InstantPot Paleo Teriyaki Chicken

I finally did it.

I bought an InstantPot. Because #Costco. I went in for tuna, avocados, and sparkling water and I was done for when I saw the newest InstantPot model and Costco exclusive, Nova Plus. It's been on my wishlist for over a year so I finally did it!

And yes, I'm obsessed and wondering what I ever did without it. 

I was nervous about the learning curve but with lots (and lots!) of Googling, I figured it out and made this incredible teriyaki chicken! It was perfectly sticky, richly flavored, and flawlessly cooked. Even better, it came together pretty darn quickly considering this recipe used to take me 5 hours of slow cooking and approximately 7,384 dishes.

Now that I can cook this in less than 30 minutes, it will definitely be a meal plan staple!

This teriyaki chicken uses coconut aminos in place of soy sauce for a healthier option. You can find coconut aminos in the asian-section of most grocery stores or at Trader Joe's or online at Thrive Market. I use the Big Tree Farms brand at Costco (again, I love Costco) because it saves me SO much money. This recipe also uses a tablespoon of honey but if you're doing Whole30, you can easily omit it with no problem.

So let's stop gabbing about my love affair with Costco and get to the recipe!

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InstantPot Paleo Teriyaki Chicken

Ingredients
3/4 c coconut aminos
3 T rice vinegar
1 T honey, omit for Whole30
4 cloves of garlic, minced
1/2 tsp fish sauce
1/2 tsp dried, ground ginger
1/4 tsp ground red pepper
1/4 tsp sea salt
1.5-2 lb chicken breasts, trimmed
1 T water
1 T arrowroot starch, can sub tapioca starch if needed

In small bowl, whisk coconut aminos, vinegar, honey (if using), garlic, fish sauce, and seasonings. Place chicken in the InstantPot and pour teriyaki sauce over, stirring to evenly coat the chicken. Close and secure the lid, ensure vent is set to "sealing", and cook on high pressure for 8 minutes. Quick release pressure then remove chicken and shred. In small bowl or cup, whisk water and arrowroot starch until a slurry is made. Set InstantPot to "saute" and pour in slurry then heat until thick, stirring often. Add shredded chicken back into the thickened sauce and stir to coat. Serve with cauliflower rice and broccoli.


If you make this in your kitchen, please share with me by tagging me on social media (@_lemonandfig on IG!) or sending me a message! Happy InstantPotting!

xo,

Cam


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