How many times have you gotten home from a long day, looked at the clock, and wondered if there’s any energy left for dinner? It happens! The good news is, there are some wonderful kitchen tools that can help make this problem a thing of the past. The Instant Pot is one of the top selling kitchen tools over the past several years. It’s popular because it makes meal prep a breeze. The Instant Pot boils the liquid in the pot to create steam. This trapped steam builds pressure inside the pot which cooks the food much quicker and keeps the food moist. Since pasture raised meats are usually leaner, it’s a sure fire way to lock in the moisture and keep it from drying out.
Past Featured Chef, Carrie Forrest, shares this quick and easy Instant Pot Teriyaki Chicken. With just a little fine tuning, this paleo inspired recipe is Whole30 friendly.
Recipe Author: Carrie Forrest, Clean Eating Kitchen
USWM Shopping List: Boneless, Skinless Chicken Breasts, Chicken Broth
Prep Time: 10 min.
Cook Time: 30 min.
- 2 tablespoons avocado oil
- 1 pounds boneless, skinless chicken breasts (about 3 medium pieces, cut into 1-inch chunks)
- 2 garlic cloves, minced
- 2/3 cup low-sodium chicken broth
- 1 cup fresh or frozen pineapple chunks
- ¼ cup reduced-sodium tamari (use coconut aminos for Whole30)
- 1 tablespoon coconut sugar (leave out for Whole30)
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons arrowroot starch
Instructions For Instant Pot Teriyaki Chicken:
- Press the Sauté button on your Instant Pot and let it heat up for about two minutes. Combine the chicken and garlic in the stainless steel insert of the Instant Pot and sauté for about 3 minutes, stirring so the chicken starts to change color on all sides.
- Add the broth and cancel the Sauté. Use a wooden spoon to scrape off any of the food stuck to the bottom of the pot (this helps prevent the Instant Pot from giving you a burn message).
- Add the pineapple, tamari, and coconut sugar to the pot and stir to combine. Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 10 minutes. Make sure the steam valve is set in the “Sealing”
- When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Remove the lid and use a slotted spoon to transfer the chicken and pineapple to a serving bowl.
- Press the Sauté button and add the arrowroot starch to the liquid in the pot. Use a whisk to make sure the starch dissolves into the liquid. Let the liquid simmer for about 2 minutes so it can start to thicken.
- Cancel the Sauté button and pour the chicken and pineapple back into the pot. Add the parsley and stir to combine.
- Serve immediately, or cover and refrigerate for up to 4 days.
Allow 10 minutes to come up to pressure, 10 minutes cooking time, and 10 minutes to release the pressure naturally.
Click HERE for Carrie’s original Recipe post on her blog.
Meet The Chef:
Carrie Forrest is the creator of the blog, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and resources. Carrie is also the host of the Clean Eating for Women podcast, featuring interviews with health experts and influencers, along with stories from her own health journey. Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and cancer.
Carrie’s work inspires women to take control over their health, with a focus on holistic and natural healing. Find Carrie online at her website, www.cleaneatingkitchen.com, or on Instagram and Facebook @cleaneatingcarrie.