Instant Pot Teriyaki Chicken and Rice Bowl
A delicious one-pot meal with juicy chicken, perfectly cooked jasmine rice, and colorful vegetables all drizzled in teriyaki sauce. This dish is quick to make, packed with flavor, and perfect for serving in bowls.
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.