Instant Pot Teriyaki Chicken Rice Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
35 mins
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Servings
4 people
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Calories
323 kcal
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Course
Main Course
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Cuisine
Japanese
Instant Pot Teriyaki Chicken Rice Bowls
Description
Instant Pot Teriyaki Chicken Rice Bowls start with a teriyaki sauce made from soy sauce, rice vinegar, honey, minced ginger and garlic, and optional heat from sriracha. Chicken breasts cook pressure-sealed with jasmine rice, diced carrots, a portion of the sauce, and water or broth, resulting in tender meat and fluffy rice infused with savory-sweet flavors. The Instant Pot's natural pressure release finishes the cooking gently.
While chicken and rice cook, fresh vegetables—broccoli, red bell pepper, and snow peas—are sautéed separately with additional teriyaki sauce to keep their crisp texture and bright color. Combining these components yields a bowl with balanced flavors and varied textures.
This dish fits well as a balanced dinner or meal prep option. For steamed vegetables within the pot, the quick release method can be used to add raw vegetables on top and allow sitting with the heat for 5 to 10 minutes until tender.
Ingredients
- 1 1/2 cup jasmine rice U.S.-grown
- 2 chicken breast boneless, skinless
- 1 1/2 cups water or chicken broth
- 2 large carrot diced
- 2 Tbsp. olive oil
- 1 head broccoli chopped
- 1 red bell pepper diced
- 1 cup snow peas
Teriyaki Sauce:
- 1 cup soy sauce gluten-free if needed
- 1/2 cup water
- 1/4 cup rice vinegar or rice wine vinegar or mirin
- 3 Tbsp. honey
- 3 tsp. ginger minced
- 3 tsp. garlic minced
- 1 tsp. sriracha optional
- 1 Tbsp. cornstarch optional, recommended to thicken sauce
Instructions
- First make the teriyaki sauce. In a medium sized bowl whisk together the soy sauce, water, rice wine vinegar, honey, ginger, garlic and sriracha. Reserve ¼ cup to add into the Instant Pot in the next step.
- Drizzle 2 Tbsp. olive oil down into the Instant Pot. Add in the 2 chicken breasts, ¼ cup of the teriyaki sauce, diced carrots, water (or chicken broth) and jasmine rice.
- Secure the lid on the Instant Pot, be sure the valve is set to sealing (not venting) and cook on HIGH pressure for 7 minutes. Let the Instant Pot naturally release it’s pressure for an additional 10 minutes. (Meaning, once the 7 minutes is up you hear your Instant Pot beep, let the time count up for another 10 minutes).
- While the rice, chicken and carrots cook sauté your veggies on the stove over medium heat in a frying pan. Dice the broccoli and bell pepper into bite sized pieces and toss in the snap peas. Cook with 1-2 Tbsp. of the teriyaki sauce to add some nice flavor. Cook for about 5-7 minutes or until broccoli slightly softens and brightens in color.
- You can heat the remaining teriyaki sauce in a small saucepan on the stove and thicken with a cornstarch slurry (1 Tbsp. water mixed with 1 Tbsp. cornstarch) and whisk into sauce while simmering to thicken.
- Switch the valve on the lid to venting to release any leftover pressure. Remove the lid.
- Shred or cube up the chicken and scoop rice into bowls. Top with chicken, veggies and sauce. Garnish with green onions and sesame seeds. Enjoy warm
Notes
- If you prefer softer vegetables, use the quick release method after cooking; then add vegetables on top, cover, and let steam in the Instant Pot for 5 to 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 323kcal | 16% |
| Carbohydrates | 52.8g | 18% |
| Protein | 17.3g | 35% |
| Fat | 5.7g | 9% |
| Potassium | 673mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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