Teriyaki chicken and rice from the kit
This instant pot kit arrives seasoned and complete—marinated chicken thighs with brown sugar and ginger glaze, rice cooked alongside. It's the dinner you need when there's no time, just opening and button-pushing.
From your shelf
- 1 kit teriyaki chicken and rice instant pot kit (Tyson)
Staples
- 1 cup water
- Pour 1 cup water into your instant pot and place the trivet inside. Arrange the chicken thighs on the trivet skin-side up.
- Pour the teriyaki sauce pouch over the chicken. Spread the rice in an even layer around the chicken, then pour 1 cup water over it. Seal the pot and cook on high pressure for 12 minutes.
- When the pot signals, release the pressure naturally for 5 minutes, then quick-release any remaining steam. The chicken should be tender and the rice cooked through.
- Divide the chicken and rice between two bowls, spooning the sauce over each portion.
Note Serve with a simple green salad or steamed bok choy to cut the sweetness. Leftovers keep three days in the fridge and warm well in the microwave. If you prefer, stir a tablespoon of rice vinegar into the sauce before serving to deepen the flavour.
On the label
BONELESS, SKINLESS CHICKEN THIGHS RUBBED WITH VINEGAR, NATURAL FLAVORING. SAUCE POUCH: SOY SAUCE [WATER, SOYBEANS, WHEAT, SALT, ALCOHOL, VINEGAR], BROWN SUGAR, WATER, PINEAPPLE JUICE CONCENTRATE, MODIFIED CORN STARCH, SPICES [INCLUDING GINGER]. RICE: LONG GRAIN RICE ENRICHED WITH IRON (FERRIC ORTHOPHOSPHATE), NIACIN, THIAMIN MONONITRATE, AND FOLIC ACID.
Tyson, poultry, chicken & turkey, serving 204 GRM, package 31 oz/1.93 lbs/878 g. Ingredients as printed on the label.
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Cooks as chicken, rice, teriyaki sauce. Half of it left? Use up the chicken.