Go Back

Instant Pot Teriyaki Chicken Rice Bowls

Easy, healthy Instant Pot Teriyaki Chicken with rice and veggies—better than takeout, ready in under 30 minutes, and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: American, asian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs or breasts, cubed
  • 2 tbsp soy sauce (low-sodium)
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 2 tbsp water
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 2 tsp cornstarch + 2 tbsp water (for slurry)
  • 1 cup jasmine rice
  • 1.25 cups water (for rice)
  • 1 cup broccoli florets (optional)
  • Sesame seeds & green onions (for topping)

Method
 

  1. Sauté garlic and ginger in Instant Pot for 1 minute.
  2. Add chicken, soy sauce, honey, vinegar, and water.
  3. Place rinsed rice and water in a heat-safe bowl on trivet inside pot.
  4. Optional: add broccoli in a steamer basket on top.
  5. Pressure cook on high for 6 minutes. Natural release for 5, then quick release.
  6. Remove rice and broccoli. Add cornstarch slurry to chicken, sauté to thicken sauce.
  7. Assemble bowls with rice, chicken, broccoli. Garnish and serve.

Notes

  • Skip pot-in-pot if using pre-cooked rice.
  • Use maple syrup instead of honey for vegan-friendly option with tofu.
  • Add pineapple, carrots, or sriracha for a flavor twist.