Ready to eat in 30 minutes or less, Instant Pot teriyaki chicken made with tender pieces of white meat simmered in a flavorful Japanese-inspired sauce.
In a medium-sized bowl whisk together 1 1/2 cups water, soy sauce, honey, rice vinegar, mirin rice wine, garlic, and ginger.
Step 3
Add teriyaki sauce to the instant pot.
Step 4
Make sure that the release valve is in the "Sealing" position.
Step 5
Place the lid on the Instant Pot, turn and lock the lid.
Step 6
Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" buttons.
Step 7
It will take about 10 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
Step 8
Once the display indicates "On" and begins the countdown at "10", the Instant Pot will beep when the cycle is complete.
Step 9
Cover the steam release handle with a towel to avoid splattering. Carefully quick release the pressure from the pot by sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
Step 10
Carefully open the lid. Press the "Keep Warm/ Cancel" button.
Step 11
Remove chicken and transfer to a clean plate, rest 5 to 10 minutes before slicing.
Step 12
In a small bowl whisk together the cornstarch and 1/4 cup of water to make a slurry.
Step 13
Press "saute" on the "more" setting.
Step 14
Once the teriyaki sauce begins to rapidly simmer, gradually add in the cornstarch slurry, constantly whisking.
Step 15
Cook and whisk the sauce until it thickens enough to coat the back of a spoon, 60 to 90 seconds.
Step 16
Slice chicken, drizzle teriyaki sauce on top and garnish with green onions and sesame seeds.
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