Teriyaki Chicken
Servings: 6
Calories: 233kcal
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces
- ½ cup soy sauce I use gluten-free
- ¼ cup rice wine vinegar
- ¼ cup maple syrup
- 1 - 20 ounce can pineapple chunks with juice
- 2 cloves garlic minced
- 2 Tablespoons cornstarch optional
Instructions
- Place all ingredients in the inner pot of the Instant Pot. Cook on high pressure for 12 minutes. Natural release 5 minutes. To thicken the sauce, remove about a 1/2 cup liquid and add 2 Tablespoons cornstarch and mix well. Place mixture back into the Instant Pot and switch to saute function and simmer a few minutes.
Nutrition
Serving: 6g | Calories: 233kcal | Carbohydrates: 12g | Protein: 34g | Fat: 3g | Cholesterol: 96mg | Sodium: 1257mg | Potassium: 630mg | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 2.1mg | Calcium: 28mg | Iron: 1mg