ricebowls

Instant Pot Teriyaki Chicken Rice Bowls are made with U.S.-grown jasmine rice, fresh vegetables and a delicious teriyaki sauce for an easy weeknight dinner!

Instant Pot Teriyaki Chicken Rice Bowls

U.S.-grown Jasmine rice

boneless, skinless chicken breasts

water (or chicken broth)

carrots,

Tbsp. Olive oil

broccoli,

red bell pepper, diced

snow peas

soy sauce

water

rice vinegar or rice wine vinegar (Or Mirin works!)

Tbsp. honey

ginger

garlic

Sriracha (optional)

cornstarch (optional but recommended to thicken sauce)

First make the teriyaki sauce. In a medium sized bowl whisk together the soy sauce, water, rice wine vinegar, honey, ginger, garlic and sriracha. Reserve ¼ cup to add into the Instant Pot in the next step.

Drizzle 2 Tbsp. olive oil down into the Instant Pot. Add in the 2 chicken breasts, ¼ cup of the teriyaki sauce, diced carrots, water (or chicken broth) and jasmine rice. 

Secure the lid on the Instant Pot, be sure the valve is set to sealing (not venting) and cook on HIGH pressure for 7 minutes. Let the Instant Pot naturally release it’s pressure for an additional 10 minutes. (Meaning, once the 7 minutes is up you hear your Instant Pot beep, let the time count up for another 10 minutes).

While the rice, chicken and carrots cook sauté your veggies on the stove over medium heat in a frying pan. Dice the broccoli and bell pepper into bite sized pieces and toss in the snap peas. Cook with 1-2 Tbsp. of the teriyaki sauce to add some nice flavor. Cook for about 5-7 minutes or until broccoli slightly softens and brightens in color. 

You can heat the remaining teriyaki sauce in a small saucepan on the stove and thicken with a cornstarch slurry (1 Tbsp. water mixed with 1 Tbsp. cornstarch) and whisk into sauce while simmering to thicken. 

Switch the valve on the lid to venting to release any leftover pressure. Remove the lid. Shred or cube up the chicken and scoop rice into bowls. Top with chicken, veggies and sauce. Garnish with green onions and sesame seeds. Enjoy warm

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Instant Pot Teriyaki Chicken Rice Bowls are made with U.S.-grown jasmine rice, fresh vegetables and a delicious teriyaki sauce for an easy weeknight dinner! #weeknightdinner #thinkrice #krollskorner #instantpot #easydinner #mealprep #nationalricemonth

Teriyaki sauce flavors this sirloin steak and the crock pot makes it effortless to cook! Enjoy as an appetizer or make it into a meal with rice and a veggie such as broccoli or a green salad!

Crock Pot Teriyaki Steak Bites

lb Sirloin steak

soy sauce, low sodium

honey

brown sugar

garlic,

Tbsp. sesame oil

Tbsp. ginger, fresh, minced

black pepper

Tbsp. white sesame seeds

Tbsp. corn starch + 1/4 cup water (optional:

First, make the sauce! In a medium sized bowl, whisk together the sesame oil, crushed/minced garlic, minced ginger, soy sauce, water, honey, brown sugar, pepper, and sesame seeds  This will make ~3 cups of sauce.

Next, cut/cube up the sirloin into bite sized pieces. Place the sirloin in your crock pot followed by the sauce.Put the lid on and cook on low for 2-3 hours or until the steak reaches an internal temperature of 165°F.

The sauce will be thin. If you like it that way, perfect! If you&#039;d like to thicken it (which I recommend), carefully pour the sauce in a small saucepan on the stove and bring it to a simmer, mix 2 Tbsp. corn starch and 1/4 cup water together and whisk it into the sauce until it thickens. Garnish with green onions and more sesame seeds. Enjoy as is or serve with rice and your veggie of choice! I like broccoli, asparagus or a green salad.

https://content.jwplatform.com/videos/vjFm2XGp.mp4

Teriyaki Steak Bites

Top 2 ricebowls recipes from across the web

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Crock Pot Teriyaki Steak Bites

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