Instant Pot Chicken Teriyaki Bowls
Cooking Time: 25 minutes
Servings: 5
Recipe found on: tastesbetterfromscratch.com
Click photo for full recipe.
These Instant Pot Chicken Teriyaki Bowls are a fast, all-in-one meal packed with protein, carbs, and veggies. Perfect for busy nights or meal prep, this recipe delivers big flavor with minimal effort.
Ingredients
Base
1 lb. boneless skinless chicken breasts
Salt & pepper, to taste
½ teaspoon garlic powder
¼ teaspoon ground ginger
Rice
1½ cups uncooked jasmine rice (rinsed)
1½ cups chicken broth (or water)
Sauce & Veggies
2 cups teriyaki sauce (divided)
2 teaspoons olive oil
2 bell peppers, chopped
1 head broccoli, chopped into florets
Garnish (Optional)
Sesame seeds
Green onions, chopped
Sriracha or crushed red pepper flakes
Instructions
1. Prep the Rice
Rinse rice until water runs clear
Add rice and broth/water to Instant Pot
Spread evenly so rice is fully covered
2. Season & Add Chicken
Season chicken with salt, pepper, garlic powder, and ginger
Place chicken on top of rice
Pour ¼ cup teriyaki sauce over chicken
3. Pressure Cook
Seal lid and set to HIGH pressure for 4 minutes
(6–8 minutes for thicker chicken)Natural release for 10 minutes, then quick release
4. Cook Vegetables
While cooking:
Heat oil in skillet
Sauté peppers and broccoli until tender
Add a few spoonfuls of teriyaki sauce and toss
5. Finish the Bowl
Remove chicken and let rest 5 minutes
Fluff rice
Slice chicken against the grain
Add chicken and veggies back into the pot
6. Serve
Spoon into bowls
Drizzle with additional teriyaki sauce
Add desired toppings
Instant Pot BBQ Chicken (Paleo & Whole 30)
Cooking Time: 25 minutes
Servings: 5
Recipe found on: paleorunningmama.com
Click photo for full recipe.
This Instant Pot BBQ Chicken is a simple, flavor-packed meal made with a clean homemade BBQ sauce. It’s high in protein, naturally sweetened, and perfect for quick weeknight dinners or meal prep.
Ingredients
BBQ Sauce
3 Medjool dates, pitted
½ cup very hot water
1 (15 oz) can tomato sauce (no salt added)
½ cup apple cider vinegar
2 teaspoons spicy brown mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon smoked paprika
½–¾ teaspoon salt (omit if using salted tomato sauce)
Chicken
1¾–2 lbs. boneless skinless chicken (breasts or thighs)
BBQ rub (or salt, pepper, garlic powder, onion powder)
2 cloves garlic, minced
1 medium red onion, sliced
1 tablespoon olive or avocado oil
Instructions
1. Make the BBQ Sauce
Soak dates in hot water for ~2 minutes
Add dates + water to blender
Add remaining sauce ingredients
Blend until smooth
Set aside.
2. Sauté Aromatics
Set Instant Pot to “Sauté”
Add oil and sliced onion → cook 1 minute
Add garlic → cook 30–60 seconds
Turn off sauté mode
3. Add Chicken
Season chicken on both sides
Place in Instant Pot
Pour ~2 cups BBQ sauce over chicken
Gently coat
4. Pressure Cook
Seal lid
Cook on HIGH pressure for 12 minutes
Quick release pressure
5. Thicken Sauce
Remove chicken and set aside
Turn Instant Pot to “Sauté”
Simmer sauce 2–4 minutes until thickened
Turn off heat
6. Shred & Combine
Shred chicken with two forks
Return to pot and toss in sauce
7. Serve
Serve over:
sweet potatoes
white rice
greens
or in lettuce wraps
Instant Pot Pork Chops with Brussel Sprouts - Dump & Go Dinner
Cooking Time: 37 minutes
Servings: 4
Recipe found on: onceamonthmeals.com
Click photo for full recipe.
These Instant Pot Pork Chops with Brussels Sprouts are tender, flavorful, and cooked all in one pot. With garlic, thyme, and a simple gravy, this is an easy, balanced meal perfect for busy weeknights.
Ingredients
1 lb. boneless pork chops
1 teaspoon salt
1 cup onion, sliced
2 teaspoons garlic, minced
½ teaspoon dried thyme
2 cups Brussels sprouts, halved
1 cup carrots, chunked
1 cup chicken broth
1 tablespoon tapioca flour (or cornstarch)
Instructions
1. Prep the Pork
Season pork chops with salt
2. Add to Instant Pot
Add pork chops, onion, garlic, thyme, and chicken broth to pot
3. Pressure Cook (Round 1)
Seal lid
Cook on HIGH pressure for 15 minutes
Quick release pressure
4. Add Vegetables
Open lid
Add Brussels sprouts and carrots
5. Pressure Cook (Round 2)
Cook on HIGH pressure for 3 minutes
Quick release
6. Make the Gravy
Remove pork chops and vegetables
Add tapioca flour to remaining liquid
Whisk until thickened
7. Serve
Plate pork chops and vegetables
Pour gravy over top
Cooking Rice in Instant Pot (White & Brown)
Cooking Time: 17–35 minutes (depending on rice type)
Servings: Varies
Recipe found on: currytrail.in
Click photo for full guide.
This Instant Pot Rice Guide gives you perfectly cooked rice every time. Whether you're using white or brown rice, this method keeps grains fluffy, separate, and never mushy.
Why Rinse Rice?
Rinsing removes excess starch, which helps:
✔ Prevent sticky, clumpy rice
✔ Create fluffy, separate grains
✔ Improve overall texture
Tip: Rinse until water runs mostly clear.
White Rice
Ingredients
1 cup white rice (or basmati)
1 cup liquid (water or broth)
1 tablespoon oil (optional but recommended)
¼ teaspoon salt
For Basmati Rice:
1 cup rice
1¼ cups liquid
Instructions
1. Rinse
Rinse rice thoroughly until water runs clear
2. Sauté (Optional but Recommended)
Set Instant Pot to Sauté
Add oil and rinsed rice
Stir for ~2 minutes
3. Add Liquid
Add water or broth
Add salt
Stir gently
4. Pressure Cook
Seal lid
Press RICE or set manually to 12 minutes
5. Release Pressure
Natural release for 10 minutes
Release remaining pressure
6. Serve
Fluff with fork
Serve warm
Brown Rice
Ingredients
1 cup brown rice
1¼ cups liquid
1 tablespoon oil (optional)
¼ teaspoon salt
Instructions
1. Rinse
Rinse until water runs clear
2. Sauté (Optional)
Sauté rice in oil for ~2 minutes
3. Add Liquid
Add liquid and salt
4. Pressure Cook
Seal lid
Set to 23 minutes on HIGH pressure
5. Release Pressure
Natural release for 10 minutes
Release remaining pressure
6. Serve
Fluff and serve
Easy Instant Pot - Pot Roast & Veggies
(Whole 30, Paleo, Gluten Free)
Cooking Time: 1 hour 10 minutes
Servings: 4–6
Recipe found on: wholekitchensink.com
Click photo for full recipe.
This Instant Pot Pot Roast is classic comfort food made simple. Tender shredded beef, hearty vegetables, and rich gravy—all done quickly in the Instant Pot with clean, whole-food ingredients.
Ingredients
Roast & Vegetables
2½–3 lb. beef chuck roast, cut into large chunks
1 tablespoon avocado or olive oil
3 large potatoes, chopped (~2" chunks)
2–3 large carrots, chopped (~2" chunks)
1 medium onion, sliced into thick rounds
1 cup beef bone broth
Seasoning
2 teaspoons garlic powder
½ teaspoon salt
½ teaspoon pepper
Gravy
⅛ cup arrowroot flour (or cornstarch)
⅓ cup cold water
Instructions
1. Sear the Beef
Set Instant Pot to Sauté
Add oil
Sear beef chunks ~1 minute per side
Remove and set aside
2. Layer Ingredients
In the Instant Pot:
Add potatoes to the bottom
Layer carrots on top
Season with garlic powder, salt, and pepper
Add sliced onions
Place beef on top
Pour in beef broth
3. Pressure Cook
Seal lid
Cook on HIGH pressure for 60 minutes
Quick release pressure
4. Shred & Remove
Remove beef and shred
Remove vegetables with a slotted spoon
5. Make the Gravy
Mix arrowroot (or cornstarch) with cold water
Turn Instant Pot to Sauté
Stir mixture into cooking liquid
Whisk until thickened
Optional: Add more thickener for a richer gravy.
6. Serve
Plate beef and vegetables
Pour gravy over top
Instant Pot Beef & Broccoli
(Whole 30 & Paleo)
Cooking Time: 30 minutes
Servings: 4
Recipe found on: wholekitchensink.com
Click photo for full recipe.
This Instant Pot Beef & Broccoli is a healthier, homemade version of your favorite takeout dish. Packed with protein and bold flavor, it’s quick, simple, and perfect for busy weeknights or meal prep.
Ingredients
1½ lbs. flank steak, thinly sliced (against the grain)
2–3 crowns broccoli, cut into florets
¾ cup beef broth
½ cup coconut aminos (or soy sauce)
2 tablespoons avocado or olive oil
2 tablespoons sesame oil
1 tablespoon garlic, minced
1 tablespoon arrowroot flour (or cornstarch)
½ tablespoon fresh ginger, grated
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
Garnish (Optional)
Sesame seeds
Green onions, chopped
Instructions
1. Sear the Beef
Set Instant Pot to Sauté
Add oil
Sear beef in batches for 30–60 seconds per side
Remove and set aside
2. Build the Sauce
Add garlic and sauté ~1 minute
Add:
beef broth
coconut aminos
sesame oil
ginger
onion powder
salt, pepper, red pepper flakes
Return beef and juices to pot
3. Pressure Cook
Seal lid
Cook on HIGH pressure for 10 minutes
Quick release
4. Cook the Broccoli
Option 1 (Recommended for crisp texture):
Microwave broccoli with water for ~3 minutes
Drain and set aside
Option 2 (Softer texture):
Add broccoli to Instant Pot after cooking
Seal and cook 0 minutes (quick steam)
5. Thicken the Sauce
Turn Instant Pot back to Sauté
Slowly whisk in arrowroot (or cornstarch)
Stir until sauce thickens
6. Combine & Serve
Add broccoli to pot
Toss to coat
Serve and garnish with sesame seeds and green onions.
Cooking Time - 45 minutes
Servings - 6
Recipe found on apinchofhealthy.com. Click photo for full recipe.
This one surprised me. I was certain the only way I liked a whole chicken was in my convection roast oven for 2.5-3 hours. One day I just didn't have time for that and tried this recipe out. It was surprisingly very good, and I'm picky with how chicken is cooked.
Ingredients
1 Whole Chicken (mine was 4.3 pounds)
1½ teaspoons Salt
½ teaspoon Pepper
1 teaspoon Granulated Garlic
1 teaspoon Paprika
1¾ tablespoons Avocado Oil (or you can use coconut or canola - something with a high smoke point)
1 Yellow Onion, quartered, optional
1 Lemon, halved, optional
1 cup Chicken Stock or Broth
Instructions
Remove all parts from the cavity of the chicken. Rinse and pat dry with paper towels.
Optional: place onion and lemon in cavity of the chicken.
Combine all the spices, including salt and pepper, in a small ramekin dish; stir together.
Add the oil to the spices and stir until incorporated.
Turn on your Instant Pot to preheat on the sauté setting on "normal".
Rub half the oil and sauce mixture on the breast side of the chicken.
Place the chicken, breast side down, in preheated Instant Pot.
Carefully rub the other half of the oil and spices on the other side of the chicken.
Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 total.
Carefully flip the chicken over to the other side, and let it crisp up the skin on the other side for about 1 minute. Flipping it was a little awkward, but it helps to use a sturdy burger flipper and some tongs.
Optional step: If you don't want your chicken sitting in the liquids, you can remove the chicken after it browns on the second side and place the trivet in the pot. Then place the chicken, breast side up, on the trivet.
Add in the chicken stock.
Place the lid on and lock it, per Instant Pot instructions.
Set to manual high pressure for 25 minutes.
Allow the Instant Pot to depressurize naturally (I.e., do not use the venting lever, but allow the pressure to dissipate slowly. Mine took about 15 minutes.)
Remove the lid and transfer chicken to serving plate. Mine was so tender that it was falling apart!
Let the chicken rest for about 5 minutes prior to serving.
I like to spoon or brush a little of the cooking liquid over the top just prior to serving to make the chicken extra juicy.
Cooking Time - 25 minutes
Servings - 4-6
Recipe found on wholekitchensink.com. Click photo for full recipe.
Whole30 instant pot sweet and sour chicken is so easy and so quick to make. It’s completely Paleo, sugar free, gluten free, and made in less than 30 minutes. The simplicity of this recipe makes it perfect for a weeknight meal that’s family friendly, or for Whole30 meal prep.
Ingredients
For the chicken:
2 Tablespoons Olive Oil or Ghee
1½ pounds Boneless, Skinless Chicken Breasts, diced into 1.5-2-inch pieces (about 3 large chicken breasts)
1 Medium Red Onion, halved and then chopped into 1-inch pieces
1 Red Pepper, seeds and stem removed, chopped into 1-2-inch pieces
¾ cup Canned Pineapple Chunks
½ teaspoon Salt
For the sauce:
⅓ cup Rice Vinegar
⅓ cup Primal Kitchen Whole 30 Approved Ketchup
⅔ cup Pineapple Juice, from canned pineapple
½ cup coconut aminos (or soy sauce)
1 Tablespoon Minced Garlic
1 teaspoon Chinese 5 Spice Seasoning, omit if you don't have it
2 Tablespoons Arrowroot Flour (or Cornstarch) mixed with ⅓ cup cold water for thickening
Instructions
Select "sauté" mode on the instant pot and add the sesame oil to the pot. Once hot, add the diced chicken and salt and sear for 1 minute on each side, flipping using tongs.
Press "cancel" and then add the peppers, onions and pineapple chunks to the top of the chicken. Do not stir.
Mix all sauce ingredients except for the arrowroot flour (or cornstarch) and water in a small bowl. Add the sauce into the instant pot, close the lid and set to "manual high pressure" for 5 minutes. Make sure the venting valve is set to sealed.
Once done, do a quick release and remove the lid. With a slotted spoon, remove the chicken and vegetables and place into the serving dish.
Select "sauté" mode again. Mix the arrowroot (or cornstarch) and cold water together until it dissolves and pour mixture into remaining liquid in the instant pot. Stir to combine and let it come to a rolling simmer.
Sauce will begin to thicken, keep stirring for about 2 minutes and once the simmer slows to a rolling bubble, sauce is done. Pour sauce over chicken and vegetables. Add sesame seeds, green onions or cilantro to preference and serve with cauliflower rice.
Cooking Time - 50 minutes
Servings - 4-6
Recipe found on pressurecookrecipes.com. Click photo for full recipe.
Make this Italian-inspired Creamy Instant Pot Tuscan Chicken. Tender chicken immersed in simple yet richly balanced creamy garlic sauce with caramelized mushrooms. Crazy satisfying easy weeknight meal!
Ingredients
4-6 Skinless Chicken Breasts or Skinless Chicken Thighs
2 Tablespoons Unsalted Butter or Olive Oil
2 teaspoons Italian Seasoning
8 Cremini Mushrooms, sliced
1 Tablespoons Soy Sauce or Coconut Aminos
¾ cup Unsalted Chicken Stock
4 Garlic Cloves, minced
60 to 80 grams Grape Tomatoes
1 cup Spinach
½ cup Coconut Almond Milk
¼ cup Freshly Grated Parmesan Cheese
Thickener:
3½ Tablespoons Arrowroot Powder
¼ cup Cold Water for thickening
Instructions
Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using sauté function. Wait until it says HOT. This prevents the chicken from sticking to the pot. Pat dry the chicken and season one side gently with salt & black pepper. Add in 2 tbsp unsalted butter or olive oil. Quickly add the chicken to prevent butter from burning. While one side is browning, season the other side with more salt & black pepper. Brown the first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside. *For better browning results, brown the chicken in 2 batches using the same cooking times.
Sauté Garlic & Mushrooms: Add minced garlic, then sauté for 30 seconds until fragrant. Add sliced mushrooms, season with salt & black pepper, then sauté for 1 minute. Add 2 tsp Italian seasonings, then sauté for another minute.
Deglaze Instant Pot: Mix 1 tbsp soy sauce or coconut aminos +3/4 cup unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
Pressure cook the chicken: Add in browned chicken + meat juice. Pressure cook chicken at: - Chicken Thighs - High Pressure 5 minutes + Natural Release 10 minutes. - Chicken Breasts - High Pressure 4 minutes + Natural Release 10 minutes. After 10 minutes, release remaining pressure.
Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (sauté button). Add in 1 cup spinach and 60-80 grams grape tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup coconut almond milk and 1/4 cup parmesan cheese.
Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp arrowroot powder + 1/4 cup cold water together in a small mixing bowl. Add the arrowroot mixture 1/3 at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season.
Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!
Cooking Time - 7 minutes
Servings - 6
Recipe found on mycrazygoodlife.com. Click on photo for full recipe.
Learn how to cook quinoa in the pressure cooker! This easy Instant Pot Quinoa recipe is perfect for burrito bowls, vegan breakfast dishes, and other healthy recipes.
Ingredients
1 cup Dry Quinoa, rinsed
1½ cups Water
Instructions:
Spray your Instant Pot with cooking oil.
Rinse and drain the quinoa.
Place rinsed quinoa and water into the Instant Pot.
Put the lid on your Instant Pot and turn the pressure valve to sealing.
Press Pressure Cook/Manual and set the time for 1 minute. Turn off your keep warm setting.
When cook time is complete, allow the pot to release naturally for 5 minutes.
After 5 minutes, quick release the remaining pressure and remove the lid.
Fluff and stir your quinoa and add salt to taste. Store in fridge for up to 6 days or in the freezer for up to 2 months.