Instant Pot Teriyaki Chicken
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 489kcal
Ingredients
- 1-1½ lbs. boneless chicken breasts
- 8 oz. can pineapple chunks
- ½ cup teriyaki sauce
- ⅛ tsp. ground ginger
- 1 Tbs. corn starch
Instructions
- Place the chicken in the Instant Pot.
- Drain the pineapple and reserve the chunks for later.
- Stir the juice, teriyaki sauce and ginger together and add to the Instant Pot.
- Set the cook time for 15 minutes, followed by a quick pressure release.
- Remove the chicken from the pot, stir ¼ cup of sauce into the cornstarch and then stir that mixture into the pot to thicken the sauce.
- Add the pineapple chunks and chicken back into to the sauce.
Nutrition
Calories: 489kcal | Carbohydrates: 22g | Protein: 51g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1984mg | Potassium: 703mg | Fiber: 1g | Sugar: 18g | Vitamin A: 226IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 3mg