Instant Pot Teriyaki Chicken (Slow Cooker Instructions Included)
This Instant Pot Teriyaki Chicken is low carb and Weight Watchers friendly.
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To keep it low carb you can serve it with cauliflower rice and/or broccoli. If you’re following Weight Watchers you can serve it with 1/2 cup of rice for only 3 additional points, that’s a 4 point meal.
The Ingredients
Chicken Breast: Chicken breast is relatively low in fat (especially saturated fat) and provides high-quality protein, which supports muscle repair, satiety, and other bodily functions.
Low Sodium Soy Sauce: It gives the umami and savory flavor of soy sauce but with less sodium.
Rice Vinegar: Adds acidity and brightness,which helps reduce the need for excessive salt or sugar.
Ginger & Garlic: They contribute flavor without adding much in the way of calories or fat.
Cornstarch: A small amount of cornstarch (diluted in water) is used just to thicken the sauce. Using a small amount adds minimal carbs and calories.
Swerve Brown Sugar Substitute: Swerve is made from erythritol and oligosaccharides, so it doesn’t contribute calories or net carbs the way regular brown sugar does. That makes it especially good for low-carb, keto, or Weight Watchers friendly cooking.
Click here to view your Weight Watchers Points and track it on your app. There are 11g net carbs per serving. Full nutrition information can be found at the bottom of the recipe card.
How to Make Teriyaki Chicken
For the Instant Pot:
Add the soy sauce, water, rice vinegar, brown sugar, garlic and ginger to the Instant Pot. Stir, then add the chicken.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 10 minutes.
Once the time is up, do a quick release of pressure. When the steam is released, carefully remove the lid.
Remove the chicken and shred it.
Turn the Instant Pot to saute. Mix together the cornstarch with 2 teaspoons water, then add to the Instant Pot.
Use a whisk to stir the liquid. Allow it to simmer for 2 minutes, or until the sauce thickens. Turn off the Instant Pot.
Add the chicken back into the Instant Pot and stir it into the sauce.
For the slow cooker:
Add the soy sauce, water, rice vinegar, brown sugar, garlic, and ginger to the slow cooker. Stir, then add the chicken.
Cook on low for 4 hours. Then, remove the chicken and shred it.
Pour the sauce into a small saucepan and let it come to a simmer. Mix together the cornstarch and water then whisk into the saucepan. Cook for 2 minutes then add the sauce to the chicken.
This teriyaki chicken is also a great recipe for meal prep. It can easily be doubled if you want to feed the family and have some leftover for a few lunches.
Instant Pot Teriyaki Chicken
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup water
- 1/4 cup rice vinegar
- 2 teaspoons Swerve brown sugar substitute
- 2 cloves of garlic, minced
- 1 teaspoon ground ginger
- 2 teaspoons cornstarch (plus 2 teaspoons water)
Optional:
- Toasted sesame seeds and/or chopped green onions
Instructions
- Add the soy sauce, water, rice vinegar, brown sugar, garlic and ginger to the Instant Pot. Stir, then add the chicken.
- Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 10 minutes.
- Once the time is up do a quick release of pressure. When the steam is released carefully remove the lid.
- Remove the chicken and shred it.
- Turn the Instant Pot to saute. Mix together the cornstarch with 2 teaspoons water, then add to the Instant Pot.
- Use a whisk to stir the liquid. Allow it to simmer for 2 minutes, or until the sauce thickens. Turn off the Instant Pot.
- Add the chicken back into the Instant Pot and stir it into the sauce.
For the slow cooker:
- Add the ingredients (minus the cornstarch) and cook on low 4 hours. Remove the chicken and shred it.
- Pour the sauce into a small saucepan and let it come to a simmer. Mix together the cornstarch and water then whisk into the saucepan. Cook for 2 minutes then add the sauce to the chicken.
Notes
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
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I think that a lot of people, myself included, do not have instant pots. Would it be possible for you to include directions four non instant pot users.
I would like that, too! I don’t have an instant pot and will probably never have one. There is only so much storage in my kitchen!
I understand kitchen storage issues! I replied to the comment above yours and it has slow cooker instructions. I hope that helps!
If you have a slow cooker you could make it in that. Add the ingredients (minus the cornstarch) and cook on low 4 hours. Remove the chicken and shred it. I would add the sauce to a small saucepan and let it come to a simmer, then add the cornstarch and water. Cook for 2 minutes while stirring. Then add the sauce to the chicken. I hope that helps! 😊
It was really good and easy to make. Next time we’ll use a different brand of low-sodium soy sauce. We used Kikkoman. It was still pretty salty. I’ll read labels the next time to find the lowest one possible. We’ll make this again! Thank you!
I’m so happy you liked it!
How much is a portion size? I’m new to WW and I’m Blue team.😁 This is all new to me and I’ve looked at a few your recipes and they all sound amazing.
Thanks for all the help!!
Since it feeds 4 and it’s 1lb of chicken, I’d say 4 oz of chicken (1/2 cup) would be a serving. 🙂
Do you have the nutritional facts so we can calculate on WW app?
New to instant pot would be nice to know what setting to use steam , meat, or others..
Sorry about that, I use manual high pressure.
What’s the serving for the chicken that makes it 2 points? Is it 1/2 cup of chicken? 1 cup?
Are you able to convert and share with this recipe would now be on the new WW system? For instance I am on the blue plan. Thank you
Could this be done with Frozen Chicken?
Yes, I would add 5 minutes of cook time per pound of meat.
Amazing!! I used boneless, skinless chicken thighs and it tasted so good. Even the picky eater loved it. Served with Jasmine rice and roasted broccoli. Excellent!!
Yay! So happy you liked it!
Made this and it was SO, so good. I served it with rice and some veggies, and 10/10, super easy, wonderful meal. Especially because I’m disabled and cooking delicious food is often really difficult, so things I can just dump in the instant pot without a lot of sautéing and things like that are so nice. Thanks so much!
Oh, and for anyone who likes their teriyaki with some kick, my brother added red pepper flakes to his portion and said it was out of this world.
Thank you!