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Vegan Instant Pot Teriyaki Seitan

Vegan Instant Pot Teriyaki Seitan

This easy and fast recipe for Vegan Instant Pot Teriyaki Seitan is an affordable and delicious way to bring Teriyaki back to the vegan table. We use it in stir frys, sandwiches and skewered to dip into peanut sauce. It is also perfect for adding an Asian flair to shish kabob on the grill!

I first discovered seitan years ago at a local food coop. It was a little expensive and the tub was just like the plastic tubs that tofu comes in. It was an easy vegan or vegetarian substitute for chicken in recipes, but the quantity wasn’t great and, being an active family of four, it just didn’t go very far. Did I mention that it was expensive? I also never saw it in the regular grocery store, so just getting it was an inconvenience.

Let’s Make Instant Pot Seitan at Home!

I did look into making it at home. Aye Yai Yai. It seemed like a ton of work. I am not afraid of a little kneading, because I have been making my own bread for years, but the pots of water and boiling and transferring overwhelmed me. Life was really busy and I just couldn’t see myself pulling that off in any way that seemed worth it. I think I tried it once in my crockpot and it was a big gloppy mess.

I abandoned the whole idea when I learned that our daughter is gluten intolerant. Like not just mildly gluten intolerant, but grandmother-has-celiac-disease intolerant. We tried to really stick to a gluten-free meal plan to support her when she was at home.

Fast forward to life now, with kids raised and moved out, and Instagram. A friend posted a picture of a meal (of course) with Seitan steaks. I hadn’t thought about Seitan in years! With more time and an Instant Pot, I was ready to give it another try. I did some research about using vital wheat gluten (some recipes had called for starting with wheat flour and all I could think about was my crock pot mess). Vital wheat gluten is something that I wasn’t aware of before, but now I consider it a staple. This recipe is so easy that is can solidly fall in the fast meals category.

The simple, basic ingredients for Instant Pot Teriyaki Seitan

One Batch Makes a Whole Lot of Teriyaki Seitan

I love this recipe because it makes a good quantity. Leftovers can be stored in the fridge for a few days without any loss of flavor or texture. For us, one recipe is easily enough for two meals worth of Seitan. In a stir-fry, one recipe can easily accommodate 4 large or 6 moderate servings.

The Basic Steps to Make Instant Pot Teriyaki Seitan

Mix Dry Ingredients
Add Wet
Mix completely
Start Kneading
Keep Kneading!
Cut into desired pieces
Add pieces to pot and add water
Ready to cook
Fresh from the Instant Pot

Less is Definitely More!

In a world that has entirely too much trash, I love that this can be made with almost zero waste. Being mindful of the waste we produce, even the amount of recycling we create, is an important way we can take care of each other as well as the planet. Greg and I have made a commitment to pay way more attention to this in our personal life and so we are looking hard at every food purchase now. Yes, some is unavoidable, but every choice matters.

Always Great to Have Testers

Special thanks to my wonderful sister-in-law, Rebekah, for being my test kitchen during the quarantine time. I usually like to have friends over to try new recipes, but this time I needed someone willing to make the recipe. Thanks to her I realized that low sodium tamari is a must. I only use low sodium tamari, so I didn’t think about being that specific when I sent her the recipe. It turned out wayyyy too salty. I eliminated the 1/2 tsp of salt that was in my first try and realized that when using this much tamari, the low sodium type was essential.

Time For Instant Pot Teriyaki Seitan

This is an uncomplicated recipe with just a few steps, and even fewer ingredients (I love recipes like that!). I think the only mildly critical (if that’s even a thing, lol) part is being patient with the kneading – just keep going until you have the consistency right. Then it’s time to cook and start thinking about what you are going to make with the teriyaki seitan. Will it be a stir-fry, grilled chunks on skewers, air-fried to crispy, and dipped into a spicy sauce? It’s all up to you! Whatever you make please let us know how you like this recipe and share it on social media (don’t forget to tag us!).

If you like this one, check out our Instant Pot Turk’y Style Seitan or BBQ Seitan recipes!

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Vegan Instant Pot Teriyaki Seitan

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  • Author: Georgia @
  • Method: instant pot
  • Diet: Vegan


This easy and fast recipe for Vegan Instant Pot Teriyaki Seitan is an affordable and delicious way to bring Teriyaki back to the vegan table. We use it in stir frys, sandwiches and skewered to dip into peanut sauce. It is also perfect for adding an Asian flair to shish kabob on the grill!


Units Scale
  • 1 cup vital wheat gluten
  • 1Tbs nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp ginger powder (or fresh grated ginger)
  • 1/8 tsp fresh ground pepper
  • 1/4 cup low sodium tamari
  • 1/2 cup water
  • 1 Tbs rice vinegar
  • 2 Tbs agave or maple syrup


  1. Combine the dry ingredients in a mixing bowl.
  2. Separately, whisk the remaining ingredients together.
  3. Add the wet ingredients to the dry, and combine with a spatula (a whisk will not work, trust me) until well combined.
  4. Pick it up and work it with your hands or knead it on a surface until it starts to feel smooth and elastic. I prefer just working in my hands. This takes about 2 minutes.
  5. On a cutting board, cut it into small pieces. I usually divide it into four pieces and then cut them further. The seitan will expand in the Instant Pot, so consider that when choosing the size you are aiming for.
  6. Place the pieces into the Instant Pot. It is okay if they are touching or overlapping a little.
  7. Pour 1 cup of water over the pieces of seitan.
  8. Cook on high pressure for 16 minutes and then release the pressure.
  9. Remove the seitan from the pot with a spoon or spatula, gently separating the pieces.
  10. Leftovers can be stored in the fridge in a sealed container for 1 week.

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

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