Instant Pot Teriyaki Chicken

A simple and delicious Instant Pot recipe to save for your collection! This is the kind of recipe that earns its way into the meal prep rotation. I can easily double or triple the ingredients to get enough meals for the week, the ingredients are few and simple with zero prep, and I can dump everything in the Instant Pot and come back later to a pretty much complete meal. For this one I ended up using 100% apple cider since that was the only fresh, no added sugar, apple juice I could find at the store. Maybe in the fall I will be able to find some better apple juice options and compare how it tastes to this apple cider version. I didn't think the Teriyaki Chicken turned out overwhelmingly sweet, which I was a fan of, but also might be due to not using apple juice. Anyways, I almost quadrupled the chicken amount and just doubled the remaining ingredients and thought that ratio provided plenty of sauce. I paired this with some rice and roasted broccoli and really enjoyed this meal all week long! 

​Instant Pot Teriyaki Chicken
Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup 100% apple juice (no sugar added)
• 1/3 cup coconut aminos
• 3 tbsp apple cider vinegar
• 2 tsp minced ginger (I used 1/4 tsp Ginger Powder)
• 2 tsp minced garlic
• 2 tsp sesame oil
• 1 tbsp honey (substitute 3 pitted and blended medjool dates for Whole30)
• 2 tsp arrowroot flour dissolved in 1 tbsp water to thicken (optional) 

Directions:

1. Add all of the ingredients (except for the arrowroot and water) into the instant pot and stir to incorporate the ingredients together, then add in the chicken.
2. Close the lid, put the valve to sealing and set the instant pot to cook on high pressure for 10 minutes.
3. Once it’s finished, do a quick release and remove the chicken thighs, transferring to a cutting board.
4. Add in the arrowroot water mixture and set the instant pot to “sauté”. Stir to mix in the arrowroot and let the sauce come to a simmer to thicken. While it’s thickening, shred the chicken thighs using two forks and add the shredded chicken back into the instant pot.
5. Press “cancel” once it’s thickened, and serve. Garnish with sesame seeds or chopped green onions.

Notes:
To use dates in place of honey, blend the pitted dates with 3 tbsp very hot water to make a paste, and use that instead.

​Original recipe found here