I have to say right off the bat I am in love with my Instant Pot. Well, I don’t know if a person should say that about a kitchen appliance, but I am in love with the fact that it makes my life so much easier. It makes cooking a snap and turns out delicious food! I didn’t know what the Instant Pot (electric pressure cooker) hype was all about, until I received one for a Christmas gift from my husband. What a gift! I am still in awe of how this appliance makes cooking so incredibly easy. If you’re going to splurge or save up for one big ticket item in the kitchen, this one’s a winner in my book!
Since I started experimenting with my Instant Pot, I’ve come up with some easy, delicious, gluten free recipes. One of our favorites, is what I’m sharing today, the Instant Pot Pineapple Teriyaki Chicken. I really don’t know if you could find an easier chicken breast recipe with so much flavor that kids and adults alike adore.
You start by mixing six ingredients together in a bowl:
This is the sauce that is going to give your chicken amazing flavor. It’s not very photogenic though. I guess you can’t have it all in life. 😉
I love the recipe results, but I also love that I don’t have to cut up any raw chicken, or do any major prep. Anyone else get tired of cutting up raw chicken, or is it just me? A lot of it is the clean up that I don’t like. In this recipe, the pressure cooker cooks the boneless, skinless chicken breast whole and then you remove the chicken and slice it up, thicken the sauce, and then throw the chicken back in the Instant Pot and stir it all together. No raw chicken mess to deal with.
The chicken is done after only 10 minutes of pressure cooking. I remove it to a cutting board/mat. I slice it up, when cool enough to do so. (who am I kidding, I’m always trying to slice it when it’s piping hot-don’t be like me and burn yourself 😉 I am slowly learning. ) While you are waiting for chicken to cool a bit, you turn the Instant Pot to “Saute”. Mix together the starch and water. Mix it into the sauce to thicken, and add in the reserved pineapple. By this time, the chicken should be cool enough to slice into bite sized pieces.
Stir the chicken into the thickened sauce and ta-da, you have an amazing chicken meal ready to serve with rice, quinoa or whatever you prefer. 🙂
Do you have any Instant Pot favorites? This recipe may soon become part of that list. 🙂 I’d love to hear from you, drop me a note in the comments below.
Instant Pot Pineapple Teriyaki Chicken
- 1 1/2 - 2 pounds boneless skinless chicken breasts (about 2 large or 3 med. sized)
- 20 oz can pineapple chunks
- 1/4 cup gluten free tamari or soy sauce (I use low sodium)
- 2 Tablespoons rice vinegar or apple cider vinegar
- 1 1/2 inch knob fresh ginger, peeled and grated
- 4 cloves garlic, pressed or finely diced
- 1/4 cup coconut sugar (or brown sugar)
- 3 Tablespoons cornstarch or arrowroot
- 3 Tablespoons water
Drain pineapple juice into a small bowl. Set pineapple chunks to the side. To the pineapple juice, add in the tamari (soy sauce), vinegar, ginger, garlic and coconut sugar. Mix well.
Pour the sauce mixture into the Instant Pot. Add the chicken into the sauce. Use a fork to turn the chicken in the sauce and make sure it is coated.
Lock cover into place and seal steam nozzle. Set the Instant Pot for manual high pressure, adjust to 10 minutes. When the cooking cycle is finished, do a quick pressure release and press the cancel button.
Remove chicken carefully with tongs to a cutting board. Set Instant Pot to Saute.
Mix together corn starch and water in a small bowl. Stir into bubbling sauce to thicken.
Add in the reserved pineapple chunks to the sauce. Chop the chicken into bite size pieces and add it back into the sauce. Stir together and serve.
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