Instant Pot Chicken Teriyaki Bowls with fresh vegetables and teriyaki sauce are an all-in-one dinner that is ready in minutes!

 White bowl filled with Instant Pot chicken teriyaki rice and vegetables.

The other day I read a comment on social media from a woman that was unhappy with her instant pot.  Her negatvitiy hit a cord with IP fanatics and there was a stream of debate in the comments below her post.  I enjoyed reading the comments and afterwards I felt like giving my IP a little kiss.  I just love it! Let me teach you how to get the most out of your instant pot!

If you are unsure about his whole IP fad, all you need to do is make this Instant Pot Applesauce (which cooks the best homemade applesauce in just 8 minutes) or these Instant Pot Chicken Taco Bowls. What is not to love about a meal where you can throw raw ingredients in a pot and have it ready to eat in less than 20 minutes?  And did I mention there is just one pot to wash when you’re finished?

I’m convinced that anyone who doesn’t love their IP has just not found the right recipes to try!  I hope you love this instant pot chicken teriyaki bowls recipe as much as my family does!

An instant pot filled cooked rice, vegetables, chicken and teriyaki sauce.


DISCLAIMER: I developed and tested this recipe for use in the 6-QUART INSTANT POT. If you’re using a larger IP you may need to add more liquid so that you don’t get a burn notice..  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.


Yes, but some adaptions will be needed. Add ½ – 1 cup more chicken broth, and I would also suggest using chicken thighs, or cooking the chicken separately, so that it doesn’t get overcooked/dry. Brown rice takes longer to cook in the IP–about 22-24 minutes (22 for low elevations, 24 for higher). Then follow the same pressure release instructions.

An instant pot with rice at the bottom of the pot next to another photo of the instant pot with chicken broth, chicken breast and teriyaki sauce added on top of the rice.


Substitute the chicken for flank steak, to make a beef teriyaki bowl. Sear the meat in a little bit of oil, on the saute setting, and then add the teriyaki sauce, rice and water. Cook time is the same.

You can add vegetables to the instant pot to cook (instead of sauteing them separately), but they will be really soft.

Add other vegetables you like, including edamame, snap peas, green beans, carrots, asparagus, bean sprouts, or others.


Yes, you can use frozen chicken, instead of fresh, if you’d like. I personally don’t love the way the instant pot cooks frozen chicken–it always seems “chewy” to me– but most people seem to like it just fine. For frozen chicken, do everything the same but cook for 10 minutes, with a 5 minute natural release.


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An instant pot filled cooked rice, vegetables, chicken and teriyaki sauce.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Save Recipe



For garnish:


  • 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 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.


*Suggestions for adapting this recipe can be found above in the post.


Calories: 428kcalCarbohydrates: 73gProtein: 24gFat: 3gCholesterol: 28mgSodium: 4516mgPotassium: 974mgFiber: 5gSugar: 20gVitamin A: 2260IUVitamin C: 169.8mgCalcium: 109mgIron: 3.7mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Very easy to throw together and adjust to your tastes. I took the advice in the notes and added a bit more water 2 cups to be exact, andmy rice wasn’t dry.

  2. 5 stars
    Made this after a long day of work and it hit all the spots! My fiancé loved it! I couldn’t believe it wasn’t take out ☺️

  3. 4 stars
    I am not sure exactly how I feel about this recipe. I do think I could add more flavor next time. However it did cook the chicken and rice perfectly. I might try adding extra seasonings next time. I will probably make this again.

  4. Made this tonight, used chicken tenders from Costco (the smaller boneless skinless chicken pieces) and chicken stock as the liquid. I Ddidn’t have commercial teriyaki sauce so whipped up a homemade one quickly while the Instantpot did its thing. This was easy, tasty and made a lot of food. I think it could have fed 6-8 people easily. Will make again!

      1. Hi Pam! I’ve checked it twice and the 2x is saying 3 cups broth for me. Can you let me know if it’s still showing 4 cups for you.

  5. 5 stars
    I made this tonight and it turned out great. I used boneless, skinless chicken thighs and seared them in the instapot in a little olive oil. I spiced them up with slat, pepper, garlic powder, grated fresh ginger, and cayenne. I skraped the brown bits off the bottom with some water and then added Jasmine rice and added a teaspoon of olive oil to the pot. I used 1/2 cup of organic teriyaki sauce in the pot. For the veggies I added another 1/2 cup of teriyaki sauce. I added more teriyaki sauce on top of the bowls once I served them up. The cayenne pepper was a great addition and made it a unique mildly spicy delicious casserole. I will definitely be making this again! Thank you!

  6. truthfully one of the worst recipes i have ever used. the rice burnt to the bottom leaving raw chicken.All we’ve done is cook rice and cover it with raw chicken juice.

  7. 5 stars
    Made this for the 10th time, this is my wife’s favorite. I used frozen chicken (2 half pound pieces). Cooked 11 minutes with 6 minute release. I also added onion to the sautéed veggies and that gave it a little pop. Never got a burn notice.

    1. 4 stars
      Made this tonight for my wife and I in an 8 quart Instant Pot. I added 1/2 cup more chicken broth and set the time for 6 minutes since my two chicken breasts were thicker as noted in your recipe. It came out pretty well except the rice was pasty.

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