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This flavorful and easy one-pot meal combines tender chicken, fluffy jasmine rice, and crisp vegetables in a sweet and savory teriyaki sauce. It’s a complete dinner made in minutes with minimal cleanup perfect for busy weeknights!

Ingredients

Main Ingredients

1 ½ cups jasmine rice
2 boneless, skinless chicken breasts or thighs (about 1 ½–2 lbs)
1 ½ cups chicken broth (or water)
2 large carrots, diced
2 Tbsp olive oil
1 head broccoli, chopped
1 small red bell pepper, diced
1 cup snow peas
Green onions and sesame seeds, for garnish

Teriyaki Sauce

1 cup soy sauce (use gluten-free if needed)
½ cup water
¼ cup rice vinegar or mirin
3 Tbsp honey
3 tsp minced ginger
3 tsp minced garlic
1 tsp Sriracha (optional)
1 Tbsp cornstarch (optional, for thickening)

Instructions

Make the teriyaki sauce.
In a medium bowl, whisk together soy sauce, water, rice vinegar, honey, ginger, garlic, and Sriracha. Reserve ¼ cup of this sauce to add to the Instant Pot.
Add ingredients to the Instant Pot.
Drizzle olive oil into the Instant Pot. Add the chicken, reserved ¼ cup teriyaki sauce, diced carrots, rice, and chicken broth (or water). Gently stir to ensure the rice is covered by liquid, but do not overmix.
Pressure cook.
Secure the lid and set the valve to Sealing. Cook on HIGH pressure for 7 minutes. When finished, let the pressure naturally release for 10 minutes before switching the valve to Venting to release any remaining pressure.
Sauté the vegetables.
While the chicken and rice cook, heat a pan over medium heat on the stove. Add broccoli, red bell pepper, and snow peas with 1–2 Tbsp of the teriyaki sauce. Sauté for 5–7 minutes, until broccoli brightens and softens slightly.
Thicken the teriyaki sauce (optional).
In a small saucepan, bring the remaining teriyaki sauce to a simmer. Stir in a cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water) and whisk until the sauce thickens slightly. Remove from heat.
Assemble the bowls.
Open the Instant Pot and shred or cube the chicken. Fluff the rice and divide among bowls. Top each with chicken, sautéed vegetables, and the thickened teriyaki sauce. Garnish with green onions and sesame seeds.

Why You’ll Love This Recipe

Ready in under 30 minutes with the help of the Instant Pot
A balanced, one-bowl meal with protein, veggies, and grains
Customizable — use any veggies or protein you like
Tastes like takeout but made with simple, wholesome ingredients

Tips

Rinse your jasmine rice before cooking to prevent stickiness.
For extra flavor, sear the chicken in the Instant Pot on Sauté mode for 1–2 minutes per side before adding the rice and liquid.
Don’t stir the rice too much before cooking — this can cause it to become mushy.
If the sauce is too salty, dilute it with a few tablespoons of water or add a bit more honey.

Variations and Substitutions

Protein Options: Use shrimp, tofu, or thinly sliced beef instead of chicken.
Vegetables: Substitute with zucchini, mushrooms, or snap peas based on what’s in season.
Low-Sodium Version: Use reduced-sodium soy sauce and limit added salt.
Vegan: Swap chicken for tofu or tempeh and use maple syrup instead of honey.
Spicy: Add extra Sriracha or a pinch of red pepper flakes for more heat.

FAQs

Can I use brown rice instead of jasmine rice?
Yes, but increase the cooking time to about 20 minutes on high pressure, and add an extra ½ cup of water or broth.

Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Increase the cooking time to 10 minutes on high pressure and let the Instant Pot naturally release for 10 minutes.

Can I make this ahead of time?
Definitely! This dish stores well in the fridge for up to 4 days or can be frozen for up to 3 months.

Serving and Suggestions

Serve your Teriyaki Chicken Rice Bowls warm, topped with sesame seeds, sliced green onions, or a drizzle of extra sauce. Pair with:

A side of miso soup or cucumber salad
A sprinkle of crushed peanuts for crunch
A drizzle of spicy mayo for an extra kick

This dish is perfect for meal prep, weeknight dinners, or a healthy takeout-style lunch.