This high protein chicken bibimbap is a simple, one-pot meal made right in the Instant Pot. It delivers all the flavors of classic bibimbap with a fraction of the effort. Instead of cooking each component separately, everything comes together in one pressure-cooked bowl that’s comforting, colorful, and incredibly satisfying.
The base starts with perfectly cooked rice that absorbs flavor as it cooks. On top of that, tender chicken, shiitake mushrooms, carrots, corn, spinach, and ginger steam together, creating layers of texture and nutrition. Once finished, a drizzle of gochujang and sesame oil ties everything together with that signature spicy-salty Korean flavor.
This recipe is ideal for busy days. There’s minimal prep, very little cleanup, and the Instant Pot does all the work. It’s also highly adaptable. You can adjust the water depending on how watery your vegetables are, or cut the chicken smaller if you’re using a rice cooker instead. No matter how you make it, the result is a balanced, protein-rich meal that feels cozy and nourishing.
Nutrition & Key Ingredients
This high protein chicken bibimbap is designed to fuel you without feeling heavy. It’s balanced, filling, and packed with nutrients from both protein and vegetables.
Key Ingredients:
- Chicken: Lean, high-quality protein that cooks tender under pressure.
- Rice: Provides energy and absorbs flavor from the toppings.
- Shiitake mushrooms: Add umami depth and antioxidants.
- Carrots and corn: Bring natural sweetness, color, and fiber.
- Spinach: Adds iron, vitamins, and volume with very few calories.
- Ginger: Supports digestion and adds warmth.
- Gochujang: Delivers classic bibimbap spice and savory depth.
- Sesame oil: Adds aroma and richness with just a small amount.
Nutritional Highlights:
- High in protein
- Balanced carbs and fiber
- Minimal added fat
- Easy to digest
- Great for meal prep
Why You Should Make This
This high protein chicken bibimbap is perfect when you want something hearty, healthy, and effortless. Everything cooks together, so you don’t need multiple pans or complicated timing. It’s also ideal for meal prep — the flavors deepen as it sits, making leftovers even better.
Whether you’re cooking for yourself or your family, this recipe delivers comfort, nutrition, and bold flavor in one bowl. Serve it with seaweed sheets for scooping, and you’ve got a complete meal that feels both fun and satisfying.
Easy High Protein Instant Pot Chicken Bibimbap
This high protein chicken bibimbap is made entirely in the Instant Pot using rice, chicken, vegetables, and simple seasonings. Finished with gochujang and sesame oil, it’s an easy, nourishing meal perfect for busy days and meal prep.
Ingredients
Instructions
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Rinse the rice well and add it to the Instant Pot.
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Add water and layer the chicken, mushrooms, carrots, corn, spinach, and ginger evenly on top of the rice.
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Seal the Instant Pot lid and cook on high pressure for 5 minutes.
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Allow a natural release for 10 minutes, then carefully release any remaining pressure.
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Open the lid and gently fluff and mix the rice and toppings.
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Drizzle with gochujang and sesame oil.
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Serve warm with roasted seaweed sheets on the side.
Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400.21kcal
- % Daily Value *
- Total Fat 4.17g7%
- Saturated Fat 0.8g4%
- Cholesterol 54.43mg19%
- Sodium 127.84mg6%
- Potassium 632.79mg19%
- Total Carbohydrate 64.53g22%
- Dietary Fiber 2.72g11%
- Sugars 2.79g
- Protein 24.77g50%
- Vitamin A 3461.06 IU
- Vitamin C 5.81 mg
- Calcium 41.67 mg
- Iron 1.38 mg
- Vitamin D 0.2 mcg
- Vitamin E 0.54 mg
- Vitamin K 39.25 mcg
- Thiamin 0.15 mg
- Riboflavin 0.22 mg
- Niacin 11.68 mg
- Vitamin B6 0.9 mg
- Folate 36.22 mcg
- Vitamin B12 0.17 mcg
- Pantothenic Acid 2.54 mg
- Phosphorus 316.63 mg
- Magnesium 60.15 mg
- Zinc 1.76 mg
- Selenium 39.47 mcg
- Copper 0.26 mg
- Manganese 0.96 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi there! Thanks for catching that! I used thinly sliced ginger and tossed it after it was cooked! It really just depends on how strong of a ginger flavor you want 🙂
Recipe states grated ginger but your picture seems to have halved ginger with the skin on. What are you doing with your ginger after it is pressure cooked whole?