This Teriyaki chicken makes a great dump recipe. You know those recipes you put all the ingredients into a freezer bag and then freeze. Pull them out of the freezer and cook. It makes dinner time a breeze! I also make Instant Pot Chicken Tacos and Instant Pot Honey Chicken this way. Dump recipes and the Instant Pot have revolutionized our meal time. I make a dozen or so of meals and keep them in my freezer. The Instant Pot helps me to cook them from frozen quickly! It is a win-win. Be sure to check out all my pressure cooker recipes.
Teriyaki Chicken
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
How to make Teriyaki Chicken
It doesn’t get easier than this! I use this teriyaki chicken as a dump recipe. I place all the ingredients in a one-gallon freezer ziplock bag and free. Whenever you need a quick meal just pull it out, remove from bag and place inside the instant pot and cook on high for 18 minutes on high pressure. You also can cook in the crockpot for 8 hours on low. Serve with rice and veggies
Teriyaki Chicken
- 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)
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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.
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