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!
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.