Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken is a healthy, quick and easy recipe served over basmati rice or cauliflower rice. It has tons of flavor and packs in the vegetables. This flexible meal allows you to use whatever veggies you have on hand and works with either chicken breasts or thighs. Soy free and gluten free this dish is allergy friendly while tasting just like takeout! It’s a wonderful family comfort food meal. 

Oh Instant Pot, how I love you! You make cooking up flavor packed meals a breeze and no one would be the wiser if you didn’t tell them you tossed a bunch of ingredients into one pot, set the timer and walked away. So let’s jump into this quick and easy, mouth watering recipe. Instant Pot Teriyaki Chicken, here we go!

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How To Make Teriyaki Chicken In The Instant Pot

Instant Pot Teriyaki Chicken is made in several easy steps to retain the structure of the vegetables. It’s so easy and the vegetables and chicken cook at the same time using different methods which builds so much extra flavor into this dish! Start by adding the instant pot ingredients to the instant pot and cook on high pressure for 12 minutes. While the chicken cooks in the instant pot sauté the mushrooms in avocado oil. After the mushrooms are golden transfer them to a dish and set aside. Use the same skillet to cook the broccoli and carrots. Next combine arrowroot powder and water in a small bowl for a thickener and set aside. After the instant pot is done, quick release the pressure and remove the chicken. Switch the instant pot to sauté mode to reduce the sauce while stirring in the thickener. As the sauce reduces, shred the chicken using two forks. When the sauce is to your desired thickness remove a quarter cup to pour over the veggies and toss. Stir the shredded chicken into the remaining sauce in the instant pot and serve.

How To Serve Instant Pot Teriyaki Chicken

This dish is great on it’s own or you can serve the chicken and veggies over basmati rice or cauliflower rice to keep the meal paleo.

Using Frozen Chicken In The Instant Pot

Besides the quick cook time and depth of flavor achieved by using the Instant Pot, another benefit is that you can cook frozen chicken in the Instant Pot. To do so, just add the same quantity of frozen chicken in place of fresh and set the Instant Pot to 15 minutes on high pressure/manual. Your Instant Pot may also take some additional time to come to pressure however the end result will be beautifully cooked chicken that you won’t believe to believe was frozen not long ago!

Whether you’re a busy mom (raise hand), or just like a good meal this recipe will help you get dinner on the table with almost no effort. It’s healthy, simple and toddler approved, for-the-win. There’s just not much more you could ask for in this world! Try it and leave me a comment down below with how it changed your life, well ok but it’ll definitely change dinner time at least!

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More Healthy Instant Pot Recipes

• Korean Beef {Whole30}
• Instant Pot Tortilla-less Chicken Soup
• Whole30 Instant Pot Chipotle Pork Carnitas
• Whole30 Instant Pot Cuban Pork Roast
• Lentil Soup with Smoked Sausage

Instant Pot Teriyaki Chicken

★★★★★ 5 from 3 reviews

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 Servings 1x
• Category: Lunch & Dinner
• Method: Instant Pot / Stove Top
• Cuisine: Asian

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Description

Instant Pot Teriyaki Chicken is a healthy, quick and easy recipe served over basmati rice or cauliflower rice. It has tons of flavor and packs in the vegetables. This flexible meal allows you to use whatever veggies you have on hand and works with either chicken breasts or thighs. Soy free and gluten free this dish is allergy friendly while tasting just like takeout! It’s a wonderful family comfort food meal. 

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Ingredients

Scale 1x2x3x

Instant Pot:

• 3 pounds boneless, skinless chicken thighs
• 1/2 cup coconut aminos
• 1/2 cup apple cider vinegar
• 1/3 cup raw honey of choice (I recommend local honey whenever you can find it)
• 1 Tablespoon avocado oil
• 2 teaspoons fresh ginger, grated (or 1/2 teaspoon ground ginger)
• 2 teaspoons minced garlic (or 1/2 teaspoon garlic powder)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper

Veggie Stir Fry:

• 8 ounces button or cremini mushrooms, cleaned and sliced to 1/4 inch thickness
• 1 Tablespoon avocado oil, divided (about 1 tsp for mushrooms and the rest for the broccoli and carrots)
• 3 cups of broccoli florets, washed
• 1/2 cup shredded carrots

Sauce Thickener:

• 2 Tablespoons water
• 2 teaspoons arrowroot powder

Garnish:

• Sesame seeds
• Green onions, chopped

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Instructions

1. Place coconut aminos, apple cider vinegar, honey, avocado oil, fresh grated ginger, minced garlic, black pepper and cayenne pepper into the Instant Pot. Stir until all ingredients are combined then add the chicken and coat in the sauce. Secure the lid and turn the valve to sealing. Select manual or high pressure cook (depending on your instant pot model) for 12 minutes.
2. Meanwhile, in a large skillet heat 1 teaspoon avocado oil over medium heat then add in your sliced mushrooms. Space them evenly in the skillet and allow them to brown without stirring on each side before flipping. Once each side has browned transfer the mushrooms to a plate and set aside. (I prefer to keep my mushrooms separate from the broccoli and carrots until serving to retain a crispy exterior however you can decide if you’d like to merge them to toss in the sauce.)
3. To the same, now empty skillet, you cooked the mushrooms in, add the remaining avocado oil. Allow it to heat for 1-2 minutes before adding in the broccoli and carrots and continue cooking until you reach your desired doneness. Transfer the broccoli and carrots to a mixing bowl and set aside. (Once the sauce has reduced we will coat the veggies in sauce.)
4. Next, whisk together 2 tablespoons of water with 2 teaspoons arrowroot powder in a small bowl and set aside.
5. Once the instant pot has finished, quick release the steam using an oven mitt and keep a good distance away from the steam release. Allow steam to fully release until the floating red pressure valve has completely dropped then remove lid.
6. Transfer the chicken thighs from the instant pot to a large plate or cutting board.
7. Turn the Instant Pot to the Sauté function, add the arrowroot/water thickener that was set aside, stir to incorporate. Sauté for 10 minutes without lid to reduce the sauce stirring occasionally. *If after 10 minutes the sauce is still thinner than desired add another mixture of 1 teaspoon arrowroot and 1 Tablespoon water and repeat while the instant pot is on sauté mode.
8. While the sauce reduces, shred the chicken.
9. After the sauce has reduced, turn off the instant pot and remove 1/4 cup of sauce to pour over the stir fry veggies and toss to coat.
10. Stir back in the shredded chicken to the remaining instant pot sauce.
11. Serve over Basmati rice or cauliflower rice topped with the vegetable stir fry and garnish with sesame seeds and green onions. Enjoy!

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Keywords: instant pot teriyaki chicken, healthy, paleo, gluten free,

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