Marinate Chicken with Teriyaki Sauce: Mix 4 tbsp (60ml) Japanese Soy Sauce, 4 tbsp (60ml) Mirin, 4 tbsp (60ml) Sake, ¼ tsp (1.25ml) Sesame Oil, and 2 tbsp (28g) Sugar together to create Teriyaki Sauce Mixture. Taste the mixture to make sure it is balanced. Marinate the chicken thighs with Teriyaki Sauce for 20 minutes.

Vaporize Alcohol Content in Marinade: Pour the marinade (without chicken thighs) in Instant Pot Pressure Cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Add 4 crushed garlic cloves + 1 very thin slice of ginger in pressure cooker. Let the teriyaki sauce mixture come to a boil, then let it boil for 30 seconds to allow the alcohol in sake to evaporate.

Pressure Cook Teriyaki Chicken and Rice: Add the chicken thighs in Instant Pot with the skin side up. Then, place a steamer rack in Instant Pot and carefully place a bowl with 1 cup (230g) Calrose Rice on the rack. Pour 1 cup (250ml) cold water in the bowl of rice. Ensure all the rice are soaked with water. Immediately close the lid and pressure cook at High Pressure for 6 minutes. Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.

(Optional Flavor Enhancing Step) Preheat Oven: While the teriyaki chicken and rice are cooking in Instant Pot, preheat the oven to 450°F.

Thicken Teriyaki Sauce: Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and garlic cloves. Turn heat to medium (Instant Pot: Press Sauté button). Taste the seasoning one more time. Add more Japanese soy sauce or sugar if desired. Mix the cornstarch with water, then mix it into the teriyaki sauce one third at a time until desired thickness.

(Optional Flavor Enhancing Step) Apply Teriyaki Sauce and Finish in Oven: Brush the teriyaki sauce all over the chicken on both sides. Place the chicken thighs on a rack with the baking tray in the oven for 5 – 8 minutes.

Serve: Serve immediately with rice and other side dishes.