Instant Pot Teriyaki Chicken Rice Bowls

$- 1 lb boneless, skinless chicken thighs, cut into bite-sized cubes - 1/4 cup soy sauce (or tamari for gluten-free option) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 3 cloves garlic, finely minced - 1 inch piece of fresh ginger, grated - 2 cups jasmine rice, rinsed - 4 cups chicken broth (low sodium preferred) - 2 cups fresh broccoli florets - 1 medium carrot, thinly sliced - 1 green onion, finely chopped (for garnish) - Sesame seeds (for garnish) This dish shines with its simple yet bold flavors. First, the chicken provides a tender, juicy base. I love using boneless, skinless thighs. They hold moisture and soak up the marinade well. Next, let's talk about the marinade. It combines soy sauce, honey, rice vinegar, and sesame oil. This mix gives the chicken a sweet and savory kick. The minced garlic and grated ginger add a nice depth of flavor. Don't skip these—they're key! The rice is jasmine, which brings a light fragrance. Rinsing it is crucial. It removes excess starch, keeping the rice fluffy. You’ll need chicken broth for cooking the rice, giving it extra flavor. For veggies, I use fresh broccoli and carrots. They add crunch and color. You can also garnish with green onion and sesame seeds. These toppings add a lovely finish. They make each bowl pop with freshness and texture. To start, I prepare the marinade. In a medium bowl, I whisk together 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil. I add 3 minced garlic cloves and a grated inch of fresh ginger. This blend gives the chicken a rich flavor. I cut 1 pound of boneless, skinless chicken thighs into bite-sized cubes. Then, I add the chicken to the marinade, making sure all pieces are coated. I cover the bowl with plastic wrap and let it sit in the fridge for at least 15 minutes. This time helps the chicken absorb all the flavors. While the chicken marinates, I prepare the jasmine rice. I place 2 cups of rice into a fine-mesh strainer and rinse it under cold water. I shake gently to remove extra starch. It is important to rinse until the water runs clear. This step makes the rice fluffier when cooked. Next, I move to the Instant Pot. I set it to the Sauté setting and wait for it to heat up. Once hot, I add the marinated chicken, reserving the marinade for later. I cook the chicken for about 4-5 minutes, stirring occasionally until it turns lightly brown. Then, I pour the reserved marinade over the chicken. I add the rinsed jasmine rice and 4 cups of low-sodium chicken broth. I stir everything together until well mixed. After that, I layer the vegetables. I place 2 cups of fresh broccoli florets and 1 thinly sliced carrot on top of the rice and chicken. I do not stir them in to keep the veggies fresh during cooking. Then, I close the lid, ensuring the valve is set to sealing. I select the Pressure Cook option and set the timer for 10 minutes. When the cooking time ends, I let the pressure release naturally for about 5 minutes. After that, I switch the valve to venting to release any remaining steam. I carefully open the lid and use a fork to fluff the rice. I mix the chicken and vegetables together. Finally, I serve the Teriyaki Chicken Rice Bowls hot in individual bowls. I garnish each serving with chopped green onions and sesame seeds. This adds flavor and a nice crunch. Enjoy your delicious meal! How do I adjust the cooking time for different rice types? If you choose brown rice, increase the cooking time to 22 minutes. White rice cooks faster, so stick to 10 minutes. Always rinse your rice well to remove excess starch. This helps achieve fluffy, perfect rice. What if I want to make larger or smaller servings? For larger servings, double the chicken and rice. Use 8 cups of chicken broth. For smaller servings, cut the recipe in half. Make sure to adjust the cooking time slightly if needed. What optional ingredients can I add for more taste? Try adding pineapple chunks or bell pepper for sweetness and crunch. You can also toss in a splash of orange juice for a bright zing. Fresh herbs like cilantro can add a fresh touch too. Are there alternatives for marination? If you want a different flavor, use teriyaki sauce instead of soy sauce. You can also marinate the chicken overnight for deeper flavor. This extra time makes the chicken even tastier. How can I prevent the burn notice? Always add enough liquid to the pot. The chicken broth helps avoid this issue. Stir the ingredients well before cooking. Layering the veggies on top can also help keep them from sticking. How do I ensure even cooking? Make sure to cut the chicken into even cubes. This helps everything cook at the same rate. Avoid stirring the veggies into the rice before cooking. Keeping them on top helps them stay crisp. {{image_4}} You can change up the veggies in your teriyaki chicken rice bowls. Seasonal vegetables work great. Fresh bell peppers, snap peas, or zucchini add a fun twist. If you want to save time, use frozen veggies. They are just as tasty and cook well in the Instant Pot. Add them on top of the rice and chicken for a quick meal. If you don’t have chicken, use other proteins. You can try turkey, pork, or shrimp as substitutes. Each brings its own flavor. For a vegetarian or vegan option, use firm tofu or tempeh. Cut them into cubes and marinate just like the chicken. They soak up the sauce and taste amazing in the bowls. Jasmine rice is a favorite, but you can switch it up. Brown rice adds more fiber and a nutty taste. Quinoa is another great option. It cooks fast and is packed with protein. Other grains like basmati or even cauliflower rice can work well. Each grain brings a unique texture to the dish. To store your Teriyaki Chicken Rice Bowls, let them cool. Then, place leftovers in airtight containers. This helps keep them fresh. I recommend using glass or BPA-free plastic containers. These containers are safe for your fridge and make reheating easy. You can freeze Teriyaki Chicken Rice Bowls for later. Just make sure they are cool before packing them. Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to avoid freezer burn. To reheat, simply thaw in the fridge overnight. Then, warm in the microwave or on the stovetop until hot. In the fridge, these bowls last about 3 to 4 days. If you freeze them, they can last up to 3 months. Always check for signs of spoilage before eating. Look for off smells, changes in color, or mold. If you see any of these signs, it's best to discard the food. Can I use frozen chicken? Yes, you can use frozen chicken. Just add extra cooking time. This method works well for cooking chicken safely. I recommend adding about 5 extra minutes to your cooking time. Make sure it reaches 165°F for safety. How do I know when the chicken is cooked? Check the internal temperature of the chicken. Use a meat thermometer to ensure it hits 165°F. The chicken should look white and juicy, not pink. This way, you can enjoy a safe and tasty meal. Can I meal prep this dish? Yes, meal prep is perfect for this dish! You can cook and store it in the fridge. It stays fresh for about 3 to 4 days. Just reheat before serving for best taste. What to serve with Teriyaki Chicken Rice Bowls? These rice bowls pair well with steamed vegetables or a side salad. You can also add pickled ginger for extra flavor. A sprinkle of sesame seeds adds a nice crunch, too. What if I don't have a sauté function? If your Instant Pot lacks a sauté function, use a pan on the stove. Sauté the chicken separately before adding it to the pot. This step builds flavor and helps with browning. Can I double the recipe in my Instant Pot? You can double the recipe, but watch the pot's capacity. Make sure you do not fill it over the max line. Adjust cooking time if needed; it may take longer to come to pressure. This post covered how to make tasty Teriyaki Chicken Rice Bowls in an Instant Pot. We discussed the ingredients, marinating chicken, and cooking rice. I shared tips for flavor, storage, and variations to fit your taste. Cooking can be fun and easy when you follow these steps. Enjoy experimenting with different ingredients and flavors. Your homemade Teriyaki Chicken Rice Bowls can be a hit at any meal!$

Instant Pot Teriyaki Chicken Rice Bowls

Create a delicious and satisfying meal with these Teriyaki Chicken Rice Bowls! This easy recipe combines tender marinated chicken with fluffy jasmine rice and vibrant veggies for a wholesome dinner that the whole family will love. In just 45 minutes, you can bring this flavorful dish to your table. Click through to discover the step-by-step guide and enjoy a homemade taste of Japan tonight!

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Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized cubes

1/4 cup soy sauce (or tamari for gluten-free option)

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, finely minced

1 inch piece of fresh ginger, grated

2 cups jasmine rice, rinsed

4 cups chicken broth (low sodium preferred)

2 cups fresh broccoli florets

1 medium carrot, thinly sliced

1 green onion, finely chopped (for garnish)

Sesame seeds (for garnish)

Instructions

Marinate the Chicken: In a medium-sized mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until fully blended. Add the cubed chicken thighs to the marinade, ensuring they are completely coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for a minimum of 15 minutes to absorb the flavors.

Prepare the Rice: While the chicken marinates, place the jasmine rice into a fine-mesh strainer and rinse under cold running water. Shake gently to remove excess starch. Continue rinsing until the water runs clear; this will help make the rice fluffier when cooked.

Sauté the Chicken: Set your Instant Pot to the Sauté setting. Once hot, add the marinated chicken (reserve the marinade). Cook for approximately 4-5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.

Combine Ingredients: Pour the reserved marinade over the lightly browned chicken. Then add the rinsed jasmine rice and chicken broth to the pot. Stir everything together until the rice is well incorporated with the chicken and sauce.

Layer Vegetables: Arrange the broccoli florets and sliced carrots on top of the rice and chicken mixture. Be careful not to stir them in, as this will help keep the veggies fresh and crisp during cooking.

Pressure Cook: Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Select the Pressure Cook or Manual function and set the timer for 10 minutes.

Release Pressure: When the cooking cycle ends, allow the pressure to release naturally for about 5 minutes. After that, carefully switch the valve to venting to release any remaining steam.

Fluff and Serve: Open the lid and use a fork to gently fluff the rice, mixing the chicken and vegetables together to combine.

Garnish and Enjoy: Serve the Teriyaki Chicken Rice Bowls hot, in individual bowls. Garnish each serving with a sprinkle of chopped green onions and a generous scattering of sesame seeds for added texture and flavor.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4