Instant Pot Teriyaki Chicken Bowls

Chicken Teriyaki Bowls feature diced chicken breast coated in a sweet and savory sauce, served over rice and garnished with your favorite toppings. An easy make-ahead lunch or dinner!

❤️ Why You’ll Love This Recipe: Part of our 3-for-1 meals series, these easy Teriyaki Chicken Bowls use the previously prepped chicken and rice so all you have to do is steam the veggies for a quick and fresh meal.

Making diced chicken in the Instant Pot ahead of time is a total game-changer for busy weeks or to help you eat healthier when you don’t always have the energy to cook.

We’re all about making dinner and lunchtime as easy as possible!

That’s why I love to prepare enough chicken in the pressure cooker for multiple meals at once. It saves so much time on busy nights! 

With our make-ahead 3-for-1 diced chicken recipe, you can also make delicious stacked green enchiladas and chicken salad sandwiches.

Tips Making 3-for-1 Meals

When I was writing my Baby Food & Toddler Food Cookbook, I rarely felt like cooking and used this method to make a deconstructed toddler-friendly meal and an adult meal like these bowls.

I loved that it didn’t feel like I was eating the same thing over and over! Even though most of the cooking is done all at once, the variations on flavors and ingredients makes this the opposite of leftovers.

Even though my baby food making days are over now, I still use this 3-in-1 method quite often for busy weeks.

I like to make these Teriyaki Bowls the same night as I prep the diced chicken. I’ll just wipe out my cooking pot, then start to steam the veggies.

INGREDIENTS YOU NEED

Grab these ingredients to prep your chicken for later:

• Cooked chicken, diced or shredded. You can cook the chicken according to our 3-for-1 Diced Chicken recipe, or you can use leftover rotisserie chicken. 
• Squash. We like to use a combo of yellow squash and zucchini. 
• Carrots. You can chop carrots into thin matchsticks or buy pre-cut carrots. 
• Broccoli. Cut into bite-sized florets. You can also use frozen broccoli with no change to the cooking time. 
• Teriyaki sauce. Be sure to save some on the side for serving! We prefer a nice, thick sauce like PF Chang’s sauce rather than a thinner marinade. However, make sure to choose a sauce you love since it’ll be the dominant flavor in your meal.
• Toppings. We like to sprinkle these bowls with sliced green onions, crunchy chow mein noodles, and sesame seeds. 

How to Make Chicken Teriyaki Bowls in an Instant Pot

✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

This recipe is straightforward and easy. In fact, it’s a great Instant Pot recipe for beginners.

This recipe calls for one portion of the chicken you made in the Instant Pot Diced Chicken meal prep recipe.

When you’re ready to prepare the Teriyaki bowls, first, steam your veggies. My favorite way to do this is in the Instant Pot:

• Add 1 cup of water to the pressure cooker with a steamer basket inside.
• Then pile in the squash, zucchini, carrots, and broccoli.
• Cook the veggies with a 0-minute cook time. The pot will reach pressure, then beep. (If your model doesn’t have the ability to set a 0-minute cook time, set the pressure cooker for 1 minute and then turn it off as soon as it reaches pressure and begins to cook.)
• Use a quick pressure release and remove the veggies from the pot. 

TIP: If your chicken has been chilled, you can add it to the Instant Pot on top of the veggies, and the chicken will warm up as the veggies cook.

Combine the teriyaki sauce ingredients and toss with the cooked chicken. (My family prefers the sauce separate from the veggies. However, feel free to stir it all together if you prefer.)

To serve, divide the cooked rice between bowls. Top with steamed vegetables, teriyaki chicken, and garnish with your favorite toppings. Drizzle with additional teriyaki sauce, to taste.

Important Tips for Making Instant Pot Teriyaki Chicken Bowls

Here are a few tips to keep in mind when making this recipe:

• You can reheat the chicken and rice for the teriyaki bowls in the Instant Pot, on the stove, or in the microwave. 
• Broccoli can be fresh or frozen, with no change to the cook time. We generally keep a bag of frozen on hand for quick meals. 
• You can also steam veggies in the microwave instead of the Instant Pot if you like.
• Be sure to choose a good teriyaki sauce. We prefer a nice, thick sauce rather than a thinner marinade. For this meal, we went with PF Chang’s sauce. 

Frequently Asked Questions about Chicken Teriyaki Bowls

Check out the individual 3-for-1 recipes

Usually when I make these meals together, I’ll cook the diced chicken and serve the Chicken Teriyaki bowls on the first day. Then I’ll mix together the ingredients for the classic chicken salad and refrigerate to allow the flavors to meld.

Instant Pot Meal Prep: Diced Chicken

Stacked Chicken Enchiladas

Classic Chicken Salad

MORE Instant Pot Chicken Recipes

We have tons of great chicken recipes for the Instant Pot. Try these next:

• Orange Chicken has a sweet-sticky glaze that’s delicious with fluffy white rice. 
• Spicy Honey Garlic Chicken Features diced chicken bites with a spicy and sweet sauce. 
• Chicken Parmesan Pasta is a go-to weeknight dinner with meaty cheese and your favorite pasta. 
• Butter Chicken with Instant Pot Brown Rice is an amazing combination, with a rich and buttery flavor.

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Teriyaki Chicken Bowls | 3-for-1 Recipe

Yield: 4 servings

Prep Time: 5 minutes

Total Time: 5 minutes

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Ingredients

• 1 cup cubed yellow squash (about ¼-inch cubes, about 1 small)
• 1 cup (60 g) cubed zucchini (about ¼-inch cubes, about 1 small)
• 1/2 cup matchstick carrots
• 1 cup chopped broccoli florets
• 1 portion (about 2 cups) cooked cubed chicken, warmed
• 1/2 cup teriyaki sauce, plus more for serving if desired
• Cooked rice, warmed
• Chili-garlic sauce, optional, to taste
• Toppings: Sesame seeds, sliced green onions, and crunchy chow mein noodles, optional, for serving

Instructions

1. Add 1 cup water to the pressure cooking pot. Place a steamer basket in the bottom of the cooking pot and add the squash, zucchini, carrots, and broccoli. Lock the lid in place. Select High Pressure and 0 minutes cook time.
2. While the vegetables cook, stir together the chicken and teriyaki sauce and mix well. 
3. When the cook time ends, turn off the pressure cooker and use a quick pressure release. Carefully remove the steamer from the pot and cover veggies.
4. To serve, place a scoop of white rice in a bowl and top with the steamed vegetables and the teriyaki chicken mixture. Serve with your favorite toppings: additional teriyaki sauce, a dollop of chili-garlic sauce, crunchy chow mein noodles, green onions, and a sprinkle of sesame seeds, if desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 1532mgCarbohydrates: 32gFiber: 5gSugar: 9gProtein: 12g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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