In your Instant Pot add your water or stock, soy sauce, honey, red chili flakes, rice vinegar, mirin, soy sauce paste, and garlic. Mix it throughly.
Add in your chicken breast to the Instant Pot.
Put your Instant Pot lid on and turn the knob to seal and press your pressure/manual button. Set it for 6 minutes then let it NPR (Natural Pressure Release) for 10 minutes before QR (Quick Release).
Remove the chicken to shred.
Press the sauté button on your Instant Pot, add in a cornstarch slurry, and let the sauce cook down a little (1 tbsp water, 1 tbsp cornstarch) and to thicken it your sauce. 1-2 minutes is enough as the sauce continues to thicken as it cools.
Serve with your side of choice and garnish if you wish.
This recipe was only tested in the Instant Pot Duo 6 Qt 9 in 1 and have not tested this chicken teriyaki recipe in a different sized Instant Pot. Please ensure that there is enough liquid in your IP for it come up to pressure.
If you do not have soy sauce paste, add more soy sauce and touch more honey – soy sauce paste is thicker than regular soy sauce and sweeter.
Sept 2020 update: While I personally don’t find this to be spicy, I’ve had some friends tell me that they found this chicken teriyaki on the spicer side. Half the amount of red chili pepper flakes to decrease the heat.