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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.
This is the fourth recipe of yours I have made! I have loved everything so far! I attempted to make this is my 6qt Nova Duo and got the burn notice twice 🙁 Luckily the chicken cooked but I did have to make the rice on the stove. You did warn us about how sensitive the new pots are so I will have to try again and make adjustments with the water to rice ratio.
If you’re thinking about making this recipe I implore you to not do so. I’ve used the instant pot hundreds of times, and have never had a fail this badly. Burn notice 4 times despite repeated attempts at putting more water in. Rice mushy and not fluffy probably due to all the water I had to put in. If anything cook chicken and rice separately. But here I am with nothing to eat. If you’re going to be a food blogging might be a good idea to take several of the comments into serious consideration to update your recipe.
I’m really sorry this happened to you! Did you double check your IP manual for the correct rice to liquid ratios for your pot? I have never had an issue with this recipe in my IP–but there are so many different brands now and the new pots are much more sensitive to the burn notice then the old ones, so it’s hard to diagnose individual problems, when mine works great for this recipe.
Cooked this tonight but used orange sauce instead of Teriyaki and it was delicious!
I don’t advise using frozen chicken. I’ve made it With thawed and it worked perfectly. I got the overheat warning twice with frozen and had to take out the rice and then cook the chicken alone. I think the rice needs the juice from the chicken to prevent the overheat, and the lump of Frozen chicken Doesn’t thaw fast enough to provide that extra juice.
Can’t you just cook the veges in the IP with the chicken and rice? I feel like so many recipes with the IP make you cook something in something else like the oven or stove. What’s the point of that? I thought the IP was to make it just one thing and done.
Yes you can, but they will be overcooked and mushy (I tried it that way first).
It’s a pressure cooker not a one pot recipe maker. I’d advise like the other gal said and sauté veg first in the pot. Then cook Rice and chicken.
My very picky husband loved it! This recipe will definitely go into our Recipe Rotation!! Rice was perfect.
Did your rice turn out ok ? Did you do the vegetables separate and if so how did you cook them? Thanks in advance!
I hate using a separate pan. Can I first sauté the broccoli first then remove? Then proceed with rice and chicken.
Yes, that would work great.
Wish I read your response sooner!!! I hate using separate pans to…reduces the point of the sauté function!! Next time I’ll do the same as you but I’m already done half the recipe so it’s to late for me! 🙃
Mine burnt over and over and didn’t cook and my family was starving. I have like faith in this stupid pot, especially with rice!
Any suggestions on how to long to cook just the chicken, without any rice?
TIA!
Same amount of time, but you wont need all the liquid (only 1 cup).
Chicken and veggies we’re tasty. I’m not sold on the rice though, it ends up absorbing the sauce and didn’t fluff like regular rice. Personally I wished I had just cooked the rice separate.