Keeping On Point

Instant Pot Teriyaki Chicken – WW (Weight Watchers)

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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!

Click here to view your WW Personal Points and track it on your app.

WW Personal Points
5 from 2 votes
Print
Instant Pot Teriyaki Chicken – WW (Weight Watchers) Freestyle
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

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.

Course: Main Course
Keyword: freestyle, weight watchers, ww, WWFreestyle
Ingredients
  • 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)
Optional:
  • Toasted sesame seeds and/or chopped green onions
Instructions

  1. Add the soy sauce, water, rice vinegar, brown sugar, garlic and ginger to the Instant Pot. Stir, then add the chicken.

  2. 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.

  3. Once the time is up do a quick release of pressure. When the steam is released carefully remove the lid.

  4. Remove the chicken and shred it.

  5. Turn the Instant Pot to saute. Mix together the cornstarch with 2 teaspoons water, then add to the Instant Pot.

  6. Use a whisk to stir the liquid. Allow it to simmer for 2 minutes, or until the sauce thickens. Turn off the Instant Pot.

  7. Add the chicken back into the Instant Pot and stir it into the sauce.

For the slow cooker:

  1. Add the ingredients (minus the cornstarch) and cook on low 4 hours. Remove the chicken and shred it.

  2. 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!

Reader Interactions

Comments

  1. 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.

    Reply

    • 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!

      Reply

      • 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! 😊

      Reply

  2. 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!

    Reply

    • 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!!

      Reply

      • Since it feeds 4 and it’s 1lb of chicken, I’d say 4 oz of chicken (1/2 cup) would be a serving. 🙂

  6. 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

    Reply

  8. 5 stars
    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!!

    Reply

  9. 5 stars
    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.

    Reply

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