This Instant Pot Teriyaki Chicken Rice Bowl recipe is a healthy weeknight dinner recipe I make frequently. It solves the “What’s for dinner” question every single time!
I love it because no marinating needs to be done beforehand, and the chicken & jasmine rice gets cooked to perfection right in the Instant Pot.
Rice is such a staple in my house. Here are a few other reader (and family) favorites are Chicken Fried Rice , Mediterranean Chicken & Rice , and Southwest Chicken Rice Bowls .
If you know me, you know I love cooking in my Instant Pot! Heck, I even wrote a whole cookbook about Italian Cooking in Your Instant Pot! 🙂 But this recipe is one of those back pocket recipes I come back to time and time again because my husband and kids all love it equally. Not having to make separate dinners for everyone is always a success, IYKYK! 😉 This recipe makes great leftovers, you can switch up the veggies based on season or preference, and it’s just SO.DANG.GOOD!
Some of my other favorite Asian-inspired recipes are my Copycat Panda Express Orange Chicken , Beef and Veggie Stir Fry , Panda Express Chow Mein , and my Cold Noodle Salad with Peanut Dressing !
Ingredients you’ll need to make Instant Pot Teriyaki Rice Bowls
(For the full recipe, scroll down to the recipe card below)
- Rice
- Boneless Skinless Chicken Breasts
- Soy sauce (gluten-free if needed)
- Rice wine
- Honey
- Sriracha (optional for heat)
- Ginger
- Garlic
- Olive oil
- Veggies: broccoli, snow peas, bell peppers, carrots
- Water (or chicken broth)
- Cornstarch (optional to thicken sauce)
How to make Teriyaki Rice Bowls using the Instant Pot
(For the full recipe, scroll down to the recipe card below)
Whisk together the sauce
In a bowl or measuring up, whisk together all of the teriyaki sauce ingredients.
Add chicken, carrots, rice & cook!
It’s so simple, you do not even have to cut the chicken breasts. Simply place them in the bottom of the Instant Pot with a little olive oil, add in the carrots, rice, broth, and some of the teriyaki sauce and cook on high pressure for 7 minutes. Easy peasyyy!
Sauté the veggies
Give the snow peas, broccoli, and bell pepper a quick sauté with some of the teriyaki sauce. I like to make them on the side (as opposed to in the instant pot) so they have a cooked, but crisp-ness to them still.
Assemble bowls!
Shred the chicken and serve over the rice and veggies with leftover sauce. Enjoy!
Can I use brown rice in this recipe?
- Yes, you can make this recipe with brown, wild, red or black rice too if you want a whole grain boost! However, please note cooking times vary and you’ll need to add more liquid to your Instant Pot .
- Add 1/2 – 1 cup more water since brown rice takes longer to cook in the IP–about 22-24 minutes.
- Regarding the chicken, you may want to use chicken thighs so the chicken doesn’t become overcooked or dry.
- Brown, wild, red or black rice is a great option as well since 1 cup it provides 2 of the 3 recommended daily servings of whole grains!
- If you are trying to get your kiddos to eat brown rice, I always like to suggest mixing brown and white rice together for a more complex flavor and texture to encourage your kids to eat more whole grains!
What size Instant Pot do you use?
I have a 6 quart instant pot DUO60. It is not the newest version but it certainly gets the job done!
Can I use frozen chicken?
I recommend using thawed chicken breasts, but if you don’t have the time to thaw the chicken follow all of the steps the same but adjust the HIGH pressure cooking time to 11 minutes instead of 7.
Variations of this recipe:
- Make a different sauce! Try an orange chicken sauce or sesame-ginger sauce.
- You can cook all of the veggies in the Instant Pot (when you add in the chicken, rice and carrots) but just know they will be very soft/mushy when it’s done cooking. That is why I cook them separately.
- You can also do a QUICK RELEASE after the 7 minutes, and then add in the broccoli, red bell and snap peas, place the lid back on and let the lid steam the veggies that way.
- Try experimenting with different vegetables you like: green beans, mushrooms, edamame, cabbage, avocado.
More Easy Chicken and Rice Dishes
Chipotle Chicken Quesadillas with Rice
Honey Garlic Chicken Rice Bowls
One-Pot Chicken and Rice Casserole
Instant Pot Chicken Burrito Bowl
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Instant Pot Teriyaki Chicken Rice Bowls
Equipment
- Pressure Cooker (Instant Pot)
Ingredients
- 1 1/2 cups Jasmine rice
- 2 boneless, skinless chicken breasts or chicken thighs 1 1/2 - 2 lbs.
- 1 1/2 cups Chicken broth (or water)
- 2 large carrots, diced
- 2 Tbsp. Olive oil
- 1 head broccoli, chopped
- 1 small red bell pepper, diced
- 1 cup snow peas
- Garnish: green onions and sesame seeds
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 the soy sauce, water, rice wine vinegar, honey, ginger, garlic and sriracha. Reserve ¼ cup to add into the Instant Pot in the next step. 1 cup soy sauce, 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)
- Drizzle 2 Tbsp. olive oil into the Instant Pot. Add in the 2 chicken breasts, ¼ cup of the teriyaki sauce, diced carrots, water (or chicken broth) and jasmine rice. Dont stir, but just gently mix to make sure the rice is covered by the liquid. 2 boneless, skinless chicken breasts or chicken thighs, 1 1/2 cups Chicken broth (or water), 2 large carrots, diced, 2 Tbsp. Olive oil, 1 1/2 cups Jasmine rice
- Secure the lid on the Instant Pot, be sure the valve is set to sealing (not venting) and cook on HIGH pressure for 7 minutes. Once it beeps, allow the Instant Pot to naturally release it’s pressure for 10 minutes. (Meaning, once the 7 minutes is up you hear your Instant Pot beep, let the time count up for another 10 minutes).
- While the rice, chicken and carrots cook sauté the veggies on the stove over medium heat in a frying pan. Dice the broccoli and bell pepper into bite sized pieces and toss in the snap peas. Cook with 1-2 Tbsp. of the teriyaki sauce to add some nice flavor. Cook for about 5-7 minutes or until broccoli slightly softens and brightens in color. 1 head broccoli, chopped, 1 small red bell pepper, diced, 1 cup snow peas
- You can heat the remaining teriyaki sauce in a small saucepan on the stove and thicken with a cornstarch slurry (1 Tbsp. water mixed with 1 Tbsp. cornstarch) and whisk into sauce while simmering to thicken. 1 Tbsp. cornstarch (optional but recommended to thicken sauce)
- Switch the valve on the lid to venting to release any leftover pressure. Remove the lid.
- Shred or cube up the chicken and scoop rice into bowls. Top with chicken, veggies and sauce. Garnish with green onions and sesame seeds. Enjoy warm, yum!
