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Quick Notes: These Teriyaki Chicken Rice Bowls are inspired by Rumbi’s rice bowls. I’m not a big fan of Rumbi Rice, but there are a whole bunch of recipes out there for it. Here’s a link to one. https://www.halfscratched.com/copycat-rumbi-rice/. Also, this makes a ton of sauce and the chicken is cooked directly in the sauce. If you’re more of a light sauce person, I recommend making this on the stove top instead, and doing the sauce separately.
Ingredients
- 4 chicken breasts cut into bite-sized pieces
- 1 cup Yoshida's Teriyaki Sauce
- 1 teaspoon minced garlic
- 1 tablespoon grated ginger
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch +water
- 4 cups steamed veggies for serving (I prefer zucchini and broccoli)
- 5-6 cups cooked rice for serving
Instructions
- Add the chicken, teriyaki sauce, garlic, brown sugar, and ginger to the instant pot. Close the lid and set it to seal. Manual cook for 8 minutes.Â
- Quick Release.Â
- Turn instant pot to saute mode, medium.Â
- Mix the cornstarch with just enough water to make a slurry.Â
- Slowly stir into the instant pot and mix until combined. Sauce should begin to thicken.Â
- Turn off the heat and allow to sit for about five minutes.Â
- Serve over rice and veggies.Â
Looking for something with a little more of an oriental flavor? Try this Instant Pot Honey Sesame Chicken.
