Instant Pot Teriyaki Chicken: Whole30, Paleo, GF

Instant Pot Teriyaki Chicken: Whole30, Paleo, GF

from wholekitchensink.com
15 min
4 servings

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
  • 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

Directions

  1. 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. 2

    Close the lid, put the valve to sealing and set the instant pot to cook on high pressure for 10 minutes.

  3. 3

    Once it’s finished, do a quick release and remove the chicken thighs, transferring to a cutting board.

  4. 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. 5

    Press “cancel” once it’s thickened, and serve. Garnish with sesame seeds or chopped green onions.