Ingredients (6 servings)

• boneless, skinless chicken breasts 1 1/2 cups
• salt and pepper to taste
• honey 1/2 cup
• low-sodium soy sauce 1/2 cup
• diced onion 1 piece
• ketchup 1/4 cup
• oil 2 tablespoons
• minced garlic cloves 2 pieces
• cornstarch, dissolved in 3 tablespoons of water 2 tablespoons
• sesame seeds (optional garnish) to taste
• sliced green onions (optional garnish) to taste

Preparation

1. 1
   Place the chicken in the bottom of the Instant Pot.
2. 2
   In a small bowl, whisk together the honey, soy sauce, onion, ketchup, oil, garlic, and chili flakes. Pour the sauce over the chicken.
3. 3
   Place the lid on the Instant Pot and move the valve to the SEALING position. Press the MANUAL (PRESSURE COOK) button and set the timer for 25 minutes if the chicken is frozen (or 18 minutes if the chicken is thawed).
4. 4
   When the timer is done, perform a quick pressure release (move the valve from SEALING to VENTING to release the pressure).
5. 5
   Remove the lid and take the chicken out of the pot.
6. 6
   Dissolve 2 tablespoons of cornstarch in 3 tablespoons of water in a small bowl and pour into your Instant Pot. Stir to combine with the sauce. Press the SAUTE button and cook the sauce for about 3 to 5 minutes or until it thickens slightly.
7. 7
   Shred the chicken, then return it to the pot and mix with the sauce before serving.
8. 8
   Serve the chicken over cooked rice and garnish with sesame seeds and diced green onions, if desired.
9. 9
   You can also sprinkle more red pepper flakes on top if you want more heat.