Pat chicken thighs completely dry with paper towels before the sauté function to achieve a golden, caramelized exterior that locks in flavor and creates depth in your teriyaki sauce.

Taste the sauce before serving and adjust honey and white vinegar in equal increments—this prevents the sauce from becoming too cloying while maintaining that signature teriyaki complexity.

Mix cornstarch with cold water separately, then add it during the final 2-3 minutes of cooking using the sauté function to achieve a glossy, restaurant-quality sauce without lumps or overcooked flavors.

Reserve half your ginger purée to stir in after pressure cooking finishes—this adds a bright, fresh ginger note that cuts through richness and elevates the final dish significantly.

Use a 5-minute natural pressure release followed by quick release to allow residual heat to gently finish cooking the chicken while keeping it tender, rather than rapid pressure loss which can toughen the meat.