In a large bowl mix the gluten free bread crumbs, onion powder, garlic powder, and ginger until combined.

Add the ground beef, gluten free soy sauce and eggs. Gently mix until combined.

Divide the mixture in half and form it into 2 loaves (each approximate the size of your hand) on a piece of aluminum foil shaped into a sling that will fit into your Instant Pot. To get both meatloaves to fit, you’ll have to shape them into slightly taller and skinnier loaves.

Pour one cup of water in the bottom of your Instant Pot. Place the trivet in your Instant Pot and rest the aluminum foil sling and meatloaves on top of it. Seal and pressure cook on High pressure for 20 minutes. Do a quick release, and once the steam subsides unlock your Instant Pot.

Drain off any water that collected in the aluminum foil and brush the meatloaf with gluten free teriyaki glaze. If desired, place the meatloaf (still on the foil) on a baking sheet and let the sauce caramelize under the broiler for 2-3 minutes.

Whisk gluten free soy sauce, rice wine vinegar, brown sugar, ground ginger, garlic powder, and cornstarch together.

Heat by whisking in a saucepan over medium heat or by heating in the microwave in 30 second intervals until slightly thickened.