Instant Pot Teriyaki Chicken Bowls
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!
Servings: 6
Calories: 304kcal
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
Calories: 304kcal | Carbohydrates: 45g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1024mg | Potassium: 571mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1454IU | Vitamin C: 79mg | Calcium: 42mg | Iron: 1mg
