These Instant Pot Ground Turkey Teriyaki Rice Bowls are a flavor-packed, weeknight lifesaver that come together in under 30 minutes. Juicy ground turkey, glazed in a sweet-savory teriyaki sauce, pairs perfectly with fluffy rice and crisp, colorful veggies. The result? A satisfying, balanced meal that’s as quick as it is delicious.
With just 10 minutes of prep and 8 minutes of cooking, this dish delivers bold umami flavors and a delightful mix of textures—tender meat, sticky rice, and a hint of crunch. Plus, it’s packed with protein and nutrients, making it a guilt-free indulgence. Perfect for busy nights or meal prep, this bowl is comfort food that feels fresh and wholesome.
Ingredients for Instant Pot Ground Turkey Teriyaki Rice Bowls
- Homemade Teriyaki Sauce:
- ¾ cup low sodium soy sauce
- ⅓ cup water
- 3 Tablespoons rice vinegar
- 4 Tablespoons brown sugar
- 2 Tablespoons sugar
- 3 cloves garlic, minced
- 1½ teaspoons ground ginger
- 1½ Tablespoons cornstarch
- 3 Tablespoons water (for cornstarch slurry)
- Ground Turkey and Vegetables:
- 1½ Tablespoons olive oil
- 1 onion, diced
- 2 Tablespoons minced garlic
- 1½ pounds ground turkey (or ground beef as a substitute)
- 1 cup finely chopped broccoli
- 3 large carrots, peeled and grated
- ½ red bell pepper, diced
- ½ cup water
- Toppings and Serving:
- Green onions, diced (optional)
- Sesame seeds (optional)
- 4 cups cooked rice (jasmine, white, or brown rice work great)
Step-by-Step Instructions
- Make the Teriyaki Sauce: Add soy sauce, water, rice vinegar, brown sugar, sugar, garlic, and ginger to the Instant Pot. Press the SAUTE button and whisk as it heats up.
- Prepare the Cornstarch Slurry: In a small bowl, mix cornstarch and 3 Tablespoons water. Once the sauce starts to bubble, add the slurry to the pot. Whisk for a few seconds until the sauce thickens. Pour the sauce into a bowl and set aside (use oven mitts—the pot will be hot).
- Cook the Ground Turkey: Rinse and return the pot to the Instant Pot. Let it warm up on SAUTE mode, then add olive oil, onion, garlic, and ground turkey. Cook until the turkey is no longer pink (about 5-6 minutes), breaking it up as it cooks.
- Add Vegetables: Stir in broccoli, carrots, and red bell pepper. Mix well with the ground turkey.
- Combine with Sauce: Pour the teriyaki sauce over the turkey and vegetables, mixing until everything is coated. Add ½ cup water on top (do not mix).
- Pressure Cook: Place the lid on the Instant Pot and move the valve to SEALING. Press CANCEL to turn off SAUTE, then press MANUAL (or PRESSURE COOK) and set the timer for 2 minutes.
- Release Pressure: Once the timer is done, move the valve to VENTING for a quick release. Carefully remove the lid.
- Serve: Serve the turkey teriyaki mixture over cooked rice. Garnish with green onions and sesame seeds if desired.
Creative Sauce and Topping Ideas
While the homemade teriyaki sauce is delicious as-is, you can customize it to suit your taste! Add a splash of sriracha for a spicy kick or a drizzle of honey for extra sweetness. For toppings, try adding crushed peanuts for crunch or pickled ginger for a tangy twist. Don’t forget the optional green onions and sesame seeds—they add a fresh, nutty finish!
Perfect Pairings for Serving
This dish shines when served over jasmine rice, but you can also try it with cauliflower rice for a low-carb option. For a complete meal, pair it with a side of steamed edamame or a simple cucumber salad. If you’re feeling fancy, serve it in a bowl with a soft-boiled egg on top for extra richness.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave on medium power for 2-3 minutes, stirring halfway through. If the rice seems dry, sprinkle a little water over it before reheating. You can also freeze the turkey and veggie mixture (without rice) for up to 2 months—just thaw and reheat when ready to enjoy!
Quick Time-Saving Hacks
To save time, prep your veggies ahead of time or use pre-chopped frozen broccoli and shredded carrots. You can also double the teriyaki sauce recipe and store it in the fridge for up to a week—perfect for future meals! If you’re in a rush, skip the homemade sauce and use a store-bought teriyaki sauce instead.
Instant Pot Tips for Success
Make sure your Instant Pot is fully preheated before adding the oil and turkey to prevent sticking. When releasing pressure, use a long utensil to avoid steam burns. If you don’t have an Instant Pot, this recipe can be adapted to a stovetop—just simmer the sauce and cook the turkey and veggies in a large skillet.
Instant Pot Ground Turkey Teriyaki Rice Bowls Recipe
Equipment
- Instant Pot
Ingredients
Homemade Teriyaki Sauce
- ¾ cup low sodium soy sauce
- ⅓ cup water
- 3 Tablespoons rice vinegar
- 4 Tablespoons brown sugar
- 2 Tablespoons sugar
- 3 cloves garlic, minced
- 1½ teaspoons ground ginger
- 1½ Tablespoon cornstarch
- 3 Tablespoons water
Ground Turkey
- 1½ Tablespoons olive oil
- 1 onion, diced
- 2 Tablespoons minced garlic
- 1½ pounds ground turkey (can also use ground beef)
- 1 cup finely chopped broccoli
- 3 large carrots, peeled and grated
- ½ red bell pepper, diced
- ½ cup water
- green onions, diced (optional topping)
- sesame seeds, optional topping
- 4 cups cooked rice (we love jasmine rice, but white rice and brown rice also work great)
Instructions
- Add soy sauce, water, rice vinegar, brown sugar, sugar, garlic, and ginger into the pot in the Instant Pot.
- Press the SAUTE button and mix together with a whisk as it heats up.
- While waiting, mix together cornstarch and water in a small bowl.
- As soon as the sauce starts to bubble, add in the cornstarch and water mix to the sauce in the pot. Whisk for a few seconds until the sauce starts to thicken.
- Pour sauce into a bowl and set aside (I used oven mitts to remove pot from Instant Pot and carefully poured it into a bowl. The pot will be hot).
- Rinse out pot and return to Instant Pot.
- Let the pot warm up again (the SAUTE function should still be on) and add in olive oil. Then add in onion, garlic, and ground turkey. Cook until the ground turkey is no longer pink (about 5-6 minutes), breaking up the turkey as it cooks.
- Add in the broccoli, carrots, and red bell pepper and mix in the ground turkey.
- Pour the teriyaki sauce on top and mix with the ground turkey and vegetables so everything is coated in sauce.
- Pour 1/2 cup water on top (but don’t mix in).
- Place the lid on top and move the valve to SEALING.
- Press the CANCEL button to turn off the saute, then press MANUAL (or PRESSURE COOK) and set timer for 2 minutes.
- Once the timer is finished, move the valve to VENTING and do a QUICK RELEASE of the pressure.
- Remove the lid and serve over rice. Garnish with green onions and sesame seeds if desired.