Step 1

In a small bowl, combine the soy sauce, avocado oil, brown sugar substitute, apple cider vinegar, tomato paste, garlic, arrowroot powder, ginger and sesame seeds (if using). Mix until combined. Set aside.

Step 2

Lightly coat a skillet with cooking spray and heat over medium high heat. Add chicken and cook on each side for 3-4 minutes or until cooked through.

Step 3

Remove chicken and add vegetable, if using, and cook until softened.

Step 4

Add back in the cooked chicken and pour in teriyaki sauce. Let cook over medium heat until sauce bubbly and thickened.

Step 5

Mix the ingredients for the teriyaki sauce, leaving out the arrowroot powder for now. Add chicken and vegetables to the liner of the Instant Pot. Add most of the sauce - reserve a tablespoon or two. Pressure cook high for 10 minutes.  Let pressure release naturally for 5 minutes before releasing the rest of the pressure. Mix remaining sauce with arrowroot powder and add to cooked chicken and stir-fry vegetables. Using sauté mode, cook until sauce is bubbly and thickened.