These Instant Pot Teriyaki Chicken Bowls with rice and broccoli are a great meal prep idea with the easiest five-ingredient stir fry sauce.
Ingredients and substitutions
- Olive oil – swap out for another neutral cooking oil like avocado or canola oil.
- Chicken breasts – boneless skinless chicken thighs would also work in this recipe.
- Low-sodium soy sauce – tamari or coconut aminos are the best substitutes here.
- Hoisin sauce – oyster sauce or a mixture of soy sauce and honey will provide a similar flavour.
- Rice vinegar – white wine vinegar or apple cider vinegar would also work.
- Garlic – fresh minced garlic is best. The jarred variety can be used in a pinch.
- Grated fresh ginger – if you don’t have any fresh ginger, try substituting for a bit of ground ginger instead.
- Carrots – use another kind of veggie, just make sure it’s cut into small pieces. If you’re swapping out the carrot, stir that veggie in at the end instead of cooking on pressure.
- Jasmine rice – you can try using another kind of rice but it may alter the cooking time.
- Broccoli – use another kind of veggie, just make sure it’s cut into small pieces.
- Red pepper – any variety of bell pepper would work or you can swap out for another veggie of your choice.
- Green onions – leave this out altogether if you don’t have any on hand.
- Sesame seeds – black or white sesame seeds are both great for garnish.
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How to make teriyaki chicken in the Instant Pot
Step 1: Add the first 10 ingredients to the Instant Pot in order and cook on high pressure.
Dump olive oil, chicken, soy sauce, hoisin sauce, garlic, ginger, carrots, water and rice into Instant Pot in that order. Gently stir the top just to ensure the rice is covered by liquid, making sure not to scrape the spoon along the bottom of the Instant Pot. Place lid on and cook for 2 minutes on high pressure.
Step 2: Steam broccoli.
While chicken and rice is pressure cooking, add broccoli to a large bowl of water and microwave for 8 minutes before draining.
Step 3: Stir in the broccoli, red pepper and green onions.
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.
Step 4: Garnish and serve!
Serve among four bowls and top with more green onions if desired and sesame seeds. Enjoy!
What to serve with Instant Pot teriyaki chicken
This teriyaki chicken Instant Pot recipe 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. If you want to add on some sides, here are some ideas:
- Grilled veggies
- Green salad
- Corn on the cob
- Brussels sprouts
- Lo mein
- Fruit
Frequently Asked Questions
Teriyaki chicken is made of bite-sized pieces of chicken, rice, veggies and a teriyaki sauce. For this Instant Pot teriyaki chicken and rice recipe, I used an easy five-ingredient sauce consisting of low-sodium soy sauce, hoisin sauce, rice vinegar, garlic and ginger. It’s so good and way healthier than the store-bought bottled sauces you’d find at the grocery store.
Yes! Since this teriyaki chicken Instant Pot recipe uses boneless skinless chicken breasts, lots of veggies and a homemade stir fry sauce it’s way healthier than the teriyaki chicken you’d get at a restaurant. There are just 391 calories per serving so it’s a healthy lunch or dinner option that’s still low in calories.
Teriyaki sauce actually didn’t originate in Japan – it’s thought to have originated in Hawaii. That being said, teriyaki is super popular all over the world as an Asian-fusion dish, including in Japan.
Storing and reheating
You can store this Instant Pot teriyaki chicken and rice in the refrigerator for up to 5 days. It’s so easy and fast to make and is a great option for meal prep! To reheat it, all you have to do is add a splash of water to the bowl to make sure the rice doesn’t dry out then microwave for 1-2 minutes. Easy-peasy!
If you love the homemade teriyaki sauce, you can mix together the sauce and store it in the refrigerator for up to a year. Use it on meat or veggies or for your next stir fry.
Freezing this recipe
One of my favourite ways to meal prep this teriyaki chicken Instant Pot recipe is by turning it into a dump meal. Put all the raw ingredients that are cooked together in the Instant Pot (so the first 10 ingredients on the list) in a freezer-safe Ziploc bag and store it in the freezer for up to 3 months. The night before you’re ready to eat, stick it in the fridge to thaw overnight, then dump it all in the Instant Pot the next day and cook.
You can also freeze it after it has been cooked, although the veggies might not thaw very well. Make sure you allow it to completely cool before storing it in glass containers in the freezer for up to 3 months. Let it thaw in the fridge overnight then reheat as normal.
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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.
- **Get my full list of tools here**
is the version I use in this recipe.
Instant Pot Teriyaki Chicken Bowls
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts
- 2 tbsp low-sodium soy sauce or tamari if gluten-free
- 2 tbsp hoisin sauce
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 carrots, chopped
- 1 cup water
- 1 cup jasmine rice
- 1 head broccoli, cut into small florets
- 1 red pepper, chopped
- 4 green onions, sliced
- 1 tsp Sesame seeds for garnish
Instructions
- Dump olive oil, chicken, soy sauce, hoisin sauce, garlic, ginger, carrots, water and rice into Instant Pot in that order. Gently stir the top just to ensure the rice is covered by liquid, making sure not to scrape the spoon along the bottom of the Instant Pot (too much stirring can cause the burn message). Place lid on and cook for 2 minutes on high pressure.
- While chicken and rice is pressure cooking, add broccoli to a large bowl of water and microwave for 8 minutes before draining.
- 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!
Video
Notes
Nutrition
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Comments & Reviews
Laurie Dziekan says
Hello. I tried this recipe tonight, and it was “missing something”. I noticed that in the intro to this recipe, you mentioned using rice wine vinegar. However, the actual recipe doesn’t include this ingredient, or how much of it to use, and one in the process? Can you tell me if that wasn’t intentional Mission or if I should be using rice wine vinegar in the recipe? I’m thinking that’s what was missing.
Mallory says
This is one of my FAV go to meals for lunches!! was wondering what you would consider a serving? I see it says around 391 cals per serving, but how much would you say that is? Thanks so much!!
Taylor Stinson says
I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving. The reason I don’t give out serving sizes is because you need to make sure to divide it all evenly as even just a one cup serving size could have vastly different nutritional info if the chicken, rice, etc isn’t divided up completely evenly.
BARBARA says
I do not have an instant pot. Do you know how I might make it using a slow cooker? Or maybe it’d be better to prepare on the stove-top?
Taylor Stinson says
You should be able to do it on the stovetop!
Mary says
My rice was a little crunchy – followed the recipe to a t.
Kim says
Is the serving size a cup or 1/2 cup? Thanks
Taylor Stinson says
I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving. The reason I don’t give out serving sizes is because you need to make sure to divide it all evenly as even just a one cup serving size could have vastly different nutritional info if the chicken, rice, etc isn’t divided up completely evenly.
Kortney Ione McClelland says
Mine came out a little watery. I also did not have carrots so I just skipped that step. Could that be the reason it’s kinda watery?
Taylor Stinson says
Hi Kortney – that could be the reason, yes. Or if the rice was a different type.
Richard Livingston says
Mine came out watery and I used followed the recipe exactly. Gonna do a cup instead of a cup and a half of water next time, but it was yummy.
Louise says
I followed Richard’s advice and used 1 cup of water instead of 1.5 and it turned out perfect. Thank you for an easy, delicious recipe!
Genoa says
The taste is good, but not cooking the broccoli, red pepper and onion, and just letting it sit in the pot for 10 minutes did not cook them thoroughly! Can you cook the broccoli and pepper with the rest of the meal?
Taylor Stinson says
I would worry about them getting overcooked in the pressure cooker. If you’d like them more cooked through, you can saute on the stove for a couple minutes to get them more tender!
Alden G says
This was so good! I am skeptical of instant pot meals sometimes because I associate them with “mushy,” but the cooking times and quantities in this recipe were PERFECT! Veggies came out with the perfect amount of crunch still left in them!
Kelly says
Amazing this was so yummy!! I made it in a 3qt IP and halved the recipe but I feel that it would fit with the full recipe. Will comment with an update as soon as I make it again!
Taylor Stinson says
I’m glad half the recipe will work in the 3 quart! Thanks for sharing!
Jeanette says
Delicious! I don’t have an Instant Pot. Mine is a PowerXL pressure cooker. I made it just as written except I used long-grain white rice, and I cooked it for 4 minutes. Turned out perfect!