Tired of store-bought sauces packed with sugar and preservatives? Say hello to your new secret weapon! This lightning-fast Instant Pot Teriyaki Sauce is savory, tangy, and ready in just 10 minutes. It’s the perfect keto-friendly glaze for chicken, a delicious dip for veggies, or a flavor-packed marinade for tofu. Let’s get saucy!

Ingredients

• ½ cup / 120 ml soy sauce (or tamari for gluten-free)
• 3 tbsp / 36 g Swerve or other erythritol-based sweetener
• 2 tbsp / 30 ml balsamic vinegar
• 3 tbsp / 45 ml rice vinegar
• 2 cloves garlic, crushed
• 2 tbsp / 30 ml neutral oil (like avocado or sesame)
• ½ tsp / 1 g ginger powder
• ¼ tsp / 0.75 g garlic powder

Instructions

1. Directions
2. Pour the soy sauce and Swerve into the inner pot of your Instant Pot.
3. Select the ‘Sauté’ function. Bring the mixture to a gentle boil, stirring constantly until the Swerve has completely dissolved, which should take about 1-2 minutes.
4. Stir in the balsamic vinegar, rice vinegar, oil, crushed garlic, ginger powder, and garlic powder until well combined.
5. Continue to cook on the ‘Sauté’ setting for 5 more minutes, allowing the sauce to simmer and the flavors to meld together.
6. Press the ‘Cancel’ button to turn off the heat. Carefully transfer the sauce from the pot to a jar or bowl. Serve immediately or let it cool for storage.

Nutritional Information

• Nutrition Per Serving
• Calories: 177
• Total Fats: 13.7g
• Net Carbs: 5.4g
• Protein: 4.2g
• Fiber: 0.6g

Pro Tips

• For a thicker sauce, create a slurry by mixing 1 teaspoon of xanthan gum or cornstarch with 1 tablespoon of cold water. Whisk it into the sauce during the final minute of cooking until thickened.
• Elevate the flavor by using 1 teaspoon of freshly grated ginger and 2 freshly minced garlic cloves instead of powdered versions.
• Add a spicy kick by including ¼ teaspoon of red pepper flakes or a dash of sriracha with the other spices.
• Once cooled, this sauce can be stored in an airtight container in the refrigerator for up to two weeks.

FAQ

Q: Is this Instant Pot teriyaki sauce keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly. By using Swerve instead of sugar, each serving contains only 5.4g of net carbs, making it an excellent low-carb teriyaki sauce for your diet.

Q: How can I make this teriyaki sauce thicker
A: To create a thicker teriyaki glaze, make a slurry by whisking 1 teaspoon of xanthan gum (for keto) or cornstarch with 1 tablespoon of cold water. Stir this mixture into the sauce during the final minute of cooking on the ‘Sauté’ setting until it thickens.

Q: How do I make this recipe gluten-free
A: To make a gluten-free teriyaki sauce, simply substitute the soy sauce with an equal amount of tamari or coconut aminos. Both are fantastic gluten-free options that maintain the sauce’s savory flavor.

Q: How long does homemade teriyaki sauce last
A: Once the sauce has cooled completely, transfer it to an airtight container or jar. You can store this homemade teriyaki sauce in the refrigerator for up to two weeks.