Chicken Teriyaki Soup – Instant Pot Recipe

3lbs boneless skinless chicken thighs
7c squash and zucchini, quartered
2c red bell pepper, diced
½ c green onions, chopped
2 garlic cloves, minced
1tsp ginger root, minced
1/3c rice vinegar
1c coconut aminos
½ c water
Turn on Instant Pot to sautee. Add water, coconut aminos, rice vinegar, ginger, garlic and Purely Cajun. Then add chicken thighs.
Chop all veggies while that begins to simmer and set veggies aside. When done, take chicken out and dice. (I like to precook it a bit because it cuts easier) Once it is all diced, place chicken back into pot, add all veggies and stir together.
Place and lock the lid, cancel the sautee. Set Manual for 10 minutes. Quick release when it is done. Enjoy!
Makes 6 servings. Per serving: 1 lean protein, 3 vegetables, 3 condiments
*NOTE: Portion out 6 even servings prior to eating to ensure equal serving sizes.

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