This Instant Pot chicken teriyaki bowl is a super easy dinner with a delicious mix of teriyaki chicken and broccoli served over rice!
Using an Instant Pot is such a great way to make a delicious, home-cooked meal with little to no effort on those long days that seem never-ending.
These Instant Pot chicken teriyaki bowls are full of boneless, skinless chicken breasts and broccoli, smothered in a blend of savory soy sauce, sweet ginger and brown sugar, rice vinegar, and garlic, served over rice. (I’m also a huge fan of teriyaki salmon bowls as well!)
It’s so easy with an Instant pot: you just dump the ingredients in, and the IP does all the work for you!
Whether it’s for dinner tonight or lunches throughout the week, these Instant Pot chicken teriyaki bowls will definitely be a new family favorite!
Ingredients for Instant Pot chicken teriyaki bowls
- Rice vinegar – This is vinegar made from fermented rice, and can be found in the Asian foods aisle in most major grocery stores.
- Soy sauce – A common ingredient for teriyaki dishes that will bring a salty and savory flavor.
- Brown sugar – Brown sugar will add sweetness and a deep molasses flavor.
- Garlic – A classic ingredient that will add earthiness to the dish.
- Grated fresh ginger – To add a bit of heat and sweetness.
- Boneless, skinless chicken breast, roughly chopped – Packed full of protein and a great blank canvas to absorb all of these delicious flavors.
- Broccoli – Broccoli is a great addition for its bright green color and crunch.
Using and storing fresh ginger
I don’t know about you, but when I buy a chunk of fresh ginger from the produce aisle, I never end up using all of it before it starts to go bad.
The best way to store fresh ginger root is to put it in a freezer-safe zip-top bag!
When you’re ready to use it, just pull it out of the freezer and grate it on a Microplane (it’ll look like snow!), and pop it back in the freezer until next time.
It lasts practically forever, and it’s super easy to quickly pull out and add to your cooking.
If you’re not a fan of broccoli, no worries!
Other delicious choices that would work well here are green beans, carrots, mushrooms, sugar snap peas, or even baby corn.
What is an Instant Pot?
An Instant Pot is an electric multi-cooker that can sauté, slow cooker, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
Meal prep and storage
These Instant Pot chicken teriyaki bowls make great lunches or pre-made dinners to use throughout the week.
Make this recipe on Sunday, and portion out and store each bowl (with some rice, chicken, and broccoli,) in individual airtight containers.
They will keep in the refrigerator for up to 4 days.
To reheat, simply remove the lid, cover loosely with a damp paper towel, and microwave for 3-4 minutes or until heated thoroughly.
More Instant Pot recipes
- Looking for a comforting soup? Try my Instant Pot Broccoli Cheddar Soup.
- Have a hungry family to feed? Try my Instant Pot Stuffed Peppers.
- Craving something smoky and sweet? Try my Instant Pot Baked Beans.
- Love a warm cozy meal? Try my Instant Pot Ground Chicken Chili.
- ½ cup low sodium soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 pound boneless, skinless chicken breast, cut into 1 inch pieces
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 cups broccoli florets
- Green onion and sesame seeds, for garnish
- Add the soy sauce, water, rice vinegar, brown sugar, garlic, and ginger to the Instant Pot and whisk to combine.
- Next, add the chicken and toss to combine.
- Attach the lid and ensure the valve is in the “sealing” position.
- Set the Instant Pot to the Pressure Cook Manual for 7 minutes.
- When the Instant Pot has finished, release the pressure manually by switching the valve to the “venting” position. Be careful, it will steam and splatter.
- In a small bowl, whisk together the cornstarch and 1 tablespoon of water.
- Add the slurry to the Instant Pot and mix to combine.
- (Optional) The sauce will thicken slightly when you add the slurry but if you want a thicker glaze, turn the Instant Pot to the Saute function and cook it for 1-2 minutes, or until the sauce is your desired consistency.
- Turn the Instant Pot off and add the broccoli on top of the chicken (do not stir it together). Attach the lid and allow the broccoli to steam for 5 minutes.
- Serve this teriyaki chicken and broccoli over rice, garnished with green onion and sesame seeds. Enjoy immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 1267mgCarbohydrates: 17gFiber: 4gSugar: 7gProtein: 41g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.