Tired of takeout and want a quick and healthy meal? Instant Pot Chicken Rice Bowls are the answer! These delicious and satisfying bowls come together in minutes, thanks to the magic of the Instant Pot. With a variety of flavors to choose from, including classic teriyaki, spicy Korean BBQ, and fragrant Thai basil, there’s something for everyone. Whether you’re a busy weeknight warrior or simply looking for a healthy and convenient meal prep option, Instant Pot Chicken Rice Bowls are the perfect solution. Skip the delivery and enjoy homemade goodness without the fuss!
In this Article
Instant Pot Teriyaki Chicken Rice Bowl
The perfect weeknight dinner combines tender chicken, fluffy rice, and a sweet-savory teriyaki sauce, all cooked together in one pot. This simplified version uses just five ingredients while maintaining the authentic Asian-inspired flavors that make teriyaki dishes so popular.
This recipe takes the complexity out of traditional teriyaki cooking by utilizing the Instant Pot‘s pressure cooking function, allowing the flavors to meld perfectly while keeping the chicken moist and the rice perfectly cooked. In just 25 minutes, you’ll have a restaurant-quality meal ready to serve.
- 2 pounds boneless, skinless chicken thighs
- 2 cups jasmine rice
- 1 cup bottled teriyaki sauce
- 2 cups water
- 1 cup frozen mixed vegetables
Add rice and water to the Instant Pot insert. Place chicken thighs on top and pour teriyaki sauce over the chicken. Seal the lid and set to pressure cook on high for 10 minutes. Once done, allow natural release for 5 minutes, then quick release the remaining pressure. Remove chicken, shred it with two forks, and return to pot. Add frozen vegetables, stir gently, and let sit covered for 5 minutes until vegetables are warm.
For best results, rinse the rice thoroughly before cooking to remove excess starch and prevent sticking. If the sauce seems too thin after cooking, use the Instant Pot’s sauté function to reduce it for 2-3 minutes while stirring gently. The chicken thighs are recommended over breasts as they stay more tender during pressure cooking, but if using chicken breasts, reduce cooking time to 8 minutes to prevent drying.
Teriyaki Chicken Bowl
Instant Pot Teriyaki Chicken Bowl
This quick and flavorful teriyaki chicken bowl combines tender chicken thighs, fluffy white rice, and a homemade teriyaki sauce, all cooked together in an Instant Pot. The meal requires 15 minutes of preparation time, making it perfect for busy weeknight dinners. Portion control practices are essential when serving this flavorful dish to maintain stable blood sugar levels.
The total cooking time in the Instant Pot is 25 minutes, including pressure build-up and natural release. This recipe yields 4 servings and can be stored in the refrigerator for up to 3 days when properly contained.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups jasmine rice
- 2.5 cups water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 cloves minced garlic
- 1 tbsp grated ginger
- 2 tbsp cornstarch
- 1/4 cup water (for cornstarch slurry)
- 2 cups broccoli florets
- Sesame seeds for garnish
- Green onions for garnish
Tools:
- 6-quart Instant Pot
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk
- Rice strainer
- Storage containers
Rinse rice until water runs clear and drain. Combine soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in the Instant Pot. Add chicken thighs and coat well.
Place rice on top of chicken and add water. Seal the Instant Pot and cook on high pressure for 10 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.
Remove chicken and slice. Mix cornstarch with 1/4 cup water to create a slurry. Set Instant Pot to sauté mode, add slurry to the sauce, and stir until thickened.
Steam broccoli separately. Serve chicken over rice, topped with sauce, broccoli, sesame seeds, and green onions.
Nutrition Information (per serving):
Calories: 520
Protein: 35g
Carbohydrates: 65g
Fat: 15g
Fiber: 3g
Sodium: 1200mg
Sugar: 15g
Iron: 2.5mg
Cut chicken thighs into similar-sized pieces for best results to guarantee even cooking. The sauce can be made spicier by adding red pepper flakes or sriracha.
If using chicken breasts instead of thighs, reduce cooking time to 8 minutes to prevent drying. To meal prep, portion into individual containers and refrigerate, keeping the sauce separate until ready to serve.
Mexican Fiesta Rice Bowl
Mexican Fiesta Rice Bowl
This vibrant and flavorful Instant Pot Mexican Fiesta Rice Bowl combines tender chicken, seasoned rice, black beans, and classic Mexican spices for a complete meal that’s ready in under 30 minutes. The dish serves 4-6 people and can be customized with various toppings to suit individual preferences. For added freshness and crunch, consider creating a quick Greek salad on the side with tomatoes, cucumbers, and olives dressed in a simple lemon-olive oil dressing.
Preparation time: 10 minutes | Cooking time: 15 minutes
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 2 cups long-grain white rice
- 2 cups chicken broth
- 1 can (15 oz) black beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 bell pepper, diced
- 1 onion, chopped
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen corn
Tools:
- Instant Pot
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Can opener
- Wooden spoon
- Serving bowls
Set Instant Pot to sauté mode and heat olive oil. Add onions and peppers, cooking until softened. Add chicken and taco seasoning, cooking until chicken is lightly browned. Add rice, stirring to coat with seasonings. Pour in chicken broth, diced tomatoes, black beans, and corn. Lock lid, set valve to sealing position, and cook on high pressure for 8 minutes. Allow natural release for 5 minutes, then quick release remaining pressure. Fluff rice with fork and serve in bowls.
Nutrition Information (per serving):
Calories: 450
Protein: 35g
Carbohydrates: 55g
Fat: 10g
Fiber: 8g
Sodium: 680mg
Sugar: 4g
For best results, rinse the rice thoroughly before cooking to remove excess starch and prevent sticking. The dish can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle with a little water and microwave until hot. Popular toppings include shredded cheese, sour cream, fresh cilantro, lime wedges, and sliced avocado, which can be added just before serving.
Mediterranean Lemon Chicken Bowl
Mediterranean Lemon Chicken Bowl
This vibrant and flavorful Mediterranean-inspired Instant Pot dish combines tender, juicy chicken with fragrant rice, fresh vegetables, and zesty lemon flavors. The dish serves 4 people and can be prepared in advance for meal prep throughout the week.
Preparation Time: 15 minutes | Cooking Time: 25 minutes (including pressure build-up and release)
Storing portions in compartmentalized containers helps maintain freshness while keeping ingredients separated and organized.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups long-grain white rice
- 2.5 cups chicken broth
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 large lemon, juiced and zested
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup kalamata olives
- 1 cup crumbled feta cheese
- Salt and pepper to taste
Tools:
- 6-quart Instant Pot
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Bowl for mixing
- Wooden spoon
- Serving bowls
Season chicken with salt, pepper, oregano, and thyme. Set Instant Pot to SAUTÉ mode and heat olive oil. Brown chicken for 2-3 minutes per side. Remove chicken and set aside. Add garlic to pot and sauté for 30 seconds. Add rice, broth, and lemon juice. Place chicken on top of rice. Seal the lid and cook on HIGH pressure for 10 minutes. Allow natural release for 5 minutes, then quick release remaining pressure. While cooking, prepare fresh vegetables. Serve rice and chicken in bowls, topped with tomatoes, cucumber, red onion, olives, feta cheese, and lemon zest.
Nutrition Information (per serving):
Calories: 650
Protein: 45g
Carbohydrates: 52g
Fat: 28g
Fiber: 4g
Sodium: 890mg
Iron: 3mg
Calcium: 180mg
For best results, rinse the rice thoroughly before cooking to remove excess starch and prevent sticking. The chicken can be marinated for up to 24 hours in advance with lemon juice, olive oil, and herbs for enhanced flavor. If meal prepping, store the fresh toppings separately and add them just before serving to maintain their crispness and prevent the cucumber from becoming watery.
Curry Coconut Rice Bowl
Instant Pot Curry Coconut Chicken Rice Bowl transforms ordinary ingredients into an exotic, flavorful meal that brings the taste of Southeast Asian cuisine to your kitchen. This one-pot dish combines tender chicken, aromatic rice, and creamy coconut milk with warming curry spices. High-quality protein from chicken thighs helps maintain essential muscle mass for those over 50.
Total preparation time is 15 minutes, while cooking time in the Instant Pot takes 20 minutes, with an additional 10 minutes for natural pressure release. This recipe serves 4-6 people.
Ingredients:
- 2 lbs boneless chicken thighs, cut into 1-inch pieces
- 2 cups jasmine rice, rinsed
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 3 tablespoons yellow curry powder
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lime leaves (optional)
Tools:
- 6-quart Instant Pot
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Rice strainer
- Wooden spoon
Set Instant Pot to SAUTE mode and heat oil. Add onions and garlic, cooking until translucent (2-3 minutes). Add chicken pieces and curry powder, stirring to coat evenly.
Add rinsed rice, coconut milk, chicken broth, salt, pepper, and lime leaves. Secure lid, set valve to SEALING position, and cook on HIGH pressure for 10 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure. Fluff rice with fork and let stand for 5 minutes before serving.
Nutrition Information (per serving):
Calories: 520
Protein: 32g
Carbohydrates: 45g
Fat: 25g
Fiber: 2g
Sodium: 580mg
For best results, avoid stirring the rice after cooking as this can make it mushy. The coconut milk might separate during cooking, which is normal. If you prefer a spicier dish, add 1-2 teaspoons of red curry paste along with the yellow curry powder.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the rice may become slightly drier when reheated.
Buffalo Ranch Chicken Bowl
Instant Pot Buffalo Ranch Chicken Bowls offer a delicious combination of spicy buffalo sauce and cool, creamy ranch flavors, all served over a bed of fluffy rice. This one-pot meal brings together tender shredded chicken, colorful vegetables, and perfectly cooked rice in a convenient and time-saving way. Shirataki rice noodles can be substituted for a diabetes-friendly alternative that maintains an authentic texture.
Total preparation time is 15 minutes, with an additional 25 minutes for cooking and pressure release. This recipe yields 4 servings and can be easily doubled for meal prep or larger families.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups white rice
- 2.5 cups chicken broth
- 1/2 cup buffalo sauce
- 2 tablespoons ranch seasoning mix
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1 cup carrots, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: blue cheese, green onions, extra ranch dressing
Tools:
- 6-quart Instant Pot
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Mixing bowls
- Fork for shredding
- Serving bowls
Place rice and chicken broth in the Instant Pot insert. Layer chicken breasts on top and season with ranch mix, garlic powder, salt, and pepper. Pour buffalo sauce over chicken. Add vegetables around the chicken.
Seal the lid and set to Manual/Pressure Cook for 12 minutes. Allow natural release for 10 minutes, then quick release remaining pressure. Remove chicken, shred with forks, and return to pot. Stir to combine all ingredients and serve in bowls with desired toppings.
Nutrition Information (per serving):
Calories: 485
Protein: 42g
Carbohydrates: 58g
Fat: 12g
Fiber: 3g
Sodium: 890mg
Sugar: 4g
Don’t stir the ingredients before cooking to prevent the rice from becoming mushy for best results. The buffalo sauce can be adjusted to taste – start with less and add more after cooking if desired.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. When reheating, add a splash of water or broth to prevent the rice from drying out.
Asian Sweet Chili Bowl
Instant Pot Asian Sweet Chili Bowl
This flavorful Asian-inspired chicken rice bowl combines tender chicken thighs, aromatic jasmine rice, and a perfect balance of sweet and spicy flavors. The dish captures the essence of Asian cuisine while utilizing the convenience of an Instant Pot for quick and efficient cooking. Storing leftovers in vacuum sealed bags can extend freshness for up to 5 times longer than conventional storage methods.
Total preparation time is 15 minutes, with an additional 20 minutes for cooking and 10 minutes for natural pressure release. This recipe yields 4 servings and can be customized with additional vegetables or adjusted spice levels to suit individual preferences.
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 cups jasmine rice
- 2.5 cups chicken broth
- 1/2 cup sweet chili sauce
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 cloves minced garlic
- 1 tablespoon grated ginger
- 1 cup diced carrots
- 1 cup edamame
- Green onions for garnish
- Sesame seeds for garnish
Tools:
- 6-quart Instant Pot
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Rice strainer
- Mixing bowl
- Wooden spoon
Rinse jasmine rice until water runs clear. Add sesame oil to Instant Pot and set to sauté mode. Brown chicken thighs for 2 minutes per side. Remove chicken and set aside. Add garlic and ginger, sauté for 30 seconds.
Add rice, broth, sweet chili sauce, and soy sauce. Place chicken thighs on top. Seal the Instant Pot and cook on high pressure for 10 minutes. Allow natural release for 10 minutes, then quick release the remaining pressure.
Add carrots and edamame, and close the lid for 5 minutes to steam. Fluff rice, shred chicken, and garnish with green onions and sesame seeds before serving.
Nutrition Information (per serving):
Calories: 520
Protein: 32g
Carbohydrates: 65g
Fat: 16g
Fiber: 3g
Sodium: 890mg
Sugar: 12g
For best results, avoid overcrowding the Instant Pot when browning the chicken, as this can lead to steaming rather than proper browning. The rice can be made less sticky by reducing the liquid amount by 1/4 cup, and the spice level can be adjusted by using more or less sweet chili sauce.
Leftover portions can be stored in an airtight container for up to 3 days and reheated in the microwave with a splash of water to restore moisture.
Garlic Parmesan Chicken Bowl
Garlic Parmesan Chicken Bowl
This savory Instant Pot dish combines tender chicken, fluffy rice, and rich garlic-parmesan flavors in a convenient one-pot meal. The recipe serves 4 people and can be customized with additional vegetables or seasonings to suit different tastes. Time-efficient cooking techniques like using an Instant Pot help maintain productivity during busy workdays while ensuring nutritious meals.
Preparation time: 15 minutes | Cooking time: 25 minutes (including pressure build-up and release)
Ingredients:
- 4 chicken breasts, boneless and skinless
- 2 cups white rice
- 4 cups chicken broth
- 6 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
Tools:
- 6-quart Instant Pot
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Wooden spoon
- Garlic press (optional)
- Bowl for serving
Set the Instant Pot to sauté and heat the olive oil. Season chicken breasts with salt, pepper, and Italian seasoning. Brown chicken for 3 minutes per side, then remove. Add butter and minced garlic, sautéing for 1 minute. Add rice and stir to coat with oil. Pour in chicken broth, scraping the bottom to deglaze. Place chicken on top of rice, seal lid, and cook on high pressure for 10 minutes. Allow natural release for 5 minutes, then quick release the remaining pressure. Remove chicken, slice, and return to pot. Stir in Parmesan cheese and parsley before serving.
Nutrition Information (per serving):
Calories: 580
Protein: 45g
Carbohydrates: 52g
Fat: 22g
Fiber: 1g
Sodium: 890mg
Sugar: 1g
Cholesterol: 105mg
For best results, rinse the rice before cooking to remove excess starch and prevent sticking. Add 1/4 cup of warm chicken broth or water if the dish seems too dry after cooking. Leftover portions can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle with a little water and microwave, or warm in a covered skillet over medium heat.
To Sum it Up
You’ll love how these Instant Pot chicken rice bowls transform weeknight dinners from mundane to magnificent. With seven globally-inspired flavor combinations at your fingertips, you’re never more than 30 minutes away from a satisfying, wholesome meal. Whether you’re craving the sweet-savory notes of teriyaki or the bold kick of buffalo ranch, these versatile bowls will become your new go-to recipes for busy evenings.
