Instant Pot AIP Teriyaki Chicken
Tender, juicy chicken thighs coated in a sweet and savory AIP-friendly teriyaki-style sauce, made in the Instant Pot for a quick, hands-off dinner. Naturally thickened with arrowroot and flavored with ginger, garlic, and coconut aminos, this dish is perfect over cauliflower rice or roasted veggies.
Servings 4 servings
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- ¼ cup coconut aminos
- 2 tablespoon honey
- 2 tablespoon apple cider vinegar
- ¼ cup water
- 1 teaspoon fresh ginger minced
- 1 teaspoon garlic minced
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon sea salt or to taste
- 1 tablespoon arrowroot starch mixed with 2 tablespoon water
Instructions
- Set the Instant Pot to Sauté. Add oil. Season chicken lightly with salt and add to the pot. Brown for 2 to 3 minutes per side. You are not fully cooking it, just building flavor. Cancel Sauté.
- In a small bowl, whisk together coconut aminos, honey, apple cider vinegar, water, ginger, and garlic.
- Pour the sauce over the chicken. Lock the lid and set to Pressure Cook (High) for 6 minutes.
- When finished, allow a 5-minute natural release, then carefully quick release the remaining pressure.
- Remove the lid and set the Instant Pot to Sauté. Stir in the arrowroot slurry and simmer for 1 to 2 minutes until the sauce thickens and coats the chicken. Turn off heat as soon as it thickens.
- Garnish with chopped green onions or fresh cilantro, if desired, and serve warm.
Notes
- Chicken thighs are more forgiving and stay juicy in the Instant Pot.
- If using chicken breasts, cut them slightly larger and keep the cook time the same.
- Arrowroot thickens fast and can get gummy if overcooked, so stop heating as soon as it thickens.