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- 1 lb boneless, skinless chicken thighs - 1/4 cup soy sauce or tamari - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 inch ginger, grated - 2 cups jasmine rice - 4 cups chicken broth - 2 cups broccoli florets - 1 carrot, thinly sliced - 1 green onion, chopped - Sesame seeds - Optional toppings For these Instant Pot Teriyaki Chicken Rice Bowls, the ingredients play a key role in flavor. I love using boneless, skinless chicken thighs. They stay juicy and tender during cooking. The soy sauce or tamari adds umami, while honey gives that sweet kick. Rice vinegar brightens the dish, while sesame oil brings a nutty aroma. Fresh garlic and ginger give depth to the marinated chicken. Jasmine rice is my favorite for its fragrant, fluffy texture. Chicken broth enhances the rice and adds more flavor. Broccoli and carrots provide color and crunch. Green onions sprinkle a fresh taste on top. Finally, sesame seeds not only look pretty but add a nice crunch. You can add other toppings like sliced radishes or pickled ginger if you want. Gather these ingredients, and you’re on your way to making a simple delight! To start, I mix the marinade. In a bowl, combine: - 1/4 cup soy sauce (or tamari for gluten-free) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 inch ginger, grated I stir until it blends well. Next, I add 1 pound of cubed chicken thighs. I coat the chicken well in the marinade. It’s best to let it marinate for at least 15 minutes. This step adds great flavor. While the chicken marinates, I rinse the jasmine rice. I place 2 cups of rice in a fine-mesh strainer. I run cold water over it until the water runs clear. This step is key for fluffy rice. It removes excess starch. If I skip this, the rice can become sticky. Now, I turn on the Instant Pot and select the Sauté function. I add the marinated chicken to the pot, saving some marinade for later. I cook the chicken for about 4-5 minutes, stirring often. I want the chicken to be lightly browned. After that, I pour in the remaining marinade, rice, and 4 cups of chicken broth. I stir to mix everything together. Next, I layer 2 cups of broccoli florets and 1 thinly sliced carrot on top. I don’t stir this layer. It helps the veggies stay fresh and crisp. I then close the lid and set the valve to sealing. I select the Pressure Cook function and set the timer for 10 minutes. While it cooks, I can relax. Once the timer goes off, I let the pot release naturally for about 5 minutes. After that, I carefully switch the valve to venting to release any remaining pressure. I open the lid and use a fork to fluff the rice gently. This mixes the chicken and veggies nicely. I serve the dish hot in bowls. I like to garnish with chopped green onions and a sprinkle of sesame seeds for some extra flair. To make your teriyaki chicken even better, think about adding some spices. A sprinkle of red pepper flakes can bring heat. You might try some ground ginger for a bold kick. If you want a sweet touch, add a bit more honey. Start with a teaspoon and taste. Adjust until you find your perfect mix. Rinsing rice is key for fluffy texture. Use cold water and rinse until it runs clear. This step removes extra starch. For fluffy rice, use the right water ratio. For jasmine rice, stick with 1 cup rice to 2 cups broth. Keep an eye on the timer too. Ten minutes under pressure is perfect. If your Instant Pot does not come to pressure, check the seal. Make sure it’s clean and placed well. For rice that’s too sticky, you may have added too much water. If your chicken is dry, cook it for less time next time. Always remember, practice makes perfect! {{image_2}} You can easily swap the chicken thighs for chicken breast. Chicken breast cooks faster and is leaner. For a plant-based option, try using tofu. Firm tofu absorbs marinades well and adds protein to your bowl. Other meat alternatives include tempeh or seitan. These options bring unique textures and flavors. Feel free to mix in seasonal vegetables. Bell peppers, snap peas, or zucchini work well. Adding greens like spinach or kale boosts nutrients. You can also use frozen veggies for convenience. Just toss them in with the chicken and rice during cooking. You can experiment with different teriyaki sauces. Some recipes use pineapple juice, giving a sweet twist. Try adding chili paste for a spicy kick. Marinades like hoisin sauce or a simple soy sauce blend can add unique flavors. Adjust these for your taste to keep things exciting. To store leftovers, let your teriyaki chicken rice bowls cool completely. Place them in airtight containers. This helps keep the dish fresh. You can store them in the fridge for up to three days. After that, the chicken may lose flavor and texture. If you want to freeze this dish, portion it into freezer-safe containers. Make sure to leave some space at the top for expansion. Teriyaki chicken rice bowls can last for up to three months in the freezer. For reheating, thaw overnight in the fridge. Then, you can heat it in the microwave or on the stove. Add a splash of broth to keep it moist. To make this dish ahead of time, marinate the chicken the night before. This allows the flavors to soak in well. Cook the rice and veggies on the day you plan to eat. You can also prepare the chicken and marinade in advance. Store them separately in the fridge until you are ready to cook. This way, you can enjoy fresh teriyaki chicken rice bowls quickly. Jasmine rice works best for teriyaki chicken rice bowls. It is soft and fragrant. You can also use short-grain rice for a stickier texture. Brown rice is a healthy option, but it takes longer to cook. Rinsing your rice helps remove starch and gives you fluffier grains. Yes, you can make this recipe ahead of time. Cook the chicken and rice, then store them in separate containers. Keep them in the fridge for up to three days. You can reheat them in the microwave or on the stove. Just add a splash of water to keep it moist. To make the chicken less sweet, cut down on the honey. You can use just one tablespoon or omit it entirely. Adding more soy sauce can help balance the flavors. You can also add a splash of rice vinegar for a tangy kick. Yes, you can make this recipe on the stove. Start by sautéing the chicken in a large pot. Then, add the rice and broth. Cover and simmer for about 20 minutes. Add the veggies in the last five minutes. This method takes a bit longer but works well. Serve your teriyaki chicken rice bowls with a side of steamed veggies. You can also add sliced avocado or cucumber for freshness. Top with sesame seeds and green onions for crunch. Try serving with pickled ginger for a pop of flavor. This blog showed you how to make teriyaki chicken rice bowls step by step. We covered the main ingredients like chicken, soy sauce, and honey, plus tips for perfect rice. You learned how to enhance flavors and swap proteins or veggies. Storing and reheating tips help you enjoy leftovers easily. Simple and fun, this dish is great for any meal. Try it out and enjoy!

Instant Pot Teriyaki Chicken Rice Bowls

Create delicious Teriyaki Chicken Rice Bowls in just 45 minutes! This easy recipe features tender marinated chicken, fluffy jasmine rice, and vibrant veggies, all cooked to perfection in your Instant Pot. Whether it's a weeknight dinner or meal prep, this dish is packed with flavor and nutrients. Don't miss out on this tasty and wholesome meal! Click through for the full recipe and get ready to impress your family tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cubed

1/4 cup soy sauce (or tamari for gluten-free)

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1 inch ginger, grated

2 cups jasmine rice

4 cups chicken broth

2 cups broccoli florets

1 carrot, thinly sliced

1 green onion, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Begin by marinating the chicken. In a bowl, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Mix well. Add the cubed chicken and coat thoroughly. Let it marinate for at least 15 minutes.

    While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. This step helps to remove excess starch for fluffier rice.

      Turn on your Instant Pot and select the Sauté function. Add the marinated chicken (reserve the marinade) and cook for about 4-5 minutes, stirring occasionally until the chicken is lightly browned.

        Add the remaining marinade to the Instant Pot along with the rice and chicken broth. Stir to combine.

          Layer the broccoli florets and sliced carrots on top of the rice and chicken without stirring. Close the lid of the Instant Pot and ensure the valve is set to sealing.

            Select the Pressure Cook or Manual function and set the timer for 10 minutes.

              Once the cooking time is complete, allow for a natural release for about 5 minutes, then carefully switch the valve to venting to release any remaining pressure.

                Open the lid, and gently fluff the rice with a fork to mix the chicken and vegetables.

                  Serve hot in bowls, garnished with chopped green onions and a sprinkle of sesame seeds.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4