This 25-minute Instant Pot Chicken Teriyaki Bowl delivers restaurant-quality flavors right in your kitchen. The succulent chicken, coated in sweet-savory teriyaki sauce, comes together effortlessly in just 15 minutes of cooking time.
Perfect for busy weeknights, this protein-packed meal offers 24g of protein while keeping the fat content surprisingly low at just 3g per serving. Plus, with a generous dose of vitamins A and C, you’re getting both incredible taste and nutrition in every colorful bowl.
Ingredients Section
- Chicken: 1 pound boneless skinless breasts, perfect for even cooking
- Seasonings: Salt, pepper, 1/2 tsp garlic powder, 1/4 tsp ground ginger
- Sauce: 2 cups teriyaki sauce (divided for cooking and serving)
- Rice: 1 1/2 cups Jasmine rice, thoroughly washed
- Liquid: 1 1/2 cups low-sodium chicken broth or water
- Oil: 2 tsp toasted sesame oil or olive oil
- Vegetables: 2 bell peppers and 1 head broccoli, freshly chopped
- Garnishes: Sesame seeds, green onions, Sriracha sauce (optional)
Instructions Section
- Rice Prep: Rinse rice until water runs clear, spread in Instant Pot bottom
- Liquid Addition: Pour broth over rice, ensuring complete coverage
- Season Chicken: Coat chicken with salt, pepper, garlic powder, and ginger
- Layer Setup: Place seasoned chicken on rice, pour 1/4 cup teriyaki sauce
- Pressure Cooking: Seal lid, cook 4 minutes on high (6-8 for thick pieces)
- Natural Release: Let pressure release naturally for 10 minutes, then quick release
- Vegetable Prep: Meanwhile, sauté vegetables with teriyaki sauce until tender
- Final Assembly: Rest chicken 5 minutes, slice, combine with rice and vegetables
- Serving: Portion into bowls, add extra teriyaki sauce and garnishes as desired
Cooking Techniques
The secret to perfect rice in this recipe is rinsing it until the water runs clear – this removes extra starch and prevents clumping. For the chicken, placing it on top of the rice instead of directly on the pot bottom helps prevent the dreaded “burn notice.
If you’re new to Instant Pot cooking, just remember that natural release for 10 minutes helps the rice finish cooking perfectly while keeping your chicken juicy!
Variations & Substitutions
Want to mix things up? Try brown rice (just add 5 minutes to cooking time), or swap chicken thighs for breast meat – they’re even more forgiving and super tasty! Any colorful veggies work great here – try snap peas, carrots, or mushrooms.
Not a fan of teriyaki? This recipe works beautifully with your favorite stir-fry sauce or even plain soy sauce with a touch of honey. For a vegetarian version, replace the chicken with firm tofu or extra vegetables.
Storage Tips
These bowls make amazing leftovers! Store everything in airtight containers in the fridge for up to 4 days. The rice might get a bit firm, but a splash of water when reheating brings it right back to life. For meal prep, keep the sauce separate and add it just before eating.
You can even freeze portions for up to 2 months – just thaw overnight in the fridge and warm up in the microwave.
Instant Pot Chicken Teriyaki Bowls
Equipment
- Instant Pot
- Large skillet
Ingredients
Main 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 rice washed, rinsed and drained thoroughly
- 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
- 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.
