Mix corn starch in 1/4 cup of water and set aside.
Add rice and water in a stainless steel or pyrex bowl and set aside. You can add salt but we skip it with all the soy sauce.
Set the Instant Pot to saute(more) mode. Add 1 tablespoon oil and add chicken thighs. Brown the chicken for a minute (another optional step). Add the teriyaki sauce and black pepper.
Place a tall trivet over the chicken in the Instant Pot insert. Place the rice bowl over the trivet.
Close the Instant Pot lid with pressure valve to sealing. Cook on Manual /Pressure Cook(Hi) for 6 minutes followed by 10 minute natural pressure release.
You can also do a full natural pressure release for this recipe.