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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.
The recipe is delicious, thank you. If I wanted to double the rice portion only would I double the liquid? My family loves rice
Thanks Yvonne. Always use a 1:1 ratio for white rice in the instant pot (so if you want to cook 3 cups of dry rice, you need 3 cups of water).
This looks great, i’m going to try it tonight!
One quick question tho, we prefer chicken thighs. Is there a time adjustment for using thighs vs breast? Everything else will be kept the same.
Thanks!
Hi Mike, I would cook for 10 minutes for chicken thighs, with a 10 minute natural release. Hope you enjoy them!
**NOTE: This is my very first time using the instant pot.** When I put the rice, chicken and liquid into the instant pot after the pot did it’s preheating it quickly said burn. My pot’s directions say a minimum of 2 cups of liquid for all recipes but it sounds like no one else had any problems. Any idea what I’m doing wrong? Thanks!
What size is your insta-pot? This recipe was created for 6-quart.
Hi,
This looked so good but I got the burn message. I followed the directions exactly but it burned before it even came to pressure. I couldn’t salvage it. I have a 6 qt pot. I’d like to try again. Any suggestions?
Hi Nicole,
I’m so sorry for your frustration! The problem may be that your instant pot is not compatible with this recipe. I used a DUO 60- 6 quart instant pot. Check out this resource for more info on adapting recipes for different instant pots.
This happened to me too!!!! Didn’t even come to pressure. I have a 6qt as well…. I currently have it on the stove with more water…. really hoping I can salvage it!!
I tried this last night and had the same result. This was the first time I got the burn notification. I had to throw it all away.
I’m so sorry–I’m guessing you have a newer instant pot…did you see my disclaimer in the post? I developed and tested this recipe for use in the 6-QUART INSTANT POT DUO. If you’re using a larger IP or new IP you may need to add more liquid so that you don’t get a burn notice.. The new pots are way more sensitive and 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: https://mycrazygoodlife.com/instant-pot-cooking-differences/
Yay, another IP newbie! This will be my second time using mine. First time I made butter chicken and kept getting the burn notice. Afterward, I read something that said you should always have a minimum of 1 c liquid in your IP.
Going to try this tonight and see how it goes.
Made this tonight and it was soooo good! Pinning it to make again. Only thing we noticed is that it likely feeds closer to 4 people. If that’s all you’re eating for dinner you might want to consider making more.
What about frozen chicken? Would you cook that first for 5 minutes and then add the rice?
Hi Sandie, You can’t really add the rice in the middle of cooking–that would take a really long time to release pressure, and then bring the pot back to pressure (at that point it would be faster to cook everything on the stove).
Depending on how thick your chicken breast is I would try and chop the frozen chicken into smaller pieces so it will cook faster, maybe around 8 minutes high pressure.
If I’m adding brown rice + chicken thighs .. do I want boneless or does it matter?
I often go for breast(easy button) but I’m coming around to the additional flavor bone-in provides.
Sounds delicious! Either one should work (bone-in or boneless), but be sure to adjust your cook time and liquid for brown rice.
If I double this recipe will my 6 QT instant pot be able to contain it all?
I really can’t say, sorry I haven’t tested it.
I do not eat rice so I typically cook it separately in a rice cooker for the family. How would that affect the time? I am new to the IP and not yet brave enough to venture on my own. Thankyou!
Hi Misty, I would just cut the chicken broth down to 3/4 cup. 🙂
Does brown Jasmine rice require more cooking than white Jasmine rice?
Yes, it does. It takes about 20 minutes, so I would consider cooking the chicken separately or it will be overcooked. (or use chicken thighs)
I want to cook this tonight. Would it be OK to cut the chicken in bite size pieces before cooking for 4 minutes?
Thank you,
Nancy
For sure! Enjoy!