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You are here: Home / All Recipes / Instant Pot Asian Chicken

January 8, 2017 By Nancylynn 92 Comments

Instant Pot Asian Chicken

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This 21 Day Fix Instant Pot Asian Chicken is a family favorite; it’s a fast, easy, and delicious dinner that’s FIX approved, gluten-free, dairy-free, and paleo friendly.  This post contains affiliate links for products I am obsessed with.  Thank you for your support!


My favorite crock pot recipe gets an Instant Pot make-over!

Remember this one?

And now I have even updated it with new photos, because thanks to the magic of the  Instant Pot, this is now a one pot meal for us!

21 Day Fix Instant Pot Asian Chicken

My original photo <3

This was always a super popular recipe for the Crock Pot, but now I only make it in the Instant Pot.  A few lovely ladies in my challenge group actually tried this one before I did and gave it rave reviews!  I actually changed my meal plan to try it asap…and they were right!  It was amazing.

There’s something about the Instant Pot that makes even the tastiest dishes even tastier.

Have you tried yours yet?

21 Day Fix Instant Pot Asian Style Chicken

I kept this recipe pretty much the same at the original, but used my favorite Saute function at the end to thicken the sauce.  And because we were in a hurry, I added a couple of teaspoons of rice flour and whisked it up a bit.

SOOOO delish over rice and green beans, which I do right in the pot now.  SO simple! Asian-Chicken-and-Brown-Rice-for-the-Instant-Pot

Just place the chicken and the sauce at the bottom of your Instant Pot and set the trivet on top.  Place equal parts rice and water in an IP safe glass bowl.  
Asian-Chicken-and-Brown-Rice-for-the-Instant-Pot

Cover with foil and place the bowl on top of your trivet; set your Instant Pot for 22 minutes using the manual or pressure cook setting. Instant-Pot-with-Asian-Flavored-Chicken-Rice-and-Green-Beans

After cook time and a ten minute natural release, carefully (using oven mitts) remove rice from the Instant Pot and also remove the chicken using a slotted spoon, keeping the sauce in the Instant Pot.  Set both aside.

Steam-Green-Beans-in-Instant-Pot

Place green beans in your Steamer Basket.  Do not add any more liquid, as you will use the Asian Chicken sauce to steam the beans.  Set your Instant Pot to manual or pressure cook for 1 minute.  Do a quick release.

Instant-Pot-Asian-Chicken-Sauce-with-Green-beans-on-the-side

Now you can thicken the sauce and enjoy your meal!

Confessions-of-a-Fit-Foodie-Asian-Chicken

And my favorite part?

This tastes even BETTER the next day.

Well, if you are lucky enough to have leftovers, that is!

Print
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21-Day-Fix-Asian-Chicken

21 Day Fix Instant Pot Asian Chicken

★★★★★ 5 from 3 reviews
  • Author: Nancylynn Sicilia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Asian
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Description

This 21 Day Fix Instant Pot Asian Chicken is a family favorite; it’s a fast, easy, and delicious dinner that’s FIX approved, gluten-free, dairy-free, and paleo friendly.


Scale

Ingredients

  • 1–2 lbs of boneless skinless chicken thighs (1lb for 4 servings)
  • 1/4 cup of honey
  • 1/3 cup of coconut aminos (or sub low sodium soy sauce if you aren’t gluten free)
  • 1 T tomato paste
  • 2 tsp coconut oil
  • 1/2 tsp sea salt
  • a dash of crushed red pepper
  • 2 tsp rice flour (optional)

Instructions

Cooking without rice

  1. Place chicken in the Instant Pot.
  2. In a small bowl, mix the rest of the ingredients together, except flour.
  3. Pour over honey mixture over chicken and place the top on the pressure cooker. **If you are using an 8 quart pot, add 2/3 cup of water.
  4. Turn to high pressure and set for 15 minutes. It should take about 15 minutes to come to pressure.
  5. After the timer is up, switch to quick release.
  6. To thicken sauce, remove chicken and set to saute. Whisk in two teaspoons of flour, if desired, and cook for a few minutes, stirring frequently. Then add chicken back in and keep warm until you are ready to eat.
  7. Serve chicken and sauce over rice or quinoa and your choice of veggie.

Cooking with rice (PIP)

  1. Place chicken in the Instant Pot.
  2. In a small bowl, mix the rest of the ingredients together, except flour and rice.
  3. Pour over honey mixture over chicken. **If you are using an 8 quart pot, add 2/3 cup of water.
  4. Place your trivet over the chicken and liquid.
  5. In a IP safe pot, add equal parts rice and water.  I usually do 1-2 cups of rice and then the same amount of water. Cover with foil.
  6. Place your pot of rice on the trivet (use your sling if you have one or make an aluminum foil sling)
  7. Set your IP for 22 minutes.  Then do a 10 minute natural release.
  8. Carefully remove rice from Instant Pot, then the trivet and the chicken.
  9. To thicken sauce, set IP to saute. Whisk in two teaspoons of flour, if desired, and cook for a few minutes, stirring frequently. Then add chicken back in and keep warm until you are ready to eat.
  10. Serve chicken and sauce over rice and your choice of veggie.

Equipment

Sling

Buy Now →

Instant Pot

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Coconut Aminos

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Steam Basket

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Casserole Dish

Buy Now →

Notes

21 day fix- 1 RED, 1 tsp (this is just the chicken, not the sides)

WW Freestyle- 9 points if using chicken thighs, 5 points if using chicken breast (this is just the chicken, not the sides)


Nutrition

  • Serving Size: 4 if using 1lb chicken, 8 if using 2lb

Keywords: asian, instant pot, chicken, dinner, lunch, gluten-free, dairy-free

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

Want to make dinner planning a breeze?  Check out my eBooks on Etsy with delicious and easy FIX approved recipes, full grocery lists, and prep tips to keep your time in the kitchen to a minimum! 

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Filed Under: All Recipes, Cooking Method, Courses, Dairy-Free, Diet, Dinner, GF + DF, Gluten-Free, Ingredient, Kid-Friendly, Paleo + Whole 30, Poultry, Pressure Cooker

Reader Interactions

Comments

  1. Alissa DiLuzio says

    January 10, 2017 at 1:59 am

    Keep the instapot recipes coming! I’m loving my instapot I got from Santa 🙂

    Reply
    • Nancylynn says

      January 10, 2017 at 2:41 am

      Me, too!! I can’t believe how much I love it!! I just posted a new recipe tonight…and have a bunch more coming!! Enjoy :).

      Reply
  2. Tinique says

    January 11, 2017 at 5:06 pm

    Can we use frozen chicken for this ?

    Reply
    • Nancylynn says

      January 11, 2017 at 6:00 pm

      I haven’t, but I am sure you can!

      Reply
  3. Lauren W says

    February 14, 2017 at 12:33 am

    My first Instant Pot Meal and it was a winner! Do you think I can make this recipe with white meat, as my husband is what you would say particular. He did love the sauce!

    Reply
    • Nancylynn says

      February 14, 2017 at 11:35 am

      Yes!! It will be great!!

      Reply
  4. Jeannie says

    April 17, 2017 at 7:20 pm

    Could you good green beans with the chichken?

    Reply
    • Nancylynn says

      April 18, 2017 at 1:09 am

      You could, but I would do it after while on the saute mode…otherwise they will get too soft

      Reply
  5. Sandy says

    October 23, 2017 at 8:15 pm

    Is that enough liquid? Just bought an instant pot and don’t want it to burn 🙂

    Reply
    • Nancylynn says

      October 23, 2017 at 9:11 pm

      Always has been for me 🙂

      Reply
      • Sandra Denruyter says

        October 23, 2017 at 9:17 pm

        Ok thanks for the quick response. Can’t wait to try 🙂

        Reply
  6. Karyn says

    November 13, 2017 at 7:22 pm

    Do you use the solid or liquid form of coconut oil?

    Reply
    • Nancylynn says

      November 13, 2017 at 7:29 pm

      It doesn’t matter for this – it will melt with the heat anyway!

      Reply
  7. Bri O says

    December 8, 2017 at 5:21 pm

    I followed this recipe to a T and the display read “burn”. What could have happened?

    Reply
    • Nancylynn says

      December 9, 2017 at 1:17 pm

      I have never seen that with this recipe! Was the tomato paste mixed in well? Tomato products can sometimes cause this.

      Reply
    • Marissa says

      November 6, 2020 at 1:11 am

      Can I use any kind of flour or does it have to be rice flour? I do want it to thicken so I didn’t want to omit it. Thank you!

      Reply
  8. Lauren says

    December 19, 2017 at 1:46 am

    Had the same thing happen (“burn” message) to us. I suspect the reason some are seeing this and not others is the fact that some have the 6qt and some have the 8qt (duo). We have the 8qt, guessing this recipe was intended for the 6qt?

    Reply
    • Nancylynn says

      December 19, 2017 at 2:47 pm

      Hi! I did make it in my 6 quart, but I will try it in my 8 quart and let you know!! I hope that’s not the case -it’s such a yummy recipe.

      Reply
  9. Sarah says

    December 28, 2017 at 2:23 am

    Do you use boneless skinless thighs or bone-in?

    Reply
    • Nancylynn says

      December 28, 2017 at 2:28 am

      Boneless Skinless!

      Reply
  10. Tammy says

    January 1, 2018 at 5:23 pm

    Can Xylitol be substituted for the honey with success or is the honey required for flavor or consistency?

    Reply
    • Nancylynn says

      January 1, 2018 at 5:59 pm

      I honestly don’t know because I’ve never cooked with Xylitol…

      Reply
  11. heather says

    January 1, 2018 at 9:42 pm

    Hi there! Can’t wait to try this recipe. Curious about why the tomato paste and the rice flour do not show up in the container counts as some fraction of P and Y? Thanks!

    Reply
    • Nancylynn says

      January 2, 2018 at 4:13 pm

      They would be such tiny amounts, I don’t even both counting!!

      Reply
  12. Molly says

    January 2, 2018 at 1:23 pm

    Hi! did you ever test this recipe in your 8 qt? or with frozen chicken. Want to try this for my 1st IP meal and want it to be successful! thanks!

    Reply
    • Nancylynn says

      January 2, 2018 at 4:06 pm

      I have not tried it in the 8 quart yet, but some people have reported getting a burn message. I wanted to test it by adding 1/2 cup of stock or broth to the liquid.

      Reply
      • Leslie says

        December 10, 2019 at 8:17 pm

        I realize this is a year later but just made this in our 8qt and used about 3/4 cup of water added to the soy sauce and honey and didn’t get the “burn” notice. It was SO good😋😋

        Reply
        • Nancylynn says

          March 7, 2020 at 7:36 pm

          Awesome!

          Reply
  13. Angie says

    January 2, 2018 at 4:26 pm

    Hello,

    I’m hoping to try this recipe as my very first instant pot meal (I got one for Xmas); I have the 8 qt. I read the previous comments about concerns with the “burn” signal. I will try what you suggested and add some chicken stock. I was also wondering since I have the 8 qt, could I double this recipe, to have leftovers/for freezing?

    thank you,

    Reply
    • Nancylynn says

      January 2, 2018 at 7:32 pm

      Yes! This freezes very well!

      Reply
      • Angela Fitzgibbons says

        January 2, 2018 at 8:17 pm

        Will it work to double it, too? Thanks,

        Reply
        • Nancylynn says

          January 2, 2018 at 10:56 pm

          Yes!

          Reply
  14. Jessica Sonier says

    January 4, 2018 at 8:46 pm

    If you use 2lbs of chicken would you still use the same amount of ingredients for the sauce?

    Reply
    • Nancylynn says

      January 4, 2018 at 8:50 pm

      It will be fine, but I would double – you can never have enough of this sauce!

      Reply
  15. Karina Wornell says

    January 5, 2018 at 3:02 pm

    Is there anything that can be used as a substitute for Coconut aminos ? Thank you !!

    Reply
    • Nancylynn says

      January 6, 2018 at 9:39 pm

      Low sodium soy sauce works great!

      Reply
  16. Carrie says

    January 7, 2018 at 7:30 pm

    Are you dicing the chicken breast ahead of cooking? Or would it matter?

    Reply
    • Nancylynn says

      January 8, 2018 at 11:53 pm

      I do not 🙂

      Reply
  17. Susan says

    January 14, 2018 at 12:24 am

    I don’t think this recipe cooked the chicken well enough.

    Reply
  18. Kat says

    January 14, 2018 at 7:49 am

    If I double this recipe, do I double the amount of cook time? Also, my Instant Pot doesn’t have a button for high or low – I’m new to this, sorry! How do I know if it’s on hight? Press the poultry button? Thank you!

    Reply
    • Nancylynn says

      January 16, 2018 at 1:02 am

      It will default to high – you are good! And you don’t need to double cook time…just the ingredients!

      Reply
  19. Tracy Mitchell says

    January 16, 2018 at 5:32 pm

    I’ve been making this in my crockpot once a week for a past couple of months and I just got an instant pot so I CAN NOT WAIT to try it in the IP!

    Reply
    • Nancylynn says

      January 16, 2018 at 5:56 pm

      WOOOOHOOO!!! This is super exciting, Tracy!!

      Reply
    • Ashley Radetich says

      November 5, 2018 at 12:11 am

      What did you do for the Crock Pot? I haven’t purchased an IP yet (on my Black Friday List ?), but would love to still make this in the Cp! Thank you!

      Reply
      • Nancylynn says

        November 6, 2018 at 2:30 am

        I have a crock pot recipe!!! https://confessionsofafitfoodie.com/2016/02/21-day-fix-asian-style-crock-pot-chicken/

        Reply
        • Ashley Radetich says

          November 6, 2018 at 6:14 am

          Oh perfect! Thank you so much!

          Reply
  20. DebC says

    January 24, 2018 at 9:06 pm

    Do you know what the Weight Watchers points for this are?

    Reply
    • Nancylynn says

      January 25, 2018 at 2:28 am

      I’m sorry, I don’t! But I am looking to add them to posts in the near future!

      Reply
  21. Emily Vestrat says

    January 31, 2018 at 3:52 pm

    I do not have an instant pot, i have a faberware version, it does not have a manual mode, should i use a slow cook setting any suggestions?

    Reply
    • Nancylynn says

      January 31, 2018 at 7:51 pm

      Does it have a pressure cooker setting?

      Reply
  22. Brittany hertzog says

    March 3, 2018 at 9:42 pm

    Would coconut flour or almond flour work instead of rice flour?? Would that impact the 21 day fix containers at all?

    Reply
    • Nancylynn says

      March 4, 2018 at 11:37 pm

      Cornstarch would be a better substitute.

      Reply
      • Sue says

        October 30, 2020 at 12:05 am

        Made this for the first time tonight and we loved it! We did find the sauce a bit salty though and did not add the extra salt in. Any suggestions?
        Thank you!

        Reply
        • Nancylynn says

          October 30, 2020 at 12:47 pm

          Hi! Did you use soy sauce or coconut aminos?

          Reply
  23. Kimberly Baxter says

    April 21, 2018 at 12:28 pm

    Thanks for the recipe. It looks yummy and healthy. I’ll must try this one.

    Reply
    • Nancylynn says

      April 21, 2018 at 2:03 pm

      We love the this one! Hope you do, too!

      Reply
  24. Kelly says

    May 6, 2018 at 9:36 pm

    Why is the serving size 2/3 cup of chicken but couns as 1 red container when a red container is 3/4 cup?

    Reply
    • Nancylynn says

      May 6, 2018 at 10:06 pm

      You are right – I honestly measured my red container as 2/3 cup…but I have seen other places that it’s 3/4. I need to a adjust this in my recipes.

      Reply
  25. Maribeth says

    August 20, 2018 at 5:22 pm

    I don’t have an Insta pot but would love to try this recipe. How would I modify the directions for a regular slow cooker crockpot? Thanks for the help!

    Reply
    • Nancylynn says

      August 24, 2018 at 11:17 am

      Here you go! https://confessionsofafitfoodie.com/2016/02/21-day-fix-asian-style-crock-pot-chicken/

      Reply
  26. Cheryl says

    August 22, 2018 at 1:45 am

    Would you change the cooking time if you were using boneless skinless chicken breasts?

    Reply
    • Nancylynn says

      August 23, 2018 at 4:29 pm

      I would use the poultry button and make the breasts shredded!

      Reply
  27. Teri says

    January 1, 2019 at 4:08 pm

    I want to make this but a little confused. The time you set the cook time for us different between the written out directions with the pictures and the listed recipe at the end. The listed record states high pressure for 15 minutes while the blog directions with pictures above state to set for 22 minutes. Which is correct, please? I am hoping to try this tomorrow.

    Reply
    • Nancylynn says

      January 1, 2019 at 5:07 pm

      It depends…with the rice, it’s 22 minutes with a ten minute natural release. Just the chicken would be 15 minutes! Hope this helps!

      Reply
      • Teri says

        January 2, 2019 at 3:24 am

        Thank you for the clarification. I look forward to trying this in a couple days.

        Reply
        • Nancylynn says

          January 2, 2019 at 3:48 am

          Enjoy!!

          Reply
  28. Wendy Berrett says

    January 2, 2019 at 2:47 am

    Yum! Didn’t have coconut aminos so used low sodium soy. I didn’t have rice flour so used tapioca flour. It didn’t thicken very much but still really good. My whole family, even the picky kids liked it. 🙂 I made rice for the kids and cauliflower rice for my husband and I. Definitely a do again! Thank you!

    ★★★★★

    Reply
    • Nancylynn says

      January 2, 2019 at 3:16 am

      I am so happy you all enjoyed it – especially the picky kids! I know what a win that is! Thanks, Wendy!

      Reply
  29. Kelly says

    January 2, 2019 at 6:55 pm

    If I were to prep the sauce ingredients and fresh chicken breasts in a freezer container, think I could dump in the IP and cook it all from frozen ?

    Reply
    • Nancylynn says

      January 2, 2019 at 8:00 pm

      YES!!!!!

      Reply
  30. Melissa says

    January 3, 2019 at 3:49 pm

    What dishes can go in the IP safely for the rice? I’ve never tried that before and am excited to try this recipe! Thanks.

    Reply
    • Nancylynn says

      January 3, 2019 at 7:51 pm

      Anything that can go in the oven! I love the casserole dish I listed here in this post – https://confessionsofafitfoodie.com/2018/11/gifts-instant-pot-owners/

      Reply
      • Melissa says

        January 3, 2019 at 8:37 pm

        Thank you so much for your quick response! I’ll check that one out!

        Reply
  31. Milli says

    May 14, 2019 at 2:14 am

    I made this today for the first time and before getting to eat I had to bring my daughter to gymnastics. But my hubby just texted me and said he LOVED IT!! Unfortunately so much he left none for me lol! Thank you! It was so easy to do!!

    ★★★★★

    Reply
    • Nancylynn says

      May 18, 2019 at 11:56 am

      Oh no! Next time you can double the meat and def portion some out for YOU and hide it, lol! Thanks for the great review, Milli!

      Reply
  32. Julya says

    May 27, 2019 at 8:43 pm

    What kind of rice did you use for this? I haven’t done rice while cooking chicken before, I’m excited to try it out!

    Reply
    • Nancylynn says

      June 1, 2019 at 4:59 pm

      Organic brown rice from Costco

      Reply
      • Nina Acquaviva says

        October 28, 2019 at 7:41 pm

        Does brown rice boil in a bag work

        Reply
  33. Judy says

    June 4, 2019 at 8:02 pm

    What do you think would best replace the coconut oil ?
    Thanks!

    Reply
    • Nancylynn says

      June 5, 2019 at 4:06 pm

      You can leave it out!

      Reply
  34. Lily says

    January 6, 2020 at 9:36 pm

    This came out great! I followed your directions and made brown rice PIP above the chicken, and then the green beans, and it was awesome!

    ★★★★★

    Reply
    • Nancylynn says

      January 10, 2020 at 12:39 am

      Fabulous!!!!

      Reply
  35. Julia says

    January 19, 2020 at 6:23 pm

    How much ginger and garlic? I’m assuming you add to sauce?

    Reply
    • Nancylynn says

      January 20, 2020 at 12:08 am

      You can do 1-2 tablespoons of each!

      Reply
  36. Stephenie Wolfinbarger says

    January 27, 2020 at 2:06 am

    Loved this chicken! I also made the rice and green beans! It was so good, I left my green beans in longer because I like them a little softer for the kids.

    Reply
  37. Jason says

    April 26, 2020 at 1:22 pm

    is 1 serving a full red container or do you divide 4 servings for 1 lb of chicken?

    Reply
    • Nancylynn says

      June 11, 2020 at 12:41 am

      Hi! 1 lb of chicken should give you roughly 4 reds. To be sure, you can always use your red to measure!

      Reply
  38. Ashley says

    September 16, 2020 at 1:40 pm

    I don’t own an instapot yet. How would I do this in a crockpot or oven? Thank you!

    Reply
    • Nancylynn says

      October 17, 2020 at 3:51 am

      https://confessionsofafitfoodie.com/21-day-fix-asian-style-crock-pot-chicken/
      Here is the original crock pot version!

      Reply

Trackbacks

  1. 21 Day Fix Instant Pot Chicken Recipes says:
    October 21, 2017 at 10:51 pm

    […] Instant Pot Asian Chicken | Confessions of a Fit Foodie […]

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  2. 21 Day Fix Instant Pot Recipes | My Crazy Good Life says:
    November 13, 2017 at 4:10 pm

    […] Instant pot Asian Chicken | Confessions of a Fit Foodie […]

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  3. 23 Instant Pot Weight Watchers Recipes - A Couponer's Life says:
    May 14, 2019 at 8:03 pm

    […] Instant Pot Asian Chicken | 9 WW Freestyle Points […]

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