Instant Pot Teriyaki Chicken
Instant Pot teriyaki chicken made with coconut aminos, coconut sugar and honey, finished with an arrowroot slurry to thicken. Freezer-bag option included.
Servings: 4 servings
Ingredients
Ingredients
- 1-1/2 poundsbonelessskinless chicken thighs diced
- 1/3 cupcoconut aminos
- 2 tablespoonsrice vinegar
- 1 tablespoonscoconut sugar
- 2 tablespoonshoney
- 2 clovesgarlic
- 2 tablespoonsminced fresh ginger
- 1 tablespoonarrowroot
- 1 tablespoonwater
- Sesame Seeds
- Cilantro
- Green Onions
- Red Pepper Flakes
Instructions
Instructions
- (Optional freezer prep) Place the chicken thighs and the sauce ingredients — 1/3 cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon coconut sugar, 2 tablespoons honey, 2 cloves garlic, and 2 tablespoons minced fresh ginger — into a gallon-sized freezer bag. Do NOT add the arrowroot or the 1 tablespoon water. Seal the bag tightly and freeze flat. To use, thaw the bag in the refrigerator overnight, then proceed to step 2.
- If not frozen, add the diced 1-1/2 pounds boneless skinless chicken thighs, 1/3 cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon coconut sugar, 2 tablespoons honey, 2 cloves garlic, and 2 tablespoons minced fresh ginger to a 6- or 8-quart Instant Pot.
- Close the Instant Pot lid and set the pressure valve to SEALING. Select High Pressure (Manual/Pressure Cook) and set the cook time to 9 minutes.
- When the cook cycle finishes, perform a quick pressure release (carefully move the valve to VENTING) and wait until the float valve drops. Open the lid.
- While the pot is coming to pressure or immediately after opening, whisk together 1 tablespoon arrowroot with 1 tablespoon water in a small bowl until smooth to make the slurry.
- Press the Sauté function on the Instant Pot. Stir the contents to combine, then slowly pour in about half of the arrowroot slurry while stirring. Continue cooking on Sauté and stir until the sauce thickens.
- If the sauce is not thick enough, add the remaining slurry, stirring constantly until you reach your desired consistency. When the sauce is thickened to your liking, turn off the Sauté function.
- Serve the teriyaki chicken hot. Garnish with sesame seeds, cilantro, green onions, and red pepper flakes.
Equipment
- Instant Pot (6- or 8-quart)
- Gallon-sized freezer bag
- Small Bowl
- Whisk
- Measuring Spoons
Notes
Want to make this even easier and cook some rice alongside the chicken? Check out the body of the post for information on how to do this.
To make this in the slow cooker:Place all of the ingredients except the arrowroot and water in a slow cooker. Cook on high for 4-6 hours, or low for 6-8.20 minutes before the end of the cooking time, make a slurry by whisking together the arrowroot and the water. Pour in half of the slurry mixture and mix together with the sauce. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture.
Place all of the ingredients except the arrowroot and water in a slow cooker. Cook on high for 4-6 hours, or low for 6-8.
20 minutes before the end of the cooking time, make a slurry by whisking together the arrowroot and the water. Pour in half of the slurry mixture and mix together with the sauce. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture.
To make this in the slow cooker:Place all of the ingredients except the arrowroot and water in a slow cooker. Cook on high for 4-6 hours, or low for 6-8.20 minutes before the end of the cooking time, make a slurry by whisking together the arrowroot and the water. Pour in half of the slurry mixture and mix together with the sauce. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture.
Place all of the ingredients except the arrowroot and water in a slow cooker. Cook on high for 4-6 hours, or low for 6-8.
20 minutes before the end of the cooking time, make a slurry by whisking together the arrowroot and the water. Pour in half of the slurry mixture and mix together with the sauce. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture.