Instant Pot Gluten Free Teriyaki Chicken and Rice (Edit recipe)

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Holy flavor, this is a new fave. The garlic and coconut aminos cooking filled the whole house with delicious aroma and I could barely let the Instant Pot depressurize before the kids were clamoring for a bowl. I think this will go in rotation quite often if I had to guess by tonight’s response.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 6

Ingredients

1 lb Chicken Thighs, Boneless Skinless, cut into bite-sized pieces
1 cup Basmati Rice, uncooked
1 cup Water
1 tsp Garlic Powder
.25 tsp Ginger Root
.5 cup Coconut Aminos
.5 tsp Magic Mushroom Powder - Nom Nom Paleo
.5 tsp Sea Salt, any additional for taste up to you
1 Tbsp Sesame Seeds, black
1 Tbsp Chives, minced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to the Instant Pot, except for the chives and sesame seeds
Stir them and secure the lid
Press Manual or Pressure Cook and then the Rice setting
Allow to cook and then release the pressure valve once complete
Remove the lid once safe to do so
Serve topped with chives and sesame seeds

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	4 g
Carbohydrates:	17 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	922 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.