Instant Pot Chicken Teriyaki Bowls

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 5 Servings

Oh, my! I am so excited to share this recipe with you today. This Chicken Teriyaki is so good that this was probably the fifth time that I cooked it this week! Give this recipe a try now and prepare to fall in love with just one bite. Enjoy!

Ingredients:

1 ½ c uncooked Jasmine rice, washed, rinsed, and drained thoroughly (or other long-grained rice)

1 lb. boneless skinless chicken breasts

salt and freshly ground black pepper, to taste

½ tsp garlic powder

¼ tsp ground ginger

1 head fresh broccoli, chopped into florets

2 bell peppers, chopped

1 ½ c low-sodium chicken broth (or water)

2 c teriyaki sauce, divided

2 teaspoons toasted sesame oil or olive oil

For garnish:

sriracha hot sauce (or crushed red pepper flakes)

green onion, chopped

sesame seeds

Directions:

Rinse the rice with water, then drain it until all the liquid is gone.

Add the rice into the Instant Pot, then pour 1 ½ cups of water over. Spread it evenly.

In a mixing bowl, add the garlic powder, ground ginger, salt, and pepper. Stir until well mixed.

Rub the seasoning mixture all over the chicken breasts.

Arrange the chicken breasts over the rice.

Add ¼ cup of teriyaki sauce on top of the chicken, then cover the pot.

Cook for about 4 to 6 minutes on a high setting.

Do a natural release for about 10 minutes, then remove the pressure.

Meanwhile, place a large skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the veggies and sauté until soft.

Add a couple of tablespoons of the teriyaki sauce, then toss until well combined.

Remove the chicken breasts from the pot onto a chopping board. Chop into small chunks.

Use a fork to fluff the cooked rice.

Put the chopped chicken and veggies back into the pot.

Top each serving with the teriyaki sauce, then garnish with green onions, sriracha, and sesame seeds.

Serve and enjoy!

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