Instant Pot Teriyaki Chicken Rice Bowls Recipe

If you’re craving a cozy, flavor-packed dinner that comes together in just over half an hour, these Instant Pot Teriyaki Chicken Rice Bowls are calling your name! Tender shredded chicken, vibrant veggies, and fluffy jasmine rice all soak up a sweet and tangy homemade teriyaki sauce—and the best part? Everything cooks up almost effortlessly in your pressure cooker for a nutrient-rich bowl the whole family will devour.

Ingredients You’ll Need

The beauty of Instant Pot Teriyaki Chicken Rice Bowls is how a handful of simple, everyday ingredients transform into something truly exciting. Each component brings its own pop of color, texture, and mouthwatering flavor—making this dish as satisfying to eat as it is easy to throw together!

• Jasmine rice: Aromatic and tender, jasmine rice cooks up perfectly fluffy under pressure and soaks up the teriyaki sauce beautifully.
• Boneless, skinless chicken breasts (or thighs): Both options become deliciously juicy and easy to shred, adding protein and heartiness to your bowls.
• Chicken broth or water: Using broth gives the rice an extra boost of savory depth, but water works if you want a lighter base.
• Carrots: Their natural sweetness and vivid color play so well with the savory sauce.
• Olive oil: Ensures your chicken doesn’t stick and adds a hint of richness to the base.
• Broccoli: Chopped into bite-sized florets, it adds crunch and a burst of green to every bite.
• Red bell pepper: A little diced pepper livens up the flavor and color of the veggie medley.
• Snow peas: They stay snappy and bring a fresh, slightly sweet bite to the bowl.
• Soy sauce (or gluten-free alternative): The star of your teriyaki sauce, giving it that deeply savory backbone.
• Rice vinegar or mirin: Adds tang and subtle sweetness to balance out your sauce.
• Honey: For lovely, natural sweetness that clings to every grain and piece of chicken.
• Ginger and garlic: These aromatics bring warmth and an essential depth of flavor that truly sets homemade sauce apart from store-bought.
• Sriracha (optional): If you like a little heat, a dash goes a long way!
• Cornstarch (optional but recommended): Stirred in at the end for a thick, glossy teriyaki sauce that drapes perfectly over your bowl.

Variations

One reason I get so excited about Instant Pot Teriyaki Chicken Rice Bowls is that they practically beg to be personalized! You can riff on this recipe endlessly to fit what’s in your fridge or to suit any craving, dietary need, or adventurous mood.

• Swap in shrimp, pork, or tofu: This method works deliciously with other proteins—just adjust cook time as needed for shrimp or tofu.
• Brown rice instead of jasmine: If you prefer the nutty bite of brown rice, increase the cook time by a few minutes for perfect results.
• Double up the veggies: Feel free to mix in snap peas, edamame, mushrooms, or baby corn for a veggie-centric bowl.
• Make it gluten-free: Simply use tamari or coconut aminos and double-check your broth for a GF version.

How to Make Instant Pot Teriyaki Chicken Rice Bowls

Step 1: Whisk Up the Teriyaki Sauce

In a medium bowl, whisk together your soy sauce, water, rice vinegar (or mirin), honey, fresh ginger, garlic, and a little sriracha if you love a gentle kick. Set aside ¼ cup of this bold, homemade sauce—it’s what gives both the chicken and the rice their irresistible flavor from the first minute of cooking.

Step 2: Layer Ingredients in the Instant Pot

Drizzle olive oil into the Instant Pot, then nestle in your chicken breasts or thighs. Scatter in those beautiful diced carrots, pour in broth or water, the rinsed jasmine rice, and that reserved ¼ cup teriyaki sauce. Don’t stir! But do gently wiggle things around to make sure all the rice is moistened—this helps it cook up evenly and prevents sticking.

Step 3: Pressure Cook to Perfection

Seal up your Instant Pot, set the valve to sealing, and select HIGH pressure for 7 minutes. When it beeps, just let it do its thing and naturally release that pressure for 10 minutes longer. It’s during this downtime that all the flavors get cozy, resulting in rice that’s tender and chicken that’s ultra-juicy every time.

Step 4: Sauté Veggies on the Stovetop

While the chicken and rice cook, grab a big skillet and sauté your broccoli, diced red pepper, and snow peas in just a touch of oil over medium heat. Add a splash of your homemade teriyaki sauce, and cook until the veggies are glossy, fragrant, and just softened—about 5-7 minutes for bright, cheerful color and a little bite.

Step 5: Thicken the Sauce & Assemble

If you like a glossy, restaurant-style finish, heat the remaining teriyaki sauce in a small saucepan and stir in a cornstarch slurry. Simmer gently until thickened to your liking. Then, vent any remaining pressure from the Instant Pot, shred or cube up the chicken, and layer bowls with fluffy rice, chicken, veggies, and a generous drizzle of sauce on top.

How to Serve Instant Pot Teriyaki Chicken Rice Bowls

Garnishes

The finishing touches make all the difference! Sprinkle your Instant Pot Teriyaki Chicken Rice Bowls with sliced green onions and toasted sesame seeds for crunch and color. Add a handful of chopped cilantro for freshness, or even a dash of chili flakes if you crave extra heat.

Side Dishes

These rice bowls can absolutely stand on their own, but if you’re planning a spread, try pairing with miso soup, a crisp Asian slaw, or warm edamame pods tossed with sea salt. You could even add roasted sweet potato wedges or a cool cucumber salad for contrasting textures.

Creative Ways to Present

Build a make-your-own rice bowl bar for a fun, interactive family dinner—set out bowls of extra veggies, toppings, and all the sauce your heart desires. Or serve the dish in wide bowls with the ingredients arranged in colorful sections “poke bowl”-style, for maximum visual impact.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to four days. To keep veggies bright and squeaky fresh, store them separately if you can and assemble bowls just before eating.

Freezing

Both the chicken and rice freeze very well for convenient future lunches! Portion cooled servings into freezer-safe containers, making sure to leave out delicate garnishes. Thaw overnight in the fridge for best texture.

Reheating

To reheat, simply microwave individual portions, or warm them gently on the stove with a splash of broth to keep everything steamy and moist. Add sauce and fresh toppings after heating for that just-made feeling.

FAQs

Final Thoughts

If you’re looking for an easy weeknight dinner that feels special but takes minimal effort, these Instant Pot Teriyaki Chicken Rice Bowls are the answer. Each bite is satisfying, colorful, and sure to bring everyone to the table—so give them a try and watch them become a new family favorite!

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