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- 1.5 pounds boneless, skinless chicken thighs - 1 cup low-sodium soy sauce - 1/2 cup honey - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 4 cloves garlic, minced - 2 teaspoons fresh ginger, minced - 4 cups cooked jasmine rice - 1 cup broccoli florets - 1 cup shredded carrots - 1 tablespoon sesame seeds (for garnish) - Green onions, chopped (for garnish) - Cornstarch for sauce thickening - Water for slurry Gather these ingredients before you start cooking. The chicken thighs are tender and juicy, making this dish flavorful. The low-sodium soy sauce gives the dish a rich taste without too much salt. Honey adds a sweet touch, while rice vinegar brings a bit of tanginess to balance the flavors. Minced garlic and ginger add warmth and depth. Cooked jasmine rice forms a soft base, while broccoli and carrots bring color and nutrition. The sesame seeds and green onions not only taste great but also make the dish look beautiful. You can use cornstarch and water to thicken the sauce if you want a richer texture. These ingredients come together to create a hearty meal that is sure to please everyone. Start by setting your Instant Pot to sauté mode. Add the sesame oil. Next, toss in the minced garlic and ginger. Sauté them for about one minute until they smell great. This step adds depth to your dish. Now, add the chicken thighs to the pot. Pour in the low-sodium soy sauce, honey, and rice vinegar. Stir well to coat the chicken evenly with the sauce. This mix gives the chicken a sweet and savory flavor. Close the Instant Pot lid. Make sure the steam valve is set to sealing. Set the pot to manual pressure and cook for 8 minutes. This cooks the chicken perfectly and keeps it juicy. After cooking, let the pressure release naturally for 5 minutes. Then carefully switch the steam valve to venting to release any remaining steam. This technique is safe and effective for tender chicken. Once the pressure is released, remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces. Set the shredded chicken aside for now. In a small bowl, mix the cornstarch with water to create a slurry. Select sauté mode on the Instant Pot again. Add the slurry to the sauce left in the pot. Stir continuously until the sauce thickens, which takes about 2 minutes. Now, add the shredded chicken back into the pot. Stir until the chicken is well combined with the thickened sauce. This step ensures each bite is packed with flavor. To build your bowls, start with a layer of cooked jasmine rice at the bottom. Next, add the teriyaki chicken on top. Then, add steamed broccoli florets and shredded carrots. For the final touch, sprinkle sesame seeds and chopped green onions on top. This adds a nice crunch and fresh pop of flavor. Your Instant Pot Teriyaki Chicken Bowls are now ready to enjoy! - Always ensure your Instant Pot is sealed before cooking. - Use the sauté function to enhance flavor before adding other ingredients. - Avoid overfilling your pot to prevent pressure issues. - Let the pressure release naturally to keep the chicken tender. - Add crushed red pepper for heat. - Mix in pineapple juice for a sweet twist. - Experiment with garlic powder or onion powder for depth. - For a sweeter dish, add more honey or agave syrup. - Serve with steamed edamame or a simple green salad. - Pair with a light, crisp white wine or green tea. - Use colorful bowls to make the meal pop. - Garnish with fresh herbs for an extra touch. {{image_2}} You can switch chicken thighs for chicken breasts. Chicken breasts cook quickly and stay juicy. They give a lighter taste but still absorb the teriyaki sauce well. If you want a plant-based option, try tofu or shrimp. Tofu absorbs flavors nicely and gives a great texture. Shrimp cooks fast too, and adds a different flavor profile to your dish. You can add many vegetables to your teriyaki bowls. Bell peppers, snap peas, or zucchini work well. They bring color and crunch. Seasonal veggies like asparagus in spring or butternut squash in fall can add a fresh twist. Always choose veggies that you enjoy to make the dish your own. Making your own teriyaki sauce is easy and fun. Combine soy sauce, honey, and rice vinegar. Adjust the sweetness by adding more honey or brown sugar. If you want it saltier, add more soy sauce. You can even add a splash of orange juice for a fruity kick. Customizing the sauce can elevate your dish and make it special. To store your teriyaki chicken bowls, place leftovers in airtight containers. This keeps them fresh. Cooked teriyaki chicken bowls last about 3 to 4 days in the fridge. Make sure to cool them before sealing. This helps prevent sogginess. You can freeze teriyaki chicken bowls for later. Use freezer-safe containers or bags. This helps save space and keeps food fresh. To reheat, thaw the chicken in the fridge overnight. You can then warm it in the microwave or on the stove. To maintain the flavor and texture, avoid reheating in high heat. For meal prep, use glass or BPA-free plastic containers. These are safe and easy to clean. To assemble, layer cooked jasmine rice, then add the teriyaki chicken. Top with broccoli and carrots. This makes a quick grab-and-go meal for busy days. You will spend about 15 minutes preparing the meal. Cooking time takes 8 minutes. After cooking, let the pressure release naturally for 5 minutes. This brings the total time to around 40 minutes. You can enjoy a tasty meal without a long wait! Yes, you can! There are some great options. Coconut aminos is a popular choice. It is a bit sweeter and has a nice flavor. You can also try tamari, which is a gluten-free soy sauce. Both options will work well in your teriyaki chicken bowls. These chicken bowls are great on their own, but you can add more. Try serving them with steamed rice or quinoa. You can also add a fresh salad or some pickled vegetables. For a crunchy touch, serve with sesame crackers or edamame on the side. Enjoy the variety! In this blog post, I shared an easy way to make teriyaki chicken bowls in an Instant Pot. We explored the main ingredients, step-by-step instructions, and helpful tips for cooking. I also covered variations for protein and veggies, plus storage info for your leftovers. Remember, you can customize this dish to fit your taste. Enjoy the process and make it your own! Your meals can be flavorful, quick, and fun to prepare.

Instant Pot Teriyaki Chicken Bowls

Delight your taste buds with these easy Instant Pot Teriyaki Chicken Bowls! Loaded with tender chicken thighs and a flavorful sauce, this recipe pairs perfectly with jasmine rice, broccoli, and carrots. In just 40 minutes, you can whip up a delicious meal that the whole family will love. Ready to savor something scrumptious? Click through to explore the full recipe and bring the taste of Japan to your kitchen!
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Ingredients
  

1.5 pounds boneless, skinless chicken thighs

1 cup low-sodium soy sauce

1/2 cup honey

1/4 cup rice vinegar

2 tablespoons sesame oil

4 cloves garlic, minced

2 teaspoons fresh ginger, minced

1 tablespoon cornstarch

2 tablespoons water

4 cups cooked jasmine rice

1 cup broccoli florets

1 cup shredded carrots

1 tablespoon sesame seeds (for garnish)

Green onions, chopped (for garnish)

Instructions
 

Set your Instant Pot to the sauté mode. Add the sesame oil, followed by the minced garlic and ginger. Sauté for about 1 minute until fragrant.

    Add the chicken thighs to the pot, followed by the soy sauce, honey, and rice vinegar. Stir well to coat the chicken.

      Close the Instant Pot lid, ensuring the steam valve is set to sealing. Set to manual pressure on high for 8 minutes.

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

          Remove the chicken from the pot and shred it using two forks. Set aside.

            In a small bowl, mix cornstarch with water to create a slurry. Select sauté mode on the Instant Pot again and add this slurry to the remaining sauce in the pot. Stir continuously until the sauce thickens, about 2 minutes.

              Add the shredded chicken back into the pot and stir until well combined with the sauce.

                To prepare the bowls, layer cooked jasmine rice at the bottom. Then, top with the teriyaki chicken, steamed broccoli, and shredded carrots.

                  Sprinkle sesame seeds and chopped green onions on top for garnish.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4