Dice chicken into bite size pieces. Add this and your jar of teriyaki sauce into your pot. Add soy sauce and stir contents together.
Close lid and seal steam valve. Set to high pressure for 3 minutes with a 2 minute natural release.
Release rest of steam. If you want a thicker sauce, use a slotted spoon to remove meat. Set to saute in a bowl whisk together 2 tbsp cornstarch with 4 tbsp cold water until smooth. Pour this in and stir to thicken in about 1 minute.
Turn pot off, return meat, stir, and serve over rice.