Step 1

In a small bowl, whisk the soy sauce, pineapple juice, brown sugar, garlic powder, ginger, rice vinegar and sesame oil together until well combined

Step 2

Pour the olive oil into the inner pot, and place the chicken in the pot.

Step 3

Pour the teriyaki sauce over the chicken, and place lid on the Instant Pot

Step 4

Turn vent to Sealing position, and hit PRESSURE COOK for 10 minutes. Pot will take a few minutes to reach pressure and start cooking

Step 5

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.

Step 6

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.

Step 7

Hit CANCEL, add chicken back to pot, and stir. Serve immediately.