Instant Pot Teriyaki Chicken Bowls Recipe

Recipe By Slurrp

Instant Pot Teriyaki Chicken Bowls are a quick and easy meal that is packed with flavor. Tender chicken thighs are cooked in a homemade teriyaki sauce, then served over rice with steamed vegetables. The Instant Pot makes the cooking process quick and convenient, resulting in juicy and flavorful chicken. Customize these bowls with your favorite vegetables for a healthy and satisfying meal.

4.6
25 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Instant Pot Teriyaki Chicken Bowls
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ingredients serve

Ingredients for Instant Pot Teriyaki Chicken Bowls Recipe

  • 1/4 pound Chicken Thighs
  • As required Salt, To Taste
  • As required Pepper, To Taste
  • 0.17 tablespoon Olive Oil
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 tablespoon Ginger, Grated
  • 0.08 cup Soy Sauce
  • 1/25 cup Brown Sugar
  • 0.33 tablespoon Honey
  • 1/25 cup Water
  • as needed Cooked Rice, For Serving
  • as required Steamed Vegetables, For Serving

Directions: Instant Pot Teriyaki Chicken Bowls Recipe

Cooking Directions

  • STEP 1.Season the chicken thighs with salt and pepper.
  • STEP 2.Set the Instant Pot to sauté mode and heat olive oil.
  • STEP 3.Sear the chicken thighs on both sides until browned.
  • STEP 4.Remove the chicken thighs from the Instant Pot and set aside.
  • STEP 5.Add garlic, ginger, soy sauce, brown sugar, honey, and water to the Instant Pot. Stir well.
  • STEP 6.Return the chicken thighs to the Instant Pot and coat them with the sauce.
  • STEP 7.Close the Instant Pot lid and set to manual high pressure for 10 minutes.
  • STEP 8.Once the cooking time is complete, do a natural release of the pressure for 5 minutes.
  • STEP 9.Remove the chicken thighs from the Instant Pot and let them rest for a few minutes.
  • STEP 10.Slice the chicken thighs and serve over rice with steamed vegetables.

Cooking Tips

  • You can add vegetables like broccoli, carrots, or bell peppers to the Instant Pot for a complete meal.
  • For a thicker sauce, mix cornstarch with water and add it to the Instant Pot after cooking.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the teriyaki chicken over rice with steamed vegetables.
  • Garnish with sesame seeds and sliced green onions, if desired.
  • These bowls are perfect for a quick and flavorful weeknight dinner.
Nutrition
value
1508
calories per serving
72 g Fat141 g Protein67 g Carbs6 g FiberOther

Current Totals

  • Fat
    72g
  • Protein
    141g
  • Carbs
    67g
  • Fiber
    6g

MacroNutrients

  • Carbs
    67g
  • Protein
    141g
  • Fiber
    6g

Fats

  • Fat
    72g

Vitamins & Minerals

  • Calcium
    168mg
  • Iron
    9mg
  • Vitamin A
    2080mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    38mg
  • Vitamin B6
    2mg
  • Vitamin B9
    105mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    213mg
  • Manganese
    < 1mg
  • Phosphorus
    1282mg
  • Selenium
    129mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp