Recipes..Instant Pot Teriyaki Chicken (Paleo friendly) yummy
Cayenne pepper and fresh ginger provide deep flavor to this easy Teriyaki Chicken, made quite quickly in the Instant Pot.
Ingredients
1 lb chicken drumsticks, thighs or breasts
3 garlic cloves, smashed
1 heaping Tablespoon of grated ginger
1/2 onion, sliced thin
2 Tbsp avocado oil or olive oil
2 tsp toasted sesame oil
1/3 - 1/2 C. coconut aminos
salt and pepper, to taste
pinch of cayenne pepper
optional: sliced scallions or finely chopped parsley
Instructions
Season the chicken well with salt, pepper and cayenne pepper; add the avocado or olive oil to the Instant Pot on the saute setting.
Add the garlic, ginger, sliced onion, avocado oil or olive oil and drumsticks to the Instant Pot and saute on each side, about 5-7 minutes. Turn the saute feature off and add the sesame oil and coconut aminos and cover once with the lid. Lock the lid and pressure cook on high, for 6 minutes.
After the cycle is complete, quick release and carefully remove the lid; turn the pot back on the saute setting and allow any remaining sauce to come to a boil and reduce it until it's dark brown and has thickened, about 5-7 additional minutes.
Transfer the chicken to a serving plate and sprinkle with parsley (or, scallions as well) and serve alongside rice or cauliflower rice.
Ingredients
1 lb chicken drumsticks, thighs or breasts
3 garlic cloves, smashed
1 heaping Tablespoon of grated ginger
1/2 onion, sliced thin
2 Tbsp avocado oil or olive oil
2 tsp toasted sesame oil
1/3 - 1/2 C. coconut aminos
salt and pepper, to taste
pinch of cayenne pepper
optional: sliced scallions or finely chopped parsley
Instructions
Season the chicken well with salt, pepper and cayenne pepper; add the avocado or olive oil to the Instant Pot on the saute setting.
Add the garlic, ginger, sliced onion, avocado oil or olive oil and drumsticks to the Instant Pot and saute on each side, about 5-7 minutes. Turn the saute feature off and add the sesame oil and coconut aminos and cover once with the lid. Lock the lid and pressure cook on high, for 6 minutes.
After the cycle is complete, quick release and carefully remove the lid; turn the pot back on the saute setting and allow any remaining sauce to come to a boil and reduce it until it's dark brown and has thickened, about 5-7 additional minutes.
Transfer the chicken to a serving plate and sprinkle with parsley (or, scallions as well) and serve alongside rice or cauliflower rice.
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