Since my husband is from the Pacific Northwest where teriyaki bowl restaurants are on every block I had to make an Instant Pot Teriyaki Chicken for him!
This recipe is more delicious, healthy, and comes together faster than you can get teriyaki takeout!
Instant Pot makes perfect teriyaki chicken
The Instant Pot is incredible at making chicken that is perfectly cooked, even from frozen. I love how it makes the sauce as it cooks the chicken without any extra steps or pans.
Add all the sauce ingredients directly to the Instant Pot and whisk them together. Next add the chicken, turn over to coat both sides. Then, close Instant Pot, seal, and set to manual and cook at high pressure for 10 minutes.
Healthier Version of Teriyaki Chicken (and it’s not about the sodium)
This paleo version of Instant Pot Teriyaki Chicken uses honey as the sweetener instead of sugar. Maple syrup could be substituted, but I haven’t tested the consistency yet.
The rice wine vinegar typically found in teriyaki chicken recipes was swapped out for apple cider vinegar, which is anti-inflammatory and has many health benefits.
Probably the most important swap is using coconut aminos instead of soy sauce. Most people think that soy sauce is unhealthy because it’s high in sodium, but that is the least of its negative health impacts.
Soy has been linked to thyroid suppression, endocrine disruption, speeds cancer growth (particularly breast cancer), accelerates puberty in young girls, lowers testosterone levels in men, and many more health issues described here.
Seriously, get this stuff out of your kitchen and be wary of all the ready-made foods and restaurants that slip it in.
Serve this teriyaki chicken over some cauliflower rice, sauteed vegetables, or some steamed rice (my husband’s favorite).
I didn’t think I liked teriyaki chicken until I created this version. A-MAZING!
Share it with a friend and let me know how you like it!