42 min
Instant Pot Mild Curry Chicken and Rice with Sweet Peppers
One pot turns chicken thighs, basmati rice, sweet peppers and peas into a gently spiced family dinner with fluffy grains instead of mush.
Photo: abex / Wikimedia Commons · CC BY-SA 2.0
Instant Pot Family Dinners
Instant Pot Teriyaki Chicken Rice Bowls
Chicken and jasmine rice cook together using a pot-in-pot setup, while honey and broccoli finish afterward for a glossy, not-burned teriyaki bowl.
Directions
Build the chicken base
Pour broth and soy sauce into a 6-quart cooker and stir in garlic and ginger. Add chicken in an even layer.
Set up pot-in-pot rice
Place a tall trivet over the chicken. In a 7-inch stainless bowl, combine rinsed rice and 1 1/2 cups water. Set the uncovered bowl on the trivet, checking that the cooker lid can close without contact.
Pressure cook
Lock the lid and cook on High Pressure for 6 minutes. Allow a 10-minute natural release, then carefully vent the remainder.
Remove and check
After the float valve drops, use oven mitts to lift out the hot rice bowl and trivet. Fluff rice and cover. Confirm chicken reaches 165°F.
Finish sauce and broccoli
Select Sauté. Stir honey and vinegar into the chicken. Add broccoli, cover loosely without locking and cook 3 to 4 minutes. Stir cornstarch with cold water, add it and simmer 1 minute until glossy.
Assemble bowls
Cancel Sauté, stir in sesame oil and serve chicken, broccoli and sauce over rice. Add scallions, sesame seeds or chili sauce individually.
Why this works
Why it worksA separate raised bowl keeps rice out of the salty sauce and lets both components cook in one cycle.
Why it worksHoney goes in after pressure so concentrated sugar cannot scorch.
Why it worksBroccoli steams in the finished sauce, preserving color and texture.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options →
Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options →
Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →
Swaps & notes
Easy swaps
- Use tamari for a gluten-free sauce.
- Replace broccoli with thawed shelled edamame and thin carrot ribbons, adding both after pressure.
- Use brown rice only with a separately tested timing; its longer cook cycle will overcook the chicken.
Cook notes
- Use only a heat-safe stainless pot-in-pot bowl that fits your cooker with clearance around it.
- Fresh ginger gives the cleanest flavor, but 1 teaspoon ground ginger works in a pinch.
- The trivet and rice bowl are extremely hot; lift them with dry oven mitts.
- Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
- Never force the lid. Open only after pressure is fully released and the float valve has dropped.
Storage
Refrigerate chicken, broccoli and rice in shallow containers for up to 4 days. Reheat to 165°F. Freeze chicken and sauce for up to 3 months; make fresh rice and broccoli.
Questions
Can I put honey in before pressure cooking?
It is safer to add it afterward. Thick, sugary sauces can settle on the hot base and trigger a burn warning.
What if the chicken is below 165°F?
Remove the rice, select Sauté and simmer the chicken in sauce until every piece reaches 165°F.
Can I cook rice directly in the sauce?
That changes liquid absorption and salt concentration. Use the pot-in-pot method for separate fluffy rice.
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Instant Pot Teriyaki Chicken Rice Bowls
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1. Build the chicken basePour broth and soy sauce into a 6-quart cooker and stir in garlic and ginger. Add chicken in an even layer.
2. Set up pot-in-pot ricePlace a tall trivet over the chicken. In a 7-inch stainless bowl, combine rinsed rice and 1 1/2 cups water. Set the uncovered bowl on the trivet, checking that the cooker lid can close without contact.
3. Pressure cookLock the lid and cook on High Pressure for 6 minutes. Allow a 10-minute natural release, then carefully vent the remainder.
4. Remove and checkAfter the float valve drops, use oven mitts to lift out the hot rice bowl and trivet. Fluff rice and cover. Confirm chicken reaches 165°F.
5. Finish sauce and broccoliSelect Sauté. Stir honey and vinegar into the chicken. Add broccoli, cover loosely without locking and cook 3 to 4 minutes. Stir cornstarch with cold water, add it and simmer 1 minute until glossy.
6. Assemble bowlsCancel Sauté, stir in sesame oil and serve chicken, broccoli and sauce over rice. Add scallions, sesame seeds or chili sauce individually.