Instant Pot Chicken Teriyaki

2 to 3 pounds boneless, skinless chicken thighs cut into bite-size pieces (lightly seasoned with a few pinches of seasoned salt OR salt & pepper, if desired)

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 tablespoon (⅛ stick) salted butter

3 cloves (1 tablespoon) crushed or minced garlic

1 tablespoon squeeze ginger or minced ginger

½ cup chicken or garlic broth (I used ½ teaspoon Garlic Better Than Bouillon + ½ cup water)

2 tablespoons rice vinegar or apple cider vinegar

¼ cup low sodium soy sauce

¼ cup light or dark brown sugar

2 tablespoons hoisin sauce

¼ cup honey

2 tablespoons cornstarch + 2 tablespoons water mixed to form a slurry

1 teaspoon Gravy Master or Kitchen Bouquet (optional)

1 bunch scallions, sliced (with some reserved for topping)

Sesame Seeds, for topping (optional)

Directions at pressureluckcooking.com

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