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Instant Pot Clean Teriyaki Chicken

You could also prepare in a slow cooker on low for 4-6 hours.


  • 4-5 boneless skinless chicken breasts cut in half
  • 1 cup raw local honey
  • 1 cup coconut aminos or soy sauce
  • 1/2 cup rice wine vinegar
  • 2 tbsp fresh ginger minced
  • 4 cloves garlic crushed
  • 1 onion shredded or finely diced
  • Dash of pepper
  • Arrowroot starch or cornstarch slurry to thicken optional


  1. Combine honey, coconut aminos (or soy sauce), rice vinegar, ginger, garlic, onion and pepper in a bowl. Whisk well.
  2. Add chicken to Instant Pot and pour sauce over the top.
  3. Seal lid.
  4. Hit the poultry button and walk away!
  5. Once done remove chicken and shred.
  6. Transfer the remaining sauce from the Instant Pot and add it to a sauce pan and heat over medium.
  7. If you want to thicken add 1 tbsp arrowroot or cornstarch to a glass with cold water and make a slurry.
  8. Slowly add slurry to sauce. Bring to a boil. Remove from burner once desired thickness is achieved.
  9. Pour over shredded chicken and mix well.
  10. Top with purple cabbage, shredded carrots, green onion and sesame seeds.
  11. Serve over a bed of brown or cauliflower rice.