That first hiss from the cooker tells you something good is happening. You remember the way the sealing ring snugly fits in place, making sure no steam escapes. That pressure build inside means your meal is gonna get cooked fast and flavors gonna be just right. It kinda makes you smile knowing you won’t be waiting forever for dinner.
You notice that valve hiss as steam starts shooting out, it’s the cue that dinner’s almost done. You watch for those steam cues to know exactly when to release and open up for that yummy smell. The broth depth in the pot looks so inviting, even before you open it up. It’s gotta be one of the best feelings coming back after a long day.
This quick teriyaki chicken rice bowl is your go-to when you want something fast but satisfying. No fuss, no waiting hours. You simply get all your ingredients in the pot, lock the lid on, and listen for that hiss. It’s like a little countdown to happiness on a plate.
Why Your Cooker Beats Every Other Pot
- It traps heat and pressure making food cook way faster than normal pots.
- The sealing ring keeps all those flavors locked in so nothing escapes.
- Steam cues like the valve hiss tell you exactly when your food is done or needs releasing.
- The pressure build means meats get super tender without hours of cooking.
- You only need one pot for the whole meal, which cuts down on messy dishes.
All the Pieces for This Meal
You gotta start with 1 pound of boneless skinless chicken breast cut into bite-sized pieces. These little chunks soak up the teriyaki sauce real good. Next up, a pinch of ½ teaspoon salt and ¼ teaspoon black pepper to season the chicken just right.
The sauce is what makes it pop: ¼ cup packed light brown sugar gives it that sweet kick, and ¼ cup low-sodium soy sauce brings the salty depth. Add 2 tablespoons of rice or apple cider vinegar for a little tang that balances everything out.
A ½ teaspoon of ground ginger and 2 cloves of minced garlic kick up the flavor with a bit of spice. To thicken things up, you’ll use 1 tablespoon cornstarch dissolved in water. Don’t forget some fluffy cooked rice and steamed broccoli on the side to make this bowl complete.
How It All Comes Together Step by Step
First, you cook your rice according to the package instructions. While that’s going, season your chicken pieces with salt and black pepper. Simple but super important.
Next, you mix your teriyaki sauce in a small bowl. Just whisk the brown sugar, soy sauce, vinegar, ginger, and garlic until it’s all combined. This sauce is the heart of your meal.
Now heat up a large skillet on medium-high and add the chicken pieces. You gotta brown them well, cooking about 5 to 7 minutes until they’re no longer pink inside. That color is all about flavor.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water. This will help you get that perfect sticky sauce texture. Pour the teriyaki sauce over the cooked chicken and bring it to a nice simmer.
Stir in the cornstarch mixture and keep stirring until the sauce thickens and clings to the chicken. Don’t rush this part, it’s worth the wait. Serve your teriyaki chicken over the hot cooked rice, with broccoli on the side. That’s it, dinner done!
Quick Tricks That Save Your Time
- Use pre-cooked rice or leftovers to skip the rice cooking step.
- Buy minced garlic so you don’t have to peel and chop every clove.
- Mix the sauce ingredients the night before to speed things up when cooking.
- Use frozen broccoli and steam it in the microwave while chicken cooks.
- If you’re in a rush, brown the chicken in batches to keep the skillet hot and speed up cooking.
When You Finally Get to Eat
You grab a spoonful of that tender chicken coated in sweet and tangy teriyaki sauce. The rice soaks up every last drop of that broth depth, making every bite melt in your mouth. You notice the garlic and ginger sneaking in with just enough spice to warm you up.
The steamed broccoli adds a fresh crunch that breaks up the richness. You feel sorta fancy eating this bowl at home, like you took time but didn’t really. It hits all the right notes for a comforting meal.
By the time you finish, you kinda wish you made two bowls. It’s satisfying, quick, and just the right amount of cozy. Cooking with your pressure cooker got you dinner on the table before you knew it.
Your Leftover Strategy Guide
Got leftovers? No worries. Store your cooked chicken and rice in an airtight container in the fridge. They’ll keep good for up to 3 days. When reheating, sprinkle a little water over the rice or chicken to keep the moisture and heat gently.
If you wanna freeze leftovers, put your teriyaki chicken in a freezer-safe container. It’ll last about 2 months. Just thaw overnight in the fridge before reheating for best results.
For the steamed broccoli, it’s best to keep that separate. It doesn’t freeze or reheat as well. Instead, steam fresh broccoli when you reheat leftover chicken rice bowls.
Quick reheat tip: Use a microwave-safe dish and cover loosely with a damp paper towel. This traps steam and keeps everything moist so your meal tastes fresh even the next day.
What People Always Ask Me
- Can I use chicken thighs instead of breasts? Totally! Thighs are juicier and work great with this recipe. Just adjust cooking time slightly if using fresh thighs.
- Can I add veggies to the pressure cooker? You can add quick-cooking veggies like bell peppers after chicken is cooked. For broccoli, better to steam separately so it stays crisp.
- What if I don’t have cornstarch? You can use arrowroot powder or flour as a thickener. Just mix with cold water before adding.
- How do I avoid burning sauce? Make sure to brown the chicken well and add sauce only after chicken is cooked. Stir often once sauce added.
- Can I make this gluten-free? Yes, just use tamari or a gluten-free soy sauce instead of regular soy sauce.
- How long can leftovers stay in the fridge? Three days is best for quality and safety. Always smell and check before eating.
For more speedy and tasty meals, check out our delicious pressure cooker recipes and explore more chicken breast recipes that you can make fast and easy.
Quick Teriyaki Chicken Rice Bowls Recipe
Equipment
- 1 Large skillet
- 1 Small bowl
Ingredients
Main ingredients
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup packed light brown sugar
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice or apple cider vinegar
- ½ teaspoon ground ginger
- 2 cloves minced garlic
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- to taste cooked rice fluffy
- to taste steamed broccoli
Instructions
Instructions
- Cook your rice according to the package instructions.
- Season chicken pieces with salt and black pepper.
- Mix brown sugar, soy sauce, vinegar, ginger, and garlic in a small bowl until combined to make teriyaki sauce.
- Heat large skillet on medium-high and brown chicken pieces, cooking about 5 to 7 minutes until no longer pink inside.
- Dissolve cornstarch in 2 tablespoons of water.
- Pour teriyaki sauce over cooked chicken and bring to a simmer.
- Stir in cornstarch mixture and cook until sauce thickens and clings to chicken.
- Serve teriyaki chicken over hot cooked rice with steamed broccoli on the side.
- Enjoy your quick and flavorful teriyaki chicken rice bowl.
