Instant Pot Teriyaki Chicken Rice Bowls (Easy, Healthy & Saucy!)

If you’re craving something sweet, savory, and satisfying without spending hours in the kitchen—this Instant Pot Teriyaki Chicken Rice Bowl is calling your name. It’s packed with flavor, comes together in one pot, and tastes better than takeout (with half the sodium and sugar).

Whether you’re meal-prepping lunches for the week or need a quick dinner, this recipe delivers juicy chicken, saucy teriyaki flavor, and fluffy rice—all in under 30 minutes.

Why You’ll Love This Teriyaki Chicken Bowl

• Made with real ingredients—no bottled sauce full of additives
• All-in-one dinner: chicken, sauce, and rice in one dish
• Family-friendly and picky-eater approved
• Easy to customize with veggies or different grains
• Great for meal prep or freezer meals

Ingredients (Nothing Fancy!)

Here’s everything you’ll need to make this weeknight winner:

• 1.5 lbs boneless skinless chicken thighs or breasts, cubed
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup honey (or maple syrup)
• 2 tbsp rice vinegar
• 2 tbsp water
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tsp cornstarch + 2 tbsp water (for thickening)
• 1 cup uncooked jasmine or basmati rice
• 1.25 cups water or chicken broth (for the rice)
• 1 cup broccoli florets (optional)
• Sesame seeds & green onions, for garnish

Step-by-Step Instructions

1. Sauté the aromatics

Turn your Instant Pot to Sauté. Add a splash of oil, then garlic and ginger. Cook for about a minute until fragrant.

2. Add the chicken and sauce ingredients

Stir in the chicken, soy sauce, honey, vinegar, and water. Mix to coat the chicken well.

3. Place the rice & steam broccoli

Use the pot-in-pot method:

• In a separate heat-safe bowl, add rinsed rice + water.
• Set it on a trivet over the chicken mixture.
• Optional: place broccoli in a steamer basket on top.

4. Pressure cook

Seal the lid and cook on high pressure for 6 minutes. Let it naturally release for 5 minutes, then quick release.

5. Fluff rice & thicken sauce

Carefully remove the rice and broccoli. Stir the cornstarch slurry into the chicken and switch to Sauté for a few minutes until the sauce thickens.

6. Assemble your bowls

Scoop rice into bowls, top with saucy chicken, add broccoli, and garnish with sesame seeds and green onions.

Optional Add-Ins for Custom Bowls

Add-In	Notes
Pineapple chunks	Add after cooking for sweetness
Shredded carrots	Toss in raw for crunch
Edamame	Steamed, for protein boost
Sriracha	For extra heat
Brown rice/quinoa	Works great instead of white rice

Quick Tips for Success

• Use chicken thighs for juicier texture—they’re more forgiving than breasts.
• Don’t skip the slurry—it makes the sauce rich and glossy.
• Rinse your rice to prevent it from turning mushy.
• Make a double batch and freeze extras for a future lazy night.

Make-Ahead & Storage

• Fridge: Keeps well for 4 days in airtight containers.
• Freezer: Freeze individual bowls. Reheat in microwave with a splash of water.
• Reheat tip: Microwave covered with a damp paper towel to retain moisture.

More recipes:-

Instant Pot Buffalo Chicken Dip Recipe

Instant Pot Chicken Stew Recipe

Instant Pot Chicken Fried Rice Recipe

FAQs

Can I make it without pot-in-pot rice?
Yes! Just cook rice separately on the stove or in a rice cooker.

Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce.

Can I use frozen chicken?
Sure—just increase cook time to 10 minutes and skip the sauté step.

What if I don’t have fresh ginger?
Use 1/4 tsp ground ginger instead, or skip it if needed.