Instant Pot Teriyaki Chicken
from Tiffany at eatathomecooks.com
Prep Time5 mins
20 mins
Total Time25 mins
Servings: 6 to 8
Calories: 370kcal
- 2-3 lbs. chicken breasts boneless
- 20 oz. can pineapple chunks
- 1 cup teriyaki sauce
- ⅛ tsp. ground ginger
- 2 Tbs. cornstarch
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.
Calories: 370kcal | Carbohydrates: 25g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1936mg | Potassium: 559mg | Fiber: 1g | Sugar: 20g | Vitamin A: 173IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg