Description
Enjoy a delicious and flavorful meal with these Instant Pot Teriyaki Chicken Rice Bowls. Tender chicken, jasmine rice, and colorful vegetables are smothered in a homemade teriyaki sauce for a satisfying dish that’s easy to make.
Ingredients
Units
Scale
Jasmine Rice:
- 1 1/2 cups Jasmine rice
Chicken:
- 2 boneless, skinless chicken breasts or chicken thighs (1 1/2 – 2 lbs.)
Chicken Broth Mixture:
- 1 1/2 cups Chicken broth (or water)
- 2 large carrots, diced
- 2 Tbsp. Olive oil
Vegetables:
- 1 head broccoli, chopped
- 1 small red bell pepper, diced
- 1 cup snow peas
Teriyaki Sauce:
- 1 cup soy sauce (gluten-free if needed)
- 1/2 cup water
- 1/4 cup rice vinegar or rice wine vinegar (Or Mirin works!)
- 3 Tbsp. honey
- 3 tsp. minced ginger
- 3 tsp. minced garlic
- 1 tsp. Sriracha (optional)
- 1 Tbsp. cornstarch (optional but recommended to thicken sauce)
Instructions
- Make the teriyaki sauce: In a medium-sized bowl, whisk together soy sauce, water, rice wine vinegar, honey, ginger, garlic, and sriracha. Reserve ¼ cup for later.
- Cook in Instant Pot: Drizzle olive oil in the Instant Pot. Add chicken, teriyaki sauce, carrots, broth, and rice. Cook on HIGH pressure for 7 minutes, then natural release for 10 minutes.
- Sauté Vegetables: Cook broccoli, bell pepper, and snow peas with teriyaki sauce on the stove for 5-7 minutes until tender.
- Thicken Sauce: Heat remaining teriyaki sauce in a saucepan, thicken with cornstarch slurry, and simmer.
- Assemble Bowls: Shred or cube chicken, spoon rice into bowls, top with veggies, chicken, and sauce. Garnish with green onions and sesame seeds.
Notes
- For a spicier sauce, increase the amount of Sriracha to taste.
- Feel free to customize with your favorite vegetables like mushrooms or snap peas.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 12g
- Sodium: 1450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
