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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’ve made this a few times and it’s delicious, substituted General Tso sauce one time and worked great also.
Only problem I’ve had is the rice always seems to come out sticky (using white rice), am I just not rinsing it long enough or something else?
Also if I were to use chicken thighs would I have to adjust the cooking time?
Great recipe though, it’s great for an easy meal and a few days of leftovers for work.
Yes, I would rinse the rice really well! And you can use chicken thighs, just cook for 10 minutes high pressure with a 10 minute natural release.
I made this in an 8 quart pot and it turned out perfectly. I used jasmine rice and vegetable broth (almost 2cups). For the vegetables, I used a red bell pepper, baby portable as and sugar snap peas. Excellent!!
The newer instapots do not seem to like rice. We tried this recipe and had to clean the pot twice and dump everything out. Just to bake the chicken and steam the rice the old way. Avoid the rice issue and find another recipe for just chicken and veggies in a teriyaki sauce. Rice is almost a guarantee burn in the new spots. Twice the work to use the instapot in this type of recipe.
I have a question, do you think you could substitute the rice with Italian farro?
I think that should work fine, but I believe farro needs a 2:1 ratio of water to grain, so increase the amount of chicken broth. Cook for 10 minutes high pressure with a natural pressure release.
I will definitely make this recipe again. I cut my chicken into bite size pieces before I added it to the rice. So quick and simple.
Followed your directions and used an 8qt Instant Pot and it came out PERFECT! Used low sodium broth and soy sauce. Sauted the veggis while waiting for pressure to release. Super excited for my lunch leftovers today. This one is a winner for sure. THANK YOU!
What if I just want to cook the meat? (And used rice already cooked). This sounds delicious. Would just like to know the tweak. Thanks!
Then you only need the minimum liquid requirements for cooking chicken in your instant pot.
I was scrolling through Pinterest one day and my 8 year old daughter saw this recipe, and begged me to try it. We LOVE it! She asks for it often!
I’m so happy you found me–I hope you get to try more of my IP recipes soon!
I made this recipe but the rice did not cook and decided after reading other posts to cook the rice on the stove since some seem to have had the burn signal trigger. Also, in this recipe my chicken was slightly over done. Last one pot recipe I cooked called for 8 min with one cup of chicken broth and the breast turned out perfect. The teriyaki vegies turned out delicious! Will have to work on the rice timing and liquid. As a side note, I have learned via posts that different pressure cookers may return different results. So a few tweaks and voila!
Could a pad Thai kind of noodle be substituted for the rice?
I haven’t tried that type of noodle in the IP so I couldn’t say how to adjust the liquid and cook time. I’d love to hear if you try it!