Pineapple Teriyaki Chicken with Quinoa
Sweet and savory quick meal in the Instant Pot when you feel like Asian food but are too lazy to go out! It's so simple, you don't even have to brown the chicken first–it goes in the pot raw.
Servings 5
Equipment
- 1 Instant Pot
Ingredients
- 2 chicken breasts – boneless and skinless chicken tenderloins are even easier
- 1 1/2 cup Quinoa
- 1 can coconut milk preferably organic, Thai Kitchen brand is a good one
- 1 Red Bell Pepper large
- 1 orange bell pepper large – and yellow is fine, too
- 2 cup pineapple fresh
- 1/3 cup soy sauce low sodium is nice, or coconut aminos
- 1/3 cup honey raw organic is best
- 1/2 t sea salt
- 1/4 t pepper
Instructions
- Cut bell peppers into bite-sized chunks and add to Instant Pot.
- Cut raw pineapple into bite-sized chunks and add to Instant Pot.
- Cut raw chicken into bite-sized pieces and add to Instant Pot.
- Rinse quinoa in water, drain, and add clean quinoa to Instant Pot.
- Add remaining ingredients to Instant Pot and mix thoroughly.
- Close the lid in SEALING position and set to PRESSURE COOK for 7 minutes.
- When 7 minutes is completed, allow pressure to naturally release for 2 minutes.
- Release remaining pressure manually and remove cover. Let the open pot sit for a few minutes to give the quinoa time to soak up the liquid.
Notes
I also like to add a cup of carrot chips. You can also try other veggies – broccoli or cauliflower for instance. The original recipe called for peapods…but, I found that they become mushy, stringy, and pretty unappealing. The original recipe also called for one teaspoon of minced onion, but why ruin a good thing…