These Instant Pot Teriyaki Bowls are delicious, quick and easy. They’re perfect for dinner on those busy weeknights.

Instant Pot Teriyaki Bowls


  • 500 g boneless, skinless chicken breasts
  • Salt and pepper
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • 2 c teriyaki sauce, divided
  • 1 ½ c uncooked jasmine rice (washed and drained)
  • 1 ½ c chicken broth
  • 2 tsp toasted sesame oil
  • 2 bell peppers, chopped
  • 1 head broccoli, chopped into florets
  • Green onions and siracha sauce to garnish


  1. Add rice and chicken broth to bottom of Instant pot-spread to submerge rice.
  2. Season chicken with spices and place on top of rice. Pour ¼ c teriyaki sauce over chicken.
  3. Secure lid and seal valve. Cook on high for 8 minutes. Once timer beeps, wait 10 minutes, then release pressure.
  4. Heat oil in large skillet. Once hot, add vegetables and sauté until tender. Add a few tablespoons of teriyaki sauce.
  5. Take chicken out of pot and shred. Fluff rice. Add vegetables, chicken and teriyaki sauce to pot.
  6. Serve topped with green onions and siracha sauce.

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