These teriyaki beef rice bowls transform simple ingredients into a satisfying meal using just your Instant Pot. The combination of tender beef, fluffy rice, and rich teriyaki sauce creates restaurant-quality results with minimal effort and cleanup.
The key to this recipe’s success lies in properly layering the ingredients and timing the cooking process. By placing the beef on top of the rice, you’ll achieve perfectly cooked meat while the rice steams underneath, absorbing all the delicious flavors.
Ingredients:
- 1 pound flank steak, thinly sliced
- 2 cups jasmine rice
- 1/2 cup bottled teriyaki sauce
- 2 cups beef broth
- 2 cups frozen broccoli florets
Add rice and beef broth to the Instant Pot and stir to combine. Layer the sliced beef on top of the rice, then pour teriyaki sauce over the meat. Close the lid and set to pressure cook on high for 10 minutes. Once complete, allow natural release for 5 minutes, then quick release remaining pressure. Add frozen broccoli, close lid, and let stand for 5 minutes until vegetables are tender. Stir gently to combine all ingredients before serving.
For best results, slice the beef against the grain while it’s still slightly frozen – this makes it easier to get thin, even pieces. When measuring the rice, use the standard measuring cup rather than the Instant Pot cup to ensure proper liquid ratios. If the sauce is too thin after cooking, use the Sauté function to reduce it for 2-3 minutes while stirring gently.
Choose Your Perfect Cut
Perfect Teriyaki Beef Rice Bowls
Total preparation time: 15 minutes | Total cooking time: 25 minutes
This classic one-pot teriyaki beef rice bowl combines tender slices of beef with a savory-sweet homemade teriyaki sauce and fluffy rice. For the best outcomes, select either flank steak or ribeye, cut against the grain into thin slices. These cuts offer the ideal balance of tenderness and flavor while remaining budget-friendly. For a diabetes-friendly version, try using low-sodium soy sauce and reduce the brown sugar content.
Ingredients:
- 1 pound flank steak or ribeye, thinly sliced
- 2 cups jasmine rice
- 1/2 cup soy sauce
- 1/4 cup mirin
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 cups water
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Tools:
- Large deep skillet or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Rice strainer
- Wooden spoon
- Bowl for marinating
Rinse rice until water runs clear. Heat oil in skillet over medium-high heat. Add sliced beef and cook until browned, about 3-4 minutes. Remove beef and set aside. In the same pan, add garlic and ginger, sauté for 30 seconds. Add rice, water, soy sauce, mirin, and brown sugar. Bring to boil, reduce heat to low, cover and simmer for 15 minutes. Return beef to pan, cover and cook additional 5 minutes. Let rest 5 minutes before serving. Garnish with green onions and sesame seeds.
Nutrition Information (per serving):
Calories | Protein | Carbs | Fat | Fiber |
---|---|---|---|---|
450 | 28g | 52g | 15g | 2g |
For best results, freeze the beef for 15-20 minutes before slicing to achieve paper-thin cuts. Allow meat to come to room temperature before cooking to guarantee even cooking. If substituting cuts, avoid extremely lean options like tenderloin as they can become tough when stir-fried. The sauce can be adjusted for sweetness by modifying the brown sugar amount, and the dish can be made gluten-free by using tamari instead of regular soy sauce.
Crafting Perfect Teriyaki Sauce
Making Teriyaki Sauce from scratch takes approximately 5 minutes of preparation time and 10-12 minutes of cooking time. This recipe yields about 1 cup of sauce, perfect for 4-6 servings of teriyaki beef rice bowls.
The traditional Japanese teriyaki sauce combines sweet and savory flavors in perfect harmony, creating a glossy finish that coats the meat beautifully. This homemade version eliminates preservatives and excess sodium found in store-bought alternatives.
Minimal oil usage combined with traditional Asian ingredients helps preserve the authentic flavors while maintaining essential health benefits.
Ingredients:
- ½ cup soy sauce
- ½ cup mirin (sweet rice wine)
- ¼ cup sake
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons cornstarch
- 2 tablespoons cold water
Tools:
- Small saucepan
- Whisk
- Measuring cups and spoons
- Grater
- Garlic press
- Small bowl for cornstarch slurry
Combine soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a simmer, stirring occasionally.
Mix cornstarch with cold water in a separate small bowl to create a slurry. Once the sauce is simmering, slowly whisk in the cornstarch mixture. Continue cooking for 5-7 minutes, stirring frequently, until the sauce thickens and becomes glossy.
Remove from heat and let cool slightly before using.
Nutrition Information (per 2 tablespoons):
Calories: 70
Total Fat: 0g
Sodium: 680mg
Carbohydrates: 15g
Sugar: 13g
Protein: 1g
For the best results, store unused teriyaki sauce in an airtight container in the refrigerator for up to two weeks. The sauce will thicken when chilled; simply warm it slightly and stir before using.
Add red pepper flakes or a dollop of chili paste during cooking for a spicier variation.
Instant Pot Timing Guide
One-Pot Teriyaki Beef Rice Bowls – Instant Pot Timing Guide
The total preparation time for this dish is 15 minutes, which includes slicing the beef, chopping vegetables, and measuring out ingredients. This quick prep time makes it an ideal weeknight dinner option when you’re short on time but want a satisfying meal.
High-protein meal prep options like this are perfect for maintaining a balanced gluten-free diet while staying energized throughout the week.
The actual cooking time in the Instant Pot is 12 minutes under pressure plus 10 minutes for natural pressure release. Including the time it takes for the pot to come to pressure (approximately 10 minutes), the total cooking time is around 32 minutes.
Ingredients:
- 1.5 lbs thinly sliced beef sirloin
- 2 cups jasmine rice
- 2.5 cups water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 green onions, sliced
Tools:
- 6-quart Instant Pot
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Wooden spoon
- Rice washing strainer
- Bowl for mixing sauce
Rinse rice until water runs clear. Add rice and water to the Instant Pot inner pot. Layer sliced beef on top. Combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger; pour over beef. Close the lid and set the valve to the sealing position. Select Manual/Pressure Cook and set it for 12 minutes at high pressure.
Once cooking completes, allow natural pressure release for 10 minutes, then quick release the remaining pressure. Open the lid and add broccoli and carrots, then close the lid for 5 minutes (using residual heat to steam vegetables). Stir gently to combine all ingredients. Garnish with green onions before serving.
Nutrition Information (per serving, serves 4):
Calories: 580
Protein: 42g
Carbohydrates: 65g
Fat: 18g
Fiber: 3g
Sodium: 1200mg
Sugar: 12g
For best results, slice the beef against the grain while it’s still partially frozen for easier cutting. If using frozen beef, there’s no need to thaw it completely; however, separate the slices before adding to the pot.
The sauce can be adjusted for sweetness or saltiness before pouring over the beef. To prevent the rice from becoming mushy, avoid stirring the ingredients before pressure cooking, and layer them as instructed in the recipe.
To Sum it Up
You’ll love how these teriyaki beef bowls transform your weeknight dinners into something special. They prove that delicious doesn’t have to mean difficult – just toss everything in one pot and let the magic happen. Whether you’re cooking for your family or meal-prepping for the week ahead, these versatile recipes will become your go-to favorites. Remember, the best part isn’t just the amazing flavor – it’s knowing you’ve mastered a restaurant-worthy meal at home.