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Chicken Teriyaki Rice Bowls

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Ingredients
  

  • 2 lbs boneless, skinless chicken breasts (fresh or frozen)
  • 2 cloves garlic, minced
  • 1/2 cup chopped white onion (I add 1tbsp minced dried onion bc it's easy)
  • 1/2 cup honey
  • 1/2 cup soy sauce (La Choy brand for GF)
  • 1/4 cup rice wine vinegar
  • 1 Tbsp chopped fresh ginger (I buy the tubed ginger so I always have it)
  • 1/8 tsp freshly ground black pepper (optional toppings: sliced scallions and toasted sesame seeds)

Instructions
 

  • Place fresh or frozen chicken breasts in your pressure cooker.
  • Mix garlic, onion, honey, soy sauce, vinegar, ginger, and pepper in a bowl and pour over the chicken.
  • Place the lid on the pressure cooker, seal the valve and hit 'Poultry'.
  • Make sure your timer is on 'manual' and set for 18 minutes.
  • Once done, release the pressure valve manually and remove chicken. You can either shred or chop the chicken. Set aside.
  • Once you've finished the chicken,  you'll have the liquid from the chicken still in the pressure cooker. With the lid off, hit 'sauté' and bring the sauce to a simmer/boil.
  • Mix 1/4 cup cold water with 3 Tbsp. cornstarch in a small bowl and add to the bubbling liquid.
  • Stir until thickened. Add shredded/chopped chicken back to the pot to keep warm.
  • Serve over rice and sprinkle with scallions and sesame seeds (optional)