So I will admit something to you: I have a crush on my Instant Pot! But fear not, if you have not taken the plunge and committed to loving yet another kitchen accessory, you can make this recipe in your trusty crock pot as well. Finding recipes that make me feel the pitter patter of my tiny Instant Pot loving soul is not easy. I run my blog on a “Best Of” format, meaning that I do all the work testing out recipes and only share with you ones that are outstanding. This one from Amy at #wholesomelicious gets an A+ for speed, taste and ease of cleanup! Hard to beat! And you can triple it (and still fit in the IP) for plentiful leftovers and have enough to freeze for a rainy or super busy day. Make this tonight and thank me later!
Ingredients
- 2 Tbsp avocado oil or olive oil
- 2 lbs chicken breast
- 2 cloves minced garlic
- 1/2 cup chopped white onion
- 2 tbsp. freshly grated ginger
- 1/2 cup Tamari, soy sauce or coconut aminos
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 1 Tbsp. lime zest
- 1/3 cup honey
- 2 Tbsp. tomato paste
- 2 tsp crushed red pepper, optional
- 2 tbsp arrowroot starch (mix with 2 tbsp water)
Instructions
For your Instant Pot:
- Select the saute function on your Instant Pot. Once hot, add avocado or olive oil. Once hot, saute onions for 2-3 minutes, select cancel.
- In a medium sized bowl, whisk together sauce ingredients: garlic, ginger, coconut aminos, vinegar, lime, lime zest, honey, tomato paste, and red pepper flakes if using,
- Place chicken inside your Instant Pot on top of onion. Pour sauce on top of chicken. Secure the lid and select the manual function. Cook for 7 minutes. Once cooking is complete, use a quick release. Be sure that all steam is released before opening your Instant Pot.
- Open the lid, remove chicken and add arrowroot/water mixture. Stir and let thicken for a few extra minutes.
- Shred chicken and add back to sauce. Serve over rice, cauliflower rice, quinoa, or salad.
- Place the chicken in your slow cooker.
- Whisk together the remaining ingredients (not the arrowroot) in a small bowl.
- Pour marinade over chicken.
- Cook on low for 4-6 hours. Remove chicken and shred with 2 forks.
- Add arrowroot and water, and mix into sauce. Let thicken.
- Add chicken back into the sauce.
- Serve over rice, cauliflower rice, quinoa, or in a salad. Garnish with optional cilantro and green onion.
Notes:
If you are doubling or tripling this recipe, do not double or triple the crushed red pepper (if you are using). It will make it FAR too spicy, and I like spicy. For a triple recipe, I used 1 Tbsp red pepper and it had tons of flavor without being over-the-top spicy.
Also, if you are doubling the recipe in the IP, cook for 8 minutes. If you are tripling, cook for 9 minutes.
This Lime Teriyaki is an awesome light Teriyaki that isnt too sweet which I love and has an awesome kick at the end that isnt too strong for kiddos! Perfect summer dish!
Thanks Cary!