Instant Pot Chicken Teriyaki Bowls: A Quick & Delicious Dinner
Are you searching for a quick, flavorful, and family-friendly meal that comes together in under 30 minutes? Look no further than these Instant Pot Chicken Teriyaki Bowls. This recipe combines tender chicken, a sweet and savory homemade teriyaki sauce, and perfectly cooked rice and vegetables; all made effortlessly in your Instant Pot.
Whether you’re a busy parent, a meal prepper, or someone who just loves Asian-inspired dishes, these chicken teriyaki bowls will become a staple in your weekly meal rotation.
Why You’ll Love Instant Pot Chicken Teriyaki Bowls
The Instant Pot is a game-changer for weeknight dinners. With this kitchen tool, you can achieve the deep flavors of traditional teriyaki chicken in a fraction of the time. Here are a few reasons you’ll love this recipe:
- Speed: Dinner is ready in just 30 minutes from start to finish.
- One-pot convenience: Everything cooks in the Instant Pot, which means fewer dishes.
- Healthy ingredients: Lean chicken breast, fresh vegetables, and a homemade sauce with no artificial flavors.
- Customizable: Swap in your favorite veggies or serve over brown rice or quinoa.
Ingredients for Instant Pot Chicken Teriyaki Bowls
Before you start, gather your ingredients. Here’s what you’ll need:
For the Chicken and Rice
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 cups jasmine or long-grain white rice, rinsed well
- 2 ¼ cups chicken broth or water
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, chopped
- 2 tablespoons vegetable oil or sesame oil
For the Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon sesame oil (optional)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- 2 stalks green onions, thinly sliced (for garnish)
How to Make Instant Pot Chicken Teriyaki Bowls
Let’s break down the steps to make these delicious bowls at home.
Step 1: Prepare the Rice
- Rinse the rice under cold water until the water runs clear. This helps prevent sticking and ensures fluffy rice.
- Add the rinsed rice and chicken broth (or water) to the bottom of the Instant Pot.
Step 2: Sauté the Chicken
- Set your Instant Pot to Sauté mode. Add the vegetable or sesame oil.
- Once hot, add the chicken pieces. Sauté for 2 to 3 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.
- Press Cancel to stop the sauté function.
Step 3: Add Vegetables
Layer the broccoli, carrots, and bell pepper on top of the chicken. Do not stir. This keeps the vegetables from overcooking.
Step 4: Make the Teriyaki Sauce
- In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, ginger, garlic, and sesame oil (if using).
- Pour the sauce mixture over the chicken and vegetables in the Instant Pot.
Step 5: Pressure Cook
- Close the Instant Pot lid and set the valve to Sealing.
- Select Manual or Pressure Cook and cook on high pressure for 6 minutes.
- When the timer beeps, allow a natural pressure release for 5 minutes, then carefully switch to Quick Release to release any remaining pressure.
Step 6: Thicken the Sauce
- In a small bowl, mix the cornstarch and cold water to create a slurry.
- Open the Instant Pot and remove the vegetables and chicken with a slotted spoon, leaving the sauce behind.
- Set the Instant Pot to Sauté mode again and stir in the cornstarch slurry.
- Cook, stirring constantly, for 2 to 3 minutes until the sauce thickens.
- Return the chicken and vegetables to the pot, tossing gently to coat with the sauce.
Step 7: Assemble the Bowls
- Fluff the cooked rice with a fork and divide among serving bowls.
- Spoon the teriyaki chicken and vegetables over the rice.
- Garnish with sliced green onions and sesame seeds for an authentic touch.
Tips for the Best Chicken Teriyaki Bowls
- Use fresh ginger and garlic: They add amazing flavor to the teriyaki sauce.
- Don’t overcook the vegetables: Layer them on top so they steam just enough without turning mushy.
- Customize your veggies: Add snap peas, snow peas, zucchini, or baby corn for more variety.
- Swap the protein: Try this recipe with shrimp, tofu, or beef for a delicious twist.
What to Serve with Chicken Teriyaki Bowls
These bowls are a complete meal on their own, but you can pair them with:
- Steamed edamame
- Miso soup
- Cucumber salad
- Kimchi for a spicy kick
Meal Prep and Storage
These chicken teriyaki bowls are perfect for meal prep. Store in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water to loosen the sauce.
Healthier Swaps
- Use brown rice or quinoa instead of white rice for added fiber.
- Choose low-sodium soy sauce to reduce salt.
- Add more vegetables for extra nutrients and color.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. Add 2 to 3 minutes to the pressure cooking time. Make sure the chicken pieces are separated so they cook evenly.
Can I make this recipe gluten-free?
Absolutely. Swap the soy sauce for tamari or coconut aminos for a gluten-free option.
Can I double the recipe?
Yes, you can double the ingredients as long as you don’t fill the Instant Pot past the maximum fill line. Cooking time stays the same.
What kind of rice works best?
Jasmine rice or long-grain white rice work perfectly. Brown rice requires a longer cooking time, so cook it separately for best results.
How do I prevent a burn warning?
Make sure to deglaze the pot after sautéing the chicken. Scrape up any browned bits from the bottom before adding the rice and broth.
Instant Pot Chicken Teriyaki Bowls
Quick, flavorful, and family-friendly, these Instant Pot Chicken Teriyaki Bowls combine tender chicken, a sweet and savory homemade teriyaki sauce, fresh vegetables, and perfectly cooked rice; all in under 30 minutes.
Ingredients
For the Chicken and Rice
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 cups jasmine or long-grain white rice, rinsed well
- 2 ¼ cups chicken broth or water
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, chopped
- 2 tablespoons vegetable oil or sesame oil
For the Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon sesame oil (optional)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- 2 stalks green onions, thinly sliced (for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear. Add rinsed rice and chicken broth (or water) to the bottom of the Instant Pot.
- Set the Instant Pot to Sauté mode. Add vegetable or sesame oil. Once hot, add chicken pieces and sauté for 2–3 minutes until lightly browned but not fully cooked. Press Cancel to stop sautéing.
- Layer broccoli, carrots, and bell pepper on top of the chicken. Do not stir.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, ginger, garlic, and sesame oil (if using). Pour the sauce over the chicken and vegetables.
- Close the lid, set the valve to Sealing, and select Manual or Pressure Cook for 6 minutes. When done, let the pressure release naturally for 5 minutes, then Quick Release the remaining pressure.
- Mix cornstarch and cold water in a small bowl to make a slurry. Remove chicken and vegetables from the Instant Pot, leaving the sauce behind. Set Instant Pot to Sauté mode and stir in the slurry. Cook for 2–3 minutes until thickened.
- Return chicken and vegetables to the pot and toss to coat with the sauce.
- Fluff the rice and divide among bowls. Top with chicken and vegetables. Garnish with green onions and sesame seeds.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 516Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 126mgSodium: 1275mgCarbohydrates: 45gFiber: 3gSugar: 20gProtein: 46g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
- Baked Apple Cider Donuts with Cinnamon Sugar (No Frying!) - August 29, 2025
- Roasted Butternut Squash & Apple Salad: A Perfect Fall Recipe - August 29, 2025
- The Ultimate Strawberry Shortcake Recipe: A Classic American Dessert - August 29, 2025
