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!