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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Sheet Pan Teriyaki Chicken and Green Beans with Instant Pot Rice

Chicken and frozen green beans roast together on one sheet pan under a sweet teriyaki glaze that caramelizes in the oven. Served over buttery pressure-cooker rice, it's a weeknight dinner with plenty left over.

Asian-inspiredsheet panteriyakichickenweeknight dinnerinstant pot

Ingredients

For the sheet pan

  • —chicken · enough to fill the sheet pan
  • —green beans · frozen, from a bag
  • —teriyaki sauce · store-bought sweet teriyaki glaze

For the rice

  • 4 cupsrice
  • 4 cupswater
  • 4 tablespoonsbutter · divided into pats rather than one large piece

Steps

  1. 1

    Spread the chicken and frozen green beans out on a sheet pan.

  2. 2

    Roast at 400°F until nearly done.

  3. 3

    Meanwhile, add the rice, water, and pats of butter to an Instant Pot. Secure the lid and set the vent to sealing.

  4. 4

    Press the rice button and cook about 15 minutes under pressure. Do not open or move the pot while it is cooking, and make sure there is at least 1 cup of thin liquid inside.

  5. 5

    Pull the sheet pan out and coat the chicken and green beans in the teriyaki sauce.

  6. 6

    Return the pan to the oven briefly, just until the sauce caramelizes.

  7. 7

    Serve the teriyaki chicken and green beans over the rice.

Creator's notes

Jessica usually makes her own teriyaki sauce but used a jarred one here. Instant Pot safety: the vent must be set to sealing, don't open or move the pot while it's cooking, and keep at least 1 cup of thin liquid inside or it will burn.

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