Teriyaki Chicken With Instant Pot Rice - Melissa's Healthy Kitchen

Ingredients

• 1 lb chicken breast chopped
• 1 Tbsp garlic ghee (substitute avocado oil and 1-2 tsp minced garlic)
• 2 cups broccoli
• 2 red bell peppers
• 1/3 cup teriyaki sauce ( I use
• 1 tsp sesame oil
• 1/4 cup coconut aminos
• Salt and pepper to taste
• Marinate the chopped chicken with the teriyaki sauce (sesame oil, coconut aminos, salt and pepper for at least 30 minutes)
• While your chicken is marinating chop your vegetables
• Add garlic ghee to pan and warm
• Add the bell peppers and broccoli (with some salt and pepper and cook until softened (about 5-6 minutes))
• Transfer cooked vegetables to a plate and add your marinated chicken to the pan and cook until chicken is no longer pink
• Add back in the vegetables (mix, and serve with instant pot rice)
• Serves 4-5
• 1 1/2 cup white rice
• 2 cups chicken bone broth (substitute vegetable broth or water)
• 1 Tbsp original ghee (substitute any oil you use or butter)
• Salt and pepper
• Add everything to instant pot and mix
• Cover (seal valve, and set to rice function for 12 minutes)
• Once done let pressure release naturally (10-12 minutes)
• With a fork fluff the rice