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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.
Hello,
Can you tell me what the serving size is for this meal? I see there are 5 servings, so I’m guessing it’s about 1 cup per serving?
Thanks!
I was very skeptical that both the rice AND chicken would cook well at the same time and I was so pleasantly surprised!!! The rice and chicken were perfect (I used two chicken breasts that were on the thick side and cooked it for 6 minutes). A very delicious, easy meal I’ll definitely be adding to my rotation!
Can I throw the vegetables into the instant pot with the chicken and rice?
Also, do you know the cooking time if I use boneless chicken thighs instead of smaller pieces?
Hi Kim, the thighs will take about 10 minutes at high pressure (with a 10 min natural release). I wouldn’t suggest adding the veggies because they will get really soft and soggy while pressure cooking.
Just used my instant pot for the first with this recipe….so good and easy! I did use some different ingredients but this did turn out great. I only used about 1/2 cup of sauce though. Will definitely recommend this recipe and make often.
I used frozen chick tenders. Did not work according to plan. After 10 minuttes rice was cooked, chicken was still frozen. Had to cook it again and it wa sbasically mush. Would not recommend with frozen chicken and probably won’t try it again.
I absolutely love this! I am making it now for the third time and it always provides a few days worth of leftovers for me to enjoy as well. I do a few tweaks – the main one being buying a bag of broccoli, cauliflower, and carrots that I can be lazy and microwave (the main reason I got the instant pot was to do less dishes). I also add a bit of szechuan spicy sauce to the teriyaki to give it a bit of a kick. I don’t have a set amount – really just to taste. The last tweak is that after I cut up the chicken, I’ll put it back in the pot, add the veggies, and then I’ll pour more of the teriyaki and szechuan sauce to all of it together and stir it up really well. So far it has turned out great each time!
I love the adaptations! Thanks for sharing Amanda!
Made this with Costco rotisserie chicken and white rice. I used 2 cups low sodium chicken broth. Next time will saute cabbage with the onions, red and yellow peppers and brocolli. I also sauted mushrooms separately in butter and added them.
Made a wonderful meal.
Thanks for sharing Leslie!
Do you have a similar recipe for the crockpot as well? I know that you have one for your taco soup recipe and I believe also for your chicken taco bowls, both of which were excellent BTW.
I’m sorry, I don’t for this one–I’ve not had much success cooking rice in the slow cooker.
I don’t understand what I did wrong. I just bought an Insigna Insta pot, I followed the recipe. My rice cooked BUT the teriyaki sauce was SOOO overbearing the rice was not able to be flaked it’s kind of like mush. I just realized I used a teriyaki marinade and not a teriyaki sauce…that’s probably why
I accidentally gave this recipe a star. It is actually a no-star recipe. I followed the recipe to the letter but the end result was awful. The rice was gummy and tasteless the chicken was dry and tasteless too. The only thing that turned out reasonable well all was the vegetables cooked on the stove top. Live and learn. Never again.
I’m sorry you didn’t like it. I’m curious if you washed your rice until the water ran clear? And did you season the chicken well (step 4)? I could imagine it not cooking properly if your instant pot was different, but gummy and tasteless isn’t how I’d ever want this recipe classified, especially if the directions were properly followed…