Description
These Instant Pot Chicken Teriyaki Rice Bowls are the ultimate easy weeknight dinner. Tender chicken, fluffy rice, and crisp veggies cook together in a flavorful homemade teriyaki sauce for a perfectly balanced, family-friendly meal.
Ingredients
Chicken & Rice
1 lb boneless, skinless chicken thighs or breasts, diced
1 cup jasmine rice, rinsed
1 1/4 cups chicken broth
1 cup broccoli florets
1 red bell pepper, diced
1 carrot, diced
Teriyaki Sauce
1/4 cup low-sodium soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp cornstarch + 1 tbsp water (for thickening)
Garnish
Sliced green onions
Sesame seeds
Instructions
Add diced chicken, rinsed rice, chicken broth, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to the Instant Pot. Stir gently to combine.
Seal lid and cook on High Pressure for 4 minutes.
Perform a quick release.
Stir in broccoli, bell pepper, and carrot. Close lid and let sit on Keep Warm for 5 minutes to soften vegetables.
Turn on Sauté mode. Stir in cornstarch slurry and cook 1–2 minutes until sauce thickens.
Divide into bowls and top with green onions and sesame seeds.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
Nutrition
- Calories: ~470
- Fat: 10g
- Carbohydrates: 55g
- Protein: 35g