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Instant Pot Teriyaki Chicken

from Tiffany at eatathomecooks.com
Prep Time5 mins
20 mins
Total Time25 mins
Servings: 6 to 8
Calories: 370kcal

Ingredients

  • 2-3 lbs. chicken breasts boneless
  • 20 oz. can pineapple chunks
  • 1 cup teriyaki sauce
  • tsp. ground ginger
  • 2 Tbs. cornstarch

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: 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