7 Best Instant Pot Asian Chicken Rice Bowls

Wish you had more time to cook healthy meals? Instant Pot Chicken Rice Bowls are your new weeknight hero! These 7 easy recipes combine tender chicken and flavorful rice for complete meals ready in minutes. From Mediterranean to Asian-inspired flavors, you’ll find delicious Instant Pot Chicken Rice Bowls that are perfect for busy families and meal prepping. Skip the takeout and enjoy home-cooked goodness without the fuss!

Easy Asian Chicken Rice Bowl (Classic Teriyaki)

This simplified Instant Pot chicken rice bowl delivers authentic Asian flavors using just five essential ingredients. The combination of tender chicken thighs and fluffy jasmine rice creates a satisfying meal that’s both comforting and delicious.

The beauty of this recipe lies in its simplicity – the natural umami from soy sauce paired with the sweetness of store-bought teriyaki sauce creates a perfect balance of flavors, while the Instant Pot ensures both the chicken and rice cook to perfection simultaneously.

• 4 chicken thighs, boneless and skinless
• 2 cups jasmine rice
• 1/2 cup teriyaki sauce
• 1/4 cup soy sauce
• 2 cups water

Add rice and water to the Instant Pot inner pot. Place chicken thighs on top of the rice, then pour the combined teriyaki and soy sauce over the chicken. Seal the lid and set to Manual/Pressure Cook for 10 minutes at high pressure. Once cooking is complete, allow natural release for 5 minutes, then quick release remaining pressure. Remove chicken, slice into bite-sized pieces, and serve over the rice with additional sauce from the pot.

For best results, rinse the rice thoroughly before cooking to remove excess starch and prevent sticking. If the sauce is too thin after cooking, use the Instant Pot’s Sauté function to reduce it for 2-3 minutes while stirring constantly. Store leftovers in an airtight container for up to 3 days in the refrigerator, though the rice may become slightly dry over time.

Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl

This simple yet flavorful Instant Pot recipe combines tender chicken thighs with a homemade teriyaki sauce served over steaming white rice. Fresh ginger root adds both immune-supporting properties and authentic Asian flavor to this nourishing dish. The dish comes together in just 35 minutes total, making it perfect for busy weeknight dinners or meal prep throughout the week.

Preparation time is 15 minutes, while cooking time in the Instant Pot takes approximately 20 minutes, including the time needed for pressure buildup and natural release. This recipe yields 4 servings.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 2 cups jasmine rice
• 2½ cups water
• ½ cup soy sauce
• ¼ cup mirin
• ¼ cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 2 tablespoons cornstarch
• ¼ cup water (for cornstarch slurry)
• 2 green onions, chopped
• 1 tablespoon sesame seeds

Tools:

• 6-quart Instant Pot
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Small mixing bowl
• Rice colander
• Wooden spoon

Rinse rice in a colander until water runs clear. Add rice and 2½ cups water to Instant Pot. Place chicken thighs on top. In a bowl, mix soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger. Pour mixture over chicken.

Close lid and set valve to sealing. Cook on Manual High Pressure for 10 minutes. Allow natural pressure release for 5 minutes, then quick release remaining pressure. Remove chicken and slice.

Mix cornstarch with ¼ cup water to create a slurry. Set Instant Pot to Sauté mode, add slurry, and stir until sauce thickens. Return chicken to pot and coat with sauce. Serve over rice, garnished with green onions and sesame seeds.

Nutrition Information (per serving):

Calories: 520

Protein: 38g

Carbohydrates: 65g

Fat: 12g

Fiber: 2g

Sugar: 15g

Sodium: 1200mg

Iron: 2.5mg

For best results, use chicken thighs rather than breasts as they remain more tender during pressure cooking. The sauce can be made spicier by adding red pepper flakes or sriracha sauce to taste.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water to prevent the rice from drying out.

Korean BBQ Chicken Bowl

Korean BBQ Chicken Rice Bowl

This Korean-inspired Instant Pot dish combines tender chicken thighs with a sweet and savory BBQ sauce, served over fluffy rice with colorful vegetables. The dish captures authentic Korean flavors while utilizing the convenience of an Instant Pot for quick preparation. Mindful eating habits are essential when preparing this diabetic-friendly version which can be adapted using sugar substitutes.

Total preparation time: 15 minutes. Cooking time in the Instant Pot takes 25 minutes, including pressure build-up and natural release. The complete meal comes together in 40 minutes, making it an ideal weeknight dinner option that serves 4-6 people.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons gochujang paste
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups jasmine rice
• 2.5 cups water
• 2 cups shredded carrots
• 2 cups spinach
• Sesame seeds for garnish
• Green onions for garnish

Tools:

• 6-quart Instant Pot
• Measuring cups and spoons
• Mixing bowls
• Sharp knife
• Cutting board
• Rice paddle or serving spoon
• Garlic press
• Grater

In a mixing bowl, combine soy sauce, brown sugar, gochujang paste, sesame oil, minced garlic, and grated ginger.

Place chicken thighs in the Instant Pot and pour the sauce mixture over them. Add rice and water to the pot, ensuring the rice is submerged.

Seal the Instant Pot and set to Manual/Pressure Cook for 10 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.

Remove chicken, shred it, and return to the pot. Stir in carrots and spinach until slightly wilted. Serve in bowls, garnished with sesame seeds and green onions.

Nutrition Information (per serving):

Calories: 450

Protein: 35g

Carbohydrates: 48g

Fat: 16g

Fiber: 3g

Sodium: 890mg

Sugar: 12g

Iron: 15% DV

Calcium: 8% DV

For best results, use chicken thighs rather than breasts as they remain more tender during pressure cooking. The gochujang paste can be adjusted according to spice preference, and vegetables can be customized based on availability.

To prevent the rice from becoming too sticky, rinse it thoroughly before cooking. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Chinese Ginger Garlic Bowl

Chinese Ginger Garlic Bowl

This comforting and aromatic Chinese-inspired chicken rice bowl combines tender chicken thighs with fragrant ginger, garlic, and soy sauce, all cooked to perfection in an Instant Pot. The dish takes 10 minutes to prepare and requires minimal hands-on effort. For a more diabetic-friendly version, this recipe can incorporate lean ground turkey instead of chicken thighs.

Total cooking time in the Instant Pot is 25 minutes, including 10 minutes for pressure building, 10 minutes for cooking, and 5 minutes for natural pressure release. This recipe serves 4 people and can be stored in the refrigerator for up to 3 days.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 cups jasmine rice
• 3 tablespoons minced ginger
• 6 cloves minced garlic
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 1/2 cups chicken broth
• 2 green onions, sliced
• 1 tablespoon rice vinegar
• 1 teaspoon white pepper

Tools:

• 6-quart Instant Pot
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Rice strainer
• Wooden spoon
• Bowl for marinating

Rinse rice in cold water until water runs clear. In the Instant Pot, layer the rice at the bottom, then add chicken broth. Place chicken thighs on top and add ginger, garlic, soy sauce, sesame oil, and white pepper.

Lock the lid and set valve to sealing position. Cook on high pressure for 10 minutes, then allow natural release for 5 minutes before quick-releasing remaining pressure. Fluff rice with fork, shred chicken, and stir in rice vinegar. Garnish with green onions before serving.

Nutrition Information (per serving):

Calories: 450

Protein: 32g

Carbohydrates: 48g

Fat: 16g

Fiber: 2g

Sodium: 890mg

Sugar: 1g

Iron: 2mg

For best results, avoid using frozen chicken as it can affect cooking time and texture. The rice at the bottom may stick slightly to the pot; adding a tablespoon of oil before cooking can help prevent this.

If you prefer spicier flavors, add 1-2 teaspoons of chili oil or sriracha sauce before serving. Always measure liquid ingredients accurately to ascertain proper cooking of the rice.

Thai Basil Chicken Bowl

Thai Basil Chicken Bowl

This fragrant and flavorful Thai Basil Chicken Bowl combines tender chicken pieces with aromatic Thai basil, garlic, and chilies, served over a bed of steaming jasmine rice. The dish takes 15 minutes to prepare and 10 minutes to cook in the Instant Pot, making it perfect for busy weeknight dinners.

Consider using shirataki rice as a diabetes-friendly alternative to jasmine rice while maintaining authentic Asian flavors.

The combination of sweet, savory, and spicy flavors creates a balanced meal that’s both satisfying and authentic. This recipe serves 4 people and can be easily doubled for meal prep or larger families.

Ingredients:

• 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 4 cups cooked jasmine rice
• 2 cups Thai holy basil leaves
• 6 cloves garlic, minced
• 4 Thai chilies, sliced
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1/2 cup chicken broth
• 1 red bell pepper, sliced
• 1 onion, sliced

Tools:

• Instant Pot
• Cutting board
• Sharp knife
• Measuring spoons
• Measuring cups
• Wooden spoon
• Rice cooker or separate pot
• Bowl for mixing sauce

Set Instant Pot to sauté mode and heat oil. Add garlic and chilies, stirring for 30 seconds. Add chicken pieces and cook until lightly browned.

Mix oyster sauce, soy sauce, fish sauce, and brown sugar in a bowl, then add to the pot with chicken broth. Seal Instant Pot and cook on high pressure for 5 minutes. Quick-release pressure, then add bell pepper and onion.

Set to sauté mode again, cook for 2 minutes until vegetables are crisp-tender. Stir in Thai basil leaves until wilted. Serve hot over jasmine rice.

Nutrition Information (per serving):

Calories: 450

Protein: 35g

Carbohydrates: 42g

Fat: 18g

Fiber: 3g

Sodium: 890mg

Sugar: 6g

For best results, use Thai holy basil (bai graprow) rather than regular sweet basil, as it provides the authentic flavor profile. If you can’t find Thai holy basil, regular Thai basil can be substituted.

Adjust the number of chilies based on your heat preference, and don’t skip the fish sauce as it provides essential umami flavor. The chicken can be prepped and cut the night before to save time during cooking.

Asian Orange Chicken Bowl

Asian Orange Chicken Bowl

This flavorful Asian-inspired orange chicken bowl combines tender chicken pieces with a sweet and tangy orange sauce, served over perfectly cooked rice. The dish takes 15 minutes to prepare and 25 minutes to cook using an Instant Pot, making it an efficient weeknight dinner option.

To align with diabetes-friendly choices, consider substituting the jasmine rice with whole grain rice for better blood sugar management and increased fiber content.

The recipe serves 4-6 people and can be stored in an airtight container for up to 3 days in the refrigerator. The combination of fresh orange juice, soy sauce, and ginger creates an authentic Asian taste while maintaining the convenience of pressure cooking.

Ingredients:

• 2 lbs boneless chicken thighs, cut into 1-inch pieces
• 1 cup fresh orange juice
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons honey
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil
• 2 tablespoons minced ginger
• 4 cloves garlic, minced
• 2 cups jasmine rice
• 2.5 cups water
• Orange zest from 1 orange
• Green onions for garnish

Tools:

• 6-quart Instant Pot
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Whisk
• Bowl for mixing sauce
• Zester
• Wooden spoon

Set Instant Pot to sauté mode and heat sesame oil. Brown chicken pieces for 3-4 minutes. In a bowl, whisk together orange juice, soy sauce, rice vinegar, honey, and cornstarch. Add garlic and ginger to the pot, sauté for 30 seconds. Pour sauce mixture over chicken. Add rice and water. Close lid, set valve to sealing, and cook on high pressure for 10 minutes. Allow natural release for 10 minutes, then quick release remaining pressure. Fluff rice, garnish with orange zest and green onions before serving.

Nutrition Information (per serving):

When preparing this dish, verify the chicken pieces are uniform in size for even cooking. If the sauce is too thin after cooking, use the sauté function to reduce it for 2-3 minutes while stirring constantly. For a spicier version, add 1-2 teaspoons of crushed red pepper flakes to the sauce mixture before cooking.

Honey Sesame Chicken Bowl

Honey Sesame Chicken Bowl

This flavorful Instant Pot honey sesame chicken bowl combines tender chicken pieces with a sweet and savory Asian-inspired sauce, served over a bed of perfectly cooked rice. The dish takes 10 minutes to prepare and 15 minutes to cook, making it an ideal choice for busy weeknight dinners.

Low glycemic options like this dish are excellent for those managing diabetes while enjoying Asian cuisine. The pressure cooking method guarantees the chicken stays moist while absorbing the rich flavors of honey, soy sauce, and sesame. This recipe yields 4 servings and can be customized with additional vegetables or garnishes to suit individual preferences.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup honey
• 1/2 cup soy sauce
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups jasmine rice
• 2.5 cups water
• 2 tablespoons cornstarch
• 2 tablespoons water (for cornstarch slurry)
• 2 tablespoons sesame seeds
• 2 green onions, chopped

Tools:

• 6-quart Instant Pot
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Small mixing bowl
• Wooden spoon
• Rice paddle

Add rice and water to the Instant Pot, place the trivet on top, and arrange chicken pieces on it. Mix honey, soy sauce, sesame oil, garlic, and ginger in a bowl, then pour over the chicken.

Seal the pot and cook on high pressure for 10 minutes, followed by a 5-minute natural release. Remove chicken and create a cornstarch slurry with 2 tablespoons each of cornstarch and water. Set pot to sauté, add slurry, and stir until sauce thickens. Combine chicken with sauce, serve over rice, and garnish with sesame seeds and green onions.

Nutrition Information (per serving):

Calories: 520

Protein: 35g

Carbohydrates: 65g

Fat: 16g

Fiber: 2g

Sugar: 25g

Sodium: 1200mg

Iron: 2.5mg

For best results, cut chicken pieces uniformly to assure even cooking. The sauce can be adjusted to taste by adding more honey for sweetness or red pepper flakes for heat.

Leftover portions can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may thicken when chilled. Reheat in the microwave with a splash of water to restore the original consistency.

Five Spice Chicken Bowl

Five Spice Asian Chicken Bowl

This flavorful Instant Pot dish combines tender chicken thighs with aromatic Chinese five-spice powder, creating a perfect balance of sweet and savory flavors served over steamed rice. The dish takes minimal preparation time while delivering restaurant-quality results in your home kitchen. Adding red split lentils to this recipe would boost the protein content by approximately 18 grams per cup while maintaining quick cooking times.

Preparation Time: 15 minutes | Cooking Time: 25 minutes (including pressure build-up and release) | Total Time: 40 minutes

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 cups jasmine rice
• 2 tablespoons soy sauce
• 1 tablespoon Chinese five-spice powder
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2½ cups chicken broth
• 2 tablespoons vegetable oil
• 2 green onions, sliced
• 1 cup shredded carrots
• 1 cup edamame, shelled

Tools:

• 6-quart Instant Pot
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Rice rinsing colander
• Mixing bowl
• Wooden spoon
• Serving bowls

Rinse rice in cold water until water runs clear. In the Instant Pot, heat oil using Sauté mode. Season chicken thighs with five-spice powder and brown for 2-3 minutes per side. Remove chicken and set aside. Add garlic and ginger, sauté for 30 seconds. Add rice, chicken broth, soy sauce, and honey. Place chicken on top of rice. Seal lid and cook on High Pressure for 10 minutes. Allow natural release for 10 minutes, then quick release remaining pressure. Fluff rice, slice chicken, and serve in bowls topped with carrots, edamame, and green onions.

Nutrition Information (per serving):

For best results, avoid overcrowding the Instant Pot when browning the chicken, as this can lead to steaming instead of proper searing. The five-spice powder can be adjusted according to taste preferences, and the dish can be made spicier by adding red pepper flakes or sriracha sauce. Leftover portions can be stored in an airtight container in the refrigerator for up to 3 days.

To Sum it Up

You’ve now got seven delicious Asian chicken rice bowls you can whip up in your Instant Pot! Each recipe brings unique flavors to your table, from sweet teriyaki to spicy Korean BBQ. They’re perfect for busy weeknights when you’re craving something tasty but don’t want to spend hours in the kitchen. Give these bowls a try – your family will think you’ve ordered takeout from their favorite Asian restaurant.