Instant Pot Chicken Teriyaki Bowls

This is a recipe I really want to try! I have the pot-in-pots, but am not sure how to do this with this recipe.

Maybe I should just cook the chicken on the bottom, and just use only one pot, and use it for the rice? Can I set the pot on top of the chicken, or would it be better to use the trivet?

Could I use the second pot for broccoli?

Sorry….am thinking while typing how to make this work best, but am definitely making this….just have to figure out how to use those pots……
I love your website, and use your recipes often….just am not sure how to use the pots……

Ingredients

• 3 tablespoons cornstarch, (30g)
• 2 tablespoons green onion, (6g) thinly sliced
• 2 teaspoons minced ginger, (8g)
• 1/2 teaspoon sesame seeds
• 2 pounds boneless skinless chicken breast, (908g) 4 pieces
• 1 3/4 cups water, (420ml) divided
• 2/3 cup soy sauce , (158ml)
• 3/4 cup honey, (178ml)
• 2 tablespoons rice vinegar, (30ml)
• 2 tablespoons mirin rice wine, (30ml) optional
• 1 tablespoon minced garlic, (10g)

Instructions

1. Add chicken breast to the instant pot.
2. In a medium-sized bowl whisk together 1 1/2 cups water, soy sauce, honey, rice vinegar, mirin rice wine, garlic, and ginger.
3. Add teriyaki sauce to the instant pot.
4. Make sure that the release valve is in the "Sealing" position.
5. Place the lid on the Instant Pot, turn and lock the lid.
6. Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" buttons.
7. It will take about 10 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
8. Once the display indicates "On" and begins the countdown at "10", the Instant Pot will beep when the cycle is complete.
9. Cover the steam release handle with a towel to avoid splattering. Carefully quick release the pressure from the pot by sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
10. Carefully open the lid. Press the "Keep Warm/ Cancel" button.
11. Remove chicken and transfer to a clean plate, rest 5 to 10 minutes before slicing.
12. In a small bowl whisk together the cornstarch and 1/4 cup of water to make a slurry.
13. Press "saute" on the "more" setting.
14. Once the teriyaki sauce begins to rapidly simmer, gradually add in the cornstarch slurry, constantly whisking.
15. Cook and whisk the sauce until it thickens enough to coat the back of a spoon, 60 to 90 seconds.
16. Slice chicken, drizzle teriyaki sauce on top and garnish with green onions and sesame seeds.