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Pressure Cooker Chicken Teriyaki with Pineapple

Friday, July 15, 2016 5:48

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When 5 o’clock rolls around and you’ve been laying around the house all day long in practically nothing with the AC on, ceiling fan spinning and the rotating fan turned up to warp speed and the VERY last thing you feel like doing is making dinner, what do you do? Nope, not take out. You throw some frozen chicken into your Insta Pot or pressure cooker, toss in some ketchup, soy sauce and pineapple juice and feel like a champ 15 minutes later.

The last several weeks we’ve been spending most days at the pool or driving 2-3 hours up to northern Arizona to get out of this God forsaken heat. Honestly, I’ve lived here for 35+ years and every year I act like I didn’t realize it was going to get this HOT! I’ve come closer than you know to letting the kids eat cold cereal or even popsicles and popcorn for dinner more than once recently. When it’s 120F flipping degrees outside who the hell has the energy to make dinner or go to the store? Not me, that’s who.

Luckily, this is one of those meals that takes practically zero prep time and even less energy. I don’t even measure out the ingredients to make the sauce, I just pour everything into the pressure cooker pot, plop on the lid, push a button and call it a day. It’s that easy.

Simple ingredients, NO jarred, sugary sauce necessary. Add your favorite vegetables, I think pineapple, green bell peppers and onion are a match made in heaven. Broccoli or zucchini would be good too! Go with what you have on hand.

TIME 20 MINUTES SERVES 6

YOU WILL NEED

2 boneless, skinless chicken breasts (frozen is fine)
2 green bell peppers, chopped
1 large white onion, sliced thinly
1 can pineapple bits, in juice (not syrup)
handful of sliced green onions for garnish
3 cups cooked white rice
Optional: Sriracha or crushed red pepper flakes

FOR TERIYAKI SAUCE

1/3 cup ketchup
1/2 cup tamari (Organic-gluten free soy sauce)
1/2 cup pineapple juice
2 tablespoons rice wine vinegar
1 inch piece grated ginger root
4 cloves garlic, minced

Mix all ingredients until combined.

For a thicker sauce, 1 tablespoon cornstarch (I usually don’t bother with it) Hold until the end

PUTTING IT ALL TOGETHER

In the pot of your pressure cooker, place chicken breasts, vegetables and the sauce, minus the cornstarch. Save the pineapple bits to mix in at the end.
Cook on chicken setting (if you have an insta pot) or let the pressure come up to the second red ring on your stove top pressure cooker, lower heat and maintain pressure at second red ring for 15 minutes. Remove from heat and let pressure come down naturally.

Carefully, remove pressure cooker lid. If you would like a thicker sauce, remove juice using a ladle, pour into a small pot and stir in cornstarch. Cook over medium heat, stirring constantly for 2-3 minutes until desired thickness.

*If I have the time and energy……. I much prefer sautéing my onion and bell peppers in a skillet and adding them to the finished chicken.

Thank you for stopping by Simply Healthy Family. I love to hear from readers and appreciate any comments, ideas or questions.

Source: http://www.simplyhealthyfamily.org/2016/07/pressure-cooker-chicken-teriyaki-with.html

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