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Instant Pot Chicken Teriyaki - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 6 individual Chicken, Drumsticks
  • 1 1/2 cups dice Bell Pepper, Red
  • 1/2 cups Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1/4 cups Brown Sugar
  • 1 tablespoon mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh

Serving Day Ingredients

  • 1/2 cups Water
  • 4 cups cook White Rice, Long-Grain
  • 1 tablespoon Sesame Seeds
  • 1 tablespoon dice Green Onion (Scallion)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 drumsticks
  • 1/4 cup peppers
  • 1 cup rice
  • 661 Calories
  • 13g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 104mg Cholesterol
  • 1808mg Sodium
  • 102g Total Carb
  • 3g Fiber
  • 17g Total Sugars (Includes 12g Added Sugars)
  • 31g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit I Save A to Z for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken and bell peppers among indicated number of round freezer containers.
  2. Divide remaining ingredients on top of chicken.
  3. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents and water to the Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Quick release pressure.
  7. Serve over rice and sprinkle with sesame seeds and green onions.

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