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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 minutes
Cook Time15 minutes
Total Time25 minutes
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.

Equipment

  • 6-quart Instant Pot or electric pressure cooker
  • Large Skillet
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons
  • Fork

Notes

  • Tested in a 6-quart Instant Pot; larger models may need extra liquid.
  • Use low-sodium broth to control saltiness.
  • Adjust cook time for thicker chicken breasts (6–8 minutes).
  • Rinse rice until water runs clear to prevent gummy rice.
  • Add more teriyaki sauce to taste when serving.