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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.
Absolutely delicious!! I only had chicken thighs bone in…set them on top and cooked… took them out and deboned them, tossed them in a little teriyaki sauce and added back in!! A previous person wrote it was too salty…I would bet it was the type of teriyaki sauce used as you really don’t add salt otherwise. I used Veri Veri Terriyaki by Soy Vay. (Yes…it’s spelled that way on the jar.) I added regular union to the veggies and used red and yellow peppers…you could use ANY veggies!! My veggie hating kids loved it and ate the veggies too!!!
Can I make with frozen chicken breasts? I forgot to pull to the fridge
For frozen chicken breasts cook on high pressure for 10 minutes.
I used chicken breasts, frozen veggies, & brown rice cooked for 20 minutes. I tossed the veggies and sautéed them in teriyaki sauce and did the same to the chicken (tossed in sauce not sautéed.)
It’s AMAZING!!! It’s on my must have list.
Can I make this recipe and then freeze it? If so, would I just put in pot on Simmer until it is heated up?
I’m trying to prep before baby gets here and we have two under two!
Thank you!
I haven’t tried freezing it but I think it would work fine! I’d let it thaw overnight in the fridge and then just warm each serving in the microwave, covered with a damp paper towel.
Thanks! I will let you know how it turns out In a couple months! We love this recipe and are looking for ways to save time when our baby arrives in July!
How would this recipe change if I didn’t use rice but a bunch of the veggies instead? My kids will not touch rice!
Hi Rachel, I would suggest cooking it without the rice, but cooking the vegetables separately. Pressure cooked veggies get really mushy and soft. If you don’t add the rice you can lower the liquid to 1 cup.
Looks like a tasty recipe. But, the Nutritional Facts list Sodium at 4516mg and 188% Daily Value. That’s a ton of sodium! Is that a typo or is there really that much sodium in this recipe? If so, where is coming from? Low-sodium chicken broth? Teriyaki Sauce?
That’s definitely a typo, thanks for pointing it out. I am currently investigating why it’s reflecting such a large amount.
how would i make this with cooked chicken?
Yes! Add the cooked chicken after cooking. You don’t need to adjust the cooking time.
Yes! Add the cooked chicken after cooking. You don’t need to adjust the cooking time.
Yes, looking for a reply for this question too.
The cooking time should still be the same, it will just take the pot longer to come to pressure. If the breasts are really large and you’re worried about them cooking all the way through you could cut them up or add a minute or 2 to the cook time.
This is one of my go-to recipes. My entire family loves it and it fits perfectly within my husband’s weight-loss diet.
It’s even easier if you prep your veggies in advance, just toss and go. I usually double the amount if vegetables. Mostly because we like to fill up on them, and they are SOOO good!
My only issue is, even after adding more chicken broth, the very bottom of my rice still browns. Anyone have a solution to this?
Hi Jen, make sure you rinse the rice really well, and next time you can spray the bottom of the pot well with non-stick cooking spray. That will help. 🙂
I am not usually a teriyaki fan, however this turned out great.
I used a marinade/sauce and found this not over powering.
The Jasmine rice was a bit over done but was still good everyone loved it and had seconds (teenagers included) will be adding this to our monthly meals.
Tyvm for sharing.