1 cup short grain rice we love sushi or jasmine rice
1 cup water
Other Ingredients
2 pounds boneless skinless chicken thighs
¼ teaspoon freshly ground black pepper optional
3 teaspoon corn starch
¼ cup water
Garnish(optional)
▢½ teaspoon brown sesame seeds
▢½ teaspoon black sesame seeds
▢¼ cup green scallions chopped
Instructions
Mix all the ingredients for Teriyaki sauce and set aside. Mix corn starch in ¼ cup of water and set aside.
Optional Step if you want to make Pot in Pot Rice – Add rice and water in a stainless steel bowl and set aside.
Set the Instant Pot to sauté mode and heat oil. Place the chicken and brown the chicken for a minute. Flip the chicken over and turn the sauté mode off. (Note: Browning the chicken is an optional step and you can skip it). Pour over the teriyaki sauce and black pepper. Do not mix.
If making Pot in Pot Rice – Place a tall trivet over the chicken in the Instant Pot insert. Place the rice bowl over the trivet.
Close the Instant Pot lid with pressure valve to sealing. Cook on Pressure Cook (HI) for 6 minutes followed by 10-minute natural pressure release.
Open the Instant Pot. Carefully take out the rice bowl and the trivet. Stir in corn starch mixed in water and set the Instant Pot to saute mode.
Cook for 5 minutes as the sauce thickens. Turn the Instant Pot off. Garnish with sesame seeds and scallions. Enjoy hot with steamed rice.
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