These Instant Pot Teriyaki Chicken Bowls with rice and broccoli are a great meal prep idea with the easiest five-ingredient stir fry sauce.
Ingredients and substitutions
- Olive oil – swap out for another neutral cooking oil like avocado or canola oil.
- Chicken breasts – boneless skinless chicken thighs would also work in this recipe.
- Low-sodium soy sauce – tamari or coconut aminos are the best substitutes here.
- Hoisin sauce – oyster sauce or a mixture of soy sauce and honey will provide a similar flavour.
- Rice vinegar – white wine vinegar or apple cider vinegar would also work.
- Garlic – fresh minced garlic is best. The jarred variety can be used in a pinch.
- Grated fresh ginger – if you don’t have any fresh ginger, try substituting for a bit of ground ginger instead.
- Carrots – use another kind of veggie, just make sure it’s cut into small pieces. If you’re swapping out the carrot, stir that veggie in at the end instead of cooking on pressure.
- Jasmine rice – you can try using another kind of rice but it may alter the cooking time.
- Broccoli – use another kind of veggie, just make sure it’s cut into small pieces.
- Red pepper – any variety of bell pepper would work or you can swap out for another veggie of your choice.
- Green onions – leave this out altogether if you don’t have any on hand.
- Sesame seeds – black or white sesame seeds are both great for garnish.
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How to make teriyaki chicken in the Instant Pot
Step 1: Add the first 10 ingredients to the Instant Pot in order and cook on high pressure.
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. Place lid on and cook for 2 minutes on high pressure.
Step 2: Steam broccoli.
While chicken and rice is pressure cooking, add broccoli to a large bowl of water and microwave for 8 minutes before draining.
Step 3: Stir in the broccoli, red pepper and green onions.
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.
Step 4: Garnish and serve!
Serve among four bowls and top with more green onions if desired and sesame seeds. Enjoy!
What to serve with Instant Pot teriyaki chicken
This teriyaki chicken Instant Pot recipe can provide a complete meal all in one so all you have to do is dump and press start! It has protein, starch and veggies. If you want to add on some sides, here are some ideas:
- Grilled veggies
- Green salad
- Corn on the cob
- Brussels sprouts
- Lo mein
Frequently Asked Questions
Teriyaki chicken is made of bite-sized pieces of chicken, rice, veggies and a teriyaki sauce. For this Instant Pot teriyaki chicken and rice recipe, I used an easy five-ingredient sauce consisting of low-sodium soy sauce, hoisin sauce, rice vinegar, garlic and ginger. It’s so good and way healthier than the store-bought bottled sauces you’d find at the grocery store.
Yes! Since this teriyaki chicken Instant Pot recipe uses boneless skinless chicken breasts, lots of veggies and a homemade stir fry sauce it’s way healthier than the teriyaki chicken you’d get at a restaurant. There are just 391 calories per serving so it’s a healthy lunch or dinner option that’s still low in calories.
Teriyaki sauce actually didn’t originate in Japan – it’s thought to have originated in Hawaii. That being said, teriyaki is super popular all over the world as an Asian-fusion dish, including in Japan.
Storing and reheating
You can store this Instant Pot teriyaki chicken and rice in the refrigerator for up to 5 days. It’s so easy and fast to make and is a great option for meal prep! To reheat it, all you have to do is add a splash of water to the bowl to make sure the rice doesn’t dry out then microwave for 1-2 minutes. Easy-peasy!
If you love the homemade teriyaki sauce, you can mix together the sauce and store it in the refrigerator for up to a year. Use it on meat or veggies or for your next stir fry.
Freezing this recipe
One of my favourite ways to meal prep this teriyaki chicken Instant Pot recipe is by turning it into a dump meal. Put all the raw ingredients that are cooked together in the Instant Pot (so the first 10 ingredients on the list) in a freezer-safe Ziploc bag and store it in the freezer for up to 3 months. The night before you’re ready to eat, stick it in the fridge to thaw overnight, then dump it all in the Instant Pot the next day and cook.
You can also freeze it after it has been cooked, although the veggies might not thaw very well. Make sure you allow it to completely cool before storing it in glass containers in the freezer for up to 3 months. Let it thaw in the fridge overnight then reheat as normal.
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Instant Pot Teriyaki Chicken Bowls
- 1 tbsp olive oil
- 1 lb chicken breasts
- 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
- 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!
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