Instant Pot Teriyaki Chicken Bowls Recipe
Tangy and flavorful, this Instant Pot teriyaki chicken bowls have it all! They can be put together in minutes and are a hit with the family!
Serving6
Ingredients
- 1½ pound boneless, skinless chicken breasts
- 1 head broccoli, roughly chopped, (or steamable bag of broccoli)
- 1 pound baby carrots, roughly chopped
- 2 cups brown rice, uncooked
- 2½ cups chicken broth
- 1 bottle teriyaki sauce, (any kind will work)
- 3 green onions, diced, optional garnish
- sesame seeds, optional garnish
Equipment
Instructions
- Place chicken breasts in the bottom of the Instant Pot. Add carrots and rice on top. Pour chicken broth on top of everything, making sure the rice is covered in liquid.
- Place lid on top and move valve to "sealing" position.
- Press "MEAT/STEW" or "POULTRY" button and set timer for 20 minutes.
- Steam your broccoli separately.
- When Instant Pot is finished cooking, do a quick release.
- Remove chicken breasts from Instant Pot and shred using 2 forks. Add chicken back to pot and mix well.
- Add in your broccoli.
- Divide food between 6 bowls and add desired amount of teriyaki sauce on each serving.
- If desired, top each bowl with green onions and sesame seeds.
Notes
Other vegetables we like in this recipe:
- Zucchini
- Asparagus
- Water Chestnuts
- Bell Peppers
- Onions
- Green Beans
Nutrition
Calories: 426 kcal · Carbohydrates: 62 g · Protein: 33 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 592 mg · Potassium: 1184 mg · Fiber: 7 g · Sugar: 5 g · Vitamin A: 11152 IU · Vitamin C: 102 mg · Calcium: 109 mg · Iron: 3 mg