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.
Instant Pot
“Rotisserie” Chicken
Cooking Time: 45 minutes
Servings: 6
Recipe found on: apinchofhealthy.com
Click photo for full recipe.
This Instant Pot Whole Chicken is incredibly tender, juicy, and full of flavor—without the long oven cook time. Perfect for busy days when you still want a home-cooked, whole-food meal.
Ingredients
1 whole chicken (4–4.5 lbs.)
1½ teaspoons salt
½ teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1¾ tablespoons avocado oil (or other high smoke point oil)
1 yellow onion, quartered (optional)
1 lemon, halved (optional)
1 cup chicken broth or stock
Instructions
1. Prep the Chicken
Remove contents from cavity
Rinse and pat dry
(Optional) Stuff cavity with onion and lemon
2. Make the Seasoning
Combine:
salt
pepper
garlic
paprika
Stir in oil to form a paste
3. Sear the Chicken
Set Instant Pot to Sauté (normal)
Rub half the seasoning on chicken
Place chicken breast-side down
Sear for 3–4 minutes
Flip and sear other side for ~1 minute
4. Pressure Cook
(Optional) Place trivet in pot and set chicken on top
Add chicken broth
Seal lid
Cook on HIGH pressure for 25 minutes
Allow natural release (~15 minutes)
5. Rest & Serve
Remove chicken carefully (it will be very tender)
Let rest 5 minutes
Spoon juices over top before serving
Instant Pot Whole30
Sweet & Sour Chicken
Cooking Time: 25 minutes
Servings: 4–6
Recipe found on: wholekitchensink.com
Click photo for full recipe.
This Instant Pot Sweet & Sour Chicken is a quick, healthier take on a classic favorite. It’s Paleo, Whole30, gluten-free, and sugar-free, yet still packed with bold flavor—perfect for busy weeknights or meal prep.
Ingredients
Chicken
2 tablespoons olive oil or ghee
1½ lbs. boneless, skinless chicken breasts, diced
1 medium red onion, chopped
1 red bell pepper, chopped
¾ cup canned pineapple chunks
½ teaspoon salt
Sauce
⅓ cup rice vinegar
⅓ cup Whole30-approved ketchup (Primal Kitchen recommended)
⅔ cup pineapple juice (from canned pineapple)
½ cup coconut aminos (or soy sauce)
1 tablespoon garlic, minced
1 teaspoon Chinese 5 spice (optional)
Thickener:
2 tablespoons arrowroot flour (or cornstarch)
⅓ cup cold water
Instructions
1. Sear the Chicken
Set Instant Pot to Sauté
Add oil
Add chicken + salt
Sear ~1 minute per side
2. Add Vegetables
Press Cancel
Add:
onion
bell pepper
pineapple
Do not stir
3. Add Sauce & Cook
Mix sauce ingredients (except thickener)
Pour into Instant Pot
Seal lid
Cook on HIGH pressure for 5 minutes
Quick release
4. Remove Chicken & Veggies
Use slotted spoon
Transfer to serving dish
5. Thicken Sauce
Turn to Sauté
Mix arrowroot + water
Stir into sauce
Simmer ~2 minutes until thickened
6. Combine & Serve
Pour sauce over chicken and veggies
Optional toppings:
Sesame seeds
Green onions
Cilantro
Serve with cauliflower rice or regular rice.
Instant Pot Tuscan Chicken
Cooking Time: 50 minutes
Servings: 4–6
Recipe found on: pressurecookrecipes.com
Click photo for full recipe.
This Creamy Tuscan Chicken is rich, comforting, and packed with flavor. Tender chicken is coated in a creamy garlic sauce with mushrooms, spinach, and tomatoes—making it the perfect easy, satisfying weeknight meal.
Ingredients
Chicken
4–6 boneless, skinless chicken breasts or thighs
2 tablespoons butter or olive oil
2 teaspoons Italian seasoning
Salt & black pepper, to taste
Sauce Base
8 cremini mushrooms, sliced
1 tablespoon soy sauce or coconut aminos
¾ cup chicken stock
4 cloves garlic, minced
Add-Ins
60–80 g grape tomatoes
1 cup spinach
½ cup coconut almond milk
¼ cup freshly grated parmesan cheese
Thickener
3½ tablespoons arrowroot powder (or cornstarch)
¼ cup cold water
Instructions
1. Brown the Chicken
Set Instant Pot to Sauté (HOT)
Add butter or oil
Season chicken
Sear:
3.5 minutes (first side)
2 minutes (second side)
Remove and set aside
2. Sauté Garlic & Mushrooms
Add garlic → sauté 30 seconds
Add mushrooms + seasoning → sauté 1–2 minutes
Add Italian seasoning → cook another minute
3. Deglaze
Add:
chicken stock
soy sauce / coconut aminos
Scrape bottom of pot
4. Pressure Cook
Return chicken + juices
Cook on HIGH pressure:
Chicken thighs: 5 minutes
Chicken breasts: 4 minutes
Natural release 10 minutes, then quick release
5. Build the Sauce
Remove chicken
Turn to Sauté
Add:
spinach
tomatoes
Cook ~30 seconds
Stir in:
coconut almond milk
parmesan cheese
6. Thicken the Sauce
Mix arrowroot + water
Add slowly (⅓ at a time) while stirring
Simmer until thickened
7. Finish & Serve
Return chicken to pot
Coat in sauce
Serve warm.
Easy Instant Pot Quinoa
Cooking Time: 7 minutes
Servings: 6
Recipe found on: mycrazygoodlife.com
Click photo for full recipe.
This Instant Pot Quinoa is a simple, foolproof way to make perfectly fluffy quinoa every time. It’s a versatile base for meals like burrito bowls, salads, breakfast bowls, and more.
Ingredients
1 cup dry quinoa, rinsed
1½ cups water
Instructions
1. Prep
Lightly spray Instant Pot with cooking oil
Rinse and drain quinoa thoroughly
2. Add Ingredients
Add quinoa and water to Instant Pot
3. Pressure Cook
Seal lid
Set to Manual / Pressure Cook – 1 minute
Turn Keep Warm OFF
4. Release Pressure
Let pressure naturally release for 5 minutes
Then quick release remaining pressure
5. Finish
Fluff with a fork
Add salt to taste