21 Day Fix Instant Pot Teriyaki Chicken

Make your teriyaki sauce: Whisk all ingredients together EXCEPT the cornstarch. Chicken: Place your chicken in the bottom of your instant pot, I like to lay them as flat as possible so the sauce can cover or mostly cover the chicken. Pour 1/2 cup of your sauce over the chicken. Lock your lid and set to manual for 10 minutes. When the chicken is just about done cooking, whisk the cornstarch into the remaining sauce until no cornstarch lumps remain. When the cooking time is over, quick release the pressure and remove the lid. Using a large slotted spoon, remove the chicken, leaving the sauce in the pot. Check the sauce now to see if you want to add any additional chile garlic paste as I find some of the heat from it is reduced after cooking. Turn on the saute function, once the sauce starts to bubble, add the cornstarch mixture to the pot, whisking until thickened (should only take a minute or two). Stir in the pineapples and add the chicken back in to coat it in the sauce and heat through. If you're going to make the veggies, remove everything from the pot except for a couple of tablespoons of sauce. Optional Veggie Side: Stir the water and veggies into the pot, lock the lid and set for zero minutes on manual. Quick release when it's finished and immediately remove the veggies from the pot so they don't continue to cook. Instructions on making the brown rice at the same time as the chicken: After putting the raw chicken and sauce in the bottom of your pot, put your trivet on top of the chicken. On top of that put an IP-safe bowl and carefully add the rice and water to it. Instead of cooking for 10 minutes with a QR, cook for 20 minutes with a natural release of 10 minutes (then quick release if all of the pressure wasn't released). To serve: Serve with either the brown rice above or cauliflower rice (don't forget to count these accordingly!) and garnish with as much cilantro and/or green onions as you like! Stove Top Directions: Mix together all of the sauce ingredients except for the cornstarch, set aside. Spray a large pan with cooking spray and heat to medium heat. Lightly season your chicken with salt and pepper. Brown the chicken on both sides in the pan (no need to cook through here. Add 1/2 cup of the sauce and continue to cook, stirring as need until the chicken is cooked through. Remove the chicken with a slotted spoon. Whisk the cornstarch with the remaining 1/4 cup of sauce and whisk into the sauce in the pan until thickened. Add in the pineapples and the cooked chicken and heat through. Serve with as much cilantro and/or chopped green onions as you like!