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One Pot Instant Pot Chicken Rice Bowls

An easy instant pot recipe for a tasty weeknight dinner
Course Main Course
Cuisine American
Keyword chicken dinner, instant pot recipe, pressure cooker recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 604kcal
Author Charisse Yu

Ingredients

  • 1 teaspoon avocado or olive oil
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 teaspoon salt to taste, depending on your brand of sauces it may be saltier
  • 2 cups white Jasmine rice
  • 8 frozen chicken tenderloins Kirkland brand from Costco are most moist
  • 1 cups teriyaki sauce
  • 2-3 cloves garlic minced
  • ½ teaspoon ground ginger
  • 1 cup broccoli florets
  • Sprinkle sesame seeds

Instructions

  • Pour oil, water, bouillon, and salt in Instant Pot bowl. Press “Saute” button and cook until cube dissolves, about 5 minutes. Push “Cancel.”
  • Add in rice and stir until covered by water. Gently place chicken tenderloins on top of rice.
  • Pour teriyaki sauce, garlic, and ginger on top of chicken. Lock lid and seal valve. Cook on manual high pressure for 4 minutes. Let it natural release for 8 minutes.
  • Release the valve to venting, open and place broccoli in the pot. Lock lid and seal valve again, for another 5 minutes.
  • 5. Release and open lid. Remove chicken and cut into cubes or strips. Mix it back into the rice and combine. Dish in bowls and top with sesame seeds and additional teriyaki sauce if desired. Serve immediately while warm.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 604kcal | Carbohydrates: 98g | Protein: 37g | Fat: 4g | Cholesterol: 64mg | Sodium: 1006mg | Potassium: 872mg | Fiber: 1g | Sugar: 21g | Vitamin A: 170IU | Vitamin C: 21.9mg | Calcium: 89mg | Iron: 3.9mg