You catch the smell through the steam vent and suddenly you are starving. It’s that kinda scent that makes you stop what you’re doing and peek around the kitchen. You notice the sweet soy and garlic wafting right to your nose. Your appetite just kicked into high gear before you even opened the pot.
The sounds of bubbling broth depth inside your pressure cooker are almost like a promise. Your stomach growls louder cause you know you’re close to dinner. It’s like the whole kitchen is teasing you with flavors you can’t wait to taste.
In just about 20 minutes, you’ll be spooning up tender chicken coated in that rich teriyaki sauce right over fluffy rice. The best part is you didn’t gotta slouch over the stove all evening. Quick, tasty, and kinda comforting in that no-fuss way you’re gonna love.
The Real Reasons You Will Love This Method
- Pressure build happens super fast, so dinner comes together quick.
- The sealed environment traps all those good teriyaki flavors right where they belong.
- You get perfectly tender chicken every time without drying it out.
- Sauce thickens real nice thanks to the cornstarch and simmer step after pressure cooking.
- Less cleaning cause you cook chicken and sauce in one pan after pressure cooker step.
- Broth depth boosts the flavor instead of watering it down.
- It’s simple enough for beginners but tasty enough you’ll wanna make it again soon.
What Goes Into the Pot Today
- Bite-sized chicken breast pieces seasoned with salt and black pepper—you want that seasoning right up front.
- Brown sugar for that sweet edge that balances the soy sauce.
- Low-sodium soy sauce keeps it deep and savory without overdoing salt.
- Rice vinegar or apple cider vinegar adds that little zing that makes teriyaki pop.
- Ground ginger for a warm spicy note that feels fresh.
- Minced garlic cloves never hurt nobody and add that punchy goodness.
- Cornstarch thickens the sauce up real smooth and glossy.
- Rice to serve as the soft base soaking up all the sauce.
- Steamed broccoli or veggies of choice for extra color and crunch.
- Salt and pepper to keep the chicken tasting just right.
The Full Pressure Cooker Journey
First, you gotta season that chicken with salt and black pepper. Don’t be shy here, get it coated well so it’s tasting good from the start. Check out some helpful pressure cooking tips for beginners to be sure.
Next, heat up your skillet over medium-high. Cook the chicken pieces until browned and fully cooked. You’re looking at about 6 to 8 minutes here. You wanna get a nice sear for flavor.
Pull the cooked chicken out and set it aside. Now, in the same skillet, whisk together brown sugar, soy sauce, vinegar, ginger, garlic, and cornstarch. This sauce is gonna be your flavor powerhouse. For sauce thickening techniques, see our sauce thickening guides.
Bring the sauce to a simmer over medium heat in the skillet. Stir it constantly so it thickens just right, usually about 2 to 3 minutes. This thickened sauce clings to your chicken perfectly.
Return the chicken pieces back into the skillet. Coat them with that luscious sauce and let everything cook together about 2 more minutes to meld the flavors well. You’re almost there.
Serve it hot over cooked rice and throw some steamed broccoli on top or on the side. Spoon on extra sauce if you want. Just watch out for the sealing ring on your pressure cooker when you cleaned it, gotta make sure it’s reinstalled properly for next time.
Valve Hacks You Need to Know
- When you start your pressure build, make sure the sealing ring is in place. If it's off even a bit, your cooker might not pressurize right.
- Using quick release gonna save you time but watch out, sauce sometimes splatters so use a mitt or cloth to protect your hand.
- Slow release works awesome if you want chicken a bit more tender and less splattery action.
- Release pressure over the sink or somewhere safe to catch drips and steam without hassle.
- If your pressure cooker is noisy when pressure builds, double check the sealing ring and the valve to make sure nothing’s stuck.
What It Tastes Like Fresh From the Pot
You spot that shiny, glossy teriyaki glaze clinging to every juicy chicken piece. The sauce is thick without being sticky or gloopy. It feels kinda silky on your tongue with a good balance of sweet and salty.
The chicken is tender but still holds its bite, not mushy at all. You catch slight hints of garlic and ginger warming your mouth with each bite. It’s comfort food at its best. Pair this with our air fryer chicken with Shrimp and Garlic Butter for a complete meal.
The rice is fluffy and soaks up all that saucy goodness. Together with the steamed broccoli, it feels like a full meal that’s got you feeling satisfied but not weighed down.
Overall, it’s the kinda dish that makes you wanna lean back, smile, and say yeah, that was a heck of a good dinner.
How to Store This for Later
If you got leftovers, let the chicken cool down a little before packing it up. You want it safe and tasty for later munching. Storing tips can help keep that tender pull intact.
Put the chicken and sauce in an airtight container and pop it in the fridge. It stays good about 3 to 4 days, and you can warm it up with a splash of water or broth to loosen the sauce.
For longer storage, freeze it in a sealed container or freezer bag. When ready, thaw overnight in the fridge and reheat gently on stove or microwave.
What People Always Ask Me
- Can I use thighs instead of chicken breast? Heck yea, thighs got more fat and flavor and keep tender really well in the pressure cooker.
- What kind of rice is best? White jasmine rice works great, but brown rice is fine too—just needs longer cooking outside the pressure cooker.
- Can I make this gluten-free? Yep, just swap soy sauce with tamari or coconut aminos.
- Do I have to brown the chicken first? Browning adds extra flavor but if you’re in a rush, you can skip and pressure cook directly, just might lose a bit of depth.
- How thick should the sauce be? It should coat the chicken smoothly and not be runny. Adjust cornstarch to get the thickness you want.
- Any tips for pressure cooker beginners? Always check your sealing ring before you start and make sure the valve is clean and moves freely. It really helps avoid pressure build fails.
Quick Teriyaki Chicken Rice Bowls Recipe
Equipment
- 1 Skillet Large nonstick
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breast cut into bite-size pieces
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup packed light brown sugar
- 0.25 cup low-sodium soy sauce
- 2 tablespoon rice vinegar or apple cider vinegar
- 0.5 teaspoon ground ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- rice cooked
- steamed broccoli or vegetables of choice
Instructions
Instructions
- Season chicken pieces with salt and pepper and place in large nonstick skillet.
- Cook chicken until browned and fully cooked, about 6 to 8 minutes, stirring often. Remove from pan and set aside.
- In the same skillet, whisk together brown sugar, soy sauce, vinegar, ginger, garlic, and cornstarch until no lumps remain.
- Bring sauce to a simmer and stir constantly over medium heat until it thickens, about 2 to 3 minutes.
- Return chicken to skillet and toss to coat in sauce. Cook for another 2 minutes to meld flavors.
- Serve hot over cooked rice and top with steamed broccoli. Add extra sauce if desired.
