Instant Pot Maple Garlic Chicken

Looking for a one and done when it comes to dinner these days? Look no further.

And chances are you have all the ingredients already. I also added in some easy substitutes in case your cabinets are running bare during COVID times.

This dinner fix is quick, easy and paleo friendly, gluten-free and soy-free.



  • 3-4 pieces of boneless skinless organic chicken [fresh or thawed, not frozen]
  • 1/4 cup coconut aminos
  • 1/4 cup maple syrup [can sub in honey]
  • 1 TBSP white vinegar [can sub in apple cider vinegar]
  • 1 TSP sesame oil [can omit or sub in any plant-based oil like avocado]
  • 1 TSP fresh ginger, grated [or 1 / 4 tsp ground ginger spice]
  • 4 cloves garlic, minced [or 1/2 tsp garlic powder]
  • 2 green onions, finely diced [can sub in 1 /4 red onion or 1 tsp onion powder if needed]


  1. Place chicken in the bottom of the Instant Pot.
  2. In a bowl whisk together the coconut aminos, maple syrup, vinegar, sesame oil, ginger, garlic and the red onions.
  3. Pour the sauce mixture on top of the chicken. Cook in the instant pot on the manual setting at high pressure for 22 minutes. [*alternatively, you can cook in the crockpot on high for 3 hours or on low for 6 hours]
  4. Manually release the Instant Pot. Once the pressure has released, remove the lid and shred the chicken with two forks.

Top with a little salt & pepper, a sprinkle of garlic powder and garnish with diced fresh parsley [if you have it handy]

Serve over your favorite non-grain side like basmati rice, cauliflower rice or sorghum. And add any veggie side or fresh salad.


*recipe inspiration from with adaptations by yours truly!