Instant Pot Teriyaki Chicken & Noodles (SOY FREE, Gluten FREE)
Instant Pot Teriyaki Chicken and Noodles is the perfect dinner the whole family can enjoy. However, this dish is quite different from what you’re probably used to. This recipe is soy free and gluten-free for anyone who is looking for recipes that offer dietary alternatives. Tender chicken breast cut up into slices with broccoli, peppers, in a homemade teriyaki sauce and served with brown rice noodles.
We recently had to change our diet due to some restrictions in one of our children. It really opened my eyes as to how much gluten and soy is in the foods around us. I wanted to try to create our favorite meal while maintaining a gluten and soy free recipe.
I switched out a few simple ingredients and created this comforting Instant Pot Teriyaki Chicken and Noodles that my husband and kids enjoyed. If you want some great Instant Pot recipes, check out my Instant Pot Freezer Meal (October Plan).
Consider These Other Asian Inspired Recipes
I used a variety of veggies in this recipe, but if you don’t like one or two of my options, please feel free to remove them from the recipe or replace them with another veggie you do like. Water chestnuts or zucchini are tasty replacements. Also, if you don’t want brown rice noodles, no worries. Although this teriyaki chicken is good all by itself, the noodles are a bonus.
Sweet & Savory Instant Pot Teriyaki Chicken and Noodles
Why do veggies taste so much better when they are smothered in an Asian teriyaki sauce? I mean it is hard to resist the carrots, peppers, broccoli, and snap peas in this meal. Plus it is a great way to get your kids to chow down on their veggies and not complain.
This sauce is a homemade teriyaki sauce! I found a lot of the store-bought teriyaki sauces were not gluten-free nor soy free. Because of my youngest son’s soy allergies, I improvised and created a homemade sauce.
I am still amazed at how simple and delicious it is. When you try homemade sauce, you will never go back to bottled sauce again! I should have known how easy it was because we make our own homemade ketchup in the Instant Pot!
What Are The Benefits Of Coconut Amino
I used Coconut Amino in this recipe so that I could have a gluten-free and soy free dish. Coconut Amino is loaded with vitamins B and C and much-needed minerals. It has 17 different amino acids as well. If you are not sure of the benefits of amino acids, they are considered to be a building block of protein. This simple liquid is great for your overall health and getting the nutrients your body needs.
What Does Coconut Aminos Taste Like
If you have never had Coconut Amino, don’t worry you because are not alone! Many homes might not even know what it is. I like to say it is similar to soy sauce but not as salty. It offers a nice sweet and savory flavor that is rich and deep. You can use Coconut Amino in cooking many dishes such as this teriyaki chicken, dipping your sushi, making salad dressings and more.
1 lb. chicken breast cut into bite sized strips
2 carrots peeled and chopped
2 small bell peppers cut into slices
3 cup broccoli florets
1 cup snow peas
2 cloves minced garlic
1/2 tsp ground ginger
1/2 cup coconut aminos
1/4 cup raw honey
1 tbsp rice vinegar
3 1/2 cups water
16 oz brown rice noodles
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1) Turn the Instant Pot to sauté mode. Brown the chicken, garlic and ginger for 2-3 minutes.
2) Mix in the coconut amino, honey and rice vinegar.
3) Turn off the Instant Pot and stack the noodles a little scattered over the chicken. You don’t want the noodles all facing the same direction because they cook together.
4) Cover the noodles with the water. Then dump the broccoli, snow peas, carrots and bell peppers on top of the noodles.
5) Close the lid and turn the pressure valve to sealing. Cook on high pressure for 1 minute using the steam function. Release the pressure using the quick release method.
6) Turn the Instant Pot off and mix up the noodles, chicken, and vegetables in the Instant Pot so that everything is covered with sauce.
7) Let the teriyaki chicken noodles cool for 5-10 minutes before serving. The sauce will thicken as it cools.
So there you have it! Easy peasy and delicious! I am honestly enjoying getting even more creative since “soy allergies” came to live at our house! Sometimes it is all in the mindset isn’t it? I admit when we were sitting in the Dr’s office I was a bit intimidated as she told us to eliminate soy. However, I have discovered so many benefits outside allergies to really ridding our bodies too. More on that later!
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Don’t Forget to Print Of Your Recipe For Later!
- 1 lb. chicken breast cut into bite sized strips
- 2 carrots peeled and chopped
- 2 small bell peppers cut into slices
- 3 cup broccoli florets
- 1 cup snow peas
- 2 cloves minced garlic
- 1/2 tsp ground ginger
- 1/2 coconut aminos
- 1/4 cup raw honey
- 1 tbsp rice vinegar
- 3 1/2 cups water
- 16 oz brown rice noodles
- Turn the Instant Pot to sauté mode. Brown the chicken, garlic, and ginger for 2-3 minutes.
Mix in the coconut aminos, honey, and rice vinegar.
Turn off the Instant Pot and stack the noodles a little scattered over the chicken. You don't want the noodles all facing the same direction because they cook together.
Cover the noodles with the water. Then dump the broccoli, snow peas, carrots, and bell peppers on top of the noodles.
Close the lid and turn the pressure valve to sealing. Cook on high pressure for 1 minute using the steam function. Release the pressure using the quick release method.
Turn the Instant Pot off and mix up the noodles, chicken, and vegetables in the Instant Pot so that everything is covered with sauce.
Let the teriyaki chicken noodles cook for 5-10 minutes before serving. The sauce will thicken as it cools.