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Teriyaki Chicken Bowls

  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Asian-Inspired

Description

Teriyaki Chicken Bowls – a simple and quick weeknight dinner that is healthy and delicious! Kid-Friendly!


Ingredients

Scale

Instructions

  1. Add 1 cup of chicken broth (or water) to Instant Pot.
  2. Place chicken inside (no need for trivet).
  3. Set Instant Pot to “Seal” and cook on High Pressure for 8-10 minutes.
  4. Allow Instant Pot to naturally release 5 minutes and then manually release remaining pressure.
  5. Remove chicken from Instant Pot and place on a plate. Use two forks to shred.
  6. Drain instant pot and add shredded chicken back in.
  7. Pour Primal Kitchen Teriyaki Sauce on top and stir to combine.
  8. Turn on the Sauté function and add vegetables; cook for 3-4 for minutes, stirring and adding any additional sauce, if needed.
  9. Turn off the Saute and cover the Instant Pot, allowing the vegetables to steam, for approximately 5 minutes.
  10. Remove lid and test veggies. If they are too firm for your liking, put the cover back on and allow them to continue steaming for an additional 3-5 minutes.
  11. Serve over cauliflower rice for Whole30/Paleo or over regular rice.

Notes

  • Different Sauce: You can definitely use a different sauce! Primal Kitchen has all sorts of delicious sauces including this Island Teriyaki Sauce.
  • Instant Pot: Always follow your Instant Pot’s manufacturer instructions when operating.
  • Stove Top Instructions:
    • Place chicken breasts in dutch oven and cover with water.
    • Bring to boil, reduct to simmer, cover and let simmer for 20 minutes or until chicken is fully cooked through (internal temperature of 165 degrees).
    • Once fully cooked, remove chicken from dutch oven and place on a plate. Shred with two forks.
    • Drain the pot and place back on the stove. Add 1 tablespoon of olive oil.
    • Add broccoli and carrots and saute on medium high for 5-6 minutes until vegetables are cooked, but tender.
    • Add chicken back into the pot and drizzle with teriyaki sauce. Toss to coat the chicken and vegetables.
    • Serve with cauliflower rice (if Whole30/Paleo) or regular rice.

Keywords: Teriyaki Chicken Bowl