Gluten-FreeRecipesSlow Cooker and Instant PotVeggie-Lover Dinners

Instant Pot Teriyaki Orange Chicken with Walnuts and Green Onions

heartysmarty204 views

Remember that one time when I had one dinner planned, but it wasn’t quite fancy enough for the company that was coming over in just an hour? That’s when I pulled my Instant Pot out and threw together this incredibly delicious dinner from FROZEN* chicken in 45 minutes. Whew! Dodged that bullet!  It’s the best. day. EVER. when you find a quick fix like this that pleases the masses at the dinner table. I like to serve this chicken over Brown Rice with a green salad to make it a complete meal. Enjoy!

Instant Pot Teriyaki Orange Chicken with Walnuts and Green Onions

4 FROZEN* Chicken Breasts (2 pounds)
1 Cup Water
1 teaspoon Chicken Better Than Bouillon
1/4 Cup Teriyaki Sauce
3 Cloves garlic, minced
3/4 Cup Orange Marmalade*
2 Tablespoons Cornstarch
1/2 Cup Green Onions, sliced
1/2 Cup Walnuts, chopped
4 Cups Hot Cooked Brown Rice (2 cups dry)

Directions:
1. Add COLD water, bouillon, teriyaki sauce, garlic, marmalade, and cornstarch to a large mason jar with a tight fitting lid. Make sure the water is cold. If you use hot water the cornstarch will encapsulate itself and never dissolve into the mixture.
2. Secure the mason lid and shake the sauce mixture until the cornstarch and bouillon are completely dissolved.
3. Place frozen chicken breasts on the bottom of the Instant Pot bowl. Pour sauce over top and turn the breasts to coat.
4. Secure the Instant Pot lid and press the [Manual] or [Pressure Cook] button. Adjust the pressure to high pressure and set the cooking time for 15 minutes. If your breasts are extra large, you may want to increase the cooking time to 18 minutes.
5. When the pressure cook setting ends, let the steam naturally release for 25 to 30 minutes or until the red steam button indicator is fully depressed.
6. Cut chicken into 1- to 2-inch pieces. Garnish chicken with green onions and walnuts. Serve atop cooked Brown Rice.

Makes 8 servings.

*Notes: This recipe is designed specifically for frozen chicken cooked on the high pressure setting of an Instant Pot. The slow cooker setting will require thawed chicken and 1/2 extra cup of water. Also, with the Orange Marmalade, I prefer Smucker’s Natural Orange Marmalade Fruit Spread, because it contains no High Fructose Corn Syrup.

Featured Products

(Includes Affiliate Links)

Instant Pot

Better than Bouillon

Smucker’s Natural Orange Marmalade