These Instant Pot Teriyaki Chicken Bowls with rice, broccoli and a 5-ingredient stir fry sauce make for a delicious meal prep idea!

Step 1 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.

Step 2  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.

Step 3 Serve among four bowls and top with more green onions if desired and sesame seeds. Enjoy!

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.

Freezing this Recipe 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!