Chicken Teriyaki Rice Bowls

Just landed back in Utah and already I want to be back in Hawaii but also curled up in my bed at home…all at the same time. Now I know how the guy on ABC’s ‘The Bachelor’ means when he says he’s in love with 2 women. I’m sorry for ever judging you guys.

Picked up Goldie and Pennie and that was an adorable reunion! We were gone long enough for us to forget about Pennie’s naughty nature and hopefully, she doesn’t do anything to Braun to remind him. Haha, I wish!

But since we’re all pooped after a red-eye (I take it back when I said I loved those) and layover in L.A., I need dinner to be simple.

Enter this simple chicken recipe!


• • •

Frozen Chicken + Pressure Cooker + 30 minutes = Perfect dinner for a tired mom and hungry kids!

Did I mention that it’s gluten and dairy-free? Yeah, total winner in this house. And it’s a healthy meal! I love roasting or steaming veggies to go along with it but totally not necessary.

If I’m really in a rush I’ll even do the Ready Rice that you just stick in the microwave for 1 minute! You can make it even healthier by swapping in this quinoa and brown rice mix that also cooks in 1 minute.

If you haven’t ventured into the instant pot world yet, you need to get on this train! You can make everything from this recipe, my chicken tacos, bone broth – everything. It’s so worth the investment!


2 lbs boneless, skinless chicken breasts (fresh or frozen)
2 cloves garlic, minced
1/2 cup chopped white onion (I add 1tbsp minced dried onion bc it’s easy)
1/2 cup honey
1/2 cup soy sauce (La Choy brand for GF)
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger (I buy the tubed ginger so I always have it)
1/8 tsp. freshly ground black pepper (optional toppings: sliced scallions and toasted sesame seeds)


Place fresh or frozen chicken breasts in your pressure cooker.

Mix garlic, onion, honey, soy sauce, vinegar, ginger, and pepper in a bowl and pour over the chicken.

Place the lid on the pressure cooker, seal the valve and hit ‘Poultry’.

Make sure your timer is on ‘manual’ and set for 18 minutes.

Once done, release the pressure valve manually and remove chicken. You can either shred or chop the chicken. Set aside.

Once you’ve finished the chicken,  you’ll have the liquid from the chicken still in the pressure cooker. With the lid off, hit ‘sauté’ and bring the sauce to a simmer/boil.

Mix 1/4 cup cold water with 3 Tbsp. cornstarch in a small bowl and add to the bubbling liquid.

Stir until thickened. Add shredded/chopped chicken back to the pot to keep warm.

Serve over rice and sprinkle with scallions and sesame seeds (optional)

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