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Instant Pot Chicken Teriyaki Bowls

This Instant Pot Chicken Teriyaki Bowl is a quick and satisfying meal! Tender chicken with vibrant veggies and fluffy rice, all in a rich teriyaki sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

For the Chicken Teriyaki Bowls:

  • 1 pound boneless skinless chicken breasts
  • to taste Salt and freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 2 cups teriyaki sauce store-bought or homemade
  • 1 1/2 cups uncooked Jasmine rice rinsed and drained
  • 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
  • Sesame seeds for garnish
  • Green onion chopped, for garnish
  • Sriracha hot sauce for serving

Instructions

Instructions:

  • Start by seasoning the chicken breasts with salt, freshly ground black pepper, garlic powder, and ground ginger. Make sure to coat them evenly for maximum flavor.
  • Set your Instant Pot to the “Sauté” mode and add the toasted sesame oil. Once hot, add the seasoned chicken breasts. Sauté for about 2-3 minutes on each side until they are lightly browned.
  • Pour in 1 cup of teriyaki sauce and the chicken broth. Stir to combine, ensuring the chicken is well coated in the sauce.
  • Layer the uncooked Jasmine rice on top of the chicken, followed by the chopped bell peppers and broccoli. Pour the remaining 1 cup of teriyaki sauce over the top, but do not stir.
  • Seal the Instant Pot lid and ensure the valve is in the 'Sealing' position. Set the Instant Pot to pressure cook on high for 10 minutes. Allow for a natural release for 10 minutes before switching the valve to 'Venting'.
  • Open the lid and carefully fluff the rice with a fork or rice paddle. Serve the chicken and vegetables in bowls, garnished with sesame seeds and chopped green onions.

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Cutting board and knife
  • Rice paddle or fork

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freeze the cooked Chicken Teriyaki Bowls for up to 3 months.
  • For reheating, thaw in the fridge overnight and microwave until heated through.