• Place the soy sauce, honey, water, mirin, garlic and ginger into the stainless steel inner pot of a 6 quart Instant Pot. Stir until completely combined.
• Add the chicken breasts.
• Put the lid on the Instant Pot and set the valve to 'sealing'. Pressure cook on high pressure for 8 minutes.
• When the Instant Pot beeps, immediately release the pressure (quick pressure release).
• Remove the chicken from the Instant Pot and set aside to rest for 5 minutes.
• While chicken is resting, thicken the sauce: set the Instant Pot to saute. Stir together the cornstarch and water, then add to the pot. Simmer for 1-2 minutes, until bubbly and thickened.
• Slice the chicken into cubes and add back to the sauce. Stir to coat and enjoy!
• Serve over rice with broccoli.

To assemble ahead and freeze

• Combine the soy sauce, honey, water, mirin, garlic and ginger in a gallon-sized freezer bag.
• Squeeze out extra air, and freeze for up to 3 months.
• Thaw completely before cooking as directed above.

Meal Prep Bowls

• Teriyaki chicken may be portioned out into meal prep containers with ½ cup cooked rice and 1 cup steamed broccoli.
• Store in the fridge for up to 4 days. Heat until steaming hot and enjoy.
• Freezer- teriyaki chicken meal prep bowls may be frozen for up to 3 months.