Instant Pot Teriyaki Chicken Bowls
Instant Pot Teriyaki Chicken Bowls offer a delightful fusion of tender chicken and rich teriyaki sauce served over fluffy rice, making them the ultimate weeknight dinner solution. This quick and easy recipe brings the savory flavors of your favorite Japanese restaurant to your kitchen in just 30 minutes. Customize your bowls with vibrant vegetables for an extra burst of nutrition and color, ensuring every bite is packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Japanese
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, minced
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- Cooked rice or quinoa for serving
Instructions
- Dice the chicken breasts into bite-sized pieces.
- Set the Instant Pot to sauté mode and add a splash of oil. Sauté minced garlic and ginger until fragrant.
- Add the diced chicken to the pot and cook until lightly browned (about 3 minutes).
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil. Pour the mixture over the chicken.
- Secure the lid and cook on high pressure for 5 minutes.
- Carefully release pressure and serve the chicken over rice or quinoa.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 14g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: - Enhance flavor by adding vegetables like bell peppers or snap peas during cooking. - For a touch of sweetness, consider incorporating pineapple chunks into the dish. - Store leftovers in an airtight container for up to three days.