3tablespoonscornstarchstirred together with 1/4 cup water to create a slurry
green onionsthinly sliced (optional)
Toasted sesame seeds(optional)
Cooked brown rice, quinoa, noodles, cauliflower rice, or vegetables(for serving)
Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool for a few minutes.
Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.
Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.
FROZEN CHICKEN: My general guidelines for using frozen chicken in the Instant Pot can be found in this simple guide for cooking Instant Pot Chicken!
TO STORE: Keep leftovers in an airtight container in the refrigerator for 4 days.
TO FREEZE: Instant Pot teriyaki chicken may be kept frozen for up to 3 months. Let thaw overnight in the refrigerator before warming.
TO REHEAT: Rewarm gently in the microwave or on the stovetop, with a splash of water or chicken broth, if needed, to thin the sauce to the desired consistency.