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Teriyaki Chicken & Vegetables Recipe Video instant pot chicken teriyaki
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1 pound boneless skinless chicken breasts
½ cup coconut aminos (substitute- low sodium soy sauce)
¼ cup raw honey
5 cloves of garlic, minced
2 tablespoons apple cider vinegar
1 teaspoon grated fresh ginger
¼ teaspoon ground black pepper
1 tablespoon arrowroot flour
6 cups frozen stir-fry vegetables
1 cup fresh or frozen pineapple chunks
Place the chicken, coconut aminos, honey, garlic, apple cider vinegar, and black pepper inside an electric pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 15 minutes. (I used 30 min because I doubled the recipe)
When the cooker beeps to let you know it’s finished, let it naturally release pressure until the display reads LO:15. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes–it’s hot.
Using tongs, remove the chicken breasts from the pot, cut into bite-size pieces, and set aside.
Press the CANCEL button and then select the SAUTÉ feature. Add the arrowroot flour to the juices in the cooker and whisk until the teriyaki sauce thickens, about 2 minutes.
Add the stir-fry vegetables and pineapple and let them cook in the teriyaki sauce for about 2 minutes or until tender and warm. Return the chicken to the pot and serve warm with brown rice.
Recipe by: Brittany Williams
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