Weeknight dinners don’t have to be complicated to be delicious. These Instant Pot Chicken Teriyaki Bowls are a fast, flavorful one-pot meal that delivers tender chicken, sticky-sweet sauce, and vibrant veggies over fragrant jasmine rice. The pressure cooker does the heavy lifting, so you get hands-off cooking and plenty of time to plate up a bowl that looks and tastes like you spent much longer in the kitchen.

Why you’ll love this recipe

This version of Instant Pot Chicken Teriyaki Bowls keeps things simple without sacrificing depth of flavor. The chicken is seasoned lightly, seared with toasted sesame oil for a toasty note, and finished in a generous amount of teriyaki sauce so every bite is saucy and satisfying. Cooking rice in the same pot beneath the chicken shortens cleanup and builds a subtle flavor bridge between grains and meat. Plus, the colorful bell peppers and broccoli add texture and nutrients for a well-rounded bowl.

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 (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
▢sesame seeds
▢green onion, chopped
▢Sriracha hot sauce (or crushed red pepper flakes)

Equipment

6- or 8-quart electric pressure cooker (Instant Pot)
Measuring cups and spoons
Sharp knife and cutting board
Rice-washing strainer or fine mesh sieve
Tongs or spatula

Prep tips

Start by washing the rice until the water runs clear to remove excess starch; this helps the grains cook separately and prevents a gummy texture. Chop vegetables into bite-sized pieces so they cook quickly and evenly when added to the pot. If your bell peppers are very large, you can use just one and still have plenty of color.

Step-by-step instructions

Follow these clear, ordered steps to make the best Instant Pot Chicken Teriyaki Bowls. The sequence mirrors the original method but is rewritten for clarity and ease of execution. Ingredient amounts match the list above.

Season the chicken.

Pat 1 pound boneless skinless chicken breasts dry with paper towels. Season both sides lightly with salt and freshly ground black pepper to taste, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground ginger.
Set up the Instant Pot.

Turn the pressure cooker to the “Sauté” setting and allow it to heat for a minute. Add 2 teaspoons toasted sesame oil (or olive oil) and let the oil shimmer briefly.
Sear the chicken.

Place the seasoned chicken breasts in the hot oil and sear until the undersides are lightly browned, about 2 minutes. Flip and sear the other side for another 1–2 minutes. You are not trying to cook the chicken through—just to build a bit of color.
Add teriyaki sauce for flavor.

Pour 1 cup of the 2 cups teriyaki sauce into the pot over the seared chicken. Use a spatula to scrape any browned bits from the bottom; this helps prevent a burn notice during pressure cooking. Spread the sauce evenly over the chicken.
Prepare the rice layer.

In a separate bowl or directly into the pot on top of the chicken, add 1 1/2 cups uncooked jasmine rice that has been washed, rinsed and drained thoroughly. Evenly pour in 1 1/2 cups low-sodium chicken broth (or water) so the rice has liquid to absorb. Do not stir the rice into the sauce—keep it in an even layer so it cooks properly under pressure.
Pressure cook.

Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure. Cook for 8 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent any remaining pressure. Carefully remove the lid away from your face.
Add the vegetables.

Open the pot and place the chopped bell peppers and broccoli florets on top of the rice and chicken. Pour the remaining 1 cup teriyaki sauce over the vegetables and chicken. Close the lid again, set the valve to “Sealing,” and cook on high pressure for 0 minutes—this might seem odd, but the instant pressure and residual heat will steam the vegetables without making them mushy. After confirming the cook cycle ends, perform a quick release to vent the steam.
Rest and check.

Carefully remove the lid. Use tongs or a spatula to transfer the chicken to a cutting board and let it rest for a few minutes. Fluff the rice with a fork and gently stir the vegetables into the rice so the flavors marry. Slice or shred the chicken and return it to the pot, tossing gently to coat with the teriyaki sauce.
Finish the bowls.

Spoon the rice, chicken, and vegetables into individual bowls. Drizzle additional teriyaki sauce if you like it saucier. Sprinkle with sesame seeds and chopped green onion. Add Sriracha hot sauce or crushed red pepper flakes to taste for a spicy kick.

Serving suggestions

Serve these Instant Pot Chicken Teriyaki Bowls immediately for the best texture. They pair well with a side of quick pickled cucumbers, steamed edamame, or a simple cabbage slaw to introduce some acidity and crunch. Leftovers make a great lunch and reheat beautifully—just microwave gently or reheat on the stovetop with a splash of water to loosen the sauce.

Make-ahead and storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. If you want to prep components ahead: cook the rice and chicken separately, keep the sauce in a sealed jar, and chop the vegetables. Combine and reheat when ready to serve.

Ingredient swaps and notes

If you prefer a deeper garlic presence, swap the garlic powder for 1–2 cloves of fresh minced garlic added during the sauté step.
For a lighter sauce, reduce the teriyaki sauce by 1/2 cup and finish with a squeeze of fresh lime or lemon for brightness.
If you’re short on time, pre-cut vegetable mixes from the market work well; just adjust the timing so they don’t overcook.
To make this recipe oil-free, omit the toasted sesame oil and use a nonstick Instant Pot or spray the insert lightly. The chicken will still develop flavor from the teriyaki sauce during pressure cooking.

Nutrition and portioning

This recipe makes roughly 3–4 generous bowls depending on portion sizes. The combination of protein, rice, and vegetables yields a satisfying, balanced meal. If you want to reduce carbohydrates, serve the chicken and vegetables over cauliflower rice or extra greens.

Troubleshooting tips

If you get a “burn” notice while pressure cooking, press “Cancel,” carefully release pressure, and add 1–2 tablespoons of additional liquid to the pot, scraping any stuck bits from the bottom before resuming the recipe.
If your rice comes out too firm, re-cover the pot and let it sit for 5–10 minutes off heat; the residual steam often softens the grains. You can also stir in a few tablespoons of hot water and cover to steam briefly.
If the chicken seems underdone after the initial pressure cook, slice a piece to check. If needed, return to the pot and cook under pressure an additional 2–3 minutes with a quick release afterwards.

Final thoughts

These Instant Pot Chicken Teriyaki Bowls are a reliable go-to when you want a comforting, flavorful dinner without a lot of fuss. The pressure cooker simplifies timing and cleanup while giving you juicy chicken, glossy sauce, and crisp-tender vegetables in under an hour. Customize the heat, swap vegetables, or double the recipe for a crowd—the base formula is flexible and forgiving.

Enjoy plating these bowls for a busy weeknight, a casual gathering, or meal prep that keeps well. Garnish with sesame seeds, fresh green onion, and a drizzle of Sriracha for the perfect finish.

Recipe makes approximately 3–4 servings.

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Instant Pot Chicken Teriyaki Bowls

A quick and flavorful one-pot Instant Pot meal with chicken, rice, vegetables, and teriyaki sauce.

Prep Time10

Cook Time15

Total Time25

Servings: 5 servings

Ingredients

1 pound boneless skinless chicken breasts
salt to taste
freshly ground black pepper to taste
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
2 cups teriyaki sauce divided (use 1/4 cup for the chicken, reserve remaining for serving and vegetables)
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
sesame seeds
green onion chopped
Sriracha hot sauce or crushed red pepper flakes, for serving

Instructions

Rinse the jasmine rice under cold water until the water runs clear.
Add the rinsed rice and 1 1/2 cups chicken broth (or water) to the bottom of the Instant Pot; spread into an even layer so the rice is covered.
Season the chicken breasts on both sides with salt, pepper, garlic powder, and ground ginger.
Place the seasoned chicken breasts on top of the rice, then pour 1/4 cup of the teriyaki sauce over the chicken.
Secure the Instant Pot lid and set the valve to sealing. Pressure cook on high for 4 minutes (use 6–8 minutes for very thick chicken breasts).
When the cook time ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure and open the lid.
While the chicken cooks, heat the sesame or olive oil in a large skillet over medium-high heat. Add the chopped bell peppers and broccoli and sauté until tender, about 5–7 minutes. Add a few spoonfuls of teriyaki sauce and toss to coat, then remove from heat.
Transfer the chicken to a cutting board and let rest for 5 minutes. Fluff the rice in the Instant Pot with a fork.
Slice the chicken against the grain, then return the sliced chicken and the sautéed vegetables to the pot with the rice and gently combine.
Spoon the teriyaki chicken and rice into bowls. Drizzle additional teriyaki sauce if desired and garnish with sesame seeds, chopped green onion, and Sriracha or crushed red pepper flakes.