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Instant Pot Teriyaki Chicken Bowls
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4.76 from 133 votes

Instant Pot Teriyaki Chicken and Rice

Instant Pot Teriyaki Chicken and Rice is an easy healthy meal prep idea with broccoli, peppers and a simple stir fry sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Asian
Servings: 4 servings
Calories: 434kcal

Ingredients

  • 1 tbsp olive oil
  • 1 lb chicken breasts diced
  • 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

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.
Try making this recipe in the crockpot.
Serve it with corn on the cobbrussels sprouts or steamed veggies.
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.

Nutrition

Calories: 434kcal | Carbohydrates: 58g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 629mg | Potassium: 1199mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7128IU | Vitamin C: 180mg | Calcium: 128mg | Iron: 3mg