Instant Pot Chicken Fresh Teriyaki Bowls with fresh vegetables and teriyaki sauce are an all-in-one everything into one pot and dinner is ready in 30 minutes!
What is not to love about a meal where you can throw raw ingredients in a pot and have it ready to eat in less than 20 minutes? And did I mention there is just one pot to wash when you’re finished?
Ingredients in chicken teriyaki bowls
These Instant Pot chicken teriyaki bowls are packed with fresh healthy ingredients.
I recommend using boneless skinless chicken breast for this recipe. You will need to cut the raw chicken into bite sized pieces. You don’t want to have to cut around bones and skin. It’s messy and frustrating.
For the rest of the Instant Pot chicken teriyaki dish, including homemade teriyaki sauce, you will need:
Soy sauce, Hoisin sauce, Rice vinegar, Garlic, Ginger (I like to use fresh grated ginger, but you can use use powdered ginger instead), Carrots, Jasmine rice, Broccoli, Red pepper, Green onions, Sesame seeds.
You can change up the veggies you use in this Instant Pot chicken teriyaki dish each time you make it! Try any of these:
Most of your veggies you will just want to cut into small pieces and let steam in the hot dish after it has finished cooking. For this recipe, I only cook the carrots under pressure. Most other veggies will fall apart.
You can use other kinds of rice as well. Just keep in mind that some may take longer to cook. Brown rice always takes longer than white rice. You don’t want hard rice, but you also don’t want overcooked, dry chicken. You’ll need to balance the two factors if you use brown rice.
Storing and reheating
You can store this Instant Pot chicken teriyaki in the refrigerator for five days. This makes it great for meal prep. It’s so fast and simple to make. Then you can divide it into four individual meal prep containers. Since it all cooks in one pot, it’s easy to separate into portions.
To reheat, put it in the microwave for a minute or two. You can add a splash of water to the bowl to ensure that the rice does not dry out.
If you love this homemade teriyaki sauce, you can make the sauce itself and store it in the refrigerator. It will last for about a year. Then you can use it anytime you want an exciting flavor on your meat or veggies!
Freezing Instant Pot chicken teriyaki
One of the best ways to freeze chicken teriyaki is as a dump meal. Put all of the raw ingredients that will be cooked together in the Instant Pot in a freezer bag. This will last for three months in your freezer. When you are ready to use it, thaw it over-night in the refrigerator. Then dump it all in the Instant Pot and cook!
You can also freeze Instant Pot chicken teriyaki after it has been cooked. Make sure you allow it to completely cool before putting it in the freezer. Any condensation in the container will ruin the food.
Instant Pot Fresh Teriyaki Chicken Bowls
- 2 medium-sized chicken breasts diced into 1 inch pieces
- 1 cup jasmine rice
- 1 tbsp olive oil
- 1/4 cup hoisin sauce
- 1/4 cup low-sodium soy sauce or tamari
- 4 cloves garlic minced
- 2 tbsp rice vinegar
- 1 1/2 cups water
- 1 red pepper chopped
- 2 carrots chopped
- 1 head broccoli cut into small florets
- 1 tbsp grated fresh ginger
- 1 tbsp Sesame seeds for garnish
- 4 green onions sliced
- Dump olive oil, chicken, soy sauce, hoisin sauce, rice vinegar, garlic, ginger, carrots, water and rice into Instant Pot in that order leaving rice to float on top of other ingredients. Place lid on and cook for 2 minutes on high pressure.
- 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!