INGREDIENTS

  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 3 cloves garlic, minced
  • 3 tablespoons ketchup
  • 2 tablespoons sriracha sauce
  • 2 pounds chicken breast, cut into 1-inch cubes
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1/4 cup chicken broth
  • 2 green onions, chopped
  • 1 teaspoon sesame seeds, or as desired

INSTRUCTIONS

  1. Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
  2. Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
  3. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® o. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
  4. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
  5. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.