2 lb chicken thighs/boneless, skinless; cut into bite-size pieces
1/2 cup teriyaki sauce
1/2 cup chicken broth; or Bourbon
2 tbsp honey
1 tbsp mustard
1/2 cup brown sugar
1 tsp garlic powder
2 tbsp dried minced onions
1/8 tsp ground ginger
1 tbsp corn starch
1 tbsp water
rice; prepared

1. Place your chicken pieces in your 6-quart instant pot.

2. Mix together teriyaki sauce, chicken broth, honey, mustard, brown sugar, garlic powder, dried minced onions and ground ginger until well blended. Pour mixture over the chicken.

3. Seal and cook on manual high for 6 minutes after which release manually any remaining pressure.

4. Remove your chicken from your instant pot and keep warm.

5. Mix together your cornstarch and water in a small bowl. Pour your cornstarch mixture back into your instant pot with the sauce, turn on saute and bring to a boil.

6. Simmer, stirring your sauce frequently until your sauce reaches the desired thickness.

Serve your chicken on a bed of rice drizzled with the sauce.

Notes:
This recipe can be made in any 6 quart electric pressure cooker.

If you use an 8-quart electric pressure cooker, you may want to use an extra 1/2 cup of broth to help bring it up to pressure.

Electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.