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Healthy Instant Pot Teriyaki Chicken

Prep Time5 minutes
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Instant Pot Recipes, Main, Meat
Servings: 4 servings
Calories: 300kcal

Ingredients

  • 2 lbs. Boneless, Skinless Chicken Breast
  • ⅔ Cup Soy Sauce or Coconut Aminos
  • 3 Tbsp Rice Vinegar
  • 2 Garlic Cloves, Minced
  • 2 tsp Minced Ginger or 1 Drop of Ginger Essential Oil
  • ½ Tbsp Sesame Oil
  • 2 tsp Arrowroot Powder or Cornstarch (Optional thickening agent)
  • 2 Tbsp Honey (Optional for sweetness)

Instructions

  • Add the coconut aminos, vinegar, garlic, ginger, and oil to the Instant Pot. Add the honey if you choose currently also. Whisk the ingredients together.
  • Place the chicken breasts into the sauce.
  • Close and seal the Instant Pot lid. Set to cook on high pressure for 10 minutes. Once the cooking cycle is done, let the Instant Pot natural release for 5 minutes. Then, turn the Instant Pot off and release the remaining pressure.
  • Carefully remove the lid and transfer the chicken to a cutting board. Let the chicken cool slightly before slicing into strips.
  • Turn your Instant Pot to sauté and add the arrowroot powder to the sauce. Stir constantly for a few minutes until the sauce has thickened. Turn the Instant Pot off.
  • Add the chicken back to the sauce and stir to coat each piece.
  • Serve over rice, cauliflower rice or mixed greens with a side of veggies for a delicious, healthy meal.