Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

• 2 tablespoons vegetable oil
• 2 large yellow onions, thinly sliced
• 4 boneless, skinless chicken breasts
• 1/3 cup reduced-sodium teriyaki sauce
• 1/4 cup chicken stock or broth
• 1 tablespoon minced garlic*
• 1/2 teaspoon onion powder
• 1+1/2 tablespoons light brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons water

*Notes:I recommend using fresh pressed garlic from cloves.

• With the cooker's lid off, select CHICKEN/MEAT and heat oil until sizzling.
• Place onions in the cooker and cook until they begin to caramelize, about 8 minutes.
• Cover with chicken, teriyaki sauce, chicken stock, garlic, and onion powder and toss to fully coat chicken.
• Close & Lock lid. Select CANCEL/KEEP WARM, and then choose CHICKEN/MEAT to restart timer. (*NOTE* The cookbook calls for 8 minutes cooking time. The pressure cooker I have auto sets to 15 minutes on the Chicken/Meat setting. When I made this, I ran it for the full 15 and think the chicken was a bit dry. I'd suggest 10-11 mins, just set a separate timer.)
• When timer beeps, release pressure and again select CHICKEN/MEAT to keep pot heating.
• Remove chicken and set aside.
• Whisk brown sugar and cornstarch into the 2 tablespoons of water, and add this mixture into the cooker, stirring in to the sauce. Let simmer for 2 minutes to thicken.
• Add the chicken back into the pot and cover with sauce.
• Serve with sauce and onions.

  This is not a very colorful or visually appealing dish, but it is quite tasty!