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- 1 pound boneless chicken thighs - 1 cup jasmine rice - 1 cup chicken broth - 1/4 cup low sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 cup frozen mixed vegetables (like peas, carrots, and corn) - 2 green onions, sliced for garnish - Sesame seeds for garnish To make these Instant Pot Teriyaki Chicken Rice Bowls, gather the main ingredients first. Boneless chicken thighs are juicy and tender. Jasmine rice adds a nice fragrance. Chicken broth boosts the flavor of the rice. Next, for the sauce, low sodium soy sauce gives a savory taste. Honey adds sweetness, while rice vinegar brings a tangy note. These three make a perfect teriyaki sauce. Finally, we have some extra ingredients. Sesame oil gives a nutty flavor. Garlic and ginger add depth and warmth. Frozen mixed vegetables add color and nutrition. Garnishes like green onions and sesame seeds make the dish pop. This combo creates a balanced meal that is both tasty and satisfying. - Setting up the Instant Pot First, plug in your Instant Pot. Choose a flat surface to keep it steady. Make sure the lid is clean and ready to use. - Preparing the ingredients Gather all your ingredients. Cut the chicken thighs into bite-sized pieces. Rinse the jasmine rice under cold water until the water runs clear. Mince the garlic and ginger finely for the best flavor. - Sautéing garlic and ginger Set the Instant Pot to sauté mode. Add the sesame oil and let it heat up. Once hot, add the minced garlic and ginger. Sauté for about 30 seconds until it smells great. - Browning chicken pieces Add the chicken pieces to the pot. Season with a pinch of salt and pepper. Sauté for about 3-4 minutes until the chicken is slightly browned. This step adds nice flavor. - Mixing and adding sauce In a medium bowl, mix together the soy sauce, honey, and rice vinegar. Pour this mixture over the chicken in the pot. Stir well to coat all the pieces. - Layering rice and broth Spread the rinsed jasmine rice evenly over the chicken. Pour the chicken broth on top of the rice. Do not stir; just let it sit on top. - Cooking under pressure Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Make sure the valve is set to sealing. This will cook everything perfectly. - Adding mixed vegetables After cooking, let the pressure release naturally for 5 minutes. Then, do a quick release for any remaining pressure. Open the lid and add the frozen mixed vegetables, stirring to combine. Let it sit for about 2 minutes to warm up the veggies. To prevent burning, always add liquid before cooking. For this recipe, the chicken broth helps. Make sure you layer the rice on top and do not stir it with the chicken. This keeps the rice moist and fluffy. To ensure even cooking, cut the chicken into equal pieces. This way, all pieces cook at the same time. Adjusting sauce ingredients can change the taste. If you want it sweeter, add more honey. For a tangy kick, increase the rice vinegar. You can also try using different garnishes. Chopped cilantro or sliced radishes can add freshness. A sprinkle of chili flakes gives it some heat. Prepping ingredients in advance saves time. You can cut chicken and measure sauces the night before. Store them in the fridge until you’re ready to cook. Using frozen vegetables is another great time-saver. They cook quickly and add color to your meal. Just toss them in at the end, and they’ll warm up perfectly. {{image_2}} You can use different cuts of chicken for this dish. Chicken breasts work well too. They cook quickly and taste great with teriyaki sauce. If you want to try something new, substitute with turkey. Ground turkey is a fun choice. For a plant-based option, tofu shines in this recipe. Just press and cube it before cooking. Switching up the rice can change the whole meal. Quinoa is a healthy swap and adds protein. Brown rice offers a nutty flavor and more fiber. If you’re low-carb, use cauliflower rice. It cooks fast and soaks up the sauce nicely. Feel free to swap in seasonal vegetables. Broccoli, bell peppers, or snap peas fit well. You can also mix in leafy greens like spinach or kale. They boost nutrition without changing the taste too much. Just toss them in with the mixed veggies to heat through. To store leftovers, let the dish cool first. Place the Teriyaki chicken and rice in an airtight container. Make sure to seal it well to keep the flavors fresh. The best containers are glass or BPA-free plastic. These materials help maintain taste and texture. For meal prep, you can freeze the chicken and rice. Let it cool completely before putting it in freezer-safe bags or containers. Make sure to remove as much air as possible. For reheating, thaw in the fridge overnight. You can also use the microwave. Heat until warm, stirring often to avoid cold spots. In the fridge, the Teriyaki chicken can last 3 to 4 days. When frozen, it can stay good for up to 3 months. Check for signs of spoilage, like a strange smell or change in color. If you see mold, discard it right away. Always trust your senses when it comes to food safety. Can I make this recipe without an Instant Pot? Yes, you can make this dish on the stove. Simply follow the same steps. Use a pot with a lid. Cook on low heat for about 20-25 minutes. Stir often to prevent sticking. Ensure the chicken is fully cooked before serving. What can I serve with Teriyaki Chicken Rice Bowls? These bowls pair well with many sides. Try a simple salad for crunch. Steamed broccoli adds color and texture. You can also serve pickled vegetables for a tangy kick. How to make it gluten-free? To make this dish gluten-free, swap soy sauce for tamari. Tamari has a similar taste and is gluten-free. Use a gluten-free rice vinegar as well. Always check labels to ensure all ingredients are safe. Vegetarian substitutions available? You can easily make this dish vegetarian. Replace chicken with firm tofu or tempeh. Use vegetable broth instead of chicken broth. The rest of the recipe stays the same for great flavor. Can I use brown rice instead of jasmine rice? You can use brown rice, but cooking times change. Brown rice takes longer to cook. Adjust the time to about 22-25 minutes on high pressure. Add extra liquid if needed. What other seasonings can I add for extra flavor? You can add a splash of chili sauce for heat. A few drops of sesame oil enhance the taste. Feel free to sprinkle in some crushed red pepper flakes too. These small changes can make a big difference! You’ve learned how to make a delicious Teriyaki Chicken Rice Bowl in the Instant Pot. We covered all the key ingredients, from the main chicken and rice to tasty sauces and veggies. You now have tips on flavor and cooking too. Remember, you can switch up ingredients to suit your taste or diet. With a bit of prep, you can enjoy this meal anytime. Try it out and enjoy a tasty dish that’s easy to make!

Instant Pot Teriyaki Chicken Rice Bowls

Discover how to make Instant Pot Teriyaki Chicken Rice Bowls that are not only delicious but super easy to prepare! This simple recipe combines tender chicken thighs, jasmine rice, and vibrant mixed vegetables, all cooked to perfection in your Instant Pot. In just 30 minutes, you'll have a satisfying meal that your family will love. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup jasmine rice, rinsed

1 cup chicken broth

1/4 cup soy sauce (low sodium)

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 cup frozen mixed vegetables (like peas, carrots, and corn)

2 green onions, sliced for garnish

Sesame seeds for garnish

Instructions
 

Set the Instant Pot to sauté mode and add sesame oil. Once hot, add the minced garlic and ginger, cooking for about 30 seconds until fragrant.

    Add the chicken pieces to the pot, season with a pinch of salt and pepper, and sauté until slightly browned, about 3-4 minutes.

      In a medium bowl, mix together soy sauce, honey, and rice vinegar. Pour this mixture over the chicken, stirring to combine.

        Add the rinsed jasmine rice to the Instant Pot, ensuring it's evenly spread over the chicken. Pour the chicken broth on top of the rice without stirring.

          Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Ensure the valve is set to sealing.

            After the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.

              Open the lid and add the frozen mixed vegetables, stirring everything to combine. Allow it to sit for about 2 minutes for the vegetables to thaw and warm up.

                Serve the rice bowls in bowls, garnishing with sliced green onions and sesame seeds.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings