Instant Pot Chicken Teriyaki Bowls

There’s something undeniably comforting about a steaming bowl of Instant Pot Chicken Teriyaki Bowls. It brings me back to cozy nights in, where the aroma of sweet and savory teriyaki sauce wafts through the air, inviting everyone to gather around the table. This dish has a special place in my heart because of its simplicity and the joy it brings to those I love. Whether it’s a busy weeknight or a casual weekend get-together, these bowls are always a hit. The best part? You can whip them up in just one pot, making cleanup a breeze!

What to Gather for Instant Pot Chicken Teriyaki Bowls

Gathering the right ingredients for Instant Pot Chicken Teriyaki Bowls is essential to achieving that perfect blend of flavors. Each component plays a vital role in creating a deliciously harmonious dish.

• 1 pound boneless skinless chicken breasts – The main protein that provides a tender and juicy base.
• Salt and freshly ground black pepper – Essential for seasoning and enhancing flavors.
• 1/2 teaspoon garlic powder – Adds a rich, aromatic flavor that complements the chicken.
• 1/4 teaspoon ground ginger – A hint of spice that brightens the dish.
• 2 cups teriyaki sauce, divided – The star of the show, bringing sweetness and depth.
• 1 1/2 cups uncooked Jasmine rice – A fragrant rice that pairs beautifully with teriyaki.
• 1 1/2 cups low-sodium chicken broth – Used to cook the rice, adding extra flavor.
• 2 teaspoons toasted sesame oil – Offers a nutty aroma and taste.
• 2 bell peppers, chopped – Adds color and crunch to the dish.
• 1 head fresh broccoli, chopped into florets – Provides nutrition and texture.
• Sesame seeds – For garnish and a nutty flavor.
• Green onion, chopped – Freshness and an added crunch.
• Sriracha hot sauce – Optional, for those who enjoy a spicy kick.

Making This Instant Pot Chicken Teriyaki Bowls

Creating Instant Pot Chicken Teriyaki Bowls is a straightforward process that can be accomplished in just a few steps. Let’s dive into the cooking journey!

1. Start by rinsing the Jasmine rice with cold water until the water runs clear. This step is crucial as it removes excess starch and prevents the rice from becoming sticky. Once rinsed, set the rice aside.
2. Next, add the rinsed rice to the bottom of the Instant Pot. Pour in 1 1/2 cups of chicken broth or water to ensure the rice cooks perfectly. Spread the rice evenly in a single layer, making sure it is fully submerged in the liquid.
3. Now it’s time to season the boneless skinless chicken breasts. Generously sprinkle salt, black pepper, garlic powder, and ground ginger on both sides of the chicken. This seasoning will infuse flavor throughout the cooking process.
4. Carefully nestle the seasoned chicken breasts on top of the rice in the Instant Pot. This setup will allow the chicken to cook perfectly without drying out.
5. Pour 1/4 cup of teriyaki sauce over the chicken, ensuring it’s evenly coated. This sauce will create a succulent glaze that’s simply irresistible.
6. Secure the lid of the Instant Pot and set the valve to sealing. Select the manual or pressure cook function and cook on high pressure for 4 minutes for regular chicken breasts. If you’re using thicker pieces, adjust the cooking time to 6 to 8 minutes.
7. Once the cooking time is up, allow the pressure to release naturally for 10 minutes. After that, perform a quick release for any remaining pressure. Be cautious while doing this; steam can be hot!
8. While the chicken and rice are cooking, heat toasted sesame oil in a large skillet over medium heat. Once hot, add the chopped bell peppers and broccoli. Sauté the vegetables until they are tender and vibrant, about 5 to 7 minutes. Add a few spoonfuls of teriyaki sauce to the veggies, tossing to coat them evenly.
9. Once cooked, carefully open the Instant Pot lid and remove the chicken breasts to a cutting board. Let them rest for about 5 minutes before chopping them into bite-sized pieces.
10. Fluff the rice using a fork to separate the grains. Then, add the chopped chicken back into the pot along with the sautéed vegetables. Gently mix everything together, ensuring the chicken and veggies are well incorporated with the rice.
11. Spoon the mixture into individual bowls, topping each serving with additional teriyaki sauce to taste. Finish off with a sprinkle of sesame seeds and green onions for that perfect garnish. If you like a little heat, drizzle some Sriracha hot sauce on top.

Making Adjustments

Having a few tips up your sleeve can enhance your cooking experience with Instant Pot Chicken Teriyaki Bowls. Here’s what you should know:

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a quick meal.
• Freezing: You can freeze the bowls for up to 2 months. Just make sure to store them in freezer-safe containers.
• Pairing: Serve these bowls with a side of edamame or a fresh salad to balance the meal.
• Vegetarian Option: Substitute the chicken with firm tofu or tempeh for a vegetarian-friendly version.
• Spice Level: Adjust the spice level by adding more or less Sriracha hot sauce based on your taste.

Great Combinations for Instant Pot Chicken Teriyaki Bowls

When serving your Instant Pot Chicken Teriyaki Bowls, consider these delightful combinations to enhance the experience:

• Steamed Vegetables: Pair with a side of steamed snap peas or carrots to add more color and nutrients.
• Rice Variations: Experiment with different rice types, such as brown rice or quinoa, for a healthier twist.
• Seasonal Fruits: Fresh fruit like pineapple or mango can be served on the side to complement the teriyaki flavors.
• Occasions: These bowls are perfect for casual family dinners, meal prep for the week, or even festive gatherings.
• Storage Tips: Ensure to store leftovers in individual containers for easy access during busy weeknights.

FAQ

Conclusion

The Instant Pot Chicken Teriyaki Bowls are truly a delightful dish that combines convenience, flavor, and nutrition. They’re perfect for busy weeknights or when you’re craving something comforting yet healthy. I encourage you to try this recipe and enjoy the amazing blend of flavors and textures. Your family will love it, and you’ll enjoy the ease of preparation!

Instant Pot Chicken Teriyaki Bowls

The ultimate comfort food, Instant Pot Chicken Teriyaki Bowls are a deliciously easy weeknight dinner. With tender chicken, fresh veggies, and savory teriyaki sauce, it's a dish that satisfies every craving. Make it tonight for a flavor-packed meal that everyone will love!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Asian

Servings 5 servings

Calories 410 kcal

Equipment

• Instant Pot

Ingredients

  

• 1 pound boneless skinless chicken breasts
• salt and freshly ground black pepper to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 2 cups teriyaki sauce divided
• 1 1/2 cups uncooked Jasmine rice washed, rinsed and drained thoroughly
• 1 1/2 cups low-sodium chicken broth (or water)
• 2 teaspoons toasted sesame oil (or olive oil)
• 2 bell peppers chopped
• 1 head fresh broccoli chopped into florets
• 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.
• Rinse rice with water until water runs clear.
• Add rice and 1 ½ 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 ¼ 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

• Suggestions for adapting this recipe: You can always adjust the ingredients based on your taste preferences and what’s in season.

Keyword Chicken Teriyaki Recipe, Easy Teriyaki Bowls, Instant Pot Chicken Teriyaki, Quick Dinner Recipes

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.