tsp Cornstarch (for slurry)
  • 2 tsp Cold Water (for slurry)
  • 2-3 Spring Onions (Scallions), thinly sliced (for garnish)
  • 1 tsp Toasted Sesame Seeds (for garnish)

Instructions:

  1. Prep Chicken: Toss the cubed chicken thighs with 1 tbsp of cornstarch until lightly coated. This helps protect the chicken and starts the thickening process.
  2. Rinse Rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch, guaranteeing fluffy rice.
  3. Mix Sauce: Whisk together all Teriyaki Sauce ingredients (soy sauce, mirin, brown sugar, ginger, garlic, rice vinegar, and 1/4 cup chicken stock) in a bowl. Set aside.
  4. Sauté and Deglaze: Turn the Instant Pot to the Sauté function (Normal). Add the chicken and cook for 2–3 minutes, stirring occasionally, just until the outside is lightly browned. Add the Teriyaki Sauce mixture to the pot. Stir to combine with the chicken and scrape the bottom of the pot with a wooden spoon to remove any stuck bits (crucial to prevent the 'BURN' error).
  5. Layer the Rice (The Non-Stir Rule): Gently layer the rinsed rice directly over the chicken and sauce mixture.
  6. Add Liquid: Carefully pour the 1.75 cups of cold water/stock over the rice. Do not stir. The rice layer must remain above the chicken and thick sauce layer.
  7. Pressure Cook: Secure the lid and ensure the venting knob is sealed. Select Manual/Pressure Cook (High Pressure) for 5 minutes.
  8. Release Pressure: Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 8–10 minutes. This slow release ensures the rice finishes cooking evenly. After 10 minutes, quick-release any remaining pressure manually.
  9. Check and Remove: Carefully open the lid. Gently scoop the chicken out onto a separate plate, leaving the rice and liquid behind. Fluff the rice gently with a fork and turn the Instant Pot off (or keep on Warm).
  10. Thicken Sauce: Switch the Instant Pot back to the Sauté function (Less/Low). Create the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water) and whisk it into the remaining sauce in the pot. Cook, stirring constantly, for 2–3 minutes until the sauce thickens into a beautiful, sticky glaze.
  11. Combine and Serve: Return the chicken to the thickened sauce, toss to coat, then serve immediately over the bed of fluffy rice. Garnish generously with sliced spring onions and toasted sesame seeds.