Large Family Instant Pot Low Carb Teriyaki Chicken
Don't wait too long to make this Instant Pot Low Carb Teriyaki Chicken. It will be a family favorite in no time.
Ingredients
- 3 pounds chicken breast cubed
- ¼ cup olive oil divided
- ¼ cup liquid aminos
- ¾ cup chicken broth
- 4 tablespoons brown sugar substitute like Swerve
- 2 cloves garlic minced
- ½ teaspoon ground ginger
- ¼ to ½ teaspoon xanthan gum to thicken (optional)
- Sliced green onions to garnish if desired
- Toasted sesame seeds to garnish if desired
Instructions
- Instructions
- Set pressure cooker to saute and heat until “hot.” Add olive oil and chicken in small batches to brown on both sides. Set aside and keep warm.
- Pour chicken broth into pressure cooker and scrape the bottom with a flat edge spoon.
- Add all ingredients EXCEPT xanthan gum and garnishes to pressure cooker.
- Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. Naturally release for 5 minutes before a quick release.
- Serve with cauliflower rice.
For the slow cooker:
- Prepare the slow cooker crock with non-stick cooking spray.
- Reduce the chicken broth to ½ cup.
- Toss all ingredients EXCEPT xanthan gum and garnishes together, mixing well.
- Cover and cook on low for 5 to 6 hours.
- Stir in xanthan gum and allow to thicken before serving.
Notes
You can skip the browning step but expect some of the meat to stick together in clumps. You will also need to cook for 8 minutes.