Okay, confession time: weeknights can be ROUGH, right? Between homework, activities, and just trying to unwind, the last thing I want to do is spend an hour in the kitchen. That’s where these Instant Pot chicken teriyaki bowls come in, my absolute go-to for when hunger strikes fast. They’re seriously a lifesaver! Imagine tender chicken, fluffy rice, and crisp veggies all swimming in this amazing homemade teriyaki sauce, all cooked up in ONE pot. It sounds too good to be true, but trust me, it’s legit. You get all that incredible flavor without the usual dinner drama.
Why You’ll Love These Instant Pot Chicken Teriyaki Bowls
- Super Speedy: Seriously, dinner is ready in about 25 minutes from start to finish. Perfect for those busy weeknights!
- One-Pot Wonder: Less mess, less fuss! Everything cooks together, so cleanup is a breeze.
- Flavor Explosion: That homemade teriyaki sauce is out of this world. Way better than store-bought!
- Healthy-ish & Delicious: Packed with protein and veggies, it feels good to eat but still tastes like a treat.
- Totally Customizable: Don’t like broccoli? Swap it! Need more spice? Add extra Sriracha. It’s your bowl!
Ingredients for Instant Pot Chicken Teriyaki Bowls
Okay, so the magic of this recipe is how simple the ingredient list is! You probably have half of it in your pantry already. The key is quality teriyaki sauce – I really like a good low-sodium one, but honestly, any kind you have will work beautifully. And using jasmine rice makes all the difference for that perfect fluffy texture.
- 1 pound boneless skinless chicken fillets
- Salt to taste
- 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, rinsed and drained (make sure to rinse it well!)
- 1 1/2 cups low sodium chicken broth
- 2 teaspoons sesame oil
- 2 bell peppers, chopped (any color works great!)
- 2 cups broccoli florets
- 2 tablespoons sliced green onions, for garnish
- 1 tablespoon sesame seeds, for garnish
- Sriracha sauce to taste (optional, but recommended for a little kick!)
Step-by-Step Instructions for Instant Pot Chicken Teriyaki Bowls
Okay, here’s where the magic really happens! Don’t be intimidated by the Instant Pot – it makes this whole dish SO ridiculously easy. My biggest tip? Get your veggies chopped and ready while the chicken is doing its thing. And seriously, give that chicken a few minutes to rest; it makes a huge difference in how juicy it stays. Oh, and that link to the crispy ranch chicken tenders? If you love easy chicken recipes, you HAVE to check that one out too!
Step 1: First things first, give that jasmine rice a good rinse under cold water. You want to keep rinsing until the water looks clear – this gets rid of extra starch so it’s super fluffy. Drain it really well! Then, dump the rinsed rice and the chicken broth right into the bottom of your Instant Pot. Spread it out evenly so it’s all submerged in the liquid. That’s your base!
Step 2: Now for the star of the show: the chicken! Pat your chicken fillets dry with a paper towel, then season them up with salt, pepper, garlic powder, and ground ginger on all sides. Don’t be shy! Carefully lay the seasoned chicken right on top of the rice. It’ll cook up beautifully in the steam.
Step 3: Pour about 1/4 cup of your delicious teriyaki sauce all over the chicken. It’s just a little starter sauce, we’ll add more later! Now, put the lid on your Instant Pot, make sure the steam release valve is set to ‘sealing’, and cook it on high pressure. For thinner chicken, 4 minutes is perfect. If you’ve got thicker pieces, go for 6 to 8 minutes – just make sure it cooks through!
Step 4: Once the cooking time is up, let the Instant Pot do its thing and release the pressure naturally for about 10 minutes. This is key for tender chicken! After 10 minutes, carefully switch the valve to ‘venting’ to release any leftover steam. While that’s happening, heat up a skillet with a little sesame oil and toss in your chopped bell peppers and broccoli. Sauté them for about 5-6 minutes until they’re tender but still have a nice little crunch. Stir in a few spoonfuls of teriyaki sauce to coat them – yum!
Step 5: Carefully lift the cooked chicken out of the Instant Pot and let it rest on a cutting board for about 5 minutes. While it rests, fluff up that perfectly cooked rice with a fork. Slice the chicken into bite-sized pieces and put it back into the Instant Pot with the rice. Now, add your sautéed veggies and pour in the rest of that glorious teriyaki sauce. Gently stir everything together until it’s all coated. Make sure your chicken reaches an internal temperature of 165°F before serving – safety first!
Step 6: Scoop your amazing Instant Pot chicken teriyaki bowls into serving bowls. Top with those fresh sliced green onions, a sprinkle of crunchy sesame seeds, and a little drizzle of Sriracha if you like it spicy. Devour!
What to Serve with Your Instant Pot Chicken Teriyaki Bowls
This amazing teriyaki bowl is pretty much a meal in itself, but if you’re feeling extra, here are a few things that take it over the top!
Crispy Edamame: Seriously, a sprinkle of these little guys adds the best salty crunch and a shot of extra protein. You can roast them or even air fry them until they’re a little leathery and delicious. It’s a game-changer!
Fresh Guacamole: I know, I know, it sounds a bit out there, but hear me out! A dollop of fresh guacamole or some zesty lime guacamole adds this surprising creaminess that just balances all the sweet and savory teriyaki flavors. Trust me on this one!
Quick Pickled Red Onions: If you like a little tang, a few thin slices of quick-pickled red onion cut through the richness of the teriyaki beautifully. They add a pop of color and a zippy little bite!
Storing and Reheating Your Instant Pot Chicken Teriyaki Bowls
Got leftovers? Lucky you! Store your delicious Instant Pot chicken teriyaki bowls in an airtight container in the fridge for up to 3 days. Honestly, the flavors often meld together even more overnight! If you want to keep the veggies from getting too soggy, you can totally store them separately from the chicken and rice. For reheating, I pop mine back in the Instant Pot on the sauté setting for a few minutes or just microwave it for about 90 seconds until everything is nice and warm. Give it a good stir, and it’s practically like you made it fresh again!
Frequently Asked Questions About Instant Pot Chicken Teriyaki Bowls
Got questions about these amazing bowls? I’ve got answers!
Can I use chicken thighs instead of fillets?
Absolutely! Chicken thighs are even more forgiving and stay super moist. Just trim any excess fat and you can follow the same cooking instructions. They might need an extra minute or two on high pressure if they’re really thick.
What if I don’t have an Instant Pot? Can I make this on the stovetop?
You sure can! You’d cook the jasmine rice separately with the chicken broth according to package directions. For the chicken, you can pan-sear it in a skillet with the seasonings and a little oil until cooked through, then add the teriyaki sauce. Then, you’d just combine everything with your sautéed veggies in a big pan. It takes a little longer but tastes just as great! If you need another chicken idea, check out my easy teriyaki chicken casserole – it’s a different vibe but also super yummy!
How can I make this recipe spicier?
Oh, I love a little heat! The easiest way is to just add more Sriracha at the end, or stir in a pinch of red pepper flakes with your seasonings before cooking. You could also add some diced jalapeño to the veggies when you sauté them for a fresh, spicy kick.
Before You Go
Seriously, give these Instant Pot chicken teriyaki bowls a whirl this week! They’re such a lifesaver when you need a tasty, quick dinner without all the fuss. I’d absolutely LOVE to hear what you think, so please leave a comment below or give this recipe a rating once you try it! And hey, if you love easy recipes, definitely follow me on Pinterest for more weeknight wins!
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Instant Pot Chicken Teriyaki Bowls
- Total Time: 25 min
- Yield: 5 servings
- Diet: Low Lactose
Description
A quick one-pot meal with seasoned chicken, rice, and vegetables in homemade teriyaki sauce.
Ingredients
- 1 pound boneless skinless chicken fillets
- Salt to taste
- 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, rinsed and drained
- 1 1/2 cups low sodium chicken broth
- 2 teaspoons sesame oil
- 2 bell peppers, chopped
- 2 cups broccoli florets
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
- Sriracha sauce to taste
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- Add the rice and chicken broth to the bottom of the Instant Pot. Spread the rice evenly so it is submerged.
- Season the chicken with salt, pepper, garlic powder, and ground ginger on all sides. Place the chicken on top of the rice.
- Pour 1/4 cup of teriyaki sauce over the chicken. Secure the lid and set the valve to sealing.
- Cook on high pressure for 4 minutes. For thicker chicken pieces, increase cook time to 6 to 8 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- While the chicken cooks, heat sesame oil in a skillet over medium heat. Add bell peppers and broccoli and sauté for 5 to 6 minutes until tender crisp. Add a few spoonfuls of teriyaki sauce and toss to coat.
- Remove the chicken from the Instant Pot and let it rest for 5 minutes. Fluff the rice with a fork.
- Slice the chicken into bite sized pieces and return it to the pot along with the cooked vegetables. Pour in the remaining teriyaki sauce and gently mix.
- Serve warm in bowls topped with green onions, sesame seeds, and a drizzle of Sriracha if desired. Ensure chicken reaches an internal temperature of 165°F before serving.
Notes
- Cut vegetables into even sized pieces so they cook evenly and stay slightly crisp for better texture contrast.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Japanese
