This easy instant pot chicken teriyaki recipe is the perfect healthy weeknight dinner, loaded with flavor, and better than take-out.
It doesn’t get better! A recipe you can make in your pressure cooker in a few minutes like this instant pot teriyaki chicken recipe, tasting much fresher and healthier ingredients.
If you love knowing what goes in the food, you are eating and stick with high quality, real food, this instant pot healthy teriyaki chicken recipe is for you.
To make this recipe healthy, you will prepare your homemade teriyaki sauce with a few ingredients without compromising the flavor. The ingredients list is in the recipe card down this post, along with the recipe instructions.
Chicken teriyaki is a quick recipe that will switch up your typical chicken recipe dinner. Instead of using the lemony flavor on this instant pot chicken piccata or this Mexican shredded chicken tinga, you will be turning towards essential and healthier Asian ingredients. Like coconut amino, rice vinegar, sesame seed oil, etc. to create this delicious chicken teriyaki instant pot.
Is this instant pot teriyaki chicken healthy?
Yes, this teriyaki chicken is healthy.
This teriyaki sauce is made from scratch using whole food ingredients that makes this sauce low in sodium, low in sugar and carbs contents. But still taste like the teriyaki sauce you know and love.
Is this instant pot teriyaki chicken gluten-free?
Yes, this teriyaki chicken recipe is gluten-free.
To avoid gluten in your teriyaki sauce is better to make your sauce because you can control what you put in it; with that being said, read the ingredients label on your chosen products.
What are the ingredients in teriyaki sauce
- Coconut liquid aminos: I love this one because it is organic, gluten-free, soy-free, no MSG and non-GMO
- Rice vinegar: This vinegar is sweeter and less acidic than other kinds of vinegar.
- Garlic: is naturally low in calories, low in carbs, and adds a lot of flavor to savory recipes.
- Sesame seed oil: it is a flavor enhancer cooking oil with a nutty aroma and taste.
- Orange juice: instead of using orange juice from a bottle, you will squeeze the juice from an orange
- Ginger: use to spice up meals with its unique fragrant.
- Arrowroot: it is an effective thickening agent.
How to cook teriyaki chicken in the instant pot
STEP 1. In a medium bowl or large measuring cup, whisk together the ingredients for the teriyaki sauce.
STEP 2. Place the chicken chunks in the bottom of the pressure cooker insert, pouring the sauce over the top of the chicken chunks.
STEP 3. Place the lid on the pot and lock it in place. Cook on high pressure for 0 minute
STEP 4. When the cooking cycle has finished, let the pot sit undisturbed for 5 minutes, then do a Quick Release.
You are going to find the full recipe at the end of this post on a recipe card with the option to print it out.
How to thicken up instant pot teriyaki sauce
Create a slurry with arrowroot and water and pour it into the boiling teriyaki sauce while whisking until you reach desired consistency.
Tips: If the arrowroot has any lumps, remove these with a fork before adding the water. Mix the arrowroot and water in a small bowl until they are thoroughly combined.
This recipe was not tested with soy sauce. If you try to make it with it probably, it won’t work because you’ll need to add refined sugar to the ingredient list along with other Asian ingredients.
A healthier alternative to cornstarch
Arrowroot can stand up to more prolonged cooking and higher degrees of heat; it works fine with acidic sauces. It has a more neutral compared with cornstarch.
Tapioca starch: it is made from the crushed pulp of the cassava root. It can replace cornstarch in gravies, pies, sauces, and it works well in gluten-free baking.
Potato starch: it can replace cornstarch in a variety of recipes. It tolerates higher temperatures than cornstarch, making it a great thickening agent for sauces, soup, and stew, and most importantly it is gluten-free
For keto dieter
Xanthan gum: You only need a small amount to thicken a sauce, and it works as a thickener in either warm or cold liquids. Please keep in mind that xanthan gum is a food additive approved by the FDA if you want to read more about it this article has more details.
What goes with instant pot teriyaki chicken
Can you freeze cooked chicken teriyaki
Yes, you can freeze cooked chicken teriyaki up to 3 months. Place the cooked instant pot chicken teriyaki in a safe freezer container.
When you are ready to eat, let it thaw overnight in the fridge and reheat the next day.
You don’t want to freeze your leftovers, store the healthy chicken teriyaki in an airtight container in the fridge for up to 4 days.
Instant Pot: The quick-release button automatically resets to the sealing position when you open and close the lid. To me, those are some of the most important features of this pressure cooker.
Mixing bowls. This set has a cover, which makes it double function as a mixing bowl and storage container.
OTHER INSTANT POT RECIPE YOU SHOULD TRY
For more instant pot recipes chick here
- ½ cups coconut aminos
- 2 teaspoon rice vinegar
- 1 teaspoon minced garlic or 2 cloves garlic (pressed)
- 1 teaspoon sesame seed oil
- ¼ cup orange juice
- ¼ tsp ground ginger
- 2-3 chicken breast (around 2 lbs) cut into 1-inch chunks
- 1 Tablespoon arrowroot/tapioca starch/ potato starch/ (dissolved in 1 ½ tbsp water)
- In a medium bowl or measuring cup, whisk together the coconut amino, rice vinegar, minced garlic, sesame seed oil, orange juice, and ginger.
- Place the chicken chunks in the bottom of the pressure cooker insert, pouring the sauce over the top of the chicken chunks.
- Place the lid on the pot and lock it in place. Turn the steam release knob to the Sealing position (or DON'T press the release knob for the newest model). Press the manual/pressure cook button (or dial) and the + or - button (or dial) to choose 0 minutes. The pot will take a few minutes to build up the pressure before the timer starts.
- When the cooking cycle has finished, let the pot sit undisturbed for 5 minutes, then do a Quick Release of the pressure by turning the knob towards the Venting position (or pressing the release knob). When the metal pin in the lid drops down, you can open the lid.
- Remove the chicken chunks to a plate, and set the Instant Pot to SAUTE. In a bowl, add the arrowroot and water whisk together until completely dissolved. Once the sauce starts bubbling; while whisking the sauce slowly pour in the arrowroot slurry.
- Allow to cook for a minute or two, occasionally stirring, until the sauce is thickened. Cancel the SAUTE function and add the chicken back to the sauce.
- Serve the sauce with the chicken chunks over cauliflower rice or your favorite rice. Optional garnish with sesame seeds and green onion.
This recipe was not tested with soy sauce. If you try to make it with it probably, it won't work because you'll need to add refined sugar to the ingredient list along with other Asian ingredients.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 390mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 11g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used. When the recipe list salt to taste the amount of salt is not calculated, only the sodium in the other ingredients is calculated.