These Instant Pot Teriyaki Chicken Bowls with rice, broccoli and a 5-ingredient stir fry sauce make for a delicious meal prep idea – just dump everything into one pot and dinner is ready in 30 minutes!
Ingredients in chicken teriyaki bowls
These Instant Pot chicken teriyaki bowls are packed with fresh healthy ingredients.
I recommend using boneless skinless chicken breast for this recipe. You will need to cut the raw chicken into bite sized pieces. You don’t want to have to cut around bones and skin. It’s messy and frustrating.
For the rest of the Instant Pot chicken teriyaki dish, including homemade teriyaki sauce, you will need:
- Soy sauce
- Hoisin sauce
- Rice vinegar
- Ginger (I like to use fresh grated ginger, but you can use use powdered ginger instead)
- Jasmine rice
- Red pepper
- Green onions
- Sesame seeds
How to make Instant Pot chicken teriyaki
The amazing thing about this Instant Pot chicken teriyaki recipe is that everything is cooked together. You don’t need separate pans for the chicken, rice and sauce. This is by far the easiest way I’ve ever made chicken teriyaki.
- Dice the chicken into one inch pieces
- Put the olive oil, chicken, hoisin sauce, rice vinegar, garlic, ginger, carrots and water into the Instant Pot.
- Put the rice in last. It will float on top of the other ingredients.
- Set the Instant Pot to cook for two minutes.
- Perform a quick pressure release.
- Add the broccoli, red pepper and green onions and put the lid back on for five minutes. These veggies will get soggy if you cook them under high pressure. Letting them sit with the other hot ingredients for a few minutes will steam them just enough.
- Garnish with green onions and sesame seeds.
You can change up the veggies you use in this Instant Pot chicken teriyaki dish each time you make it! Try any of these:
- Snap peas
- Bok choy
- Baby corn
- Bell peppers
- Green beans
Most of your veggies you will just want to cut into small pieces and let steam in the hot dish after it has finished cooking. For this recipe, I only cook the carrots under pressure. Most other veggies will fall apart.
You can use other kinds of rice as well. Just keep in mind that some may take longer to cook. Brown rice always takes longer than white rice. You don’t want hard rice, but you also don’t want overcooked, dry chicken. You’ll need to balance the two factors if you use brown rice.
Do you need to marinate the chicken?
You could marinate the chicken for these Instant Pot chicken teriyaki bowls if you want, but you certainly don’t have to.
The point of a marinade is to infuse the meat with flavor. It will also help to retain some of the moisture during cooking.
In this recipe, the chicken is cooked in the sauce so has little risk of drying out. The homemade teriyaki sauce provides lot of flavor for the dish without the need to marinate it.
However, if you want to, you can allow the chicken to marinate for 30 minutes. Chicken breast does not need long because there is no skin or bones.
What do you serve with Instant Pot chicken teriyaki?
This one dish can provide a complete meal all in one so all you have to do is dump and press start! It has protein, starch and veggies. But here are some ideas to serve with chicken teriyaki:
- Grilled veggies
- Green salad
- Corn on the cob
- Brussels sprouts
- Lo mein
Storing and reheating
You can store this Instant Pot chicken teriyaki in the refrigerator for five days. This makes it great for meal prep. It’s so fast and simple to make. Then you can divide it into four individual meal prep containers. Since it all cooks in one pot, it’s easy to separate into portions.
To reheat, put it in the microwave for a minute or two. You can add a splash of water to the bowl to ensure that the rice does not dry out.
If you love this homemade teriyaki sauce, you can make the sauce itself and store it in the refrigerator. It will last for about a year. Then you can use it anytime you want an exciting flavor on your meat or veggies!
Freezing Instant Pot chicken teriyaki
One of the best ways to freeze chicken teriyaki is as a dump meal. Put all of the raw ingredients that will be cooked together in the Instant Pot in a freezer bag. This will last for three months in your freezer. When you are ready to use it, thaw it over-night in the refrigerator. Then dump it all in the Instant Pot and cook!
You can also freeze Instant Pot chicken teriyaki after it has been cooked. Make sure you allow it to completely cool before putting it in the freezer. Any condensation in the container will ruin the food.
More Instant Pot recipes
Meal prep tools
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- I love this hoisin sauce, it's the kind I use in this recipe!
- And of course I get my free-range chicken from Butcher Box – for a limited time get two free ribeyes and bacon when you sign up!
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Instant Pot Teriyaki Chicken Bowls
- 1 tbsp olive oil
- 2 medium-sized chicken breasts, diced into 1 inch pieces
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 4 cloves garlic minced
- 1 tbsp grated fresh ginger
- 2 carrots, chopped
- 1 1/2 cups water
- 1 cup jasmine rice
- 1 head broccoli, cut into small florets
- 1 red pepper, chopped
- 4 green onions, sliced
- 1 tbsp Sesame seeds for garnish
- Dump olive oil, chicken, soy sauce, hoisin sauce, rice vinegar, garlic, ginger, carrots, water and rice into Instant Pot in that order leaving rice to float on top of other ingredients. Place lid on and cook for 2 minutes on high pressure.
- Instant Pot will take about 10 minutes to come to pressure then cooks on high pressure for two minutes. Do a quick pressure release and remove lid when safe to do so. Stir in broccoli, red pepper and green onions, then replace lid and let sit another 5 minutes.
- Serve among four bowls and top with more green onions if desired and sesame seeds. Enjoy!