Whisk together all the SAUCE ingredients in a medium bowl and set aside.

In a large shallow bowl add 1/4 teaspoon salt and 1/4 teaspoon black pepper ad the chicken cubes and toss to coat.

Set the Instant Pot to saute mode and once hot add the canola oil.

Once the oil is hot, add the diced chicken in the Instant Pot, cook IN BATCHES, and quickly brown on all sides.

Add the browned chicken to the IP and pour the sauce on top, give it a quick stir.

Place the lid on the Instant Pot, and turn the vent to seal. Press “pressure cook” and set the timer to 5 minutes. Once cooking time is over, do a quick release.

Using a slotted spoon, remove chicken from the sauce and transfer to a large bowl.

Set the Instant Pot to the “saute” setting and bring sauce to a simmer.

Stir together corn starch and water in a bowl until smooth, and whisk into the sauce until thickened.

Turn off the Instant Pot, transfer cooked chicken back to the pressure cooker and stir well to coat in the sauce.

Garnish the Instant Pot Chicken Teriyaki with chopped spring onions, sesame seeds and serve over rice.