Instant Pot Asian Chicken

I wish I could remember who gave us our Instant Pot from our wedding registry because I want to send you a million thank you notes. I mean a kitchen tool that can turn frozen chicken into delicious, yummy dinner in 10 minutes... yep sign me up

Growing up, my mom used to make Asian chicken, and it was one of my favorite things. Since then, her and I have both learned that while that recipe was delicious and one we will still enjoy - it was packed with a lot of unnecessary added sugar. So I decided to recreate a lower sugar version that makes for the perfect weeknight meal. And don’t worry, if you don’t have an Instant Pot you can make this in a crockpot or on the stove top.

Instant Pot, crockpot, weeknight meals, easy recipes, dietitian, nutritionist, Nashville

Instant Pot Asian Chicken

Makes: 4 servings

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Prep time:

Cook time:

  • 2-3 boneless, skinless chicken breasts
  • 1 1/2 cup low sodium chicken broth
  • 2 T coconut aminos
  • 1/2 T apple cider vinegar
  • 1 tsp ginger
  • 1 tsp sriracha
  • 2 garlic cloves, minced
  • 1 package Asian vegetables, fresh or frozen

  1. Add all ingredients into Instant Pot and set to soup setting.
  2. Once cooking/steaming is complete, shred chicken with 2 forks on a cutting board.
  3. Keep IP on and add Asian vegetable pack (and more chicken broth/coconut aminos if needed). Allow to cook until veggies are heated.
  4. Allow to cook until veggies are heated.
  5. Serve over brown rice or farro.

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