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Teriyaki Chicken – Instant Pot

Teriyaki Chicken – Instant Pot
Calories 318 (10% from fat)
Fat 3.5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 140 mg.
Sodium 718 mg.
Carb. 25 gram
Fiber 1 gram
Sugar 18 gram
Sugar Alcohol 0 gram
Protein 45 gram

Calories 508 (11% from fat)
Fat 6.5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 140 mg.
Sodium 733 mg.
Carb. 64 gram
Fiber 3.8 gram
Sugar 18 gram
Sugar Alcohol 0 gram
Protein 50 gram


1/2 cup Splenda Brown Sugar Blend

1/2 cup reduced sodium soy sauce

1/4 cup apple cider vinegar

1 1/2 Tbsp. ground ginger

1 1/2 Tbsp. garlic powder

1 tsp black pepper, ground

1 can (20 oz.) no sugar added chunk pineapple
(We used Libby's Skinny Fruits Chunk Pineapple.)

1 cup unsalted chicken stock

3 1/2 pounds boneless skinless chicken breast, chopped

2 Tbsp. cornstarch

2 Tbsp. cold water


8 cups cooked, whole grain brown rice
(We used 4 pouches of Uncle Ben's Ready Rice Natural Whole Grain Brown in a Pouch. It cooks in 90 seconds in a microwave.)

Sweet, savory and filling. A delicious “feel good” meal. Serve over brown rice as shown in the photo or with noodles or vegetables. .

1. Combine the Splenda, soy sauce, apple cider vinegar, ginger, garlic, black pepper, pineapple and chicken stock in a bowl, until Splenda is dissolved.

2. Put the chicken in the instant pot and pour the sauce over the top. Mix it all together.

3. Close and seal the instant pot. Then set the timer for 20 minutes. The instant pot will get up to pressure and then cook for 20 minutes.

4. When it's finished, release the steam. Then mix together the cornstarch and cold water in a small bowl. Stir the cornstarch mixture into the instant pot for approximately 2-3 minutes, until the sauce thickens.

5. Serve the chicken alone, or over one cup of brown rice per serving.

Yield: 8 Servings (Approximately 1 cup of chicken plus sauce per serving.)

Teriyaki Chicken – Instant Pot 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave on high for approximately 3 - 4 minutes. Keep the container open a little to allow steam to escape.

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