This Instant Pot Teriyaki Chicken is only 2 Freestyle points per serving!
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I served the teriyaki chicken with steamed broccoli which means it was an entire meal for only 2 Freestyle points!
It also goes great with a serving of rice. If you add 1/2 cup of rice (3 Freestyle points) that’s still only a 5 point meal.
I highly recommend using low-sodium soy sauce for this recipe. Regular soy sauce has so much sodium, I think it would taste way too salty.
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.
Making this teriyaki chicken is as simple as adding the ingredients to the Instant Pot and letting it cook at high pressure for 15 minutes.
Once the chicken was done cooking I released the pressure and took the chicken out to shred it. I added a mixture of cornstarch and water to the Instant Pot and simmered it on sauté until it thickened.
I love making dinner in the Instant Pot when I’m short on time. It makes the food taste like it’s been cooking all day!
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Yield: 4 servings – 2 points per serving for blue and purple, 4 points per serving for green
Click here to view your WW Personal Points and track it on your app.
- 1 lb. boneless, skinless chicken breasts
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup water
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 cloves of garlic, minced
- 1 teaspoon ground ginger
- 2 teaspoons cornstarch (plus 2 teaspoons water)
- Toasted sesame seeds and/or chopped green onions
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Add the soy sauce, water, rice vinegar, brown sugar, garlic and ginger to the Instant Pot. Stir, then add the chicken.
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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.
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Once the time is up do a quick release of pressure. When the steam is released carefully remove the lid.
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Remove the chicken and shred it.
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Turn the Instant Pot to saute. Mix together the cornstarch with 2 teaspoons water, then add to the Instant Pot.
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Use a whisk to stir the liquid. Allow it to simmer for 2 minutes, or until the sauce thickens. Turn off the Instant Pot.
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Add the chicken back into the Instant Pot and stir it into the sauce.
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Add the ingredients (minus the cornstarch) and cook on low 4 hours. Remove the chicken and shred it.
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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.
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 Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Regina Zobel
Monday 23rd of January 2023
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!!
keepingonpoint
Tuesday 24th of January 2023
Yay! So happy you liked it!
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