This Teriyaki Tofu Is A Weekly Event In My Life

Remember the tofu from the ramen bowls? I can’t stop making it. I shared this bowl combo on Instagram the other day and got lots of requests to write up the recipe, which brings us to this moment!

Lately what I’ve been doing is:

• Plating up some steamed jasmine rice
• Putting a scoop of that saucy, chewy tofu on it
• Adding some steamed broccoli (or air fryer broccoli!)
• Dolloping it all with a tangy, lightly spicy kimchi mayo
• Finishing it off with green onions and/or togarashi or some kind of sesame-seedy sprinkle

If you do nothing else with this, just make the teriyaki tofu. That shreddy tofu is so good. It gets coated and caramelized with a teriyaki sauce (store-bought, no prob) and laced with just enough fresh garlic to make your house smell like a restaurant, so, yeah, I’m pretty into it.

It’s a high-flavor, fast and easy dinner recipe, topped with a creamy-mouthfeel-kinda sauce, that’s conveniently also packed with fiber and protein. I sound like a salesperson right now and if that’s my legacy for these teriyaki tofu bowls, so be it!

Hope you love this combo!

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Instant Pot Teriyaki Chicken is delicious, quick and easy to make, and it can be served in a variety of ways! And if you like Asian flavors, you’ll want to make Teriyaki Chicken in the Instant Pot over and over!

PIN the Instant Pot Teriyaki Chicken recipe to try it later!

Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this an authentic Teriyaki Chicken Recipe?

Let me state clearly I have no idea if the recipe I got from my long-ago friend is an authentic recipe for Teriyaki Chicken! But she did get it from a Japanese neighbor, and it has ingredients like soy sauce, garlic, and ginger which are traditional in Teriyaki Chicken. And it doesn’t have some ingredients seen in Americanized versions of this dish.

What Size Instant Pot Did I use to make Teriyaki Chicken?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

How low in carbs is the Instant Pot Teriyaki Chicken?

Even with the tiny amount of cornstarch we used, this Teriyaki Chicken made in the Instant Pot has only 6 net carbs per serving with 28 grams of protein. (That nutritional information is for the chicken only, but if you serve it over one of the things recommended below, most of them will only add a few more carbs.)

How to make Instant Pot Teriyaki Chicken:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken and cut into strips.
2. Mix ingredients to make the sauce.
3. Spray the the Instant Pot with non-stick spray.
4. Add chicken  to Instant Pot and pour sauce over.
5. Set to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
6. When time finishes, let the Instant Pot NATURAL RELEASE for 10 minutes, then release rest of pressure.
7. Remove chicken to cutting board.
8. Set Instant Pot to SAUTE, HIGH and let sauce come to a simmer.
9. Mix cornstarch with water, and whisk into sauce. Let cook until the mixture is thickened, about 2-3 minutes.
10. Break chicken apart and stir back into sauce.
11. Serve the Instant Pot Teriyaki Chicken hot.

What can you serve with the Teriyaki Chicken?

• We made Easy Cauliflower Rice (with garlic and green onion) and served the chicken over that for a rice-bowl meal.
• You could make a rice bowl with Palmini Rice (affiliate link) if you prefer that.
• I would love this chicken over Spicy Cilantro Peanut Slaw for a cabbage bowl meal.
• The Teriyaki Chicken would be delicious served over steamed broccoli or barely-wilted spinach.
• I would gobble it up served over lightly sauteed Zucchini Noodles or served with Air Fryer Asian Green Beans.
• It would be amazing with Stir-Fried Bok Choy.
• And of course you can also serve the chicken over cooked rice, brown rice, or even Quinoa if your diet includes that.

More Low-Carb Dinners made with the Instant Pot:

Check out Favorite Keto Instant Pot Recipes to see more Instant Pot dinners! Or use Instant Pot Recipes to see all the recipes I’ve made in this fun gadget.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Instant Pot Teriyaki Chicken made with Golden Monkfruit Sweetener should be suitable for any low-carb diet plan. Even with the tiny bit of cornstarch we used to thicken the sauce, this is probably low enough even for most people who are eating Keto. It’s also a good option for any phase of the original South Beach Diet. Nutritional information is for chicken only, so be sure to choose other low-carb side dishes if you’re wanting a low-carb meal.

Find More Recipes Like This One:
Use Instant Pot to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Teriyaki Chicken made in the Instant Pot with my sugar-free sauce was posted in 2021. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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My meatball foil packets have juicy meatballs, sweet pineapple, colorful veggies, covered in sticky teriyaki sauce, and grilled to perfection. Easy to make, fun to eat, and no dishes to wash! Yes, please!

Teriyaki Meatball Foil Packet Ingredients

• Meatballs: I used pre-cooked frozen beef meatballs from Costco to save time, but you can make my homemade meatball recipes as well!
• Teriyaki Sauce: I love using my homemade teriyaki sauce, but you can use store bought if you’re in a time crunch.
• Veggies: Cut your veggies into even pieces so they cook at the same rate. Feel free to mix it up; zucchini, mushrooms, and broccoli all work!
• Pineapple: Be sure to drain the pineapple well if you’re using canned. Fresh pineapple or pineapple rings are also an option!

How to Make Meatball Foil Packets

Dinner doesn’t get easier than this! With just a few ingredients and zero cleanup, you’ll have a delicious meal on the table (or around the campfire!) in no time.

1. Prepare and Assemble: Preheat the grill to medium heat, then cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and veggies. Place 8 meatballs in the center of each sheet of aluminum foil. Divide the pineapple chunks, chopped bell peppers, and the sliced red onion evenly into each packet. 
2. Add the Sauce: Prepare Homemade Teriyaki Sauce or use your favorite store bought sauce. Drizzle ¼ cup of the sauce on top of each meatball and veggie mixture and slightly stir together.
3. Fold and Seal: Bring the two longer sides of the foil together and seal tightly, then fold in the shorter edges of the foil, making sure there are no openings or gaps.
4. Cook: Place the packets onto the hot grill and cook for 15-20 minutes or until the meatballs are warmed through. To serve, carefully open packets, then garnish with green onions and sesame seeds. Serve meatball foil packets over cooked rice, if desired!

More Foil Packet Recipes

These meatball foil packet dinners are such a game changer! Cleanup is a breeze, they’re packed with flavor, and they cook up quickly. Here are some of our other favorite foil packet meals.

Dinner

Butter Garlic Herb Salmon Foil Packets

25 minutes

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