Low Carb Meals

Teriyaki Instant Pot Chicken Breast Recipe (Low Carb)

With the use of an instant pot, your entire family can enjoy the succulent taste of a homemade teriyaki chicken meal that’s made with nutritious ingredients like apple cider vinegar, ginger, garlic, and red pepper flakes in just 30 minutes. If you’re feeling a little bit adventurous, feel free to mix in a little bit of white wine as well for a real treat. I love this over cauliflower rice, but you could easily have this with other side dishes as well. This is a great way to treat yourself to Asian-style cuisine from the comfort of your own home.

Teriyaki Instant Pot Chicken Breast Recipe

Teriyaki Instant Pot Chicken Breast Recipe

Teriyaki Instant Pot Chicken Breast Recipe

Teriyaki Instant Pot Chicken Breast Recipe

Teriyaki Instant Pot Chicken Breast Recipe

Teriyaki Instant Pot Chicken Breast Recipe

Teriyaki Instant Pot Chicken Breast Recipe

Teriyaki Instant Pot Chicken Breast Recipe

More Low Carb Instant Pot Chicken Recipes:

Easy Instant Pot Whole Chicken

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eriyaki Instant Pot Chicken Breast Recipe

Teriyaki Instant Pot Chicken Breast Recipe (Low Carb)

  • Author: Evelyn - HealthySubstitute.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
Scale

Ingredients

1 ½ pound boneless skinless chicken breasts

¼ cup soy sauce

1 tbsp granulated Stevia or low carb sweetener as needed

2 tbsp apple cider vinegar or rice wine vinegar

¼ cup water

1 tbsp white wine (optional)

1 tsp sesame oil

2 garlic cloves, minced

¼ tsp red pepper flakes

2 tsp freshly grated ginger

salt and black pepper to taste

For cornstarch slurry:

1 tbsp cornstarch

2 tbsp cold water

For garnish:

sliced green onions

toasted sesame seeds

Instructions

  1. Season the chicken with salt and black pepper.
  2. Place the chicken in the Instant Pot.
  3. Place the soy sauce, ¼ cup of water, vinegar, white wine (if using), sesame oil, ginger, minced garlic and red pepper flakes in a small bowl and mix to combine.
  4. Pour the mixture over the chicken.
  5. Close and seal the Instant Pot.
  6. Turn the venting knob to SEALING and press PRESSURE COOK button.
  7. Adjust the timer to 10 minutes.
  8. Once the Instant Pot has finished cooking the chicken, allow to naturally release the pressure.
  9. Open the lid and remove the chicken from the pot.
  10. Shred the chicken with 2 forks.
  11. Combine the corn starch and 2 tablespoons of water.
  12. Stir in the corn starch slurry into the Instant Pot.
  13. Press the SAUTE button on the Instant pot.
  14. Stir frequently and cook until the sauce thickens.
  15. Add the chicken back into the Instant Pot and toss to coat.
  16. Cook for 1-2 minute or until hot.
  17. Sprinkle with toasted sesame seeds and sliced spring onions and serve with cauliflower rice.

Nutrition

  • Calories: 234
  • Carbohydrates: 1.7 g
  • Fat: 5.6 g
  • Sugar: .4 g
  • Protein: 40.2 g

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