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Instant Pot Teriyaki Chicken Rice Bowls
5 from 38 votes

Instant Pot Teriyaki Chicken Rice Bowls

This recipe creates Instant Pot Teriyaki Chicken Rice Bowls featuring tender chicken breasts cooked with jasmine rice and carrots. The homemade teriyaki sauce blends soy sauce, rice vinegar, honey, ginger, garlic, and optional sriracha, delivering a balanced sweet and savory flavor. Vegetables like broccoli, red bell pepper, and snow peas are sautéed separately in teriyaki sauce to maintain crispness, then combined for a complete bowl with vibrant textures and tastes.

Prep Time
15 mins
Cook Time
17 mins
Total Time
35 mins
Servings: 4 people
Calories: 323 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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).
  4. 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. 
  5. 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. 
  6. Switch the valve on the lid to venting to release any leftover pressure. Remove the lid.
  7. 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

Serving 1serving Calories 323kcal (16%) Carbohydrates 52.8g (18%) Protein 17.3g (35%) Fat 5.7g (9%) Potassium 673mg (14%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 323

% 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.