Reduce the teriyaki sauce: While the chicken wings are broiling, thicken the teriyaki sauce. Start by pressing the “sauté” button on the pressure cooker.
If you plan on serving the wings at room temperature, stir together 4 teaspoons of cornstarch and 4 teaspoons of soy sauce in a small bowl until the cornstarch is dissolved, then add to the simmering teriyaki sauce.
If you plan on serving the wings hot, use all 5 teaspoons of both ingredients.
Cook the sauce until it starts to boil, stirring frequently, about 3 minutes. The sauce should start to thicken a bit and look like maple syrup, but won’t look super thick. Don’t worry, it will thicken further as it cools.