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eriyaki Instant Pot Chicken Breast Recipe

Teriyaki Instant Pot Chicken Breast Recipe (Low Carb)



1 ½ pound boneless skinless chicken breasts

¼ cup soy sauce

1 tbsp granulated Stevia or low carb sweetener as needed

2 tbsp apple cider vinegar or rice wine vinegar

¼ cup water

1 tbsp white wine (optional)

1 tsp sesame oil

2 garlic cloves, minced

¼ tsp red pepper flakes

2 tsp freshly grated ginger

salt and black pepper to taste

For cornstarch slurry:

1 tbsp cornstarch

2 tbsp cold water

For garnish:

sliced green onions

toasted sesame seeds


  1. Season the chicken with salt and black pepper.
  2. Place the chicken in the Instant Pot.
  3. Place the soy sauce, ¼ cup of water, vinegar, white wine (if using), sesame oil, ginger, minced garlic and red pepper flakes in a small bowl and mix to combine.
  4. Pour the mixture over the chicken.
  5. Close and seal the Instant Pot.
  6. Turn the venting knob to SEALING and press PRESSURE COOK button.
  7. Adjust the timer to 10 minutes.
  8. Once the Instant Pot has finished cooking the chicken, allow to naturally release the pressure.
  9. Open the lid and remove the chicken from the pot.
  10. Shred the chicken with 2 forks.
  11. Combine the corn starch and 2 tablespoons of water.
  12. Stir in the corn starch slurry into the Instant Pot.
  13. Press the SAUTE button on the Instant pot.
  14. Stir frequently and cook until the sauce thickens.
  15. Add the chicken back into the Instant Pot and toss to coat.
  16. Cook for 1-2 minute or until hot.
  17. Sprinkle with toasted sesame seeds and sliced spring onions and serve with cauliflower rice.


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