Instant Pot Chicken Teriyaki (Whole 30)
INSTANT POT CHICKEN TERIYAKI😍
If you got an Instant Pot for Christmas, you’ve probably been scouring the internet looking for healthy recipes you can make in it, and this Whole 30 chicken teriyaki makes a STRONG case to form a part of your meal prep rotation ASAP. Super tender shreds of chicken paired with an ultra delicious-I-can’t-believe-there’s no added sugar sauce, it’s basically perfection. Slow cooker and Instant Pot instructions below!
PS - this sheet pan cauliflower rice means you don’t have to dirty another dish and is basically hands off so you can put your feet up and have a delicious meal prep friendly meal in minutes. It’s seriously the bomb!
Serves 4.
Ingredients:
For the Whole30 Chicken Teriyaki:
6 chicken thighs (about 1.5 pounds)
¾ cup coconut aminos
½ cup 100% pineapple juice
2 tbsps fish sauce
2 tsps sesame oil
4 cloves minced garlic
1” piece of ginger, peeled and grated
½ tsp black pepper
1 tbsp arrowroot powder (or cornstarch if not on Whole 30)
1 tbsp water
12 oz broccoli florets (about 2 cups)
16 oz cauliflower rice
Avocado oil spray
¼ tsp garlic powder
Salt
Directions:
For the Instant Pot Chicken Teriyaki:
Add chicken, coconut aminos, pineapple juice, fish sauce, sesame oil, black pepper, 3 cloves garlic, and ginger to your Instant Pot.
Seal the valve and set to high pressure for 10 minutes (7 if using chicken breasts). It will take a bit for your Instant Pot to get up to pressure, and then it will start counting down.
Once your Instant Pot beeps that it’s ready, let it naturally release for 10 minutes before flipping the valve to venting, having a kitchen towel ready for the hot steam.
Remove the chicken and shred with forks.
Turn the Instant Pot to the saute function to start reducing the sauce.
In a separate bowl, mix arrowroot with the water until you make a slurry.
Add to the sauce in the Instant Pot and mix frequently for 5-7 minutes until reduced and thickened.
Return chicken to the pot to heat through and then serve!
For the Sheet Pan Cauliflower Rice and Broccoli:
Preheat the oven to 450 degrees.
Spray a sheet pan with avocado oil or olive oil. Add the cauliflower rice in a thin layer, and spray with more oil. Season with salt, pepper, and garlic powder and bake for 10 minutes.
Stir cauliflower rice and make room for the broccoli.
Season with salt, pepper, and 1 clove minced garlic and spray with more oil.
Return to oven and bake for 20 minutes until broccoli is slightly charred and the cauliflower rice has some color.
For the Crock Pot Chicken Teriyaki:
Add chicken, coconut aminos, pineapple juice, fish sauce, sesame oil, black pepper, 3 cloves garlic, and ginger to crock pot.
Cook on high for 3-4 hours or low for 7-8 until tender.
Remove chicken from the pot and shred with forks
In a separate bowl, mix arrowroot with the water until you make a slurry.
Add to the crock pot and let cook on high for 10-20 minutes until slightly thickened.
Return chicken to crock pot and serve!