Easy Instant Pot Teriyaki Chicken Recipe

5 from 2 votes

With a sticky, sweet and savory sauce and tender, juicy chicken, this Instant Pot teriyaki chicken makes a delicious and easy meal.

Course Main Course

Keyword gluten-free, dairy-free, paleo

Prep Time 10

Cook Time 10

Servings

Calories 216kcal

Author Heather Dessinger

2 pounds chicken breasts or boneless, skinless chicken thighs (Cut into 1 - 1.5 inch pieces)
1 cup coconut aminos
⅓ cup honey
⅓ cup rice vinegar or apple cider vinegar
1 tbsp fresh ginger (grated)
½ tsp garlic powder
½ tsp sea salt
¼-½ tsp crushed red pepper flakes (I recommend starting with the smaller amount if you have littles, then adding more if they want a little more spice)
4 tbsp arrowroot powder
3 tbsp water
green onions for garnish (optional)

Add coconut aminos, honey, vinegar, ginger, garlic powder, salt, and red pepper flakes to a bowl and whisk to combine.
Place trivet inside your Instant Pot and pile the chicken pieces on top of it.
Pour the coconut amino mixture over the chicken as you add it to the pot.
Place the lid on and set the valve to the “sealing” position.
Set the pressure cooker setting to high pressure for 10 minutes.
While the chicken it cooking, it’s time to make your arrowroot slurry. Add 4 tablespoons of arrowroot powder and 3 tablespoons of water to a cup and stir with a fork until the mixture becomes runny. Set it aside for later.
Once the timer goes off, wait a minute or so and then do a quick release. I recommend using a long-handled spoon to move the valve so that your hand stays far away from the hot steam that will stream out. When the float valve drops, carefully unlock and remove the lid.
While wearing oven mitts, lift the trivet up and hold it at angle while scooping the chicken back into the pot.
Set the Instant Pot to the sauté setting, then give the arrowroot slurry a good stir and pour it in. Stir the mixture occasionally until it has thicken- it should take a few minutes or less - then turn off the Instant Pot and serve.

Time estimate does not include the time needed for the Instant Pot to reach pressure.

Nutritional values are based on the use of chicken breasts and rice vinegar. It is not an exact calculation, only an estimate.

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