Instant Pot Teriyaki Chicken: Whole30, Paleo, GF

This Whole30 instant pot teriyaki chicken is pressure cooked in a flavorful sauce with only a few simple ingredients for a quick weeknight meal! It’s paleo, gluten free, and can be on the table in under 30 minutes. With only a 10 minute cook time, this is the perfect set and forget it meal to make for you and your family or can also be meal prepped for the week!

  • Author: Bailey
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: Serves 4-6 1x
  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: American


  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 cup 100% apple juice (no sugar added)
  • 1/3 cup coconut aminos
  • 3 tbsp apple cider vinegar
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 2 tsp sesame oil
  • 1 tbsp honey (substitute 3 pitted and blended medjool dates for Whole30)
  • 2 tsp arrowroot flour dissolved in 1 tbsp water to thicken


  1. Add all of the ingredients (except for the arrowroot and water) into the instant pot and stir to incorporate the ingredients together, then add in the chicken.
  2. Close the lid, put the valve to sealing and set the instant pot to cook on high pressure for 10 minutes.
  3. Once it’s finished, do a quick release and remove the chicken thighs, transferring to a cutting board.
  4. Add in the arrowroot water mixture and set the instant pot to “sauté”. Stir to mix in the arrowroot and let the sauce come to a simmer to thicken. While it’s thickening, shred the chicken thighs using two forks and add the shredded chicken back into the instant pot.
  5. Press “cancel” once it’s thickened, and serve. Garnish with sesame seeds or chopped green onions.


  • To use dates in place of honey, blend the pitted dates with 3 tbsp very hot water to make a paste, and use that instead.

Nutrition Facts:

  • Serving Size: Serves 4
  • Calories: 284
  • Fat: 11.3 g
  • Carbohydrates: 16 g
  • Fiber: .5 g
  • Protein: 28.7 g

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