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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 don’t know what I am doing wrong but my rice totally stuck to the bottom. I had to add WAY MORE water to get the rice to cook completely and was never able to bring it to pressure because of the burnt on rice. ?
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/
The recipe is fine. I want to know if everyone was able to cook the entire dish in 25 minutes? That’s all I had budgeted but it took waaaaay longer. I am newer to the IP and I thought, besides faster cooking, the whole point was to only use one pot. So it didn’t make sense to me that you have to cook the veggies separately on the stove. Do you have any one pot recipes?
Thank you!
Did everything to a T and the instant pot still burned the rice. Double the broccoli and add onion would be better next time. And maybe add more chicken broth so it doesnt burn. Now the fun begins cleaning out the burned rice.
Making this tonight, my instant pot flashed burn on me so I turned it off and put it on the rice setting. We shall see how this turns out! First meal made in mine
I’m sorry, is it a newer instant pot model? The newer ones are much more sensitive then my 6qt Duo which this recipe was developed and tested.
I made this teriyaki chicken IP dish tonight and we loved it. Can’t see the nutrition information tho. Where is it?
Great recipe and easy to make!
Is there anyway to omit the teriyaki sauce during cooking? My husband cant have it but I would like to add to my portion after cooking
Yes, you can just leave it out without any other changes 🙂
I made this and I also got the burn notice! I’m going to try again this weekend and see what happens, but my boyfriend and I did some research and here is where I think we went wrong:
– you need to make sure you are THOROUGHLY ringing the rice. Any starch will burn on the bottom! Didn’t realize it was such an important step and sort of half-arsed it.
– we used thick teriyaki sauce, not the thin watery kind you can also get. We also used a bit too much and I think it’s possible it traveled to the bottom and scorched (at least that’s what it looked like)
If this doesn’t solve the problem then I’m not sure where I went wrong. We are also using a 6 quart duo so hopefully some fine tuning will provide better results (:
I tried putting frozen broccoli on top at the beginning thinking it would all steam together, it turned into quite a mess. The rice turned to mush and burned, I got the “burn” warning from the IP and it never came to pressure. Just in case you’re considering doing this, don’t ?. I will try this again someday after I finish scraping the yuck out of my instant pot.
Made it this evening, very good. Would probably opt for reduced sodium teriyaki or reduce the teriyaki some. Will make again. Thanks for sharing.
I was excited about this recipe, but it ended up not working for me. Before it even came all the way to pressure I got the burn signal and had to take it all out and cook the chicken on the stove. I had put the 1.5 cups of water in with the rice, put the chicken on top, and added a generous amount of teriyaki sauce. My chicken was frozen, so I added another 10 minutes to the cook time. I’m thinking maybe it just took too long to come to pressure with that frozen chicken in there? My teriyaki sauce was pretty thick sauce also so maybe the pot just didn’t feel like it had enough water. Maybe I will try again but if you have any advice let me know! 🙂
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/