Place the chicken into the electric pressure cooker insert with the hot water. Season with salt and pepper.
In a small mixing bowl, whisk together the soy sauce, honey, teriyaki sauce, rice vinegar, sesame oil, minced garlic, minced onion, and ground ginger. Do NOT add the cornstarch.
Steam valve: Sealing.
Cook on: Manual/High for 15 minutes.
Release: Natural or Quick.
After cooking, shred the chicken with 2 forks. Then mix the cornstarch with the same amount of water and swirl into the sauce. Let sit on "keep warm mode" for 5 to 10 minutes, stirring a few times, to allow sauce to thicken.
Cook the rice, as directed.
Prepare the salad.
Serve Instant Pot Honey Garlic Chicken over rice with side salad.