Instant Pot Chicken Teriyaki Bowls

Tags: chicken - dinner - Instant Pot - Asian - GF - GF Asian - GF chicken -
GF dinner - GF Instant Pot
Active Time: 20 minutes
Passive Time: 20 minutes
Serves: 4

Instant Pot Asian rice dish

• Light soy sauce: 1/3 cup
• Rice wine vinegar: 1/4 cup
• Honey: 1/4 cup
• Mirin or dry sherry: 1.5 tbsp, optional
  
  
• Sesame oil: 1.5 tbsp
  
  
• Chicken breast: 3/4 lb, cubed
• Salt: to taste
• Pepper: to taste
  
  
• Garlic: 2 cloves, minced
• Ginger: 1/2 tsp, minced
  
  
• Jasmine rice: 1.5 cups, rinsed and drained
• Water: 1 cup + 3 tbsp
  
  
• Red bell peppers: 1/3 cup, diced
• Carrots: 1/3 cup, shredded
• Broccoli: 1 cup florets
• Edamame beans: 1/3 cup
  
  
• Corn starch: 1 tsp
  
  
• Sesame seeds: for garnish
• Scallions: for garnish

• I've left out the edamame with no issues. I've also never used mirin or sherry
• Sub soy sauce for tamari to make GF

1. In a medium bowl, whisk together soy sauce, vinegar, honey, and (if using) mirin/sherry
2. Turn the instant pot to saute mode and heat the sesame oil. Add the chicken and season with salt and pepper to taste. Saute for 2-3 minutes, until lightly brown
3. Add garlic and ginger and cook for another 20-30 seconds. Pour in half of the sauce, uncooked rice, and 1 cup of water
4. Turn off saute mode, put the lid on the instant pot, and cook on high pressure for 3 minutes. Allow to natural release for 10 minutes
5. Remove lid and go back to saute mode. Add peppers, carrots, broccoli, and edamame
6. Whisk cornstarch and 3 tbsp water together, then add to reserved sauce. Drizzle in desired amount (I generally put it all in). Cook until vegetables are tender, about 5 minutes
7. Garnish with sesame seeds and scallions to serve