Instant Pot Teriyaki Chicken

• •
  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Soy Sauce, Low Sodium(160g)
• •
  1/3 cup water
• •
  Vinegar, Rice(45g)
• •
  Honey(45g)
• •
  Brown sugar(45g)
• •
  Garlic(120g)
• •
  Ginger, Fresh Root(30g)
• •
  Cornstarch(45g)
• •
  Green Onion (Scallion)
• •
  Sesame seeds

Instructions

1. 1Pat the chicken breasts dry with paper towels, then arrange them in a large skillet or Dutch oven.
2. 2In a medium bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, minced fresh garlic, and grated fresh ginger until the sugar dissolves.
3. 3Pour the teriyaki mixture over the chicken, then bring to a simmer over medium-high heat. Cover and cook 12–15 minutes, until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a cutting board and let cool 3–5 minutes, then cut or shred into bite-size pieces.
4. 4Return the skillet to medium-high heat and bring the liquid back to a simmer. In a small bowl, whisk the cornstarch with 2 tablespoons water to form a slurry, then slowly pour it into the simmering sauce while whisking constantly, 1–2 minutes, until the sauce thickens and becomes glossy with no lumps.
5. 5Add the shredded chicken back to the skillet and toss to coat evenly in the sauce, cooking 1 minute over medium heat.
6. 6Divide the teriyaki chicken evenly into 4 airtight containers while hot, then let cool to room temperature before sealing and refrigerating.
7. 7Top each portion with fresh green onions and sesame seeds just before serving, or store the garnishes separately and add when ready to eat.