Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions)

[nverland]

Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions)
65Minutes


Ingredients

2 lbs boneless, skinless chicken thighs (I don’t recommend chicken breasts, as they tend to dry out)
½ cup coconut aminos
3 tablespoons honey
4 cloves fresh garlic, minced
1 ½ teaspoons fresh ginger, minced
1 teaspoon sea salt
1 tablespoon toasted sesame seeds (optional)

Instructions

INSTANT POT DIRECTIONS:

Place the coconut aminos, honey, garlic, ginger and salt in your Instant Pot, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Select ‘Manual’ mode and press the ‘-‘ until the screen says 8 minutes.
*If you’re using dates instead of the honey, place the coconut aminos, dates, garlic, ginger and sea salt into your blender and blend until smooth.
Once the Instant Pot is finished cooking, manually release the pressure. Remove the chicken and set aside, leaving the sauce in the pot. Select ‘Sauté’ mode and let the sauce boil, whisking occasionally, until it has reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
Add the chicken to the pan with the sauce and stir well to combine.

SLOW COOKER DIRECTIONS:

Place the coconut aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Cook on low for 4-5 hours.
*If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth.
Remove the chicken from the slow cooker and set aside. Pour the sauce from the slow cooker into a pan, and whisk occasionally over medium heat on your stove, until the sauce is reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
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Add the chicken to the pan with the sauce and stir well to combine.