Gluten-Free Main Dish Recipes Slow Cooker and Instant Pot

Instant Pot Teriyaki Orange Chicken with Walnuts and Green Onions

Name: Instant Pot Teriyaki Orange Chicken with Walnuts and Green Onions
Total time: 45 min
Ingredients: 4 FROZEN* Chicken Breasts ((2 pounds)); 1/2 Cup COLD 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))

May 3, 2018Megan4272 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!

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Instant Pot Teriyaki Orange Chicken with Walnuts and Green Onions

Course Main Course

Cuisine American, Japanese

Total Time 45

Servings 8 people

Author Megan

Ingredients

4 FROZEN* Chicken Breasts (2 pounds)
1/2 Cup COLD 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)

Instructions

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.
Secure the mason lid and shake the sauce mixture until the cornstarch and bouillon are completely dissolved.
Place frozen chicken breasts on the bottom of the Instant Pot bowl. Pour sauce over top and turn to coat.
Secure the Instant Pot lid and press the [Manual] or [Pressure Cook] button. Adjust to high pressure and set the cooking time for 15 minutes. If your chicken pieces are extra large, you may want to increase the cooking time to 18 minutes.
When the pressure-cook setting ends, let the steam naturally release for 10 minutes. Manually release the rest of the steam so you can open the Instant Pot lid.
Cut chicken into 1- to 2-inch pieces. Garnish with green onions and walnuts. Serve atop cooked Brown Rice.

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 you will cook it for 4-6 hours on high or 6-8 hours on low. Also, with the Orange Marmalade, I prefer Smucker’s Natural Orange Marmalade Fruit Spread. Most often, I find it at Walmart, but you can get it on Amazon too.