These quick and easy Instant Pot Chicken Teriyaki Bowls are a one pot meal! Heathy veggies, chicken, rice, and sauce…..this meal takes less than 30 minutes from start to finish!
Being an Instant Pot lover, I try to incorporate at least 1-2 meals each week into our meal plan. Not only is it a huge time saver, but clean up is always a breeze! Recently, I bought a non stick pot in place of the one it came with. HUGE improvement on things sticking to it, clean up, etc. Life changing in fact, haha! I have found that the flavors in an Instant Pot versus slow cooker are almost always much more enhanced too, so its a win win all around.
Last week, I was in the mood for something quick and easy for dinner. I had tons of veggies in my refrigerator from the grocery shopping I had done the day before, so I knew I wanted to incorporate those. When I rummaged through my pantry, I found a bottle of the PF Chang’s Teriyaki sauce that I bought a while back. My original thought was to make a stir fry, but I decided to make it even more simplified by going the Instant Pot route.
I didn’t do any prep prior to dinnertime, yet by the time my hubby walked in from work, I had this on the table in less than 30 minutes. That included the time to chop up all the veggies and time it took to pressurize the Instant Pot! Impressive, right?!
I used Jasmine rice in this recipe because its a favorite of ours, but if you want to use brown rice, you easily can. Just be sure to add a bit more water (additional ½ cup) and cook time (about 20 minutes).
Be sure to check out my other Instant Pot recipe here, https://thecookinchicks.com/category/instant-pot/
Enjoy!
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Instant Pot Teriyaki Chicken Bowls
Ingredients
- 1 ½ cups Jasmine rice, rinse well
- 1 ½ cups water
- 1 lb chicken breast, boneless/skinless
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ½ cup teriyaki sauce, divided
- 1 teaspoon olive oil
- 2 bell peppers, diced
- 2 cups broccoli florets
Instructions
- Add the water and rice to the bottom of your Instant Pot.
- Place chicken on top of rice and season evenly with garlic powder and ginger.
- Pour ¼ cup teriyaki sauce on top of the chicken and place lid securely on Instant Pot ensuring valve is in sealing position.
- Cook on high, manual pressure for 5 minutes, followed by a 10 minute natural pressure release.
- While Instant Pot is cooking, heat oil in a skillet over medium heat.
- Add in the bell pepper and broccoli and cook for about 5 minutes or until tender. Set aside.
- Do a quick release after the 10 minute natural pressure release and open the lid oncen pin drops.
- Remove chicken and shred or chop (based on preference).
- Add the chicken back to the pot and stir in the veggies as well.
- Add the remaining teriyaki sauce, tossing to coat thoroughly.
- Serve and enjoy!
Nutrition
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Dorothy says
If never had a bad meal from a Cookin Chicks recipe. This also was very good. I’d do a few things differently. Rice, while good, was over done for my husband’s taste.. Used jasmine rice as called for. I added shredded carrots, mixed vegetables along with the red bell pepper and broccoli. Topped off with Bang Bang seasoning and green onions topped it off. I will make it again, but perhaps not let it sit for the full 10 minute natural release time.
Kristin says
Love the changes you made and tips!! Sounds great too!
JODI OSBURN says
Can the chicken be frozen?
Kristin says
If your chicken is frozen, you’ll want to increase the cook time slightly. I would add 2 minutes and go from there! Enjoy!
Miche says
Do you have any 3-quart Instant Pot Mini recipes?
Kristin says
Unfortunately, I don’t have any recipes specific to the mini, however, most of these can be halved to fit the smaller pots, cook time staying the same!
Melissa says
I have a family of 5. Including 1 adult male and 2 teenage boys. I’m wanting to pretty much double the recipe. Should I double everything including the liquid? Also could I cut the chicken into cubes before cooking?
Kristin says
Absolutely! Double everything minus the cooking time! As for the chicken, you can definitely cut into cubes if preferred. As is, the chicken will pretty much shred….but if you prefer cubed, no problem at all! Enjoy!
Kat says
Delicious, healthy and easy. I used long grain white rice, it has a slightly shorter cook time (I did 4 minutes) so I cooked the chicken first and then the rice (it also needs a little more water than jasmine rice). It cooked perfect, no burn notice. I used frozen veggies and cooked them in the microwave, I think the quality would be better using fresh veggies and cooking them on the stove. Thanks for posting, I am adding to my fav recipes.
Kristin says
Yea!! Glad to hear you enjoyed it!
Ashley says
New to instant pot cooking, is the rice measured with the instant pot rice cup?
Kristin says
It can be, any measuring cup works though! Hope you enjoy!
Danea says
I don’t have an instant pot. Can this be made on the stove or in a crock pot?
Kristin says
Yes to the crockpot! Add in pre cooked rice at the end, but you can cook the chicken in the slow cooker for about 5 hours on low. Add the veggie in about 1-2 hours into the chicken cook time. Shred chicken and add in the rice at the end! Enjoy!
Elizabeth says
My IP prompted about 3 minutes in that it was burning.. any tips??
Kristin says
Hmmmm, did you add the rice and water first? Try stirring the rice and water around a bit to full incorporate. Shouldn’t burn, especially that fast because of all the liquid on the bottom. So sorry that happened!
nancy says
this looks good, but I have some medical issues that won’t allow me to eat ANY vegetables, and only white rice. and I am new to insta pot cooking
Kristin says
You can simply omit the veggies and use white rice in this! Just omit the vegetable step! Enjoy!