Instant Pot Chicken Teriyaki Rice Bowls (Easy One-Pot Dinner)

Ditch the Takeout Menu: Your New Favorite 30-Minute Dinner is Here!

Raise your hand if this sounds familiar: it’s 6 PM, your stomach is growling like a bear coming out of hibernation, and you’re staring into the fridge praying for a dinner fairy to appear. The takeout apps are calling your name, but your wallet (and maybe your wellness goals) are gently whispering “maybe not tonight.”

Friend, I have been there more times than I can count. The weeknight dinner hustle is real, and it’s why I became utterly obsessed with creating recipes that are faster than delivery and taste a million times better. This, right here, is one of my all-time greatest hits: Instant Pot Chicken Teriyaki Rice Bowls.

Imagine this: tender, juicy chicken and perfectly fluffy jasmine rice, all simmered in a glossy, homemade teriyaki sauce that’s the perfect balance of sweet, savory, and a little tangy. We’re tossing in crisp-tender veggies at the end so they keep their vibrant color and a satisfying crunch. The best part? It all cooks together in one pot. Yes, really! From the Instant Pot insert to your bowl in about 25 minutes, with just a handful of simple ingredients.

This isn’t just a recipe; it’s your ticket out of the “what’s for dinner?” panic. It’s a meal your whole family will devour, it makes fantastic leftovers for lunch, and it delivers that irresistible, crave-able teriyaki flavor we all love without any mystery ingredients. So, let’s put that takeout menu back in the drawer, grab your Instant Pot, and make something incredibly delicious happen. The flavor wave is waiting!

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My Love Affair with Teriyaki: A Coastal Kitchen Memory

My connection to teriyaki isn’t from a fancy restaurant—it’s from a little driftwood shack by the pier in my hometown. After helping my dad clean the day’s catch, we’d often wander down to “Joe’s Shack,” where the air was thick with the scent of grilling fish and soy sauce. Joe, a man of few words but immense grill mastery, would serve up glazed salmon on a bed of rice from a steaming metal pan. That sticky, sweet-salty sauce, caramelized and clinging to every bite, was pure magic to my eight-year-old self.

Years later, when I got my first pressure cooker, I was determined to capture that same magic in a way that fit my busy, messy, real life. I wanted the depth of flavor, the tender protein, and the comforting rice, but I needed it to be weeknight-fast and cleanup-easy. After many (many!) trials—some saucier than intended, some, well, let’s call them “texture experiments”—I finally nailed it. This Instant Pot version is my tribute to Joe’s shack and every home cook who wants big flavor without the big effort. It’s the cozy, coastal comfort of my childhood, reimagined for the modern kitchen. Every time that sweet, garlicky aroma fills my kitchen, I’m right back by the water, and I just know you’re going to love it, too.

Gathering Your Flavor Crew: What You’ll Need

Here’s everything that goes into building these incredible bowls. I’ve included my chef-y insights and swaps so you can make this recipe work with what you’ve got!

• 1 lb boneless, skinless chicken thighs or breasts, diced – Chef’s Insight: I’m Team Thigh all the way here! They stay incredibly juicy under pressure and have more flavor. But breasts work perfectly if that’s what you prefer—just be sure to cut them into even, bite-sized pieces so they cook quickly.
• 1 cup jasmine rice, rinsed – Why Rinse? Rinsing removes excess surface starch, preventing the rice from getting gummy. Just run it under cold water in a fine-mesh sieve until the water runs mostly clear. It’s a tiny step with a big payoff for fluffy grains!
• 1 1/4 cups chicken broth – Flavor Boost: Using broth instead of water gives the rice a savory backbone. Low-sodium is best so you can control the salt level of the final dish.
• 1 cup broccoli florets, 1 red bell pepper (diced), 1 carrot (diced) – Veggie Freedom: This is your canvas! Swap in snap peas, sliced mushrooms, or asparagus. The key is adding them AFTER pressure cooking so they stay vibrant and crisp-tender.

For That Irresistible Teriyaki Sauce:

• 1/4 cup low-sodium soy sauce – Sub Tip: For a gluten-free version, tamari or coconut aminos are fantastic 1:1 swaps.
• 2 tbsp honey or brown sugar – Sweet Talk: Honey gives a cleaner sweetness; brown sugar adds a deeper, almost molasses note. Both are delicious!
• 1 tbsp rice vinegar – The Secret Weapon: This little splash of acidity balances the sweetness and saltiness, making the sauce taste complex and not cloying.
• 1 tsp sesame oil – Do Not Skip! This is the aromatic heart of the sauce. That toasty, nutty fragrance is what makes it taste like the real deal.
• 2 cloves garlic, minced & 1 tsp grated ginger – Fresh is Best: Please, for the love of flavor, use fresh here! The jarred stuff just can’t compete. A microplane is perfect for the ginger.
• 1 tbsp cornstarch + 1 tbsp water (slurry) – Thickening Hack: We add this at the end. Mixing the cornstarch with cold water first prevents lumps in your beautiful sauce.

For the Grand Finale (Garnish):

• Sliced green onions & sesame seeds – More Than a Pretty Face: These add a crucial pop of fresh color, a slight oniony bite, and a delightful little crunch. They elevate the bowl from “homemade” to “restaurant-worthy.”

Let’s Build Your Bowl: Simple Steps to Deliciousness

Follow these steps, and you’ll be in teriyaki heaven in no time. I’m chatting you through each one with my best tips!

1. The One-Pot Dump (But Fancy): To your Instant Pot insert, add the diced chicken, rinsed rice, chicken broth, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Chef’s Tip: Give this a gentle but thorough stir. You want to make sure the rice is submerged in the liquid and everything is well-acquainted. Don’t worry about the veggies yet—they’re joining the party later!
2. Pressure Cook Magic: Secure the lid, set the valve to “Sealing,” and select High Pressure for 4 minutes. Heads Up: It will take about 8-10 minutes for the pot to come to pressure. This is normal! Use this time to chop your veggies or tidy up.
3. Quick Release the Steam: Once the cook time is up, carefully perform a Quick Release by turning the valve to “Venting” with a utensil (steam is hot!). The pressure will drop immediately. Safety First: Keep your face and hands away from the venting steam.
4. Veggie Power Hour: As soon as the pin drops, open the lid. The rice and chicken will be perfectly cooked! Now, stir in your broccoli florets, diced bell pepper, and carrot. Close the lid again (you don’t need to lock it or set pressure) and let the residual heat sit on “Keep Warm” for 5 minutes. This brilliantly steams the veggies to crisp-tender perfection.
5. Create That Glossy Sauce: After 5 minutes, remove the lid. Give the pot a good stir—you’ll see lots of liquid. Turn on the Sauté function (Normal). Stir your cornstarch slurry (it may have settled, so give it another mix) and pour it into the pot. Stir constantly for just 1-2 minutes. Like magic, the sauce will bubble and thicken into a gorgeous, glossy glaze that coats everything beautifully. Hit “Cancel” to turn off the heat.
6. Serve with Flair: Dish the teriyaki chicken, rice, and veggie mixture right into bowls. Sprinkle generously with sliced green onions and a shower of sesame seeds. The final, crucial step? Do a little happy dance because you just made an amazing one-pot dinner!

How to Serve It Up: Bowl Beauty

This dish is a complete meal in a bowl, but I love making it feel special. For a true restaurant-style presentation, use a shallow bowl and fluff the rice mixture with a fork as you scoop it in. Pile it high! The contrast of the white rice, colorful veggies, and glossy brown sauce is gorgeous. Let everyone add extra garnishes at the table—I sometimes put out extra sesame seeds, chili crisp for heat lovers, or even a side of quick-pickled cucumbers for a bright, crunchy contrast. It’s a self-serve feast that feels anything but basic.

Ride Your Own Flavor Wave: Recipe Twists & Swaps

One of my favorite things about this recipe is how adaptable it is. Make it your own!

• Protein Swap: Use 1-inch cubed firm tofu (pat it dry first) or peeled, large shrimp added with the veggies in step 4.
• Spicy Teriyaki: Add 1-2 teaspoons of sriracha or a big pinch of red pepper flakes to the sauce in step 1.
• Pineapple Twist: Stir in 1 cup of fresh pineapple chunks with the veggies for a sweet, tropical vibe.
• “Clean Out the Fridge” Version: Swap the veggies for what you have! Thinly sliced cabbage, frozen peas, or chopped kale (add kale with the veggies) all work wonderfully.
• Cauliflower Rice Bowl (Low-Carb): Omit the jasmine rice and broth. Cook the chicken and sauce as directed on Sauté mode until chicken is cooked through. Stir in riced cauliflower and your veggies, cover, and let steam for 5-7 minutes off heat before thickening the sauce.

Isla’s Kitchen Notes: The Story Behind the Bowl

This recipe has seen more iterations than my hair color in college! The first version was good, but the veggies turned to mush. Then I tried thickening the sauce before pressuring, which led to a dreaded “BURN” notice. The breakthrough was realizing the magic of adding the veggies *after* pressure cooking. It seems so simple now, but it changed everything!

This is now my most-requested recipe by friends and my ultimate “I forgot to plan dinner” lifesaver. I’ve even started doubling the sauce ingredients (except the cornstarch) for extra saucy lovers in my house. The funniest part? My kid now prefers this to the mall food court teriyaki, which she used to think was the pinnacle of cuisine. Winning! Remember, cooking is about joy, not perfection. If your sauce is a little thinner or thicker than the photos, it will still taste incredible. You’ve got this!

Your Questions, Answered: Teriyaki Bowl FAQ

Q: Can I use frozen chicken?
A: I don’t recommend it for diced chicken in this recipe, as it can throw off the liquid ratio and lead to uneven cooking. For food safety and best results, thaw your chicken first. If you’re in a pinch, you can add frozen chicken breast tenders whole, increase broth by 1/4 cup, and pressure cook for 8-10 minutes, then shred and proceed.

Q: My sauce didn’t get very thick. What happened?
A> No worries! This usually means the Sauté function wasn’t hot enough or the sauce didn’t bubble for long enough. Turn Sauté to “More” or “High” and let the mixture come to a vigorous bubble for another minute or two after adding the slurry, stirring constantly. Also, double-check that you used a full tablespoon of cornstarch.

Q: I don’t have an Instant Pot. Can I make this on the stove?
A> Absolutely! In a large skillet or Dutch oven, cook the diced chicken until browned. Remove, then cook the rice, garlic, and ginger in a bit of oil for 1 minute. Add broth and sauce ingredients (except cornstarch), bring to a simmer, add chicken back, cover, and cook on low for 15-18 minutes until rice is done. Stir in veggies, cover for 5 minutes off heat, then thicken the sauce as directed.

Q: How do I store and reheat leftovers?
A> Leftovers keep beautifully! Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a splash of water or broth to loosen the sauce, or in a skillet over medium-low heat, stirring often.

Nutritional Information (Per Serving – Estimate)

This information is an estimate provided for general guidance. Servings: 4.

• Calories: ~470
• Protein: ~35g
• Carbohydrates: ~55g
• Fat: ~10g
• Fiber: ~3g
• Sugar: ~12g

Note: Using chicken breasts, reducing honey, or increasing veggies will alter these values.

Skip the takeout and make these irresistible Instant Pot Chicken Teriyaki Rice Bowls at home! This easy one-pot meal features tender, juicy chicken, perfectly cooked rice, crisp veggies, and a homemade sweet-and-savory teriyaki sauce—all ready in under 30 minutes. Perfect for busy weeknights and fantastic for meal prep, these protein-packed bowls are family-friendly, customizable, and even include gluten-free options. Faster than delivery and so much better! 🍚🥢✨