Trim the chicken breasts and cut them into thick crosswise strips. This helps the meat cook evenly and soak up the sauce.
In a mixing bowl, combine the soy sauce, water, Golden Monkfruit Sweetener, minced garlic, and minced ginger. This is your delicious sauce!
Spray the inside of the Instant Pot with non-stick spray to ensure nothing sticks.
Add the chicken strips into the pot and pour your sauce mixture over the top.
Set your Instant Pot to MANUAL, HIGH TEMPERATURE, and cook for 4 MINUTES. This quick cooking time is what makes the Instant Pot so wonderful!
When the cooking time is up, let the Instant Pot NATURAL RELEASE for 10 MINUTES, allowing the flavors to meld while the pressure decreases.
Release any remaining pressure and carefully remove the chicken to a cutting board.
Set the Instant Pot to SAUTE, HIGH TEMPERATURE, and let the sauce come to a simmer. You want it bubbling nicely.
Mix the cornstarch with 2 T of water in a small bowl and whisk it into the simmering sauce in the Instant Pot. This will thicken your sauce beautifully!
Continue to cook the sauce until it thickens, about 2-3 minutes. You want it to coat the back of a spoon.
Once thickened, break the chicken apart into bite-sized pieces and stir it back into the sauce. This helps every piece get covered in that beautiful sauce.
Serve your Instant Pot Teriyaki Chicken hot over your choice of rice or Easy Cauliflower Rice with Garlic and Green Onion for a delightful meal.
