Instant Pot Gluten Free Teriyaki Chicken and Rice
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.
5 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 170 |
| Fat: | 3 g |
| Carbohydrates: | 17 g |
| Protein: | 15 g |
| Cholesterol: | 0 g |
| Sodium: | 922 mg |
| Fiber: | 0 g |
| Sugars: | 8 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 1 lb1 lb1 lb Boneless Skinless Chicken Thigh, cut into bite-sized pieces
- 1 cup1 cup1 cup Basmati Rice, uncooked
- 1 cup1 cup1 cup Water
- 1 tsp1 tsp1 tsp Garlic Powder
- .25 tsp.25 tsp.25 tsp Ginger Root
- .5 cup.5 cup.5 cup Coconut Aminos
- .5 tsp.5 tsp.5 tsp Nom Nom Paleo Magic Mushroom Powder
- .5 tsp.5 tsp.5 tsp Sea Salt, any additional for taste up to you
- 1 Tbsp1 Tbsp1 Tbsp Sesame Seeds, black
- 1 Tbsp1 Tbsp1 Tbsp Chives, minced
Process
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
Add a Note
My Notes:
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