This Teriyaki Chicken and Rice Bowl is the ultimate one-pot comfort meal—juicy chicken, fluffy jasmine rice, and stir-fried veggies, all coated in savory teriyaki sauce.
It comes together quickly in the Instant Pot and is a guaranteed family favorite.
Why I Love This Recipe
One-pot convenience in the Instant Pot
Sweet, savory, and hearty in every bite
Kid-friendly and meal prep approved
Customizable with your favorite vegetables
Fast clean-up with minimal dishes
What You’ll Need (Ingredient Highlights)
Boneless skinless chicken breasts – lean and easy to shred
Jasmine rice – aromatic and fluffy, a perfect base
Teriyaki sauce – use store-bought or homemade
Bell peppers & broccoli – for color and crunch
Garlic powder & ginger – flavor boosters
Chicken broth – adds richness to the rice
Pro Tips Before You Start
Use the right rice: Jasmine or long-grain works best here. Avoid short-grain sushi rice.
Wash the rice well: Rinse until the water runs clear to avoid stickiness.
Don’t skip the natural pressure release to prevent soggy rice.
Saute veggies separately to keep them crisp-tender.
Add extra teriyaki sauce after cooking for more flavor.
How to Make Teriyaki Chicken Rice Bowl
Step 1: Prep the Rice and Chicken
Rinse the jasmine rice thoroughly.
Add it to the Instant Pot with chicken broth. Spread into an even layer.
Step 2: Season the Chicken
Season chicken breasts on all sides with salt, pepper, garlic powder, and ground ginger.
Nestle them on top of the rice.
Step 3: Add Sauce and Pressure Cook
Pour 1/4 cup of teriyaki sauce over the chicken.
Secure the lid and cook on HIGH pressure for 4 minutes (or 6–8 minutes if chicken is thick).
Allow natural release for 10 minutes, then quick release.
Step 4: Stir-Fry the Veggies
While the Instant Pot works, heat sesame oil in a skillet.
Add chopped bell peppers and broccoli.
Sauté until tender, then toss with a few spoonfuls of teriyaki sauce.
Step 5: Fluff and Combine
Remove the chicken and let it rest. Fluff the rice with a fork.
Slice the chicken and return it to the pot with the stir-fried veggies.
Step 6: Serve and Garnish
Spoon into bowls.
Top with extra teriyaki sauce, sesame seeds, green onions, or a drizzle of sriracha for heat.
Serving Suggestions
Serve as is for a complete meal
Add avocado slices or a fried egg
Pair with miso soup or cucumber salad
Variations & Add-Ins
Use boneless thighs for extra juiciness
Add mushrooms, snow peas, or shredded carrots
Swap rice for quinoa or cauliflower rice
Try it with spicy teriyaki or pineapple-glazed sauce
Storage & Leftovers
Fridge: Store in airtight containers for 3–4 days
Reheat: Microwave with a splash of water or reheat in skillet
Freezer: Freeze for up to 2 months. Thaw before reheating
FAQs
Can I use brown rice?
Yes, but it requires a longer cook time and more liquid.
Can I double the recipe?
Yes, just make sure your Instant Pot is large enough. Keep the cook time the same.
What if I get a burn notice?
Make sure rice is fully submerged and deglaze the pot if needed before pressure cooking.
Can I use frozen chicken?
Yes, increase the cook time by 2–3 minutes, depending on the size of the breasts.
How spicy is it?
It’s mild. Add sriracha or red pepper flakes for heat.
Can I meal prep this?
Absolutely. It holds up well in the fridge and freezer.
Final Thoughts
This Teriyaki Chicken and Rice Bowl is my Instant Pot go-to when I want comfort food fast.
The tender chicken, fluffy rice, and stir-fried veggies make every bite satisfying.
It’s healthy, easy, and full of flavor—perfect for busy weeknights or weekend meal prep.
Instant Pot Teriyaki Chicken and Rice Bowl
Ingredients
- 1 pound boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 cups teriyaki sauce divided
- 1 1/2 cups uncooked jasmine rice rinsed
- 1 1/2 cups low-sodium chicken broth or water
- 2 teaspoons toasted sesame oil or olive oil
- 2 bell peppers chopped
- 1 head fresh broccoli cut into florets
Instructions
- Rinse the rice until water runs clear.
- Add to Instant Pot with broth.
- Season chicken with salt, pepper, garlic powder, and ginger. Place over rice.
- Drizzle 1/4 cup teriyaki sauce over chicken.
- Seal and pressure cook 4 mins (6–8 if thick).
- Let pressure release naturally for 10 mins, then quick release.
- Meanwhile, sauté veggies in sesame oil until tender.
- See full steps with tips & photos → https://mischacrossing.com/instant-pot-teriyaki-chicken-and-rice-bowl/
Notes
- Make Ahead: You can prepare the chicken and rice ahead of time, storing the cooked rice and chicken separately in the fridge for up to 3 days.
- Veggie Variations: Feel free to swap the bell peppers and broccoli for other vegetables like carrots, snap peas, or mushrooms.
