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Instant Pot Chicken Teriyaki Bowls with fresh vegetables and teriyaki sauce are an all-in-one dinner that is ready in minutes!
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!
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!
WHAT SIZE INSTANT POT TO USE:
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.
CAN I USE BROWN RICE?
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.
OTHER WAYS TO ADAPT THIS INSTANT POT CHICKEN TERIYAKI RECIPE:
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.
CAN I USE FROZEN CHICKEN?
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.
CHECK OUT MY OTHER INSTANT POT RECIPES! POPULAR ONES INCLUDE:
- Instant Pot Pasta with Meatballs
- Instant Pot . Meatloaf
- Instant Pot Tuscan Chicken Pasta
- Instant Pot Lentil Tacos
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Instant Pot Chicken Teriyaki Bowls
Equipment
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 rices, , washed, rinsed and drained thoroughly (or other long grained rice)
- 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
For garnish:
- 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. 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
My first meal in the IP and it came out amazing! I even added extra chicken. Thank you!
Does the recipe change if I use chicken thighs instead?
I’d add 2-3 minutes for chicken thighs.
This was really easy and really good! My husband really liked it. The rice and chicken were cooked perfectly and the seasoning was spot on. I used a little curry powder instead of ginger because we dont care much for ginger. Easy weeknight meal that we’ll do again for sure!
If I cook this dish without any meat, will I need to make any adjustments to cooking time or the amount of broth used? Really looking forward to trying this.
No, you shouldn’t need to make any adjustments. Enjoy!
Mine kept burning…no matter how much water I added…shame. it smelled good but never cooked. 🤷🏼♀️
Same. This was the first recipe I tried in my InstaPot and it did nothing but burn before the countdown even started.
And I’m a baker…. so it wasn’t ‘forgetting my to add the instructed moisture. Epic fail.
Same here. I’ve added so much water and nothing helps. I wonder if the teriyaki sauce is too thick?
Same over here! I more than doubled the liquids and it burned. Added more, burned. Just not a great recipe for an IP in my opinion.
Next time try spraying the bottom of your instant pot with non-stick cooking spray. You must have a newer (more sensitive) instant pot. I make this for my family all the time and have never gotten the burn notice.
If you have a newer instapot our venting is different. I thought I secured it all the way, but never did and that’s what cause my rice to burn and never really cook. Happened to me for my first dinner I made ( not this a different one). After I found out I never secured the vent all the way, I dried this the next night and it didn’t burn. No issues
Same here. Super bummer, it smelled so good. Would love any tips to keep it from burning!
Try spraying the bottom of the pot generously with cooking spray at the beginning.
Have you tried using cauliflower rice (frozen) with this recipe?
I haven’t but I’d love to hear if you do!
We used our house sitting’s IP to try out and help us decide whether we should get one for ourselves so this was our first recipe. Didn’t have all the ingredients ready to use so improvised (love riffing). Used sweet soy and spicy soy sauce instead of teriyaki to add a nice kick to flavor. Also added culantro along with green onions after all was cooked giving it a wonderfully fresh flavor and it was absolutely phenomenal. I would even add peanuts, sautéed separately of course, and add along with onions and culantro. Trust me, it’s unbelievably good! We are sold on the IP.
Would brown rice work?
Yes. Add 1/2 cup water and cook for 22 minutes on high pressure with 10 minute natural release.
This is really good! I used white long grain rice and added some fresh garlic to the sauted veggies. My chicken breasts were thick and partially frozen still but 6 min on high pressure with the 10 min natural release was just right. Thanks for the recipe!
Would basmati rice need any adjustments?
Would basmati rice need any adjustments?
I used the Basmati, but my rice wasn’t fluffy yet mushy. Too much water? Recipe is awesome, and even sticky rice made this an amazing dinner! Thank you!