In a medium-sized bowl whisk together 1 ½ cups water, soy sauce, honey, rice vinegar, mirin rice wine, garlic, and ginger. Add this teriyaki sauce to the Instant Pot.
Make sure that the release valve is in the "Sealing" position.
Place the lid on the Instant Pot, turn and lock.
Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" buttons. It will take about 10 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
Once the display indicates "On" and begins the countdown at "10", the Instant Pot will beep when the cycle is complete.
Cover the steam release handle with a towel to avoid splattering. Carefully quick-release the pressure by sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
Carefully open the lid. Press the "Keep Warm/ Cancel" button.
Remove chicken and transfer to a clean plate, rest 5 to 10 minutes before slicing.
In a small bowl whisk together the cornstarch and ¼ cup of water to make a slurry.
Press "saute" on the "more" setting.
Once the teriyaki sauce begins to rapidly simmer, gradually add in the cornstarch slurry, constantly whisking.
Cook and whisk the sauce until it thickens enough to coat the back of a spoon, 60 to 90 seconds.
Slice chicken, drizzle teriyaki sauce on top and garnish with green onions and sesame seeds.
Serve teriyaki chicken with jasmine rice, brown rice, cauliflower rice, or broccoli rice.
Chicken thighs can be substituted for chicken breasts.
If substituting cornstarch for arrowroot powder, use 3 1/2 tablespoons of arrowroot powder mixed with 1/4 cup water.
MAKE IT PALEO: Use coconut aminos instead of soy sauce. Omit the rice wine. Use arrowroot powder instead of cornstarch. Substitute pure maple syrup instead of honey.
MAKE IT GLUTEN-FREE: Use coconut aminos or gluten-free tamari instead of soy sauce.