Description
These Instant Pot Teriyaki Chicken Rice Bowls are a delicious and easy meal that combines tender chicken, flavorful veggies, and a homemade teriyaki sauce over a bed of fluffy jasmine rice.
Ingredients
Units
Scale
Jasmine Rice:
- 1 1/2 cups Jasmine rice
Teriyaki Chicken:
- 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
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.
- Drizzle olive oil into the Instant Pot. Add chicken, teriyaki sauce, carrots, water or broth, and rice. Do not stir.
- Cook in the Instant Pot. Seal the lid, set to HIGH pressure for 7 minutes, then natural release for 10 minutes.
- Sauté veggies. Cook broccoli, bell pepper, and snow peas with teriyaki sauce on the stove.
- Thicken sauce. Heat remaining teriyaki sauce, thicken with cornstarch slurry, and simmer.
- Assemble bowls. Shred/cube chicken, serve over rice with veggies and sauce. Garnish with green onions and sesame seeds.
Notes
- For a spicier kick, increase the amount of Sriracha in the teriyaki sauce.
- Feel free to customize the veggies in this dish based on personal preference.
- Make sure to adjust the cooking time if using different cuts of chicken or adjusting the recipe quantity.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
