Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 3 chicken breasts (boneless skinless about 2 pounds)
  • 1/4 cup soy sauce (less sodium)
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce or water

Instruction

  • In a small bowl, whisk the soy sauce, pineapple juice, brown sugar, garlic powder, ginger, rice vinegar and sesame oil together until well combined 
  • Pour the olive oil into the inner pot, and place the chicken in the pot.
  • Pour the teriyaki sauce over the chicken, and place lid on the Instant Pot
  • Turn vent to Sealing position, and hit PRESSURE COOK for 10 minutes. Pot will take a few minutes to reach pressure and start cooking
  • When pot beeps, allow a natural release. When pin drops, hit CANCEL to turn pot off, remove lid, then remove chicken to a plate, and slice. Cover with foil to keep warm.
  • Mix cornstarch and soy sauce (or water) together in a small bowl. Hit SAUTE, and when sauce starts to bubble, stir in the cornstarch slurry and allow to cook until it starts to thicken.
  • Hit CANCEL, add chicken back to pot, and stir. Serve immediately.