Instant Pot Teriyaki Chicken Bowl – LOADED!

wood bowl with teriyaki chicken, rice, and vegetables

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3.5 from 2 reviews

Perfectly sweet and tangy Teriyaki Chicken loaded with piles of vegetables ready in less than 30 minutes.


  • 2 pounds chicken tenders or boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cloves garlic, minced
  • ½ cup soy sauce
  • ½ cup pineapple juice
  • ¼ cup mirin – see note
  • ¼ cup rice vinegar
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  • 56 cups vegetables (broccoli, sliced red bell peppers, snow peas, sliced carrots, etc.)
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Optional toppings: chopped pineapple, cashews, sesame seeds, green onions, etc

For serving: brown rice, white rice, cauliflower rice, or rice noodles


  1. Add chicken to the pressure cooker pot in a single layer across the bottom of the pot.
  2. In a small bowl, whisk to combine garlic, soy sauce, pineapple juice, mirin, rice vinegar, honey, sesame oil, and ground ginger.  Pour over the chicken.
  3. To a steamer basket, add vegetables.  It’s best to put vegetables that need a longer cook time on the bottom (like carrots) and top with the vegetables that cook the quickest (like peppers, broccoli, snow peas).
  4. Place a trivet over the chicken and top with the steamer basket of vegetables.
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.
  6. When cooking is complete, turn the pressure cooker off.  Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
  7. Set vegetables aside and remove trivet.
  8. Whisk cornstarch and water together to make a slurry.  
  9. Use the saute function to bring the chicken to a light simmer.  Whisk while adding cornstarch slurry and continue to stir until it thickens, about 1 minute.
  10. To serve, add a scoop of chicken to a bowl of rice.  Top with steamed vegetables, fresh pineapple, and cashews.  Add sesame seeds and green onion to make it extra fancy.


  • Low sodium soy sauce can be used instead of regular soy sauce, but the flavor will be milder.
  • Mirin is a sweet rice wine and can usually be found in the Asian section.  Can substitute with Kikkoman Aji-Mirin or with rice vinegar.  If using vinegar, you may want to add an extra tablespoon of honey to your sauce.
  • The vegetables will be soft, but not overly mushy.  If you prefer your vegetables more tender-crisp, steam or saute them on the stovetop instead while the chicken cooks. 
  • Layer the carrots first since they take the longest to cook.  Cut broccoli and peppers into large pieces so they don’t overcook.
  • Chicken tenders will be more tender than chicken breast, but they both work well in this recipe.