Instant Pot Teriyaki Chicken Rice Bowls
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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 there is no marinating that is needed 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.
Ingredients you’ll need to make Instant Pot Teriyaki Rice Bowls
(For the full recipe, scroll down to the recipe card below)
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.
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Instant Pot Teriyaki Chicken Rice Bowls
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
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)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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!
Equipment
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I know this its an instant pot recipe, but can you give me the rundown on how to make it in my crockpot? Sounds DELICIOUS and I’d love to give it a whirl! Thanks and I love your blog and insta!
Thank you so much! I would just cook the chicken in the sauce by itself, and make rice and veggies on the side. I know that’s not as convenient but it’s an option for slow cooker teriyaki chicken 🙂 i would cook on high for 2 hours or low for about 4 hours or until cooked and tender.
Super yummy and super easy! Just the way I like it.Thanks for the great recipe!
So glad you enjoyed this one! Thank you! 🙂
Winner! Winner! My whole family loved it! What a great way to get in tons of veggies! I doubled the recipe so now I don’t have to make dinner tomorrow night! Added fresh mung beans too! Beautiful dish with so much color & flavor! I love your recipes. You make cooking so much easier! Thank you!
Hi! OMG what a compliment, thank you so much. I love that you doubled it and added in mung beans, I need to try that. xo, Tawnie
Should the rice be cooked or uncooked when it goes into the instapot?
Uncooked 🙂
It’s one of our family’s faves!
Hi Tasha – thank you so much! Glad it’s a favorite 🙂 Happy New Year! – Tawnie
We LOVE this recipe. Have made it like three times in three weeks. I’m wondering if it can be doubled? If so, would that change the cooking time? I’m an instant pot dummy so any help here is appreciated.
Hi Beth! Thank you SO much I am so glad you love it! I have never tried doubling this recipe actually, I am sorry! If you do try it out I would love to hear how it went! If I make it again anytime soon, I can test it and make double and make notes in the recipe card. xo, Tawnie
Friggin BomB!!!!!
Thanks baby!!
Rice wine. Where can I get this item? I have tried three grocery stores and it is not carried. Can something else be substituted? You don’t mean rice wine vinegar, do you? There is a difference between these two condiments. Help, I am ready to go with everything else for this recipe. Thanks for your time.
Hi Carol. So sorry to have put you through that! Using rice vinegar, or rice wine vinegar is best in this recipe! I hope you love it, and so sorry once again!
You looked near the soy sauce , right? Not in the wine section. I see it at every supermarket I go to usually near the soy sauce, teriyaki sauce, etc., by the Asian food section.
Thanks for such an awesome recipe for my Instant Pot. I love this using cauliflower rice too. So easy and so damn delicious. Cheers
Thanks so much Megan!! Enjoy! 🙂
Haha, I was looking for a good recipe to solve “What’s for Dinner” dilemma – thank you for making it so easy to follow!