Step 1

In Instant Pot on saute mode, or in a small pot over medium heat, heat corn oil. Add garlic and saute for about 30 seconds. Then, add soy sauce, brown sugar, vinegar, honey, water, sesame oil, and ginger. Stir well. Gently simmer for 10 minutes. Then, whisk in cornstarch. Simmer for another 2 to 3 minutes, or until thickened.

Step 2

If using Instant Pot, transfer sauce to a heat safe bowl and clean out inside of inner pot before cooking chicken and vegetables.

Step 3

Season cut chicken with salt and pepper. In Instant Pot on sauce mode, heat corn oil and sesame oil. Add chicken and saute until chicken is browned on the outsides, but not entirely cooked through. Remove and set aside.

Step 4

Heat 1 tbsp of corn oil in Instant Pot on saute mode. Add sweet onion, red onion, and carrots. Saute until softened, about 6 minutes. Set aside.

Step 5

Add another tbsp of corn oil to inner pot. Then, add broccoli and sugar snap peas. Saute for 3 minutes.

Step 6

Pour 1-2 tbsp of white wine into bottom of pot. Scrape up any burnt bits on the bottom of the pot. Then, turn off pot.

Step 7

In Instant Pot inner pot, stir together 2/3 cup of teriyaki sauce, browned chicken, cooked vegetables, 1 cup long grain white rice and 1 cup of water.

Step 8

Cook on high pressure for 5 minutes. Let natural release for 10 minutes.

Step 9

Serve with remaining teriyaki sauce, sesame seeds, and green onion.