Instant Pot Teriyaki Chicken Rice Bowls Recipe

Instant Pot Teriyaki Chicken Rice Bowls are the ultimate answer to busy weeknight cravings—tender chicken, fluffy jasmine rice, and crisp sautéed veggies, all tossed in a sweet-salty homemade teriyaki sauce. Everything comes together in one pot, leaving you with a colorful, flavor-packed meal that’s as comforting as it is quick.

this …

Ingredients You’ll Need

This recipe keeps things refreshingly simple, but every ingredient packs its own punch of flavor, color, or texture. Let’s break down why these basics make Instant Pot Teriyaki Chicken Rice Bowls such an all-in-one meal you’ll want on repeat!

• Jasmine rice: Delicate and fluffy, jasmine rice soaks up all the savory-sweet teriyaki goodness, making every bite irresistible.
• Boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or chicken breasts for a lighter touch—both become melt-in-your-mouth tender in the Instant Pot.
• Chicken broth (or water): Cooking the rice and chicken in broth gives added depth; use water in a pinch for lighter flavor.
• Carrots: Diced carrots bring bright, sweet notes and a lovely pop of color.
• Olive oil: This keeps everything from sticking and lends a subtle richness to both the pot and skillet veggies.
• Broccoli: A classic for teriyaki bowls, broccoli soaks up sauce and holds its shape for great texture.
• Red bell pepper: Adds sweetness, crunch, and a vibrant red hue that makes the bowls visually pop.
• Snow peas: With their crisp-tender bite, snow peas round out the veggie mix and complement the saucy chicken perfectly.
• Soy sauce (gluten-free if needed): The foundation of classic teriyaki flavor—opt for low-sodium if you prefer less salt.
• Rice vinegar (or Mirin): Balances out the soy’s saltiness with a little tangy zip—Mirin adds more sweetness if that’s your jam.
• Honey: The natural sweetness is what gives homemade teriyaki that irresistible glaze.
• Minced ginger and garlic: Fresh aromatics that infuse the sauce with layers of flavor.
• Sriracha (optional): Give your sauce a hint of heat—or leave it out for a kid-friendly version.
• Cornstarch (optional but recommended): Thickens your sauce into that glossy, clingy perfection you love!

Variations

One of my favorite things about Instant Pot Teriyaki Chicken Rice Bowls is just how easy it is to adapt them—swap in what you have, or tailor each bowl for the pickiest eaters or special diets in your crew!

• Switch Up the Protein: Try shrimp, tofu, or even sliced pork for a totally different (but delicious) twist on the classic chicken bowl.
• Allergy-Friendly Adaptations: For gluten-free needs, stick with tamari or coconut aminos instead of regular soy sauce; swap honey for maple syrup if you prefer.
• Boost the Veggies: Toss in mushrooms, baby corn, or sugar snap peas—whatever you’ve got hanging out in the fridge is fair game.
• Make It Spicier: Add extra Sriracha or a sprinkle of red pepper flakes to the sauce if you want more heat.

How to Make Instant Pot Teriyaki Chicken Rice Bowls

Step 1: Make the Teriyaki Sauce

Begin by whisking up the teriyaki sauce in a medium bowl. Combine soy sauce, water, rice vinegar (or Mirin), honey, fresh ginger, garlic, and Sriracha (if using). This fragrant blend will act as both a marinade and a pour-over sauce, so reserve a quarter cup for the next step. The rest can hang tight for finishing your bowls later!

Step 2: Layer the Instant Pot

Drizzle olive oil into your Instant Pot, then lay in the chicken breasts or thighs. Scatter the diced carrots over the meat, followed by the jasmine rice and chicken broth (or water). Pour in that reserved teriyaki sauce. Don’t stir—just gently jiggle the pot to make sure all the rice is submerged. This layering keeps the rice perfectly fluffy and helps the chicken soak up flavor.

Step 3: Cook Under Pressure

Seal the Instant Pot and set to HIGH pressure for 7 minutes. When the timer ends, let it naturally release for another 10 minutes—this gives the rice and chicken time to finish cooking gently, for perfect tenderness. Once the natural release is complete, carefully turn the valve to vent and let out any remaining steam before opening the lid.

Step 4: Sauté the Veggies

While the Instant Pot does its magic, quickly sauté your chopped broccoli, red bell pepper, and snow peas in a frying pan over medium heat. Add a tablespoon or two of the teriyaki sauce and toss just until the veggies are tender-crisp and vibrant. This keeps their color and bite, contrasting beautifully with the saucy chicken and fluffy rice.

Step 5: Thicken the Sauce

Heat the remaining teriyaki sauce in a small saucepan. For a thick, glossy finish like your favorite takeout, whisk together a quick slurry of cornstarch and water, and stir it in while the sauce simmers. Let it bubble gently until it coats a spoon—this becomes your irresistible finishing touch!

Step 6: Assemble and Serve

Open your Instant Pot, shred or cube the cooked chicken, and give the rice a quick fluff. Layer into bowls, top with sautéed veggies and a generous spoonful of thickened teriyaki sauce. Sprinkle with green onions and sesame seeds for that final flourish. Dig in immediately while everything is warm and saucy—you’ve earned it!

How to Serve Instant Pot Teriyaki Chicken Rice Bowls

Garnishes

Finish your bowls with a bright sprinkle of sliced green onions and a light shower of toasted sesame seeds. For extra color and crunch, try adding thinly sliced radishes or a swirl of more Sriracha. The little touches not only look stunning, but add fresh flavor and a hint of nuttiness that pairs perfectly with the sticky sauce.

Side Dishes

These bowls are a meal in themselves, but if you want to round things out, think about a crisp Asian cucumber salad, simple miso soup, or some steamed edamame. They add freshness and contrast beautifully with the rich, saucy flavors of your Instant Pot Teriyaki Chicken Rice Bowls.

Creative Ways to Present

Turn dinner into a DIY bar by letting everyone build their own bowl—set out a tray of garnishes and extra veggies. For parties, serve bite-sized portions in small bowls or cups. Want to impress visually? Layer the rice, veggies, and chicken in clear glass bowls for a colorful, Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Teriyaki Chicken Rice Bowls keep like a dream! Store the rice, veggies, chicken, and sauce separately in airtight containers in the refrigerator for up to four days. This prevents the rice from getting mushy and lets you refresh everything when you’re ready to eat.

Freezing

If you want to freeze a batch, pack the chicken and rice together and freeze the veggies and sauce separately. Thawed rice and chicken reheat beautifully, and you can quickly sauté a fresh batch of veggies when you’re ready for a bowl. Most importantly, let everything cool before freezing to keep the textures just right.

Reheating

To reheat, simply microwave individual components or warm gently on the stove with a splash of water or broth to loosen the rice. Add sauce and veggies at the last minute for bowls that taste freshly made!

FAQs

Final Thoughts

If you’re craving a dinner that’s as cozy and fuss-free as it is punchy with flavor, these Instant Pot Teriyaki Chicken Rice Bowls are sure to become a new staple. Whether you’re cooking for the family or meal prepping for the week, I can’t wait for you to try this one-bowl wonder—let me know how you customize yours and enjoy every bite!

Print