On sauté mode, heat the instant pot and melt the butter. Once the butter has melted, add the chicken cubes and garlic. Sauté for 4 minutes until the outer layer of the chicken is browned.
Turn off sauté mode, incorporate spices, honey, and soy sauce. Pressure cook on high for 5 minutes. Once done, manually release the pressure.
Slowly whisk in the mixture of cornstarch and water while simmering.
Serve chicken over rice.
Notes
Red Pepper: If you prefer a spicy kick to your chicken teriyaki, consider adding a pinch or two of red pepper flakes to the sauce. Adjust the amount according to your spice tolerance for a delightful kick.
Brown Sugar: For a deeper and slightly caramelized flavor, you can substitute the honey with brown sugar. Brown sugar adds a hint of richness and complexity to the dish, enhancing the overall taste.
Side Dishes: To complete your meal, consider serving your chicken teriyaki with some tasty side dishes such as rice, veggies, asian slaw, or edamame.