Instant Pot Chicken Teriyaki Bowls
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5
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Calories
428 kcal
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Course
Main Course
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Cuisine
Asian
Instant Pot Chicken Teriyaki Bowls
Description
The Instant Pot Chicken Teriyaki Bowls recipe uses boneless, skinless chicken breasts seasoned with salt, pepper, garlic powder, and ground ginger. The chicken cooks atop rinsed jasmine rice and chicken broth, allowing the flavors to infuse during pressure cooking. Teriyaki sauce is added before sealing the Instant Pot, creating a rich glaze for the chicken. Chopped bell peppers and fresh broccoli florets are included for vegetable components, contributing color and texture. A touch of sesame oil complements the Asian-inspired profile.
This dish has a tender chicken texture paired with fluffy rice that absorbs the sauce. The method leverages the pressure cooker to cook everything simultaneously, saving time and minimizing cleanup. Garnishes such as sesame seeds, sliced green onions, and optional sriracha add a crunchy and spicy contrast, making it suitable for lunch or dinner bowls.
For best results, adjust cooking times based on chicken thickness and Instant Pot model sensitivity. Use low-sodium broth to control salt levels. Spreading rice in a single layer beneath the chicken helps even cooking. This recipe is flexible for personal vegetable preferences or serving with additional sides.
Ingredients
- 1 pound chicken breast boneless skinless
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 cups teriyaki sauce , divided
- 1 1/2 cups jasmine rice washed, rinsed and drained thoroughly (or other long grained rice, uncooked
- 1 1/2 cups chicken broth or water, low-sodium
- 2 teaspoons sesame oil or olive oil, toasted
- 2 bell pepper chopped
- 1 head broccoli chopped into florets, fresh
For garnish:
- sesame seeds
- green onion , chopped
- sriracha hot sauce (or crushed red pepper flakes)
Instructions
- DISCLAIMER: I developed and tested this recipe in my 6-QUART INSTANT POT DUO. If you’re using a larger IP or a newer brand you may need to add more liquid so that you don’t get a burn notice. (The new IP are much more sensitive). Not all instant pot recipes work perfectly for all types of instant pots. See this article for more information on adapting recipes for your instant pot.
- Rinse rice with water until water runs clear.
- Add rice and 1 1/2 cups water (or chicken broth) to the bottom of the instant pot. Spread into a single layer, making sure the rice is covered with water.
- Season chicken breast on all sides with salt and pepper, garlic powder and ground ginger. Add chicken to instant pot, nestling it on top of the rice.
- Pour 1/4 cup of teriyaki sauce over chicken breast. Secure the lid, and set the valve to sealing.
- Cook on manual or pressure cook, high pressure, for 4 minutes (IF using a THICK chicken breast, cook for 6-8 minutes high pressure).
- Once the Instant Pot timer beeps, allow the pressure cooker to release naturally for 10 minutes., then quick release the remaining pressure.
- While the mixture cooks, heat oil in a large skillet. Once hot, add chopped vegetables and sauté until tender. Add a few spoonfuls of teriyaki sauce to the vegetables and toss to coat.
- Open instant pot lid and remove chicken to a cutting board to rest for 5 minutes. Fluff rice with a fork.
- Chop chicken, against the grain and add it and the vegetables back to the pot with the rice.
- Spoon servings into bowls and top with desired amount of teriyaki sauce.
- Garnish with sesame seeds, green onions, and sriracha hot sauce or crushed red pepper flakes, if desired.
Notes
- Season chicken evenly and consider thickness for cooking time; thicker breasts may need longer pressure cooking.
- Use low-sodium chicken broth to avoid overly salty rice and balance the teriyaki sauce flavor.
- Distribute rice in a flat layer to ensure even cooking beneath the chicken.
- Adjust the amount of liquid based on your Instant Pot model to prevent burn warnings.
- Garnish with sesame seeds and green onions just before serving for fresh texture and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 73g | 24% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 4516mg | 188% |
| Potassium | 974mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 2260IU | 45% |
| Vitamin C | 169.8mg | 189% |
| Calcium | 109mg | 11% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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