Instant Pot Teriyaki Chicken

Directions

1. 1
   Set Instant Pot to "
2. 2
   Saute". When it is hot, add the juices, soy sauce, garlic, ginger, mustard, pepper, brown sugar, and crushed pineapple.
3. 3
   Heat until sugar dissolves, stirring occasionally.
4. 4
   Add the chicken breasts, turn over to coat with the sauce.
5. 5
   Place the lid on your pressure cooker, checking to make sure that the silicone gasket is secure, and turn to lock the lid into place. Check to make sure the vent is in the "Sealing" position.Push the "Keep Warm/Cancel" button, then the "Manual" button and set the timer for 25 minutes using the + and - buttons if necessary.
6. 6
   Mix the cornstarch and water together in a small bowl. Set aside.When the Instant Pot beeps, allow the pressure to release naturally, about 15 minutes. Release manually if not done after 15 minutes.
7. 7
   Remove the chicken and place on a platter to shred.Push the "Deep Warm/Cancel" button, then the "
8. 8
   Saute" button and add the cornstarch mixture. Stir and simmer until the sauce starts to thicken.
9. 9
   Add the shredded chicken back to the pot and stir to combine.
10. 10
    Serve over rice or noodles and vegetables, if desired.
11. 11
    Serve additional sauce on the side.