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.
How to make teriyaki chicken in the Instant Pot
- Add the first 10 ingredients to the Instant Pot in order.
- Cook on high pressure for 2 minutes.
- Do a quick release of the pressure.
- Stir in the broccoli, red pepper and green onions.
- Let sit for 10 minutes.
- Garnish and serve!
What to serve on the side
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. If you want to add on some sides, here are some ideas:
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- 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 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 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 chicken teriyaki 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 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 this Instant Pot chicken teriyaki 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.
More Instant Pot recipes
- Instant Pot Cream of Mushroom Chicken
- Instant Pot Chicken Burrito Bowls
- Instant Pot Barbacoa Beef {Chipotle Copycat}
Meal prep tools for this recipe
- 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.
is the version I use in this recipe.
Instant Pot Teriyaki Chicken Bowls
Ingredients
- 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
Instructions
- 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. Do not stir. 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 10 minutes.
- Serve among four bowls and top with more green onions if desired and sesame seeds. Enjoy!
Alex Basso says
If I doubled the base recipe would it still fit in a 6 quart unit?
Taylor Stinson says
I don’t think it would unfortunately.
Karen W says
Hi there! As a former girl on Bloor, (360 E. for 20 years!) of course I had to give your recipe a try! I’m about to start it right now, so I’ll have to check in and let you know how it goes. My one concern is the cook time. Will the chicken thoroughly cook in just 2 minutes? I guess I’m about to find out!!
Taylor Stinson says
Hey Karen – it pressure cooks for 2 minutes but is still cooking for 10-15 minutes while the Instant Pot heats up and the chicken is cut into small pieces so gets cooked quickly. I know exactly where that building is, we could have been neighbours!!
Mallory says
Quick question! When it says a serving size is approx 391 calories, what exactly would that serving size be?? Also, this is one of my fav recipes!!!
Taylor Stinson says
Hey Mallory – so glad it’s one of your favourites 🙂 I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions, then 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.
msSally says
Could you use frozen broccoli?
Taylor Stinson says
You definitely could! Just defrost it first before adding it to the pot at the end of cook time.
Kenna says
This turned out great! I was wondering – could you substitute pork loin/chops for the chicken for a dinner meal? It’s all I have on hand for tonight!
Taylor Stinson says
Hey Kenna! So happy you enjoyed the first time around 🙂 I imagine you could sub in pork for the chicken but I’ve never tried it myself so I couldn’t say for sure. I imagine you might need to bump up the cook time by at least 2 minutes. Sorry I can’t be of more help!
Morgan Welch says
We’ve made this dozens of times and love it! We always eat all of the leftovers later in the week. I’d be interested in a crockpot version as well for when it’s my turn to make a slow cooker meal for lunch at work!
Becky says
Can you make a larger serving and how to increase?
Taylor Stinson says
Hi Becky – you can double this recipe. You should be able to adjust the ingredient amounts in the recipe card with the slider.
Cynthia says
Very tasty recipe. The only thing I would change is to do a little less hoisin sauce and increase cooking to three minutes. My rice was not fully cooked. Otherwise, I will make it again.
Marcie says
I agree, my rice was a bit al denote as well, it otherwise good flavor!
Trangy says
Thanks Crystal! As I can’t get a hand on all the ingredients right now for teriyaki sauce but happen to have a bottle of ready made teriyaki sauce in the pantry – how would you suggest to swap it out?
Aaron says
This is a great recipe with chicken. I was wondering though, would it be possible to do this with shrimp as a meal prep idea? If so, would the cooking times be the same?
Taylor Stinson says
Hey Aaron – I don’t think shrimp would come out the same way unfortunately, especially not in the Instant Pot. Wish I could help!