Original video by @applesauceandadhd — all credit to the creator.
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.
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
Spread the chicken and frozen green beans out on a sheet pan.
- 2
Roast at 400°F until nearly done.
- 3
Meanwhile, add the rice, water, and pats of butter to an Instant Pot. Secure the lid and set the vent to sealing.
- 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
Pull the sheet pan out and coat the chicken and green beans in the teriyaki sauce.
- 6
Return the pan to the oven briefly, just until the sauce caramelizes.
- 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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