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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.
I do not recommend this, I have the same size and middle that this person is using and am still getting the burn error.
This turned out absolutely delicious! I halved my 2 chicken breasts, so they were thin and cooked them for 5 minutes, and the chicken and rice cooked beautifully in my Instant Pot! I also added a pound of shrimp (which I cooked separately in garlic, salt, and pepper) and pineapple, and I used 2 heads of broccoli instead of 1 and there was enough to feed my family of 5 (3 kiddos under 8) and we had enough for leftovers for my lunch:) I used 1/1/4 cups of teriyaki sauce in total- 1/2 in the instant pot and 3/4 in the veggie and meat mix- and there was plenty of flavor in everything so no additional sauce was needed!
Slightly bland and the chicken over cooked a tad. Just need to adjust seasoning to taste and then add onions (besides the green onion) and maybe pineapple to give it a little more taste. Has potential with a few adjustments
My family loved this recipe! Followed the recipes and instructions with no problem or burn notice. I added red onion and carrots to the veggies. Will definitely make this again. Glad I didn’t let the couple low reviews scare me off. Very tasty!
Received burn notice before the instant pot even got to the correct pressure. Do not recommend. This was a huge waste of money and time.
This was a very good recipe. Thank you for posting this.
Burns immediately, even with more water added. Skip this, it’s a waste of time and money.
Make sure to wash your rice really well until the water comes out clear. Sometimes too much extra starch can make it sticky and cause it to burn in the instapot. Also, adding a little oil (like a teaspoon) and mixing the rice with the water and oil well before you close and seal it helps.
Made this tonight following directions. It’s tasty, just as I was hoping for.
Does this really contain 4516mg of sodium per serving? For a mother, that seems very irresponsible, so I will be changing the recipe to be more in line with safe daily sodium intake levels.
I am sure it tastes great, but even with half the sodium, which is too much IMO, it would still taste great. All someone needs to do is use a lower sodium alternative to the 2 cups of teriyaki sauce. I will mix Teriyaki and Shoyu, which leaves a similar taste, but is remarkably lower in sodium.
What a disgusting comment! How dare you call her an irresponsible mother. Take your holier-than-thou attitude and kiss off! If you don’t care for the recipe then keep scrolling.
I looked up both and Shoyu actually has more sodium.
The thought is there, but even with adding significantly more water, burn notice before getting to pressure. Don’t recommend.