Pressure Cooker Chicken Teriyaki & Rice
An electric pressure cooker makes a delicious classic tastier and faster than carryout.
- 1 1-in. (2.5-cm) piece fresh ginger, peeled
- ¼ cup (50 mL) reduced-sodium & gluten-free soy sauce
- 2 tbsp (30 mL) mirin rice cooking wine
- 2 tbsp (30 mL) honey
- 2 garlic cloves
- 1½–2 lbs. (700 g–1 kg) bone-in, skin-on chicken thighs or legs
- 1 cup (250 mL) uncooked long-grain white rice, rinsed
- 1 cup (250 mL) water
- 1 green onion, thinly sliced
- 1½ tsp (7 mL) toasted sesame seeds
Grate the ginger with the Microplane® Zester to measure 1 tsp (5 mL).
Whisk the ginger, soy sauce, mirin, honey, and garlic pressed with the Garlic Press in the inner pot of the Quick Cooker. Add the chicken. Place the wire rack into the inner pot with all three feet touching the bottom.
Add the rice and water to the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 9 minutes and press START.
When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.
Carefully lift the ceramic pot out and fluff the rice with a fork.* Serve the chicken over rice with sauce, and sprinkle with onion and sesame seeds.
- 4 servings
Nutrients per serving:
Per serving (½ cup/125 mL rice and about 2 chicken thighs): Calories 360, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 95 mg, Sodium 370 mg, Carbohydrate 50 g, Fiber 1 g, Protein 24 g
To toast the sesame seeds, spread them in a single layer in a small fry pan. Toast the seeds over medium heat until they begin to brown, stirring frequently. Remove the seeds from the pan and cool completely.
You can substitute 1 lb. (450 mL) of frozen chicken tenderloins for the chicken thighs or legs. Reduce the cooking time to 7 minutes.
Safety Tip: *Use oven mitts or grips to remove the ceramic pot from the stainless steel inner pot.