Vegan Instant Pot Teriyaki Fried Rice is a vibrant, veggie-packed one-pot dinner flavored with sesame seeds and a sweet-savory teriyaki sauce you’ll love. This Japanese restaurant-style fried rice comes together quickly in the Instant Pot—about 20 minutes of active time—making it perfect for busy weeknights.
One-pot meals with minimal cleanup are ideal, and this Teriyaki Fried Rice is a new favorite. Imagine tender rice, colorful vegetables, crisp tofu, and a glossy teriyaki sauce all in one pot. The Instant Pot makes this especially easy—no stirring, no sticking, and consistently perfect rice every time.
The recipe is flexible: use whatever vegetables you have on hand. The version here uses zucchini, peas, bell peppers, and carrots, but you can swap in broccoli, green beans, mushrooms, or any stir-fry mix. Extra-firm tofu adds protein and texture; if you prefer, use slightly mashed chickpeas instead.
FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES:
- Turmeric Lemon Rice
- Vegetable Carrot Fried Rice
- Instant Pot Black Eyed Peas Rice Pulao
- Masala Fried Rice with Turmeric Onion Raita
- Peanut Sauce Fried Rice
Vegan Instant Pot Teriyaki Fried Rice
Ingredients
For the Teriyaki Sauce-
- 1/4 cup soy sauce, or tamari for gluten-free
- 3 tbsp maple syrup
- 1.5-2 tbsp brown sugar or regular sugar
- 2 tsp minced fresh ginger
- 2 tsp minced fresh garlic
- 1 tbsp rice wine vinegar
- 1 tsp molasses
- 2 tsp cornstarch
- 2 tsp sesame seeds
- 2 tbsp water
For the Fried Rice
- 1.5 cups white rice, washed and soaked for 15 minutes (basmati recommended)
- 2 cups vegetables, zucchini, peppers, carrots, peas, or a stir-fry mix
- 7 oz extra firm tofu, pressed and cubed; or 1 cup slightly mashed chickpeas
- 1/4 tsp salt
- 1/4 tsp pepper flakes
- chopped green onion for garnish
Instructions
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Mix the soy sauce, maple syrup, sugar, ginger, garlic, rice wine vinegar, molasses, and water until combined. Reserve half the sauce. Stir sesame seeds into one half and the cornstarch into the other half.
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Select Sauté on the Instant Pot and heat 2 tsp oil. Add the cubed tofu and cook until golden on some sides.
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Turn off Sauté. Drain the soaked rice and add it to the Instant Pot. Add the vegetables, salt, pepper, and the half of the teriyaki sauce with sesame seeds. Add 1.5 cups water and mix thoroughly.
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Close the lid and pressure cook on High for 5 minutes. Allow natural pressure release for 8 minutes, then carefully quick release and open the lid.
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While the rice rests, mix the reserved sauce that contains cornstarch to re-incorporate any settled starch. Heat it in a small skillet or microwave until it thickens slightly.
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Transfer the rice to a large bowl and fluff. Drizzle the thickened teriyaki sauce over the rice, leaving some visible swirls of concentrated sauce for flavor contrast. Alternatively, serve some extra sauce on the side for those who want a bolder hit.
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Garnish with chopped green onions and additional sesame seeds, then serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Ingredients for making Instant Pot Teriyaki Fried Rice:
- soy sauce – use tamari to make it gluten-free if needed
- maple syrup, molasses, and sugar for sweetness and color
- fresh minced ginger and garlic for authentic teriyaki flavor
- rice wine vinegar for brightness
- cornstarch to thicken the sauce
- sesame seeds for crunch and nutty aroma
- white long-grain rice, washed and soaked for 15 minutes (basmati or jasmine)
- mixed vegetables such as zucchini, bell peppers, carrots, peas, or a stir-fry mix
- extra-firm tofu, pressed and cubed (or 1 cup slightly mashed chickpeas as an alternative)
Tips & Substitutions:
- Peas: add them at the end if you want them bright green; the residual heat will warm them in about a minute. Cooked fully under pressure they may lose some color.
- Grains: swap in quinoa or millet if preferred. For quinoa, pressure cook for 4 minutes.
- Protein: replace tofu with 1 cup of slightly mashed chickpeas for a different texture and flavor.
Quick method recap: mix the teriyaki ingredients and divide the sauce; sauté tofu until golden; add drained rice, vegetables, salt, pepper, and the sesame sauce half; add 1.5 cups water and mix. Close the Instant Pot and pressure cook on High for 5 minutes, then allow an 8-minute natural release before quick-releasing the remaining pressure. Heat the reserved cornstarch sauce until slightly thickened, fluff the rice in a large bowl, drizzle or swirl in the thickened sauce, and garnish with green onions and extra sesame seeds.
You can serve extra sauce on the side for people who prefer a stronger teriyaki flavor. This dish reheats well and makes a great meal prep option.
Which rice should I use for making Teriyaki Fried Rice?
Long-grain rice is recommended because it holds its shape and stays separate after cooking. Basmati is an excellent choice; jasmine also works well depending on your preference for aroma and texture.
Enjoy this quick, flavorful Instant Pot Teriyaki Fried Rice as an easy weeknight meal or a colorful addition to your dinner rotation.