Instant Pot Teriyaki Chicken Rice Bowls

This recipe is a healthy, keeper weeknight dinner recipe we make frequently. It solves the “What’s for dinner” question every single time!

We love it because there is no marinated needed to be done beforehand, and the chicken & jasmine rice is cooked to perfection right in the Instant Pot.

This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

Plus, September is National Rice Month! This month I encourage you to celebrate the harvest of this small but mighty grain and honor U.S. rice farmers and their dedication to growing this top quality, nutritious, and sustainable crop! 

We love meals with U.S.-grown rice in our house. Some our other 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)

• U.S.-grown 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)

1. First you will make the teriyaki sauce. In a medium sized bowl whisk together the soy sauce, water, rice wine, honey, ginger, garlic and sriracha. Reserve ~¼ cup to add into the Instant Pot in the next step.
2. Drizzle 2 Tbsp. olive oil down 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. 
3. 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. Let the Instant Pot naturally release it’s pressure for an additional 10 minutes. (Meaning, once the 7 minutes is up you hear your Instant Pot beep, let the time count up for another 10 minutes).
4. 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 snow 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. 

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. 

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! 

What are the nutrition qualities and health benefits of U.S.-grown rice?

• I love that in just one half-cup serving there are only 100 calories, and it’s so satisfying!
• Rice is naturally free from sodium, cholesterol, gluten and GMO’s.
• Rice packs in more than 15 essential vitamins and minerals such as folic acid, B vitamins, potassium, magnesium, selenium, fiber, iron and zinc.
• In this recipe we are using U.S.-grown jasmine rice. Before you go knocking on white rice, it has 23% of the recommended daily value of folic acid which is a B vitamin the body needs to make new cells! 

Why else is folic acid in rice important?

Folic acid can help protect against birth defects when consumed by expecting moms. Emerging research suggests that folic acid may also play a role in improving cardiovascular health and congenital heart defects, healthy aging and overall health. 

For more nutrition about rice, please visit the Think Rice website! 

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. 

the goods

Instant Pot

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