Instant Pot Teriyaki Chicken

1 1/2lbs boneless, skinless chicken breasts or chicken thighs salt and black pepper, to taste
1/2 cup low sodium soy sauce (or can use tamari or coconut aminos for gluten free or paleo)
1/3 cup honey (use low carb sweetener as needed)
1/4 cup rice wine vinegar (or apple cider vinegar for paleo)
1 tablespoon Mirin (or dry sherry) (optional)
1 teaspoon toasted sesame oil
2 garlic cloves, minced
2 teaspoons freshly grated or minced ginger

OPTIONAL INGREDIENTS FOR SAUCE
1/2 teaspoon dark soy sauce (optional for darker carmelized color)
1/4 teaspoon red pepper chili flakes or sriracha, optional for an extra kick of heat

CORN STARCH SLURRY
2 1/2 tablespoons corn starch (or arrowroot/tapioca starch for paleo)
3 tablespoon cold water
For garnish: sliced green onions, sesame seeds
For lunch bowls: cooked rice, quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers


INSTRUCTIONS
Place the chicken in the Instant Pot. Season with salt and black pepper, to taste. Allow to marinate while you whisk together the sauce.
In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken.
Close and seal Instant Pot.
Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutest to come to pressure.
Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.
Open lid and remove chicken from Instant Pot and shred with two forks.
Press the SAUTE button on the Instant Pot. Combine the corn starch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.
Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

Original recipe and picture from Life Made Sweeter