Instant Pot Teriyaki Chicken Bowls
These Instant Pot Teriyaki Chicken Bowls with rice and broccoli are a great meal prep idea with the easiest five-ingredient stir fry sauce.
Servings: 4 servings
- 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. 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!
Make a big batch of the stir fry sauce ahead of time and store it in the fridge for up to a year.
Try adding in other veggies like snap peas, bok choy, baby corn, edamame and pineapple.
Store any leftovers in the fridge for up to 5 days. Add in a splash of water then microwave for 1-2 minutes.
Freeze this recipe for up to 3 months. Thaw in the fridge overnight then reheat.
Calories: 391kcal | Carbohydrates: 53g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 1038mg | Potassium: 523mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6900IU | Vitamin C: 116.3mg | Calcium: 60mg | Iron: 2.2mg