Prepare your chicken first by cutting boneless, skinless chicken breasts into bite sized cubes.
Start cooking your rice or vegetables when you turn your Instant Pot on.
400G chicken breast skinless and boneless, cut into bite size pieces
1/4 cup soy sauce low sodium
1 tsp soy sauce
2 tbsp honey
2 tbsp brown sugar
2 cloves garlic minced
1 tsp ginger fresh, grated
3 tbsp rice vinegar
1/4 tsp red pepper flakes
1 tbsp tomato paste
2 tbsp Oyster sauce
1 tbsp cornstarch
1 tbsp water
1 tbsp sesame seeds
2 green onions chopped
Add the chicken pieces to the Instant Pot then dump the rest of the ingredients to it, excluding the cornstarch and water.
Stir everything well with a spoon.
Close the lid. Set the Instant Pot to Pressure Cook setting – set the timer to 5 minutes.
Add 10 minutes of natural release.
Carefully unlock and remove the lid from the instant pot.
Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken to a bowl using a slotted spoon.
In a small bowl whisk the cornstarch and water together then pour over the sauce and stir. Cook for about 2 minutes until the sauce thickens. Add the chicken back to the Instant Pot and turn off your Instant Pot by pressing the cancel button.
Garnish the chicken with sesame seeds and green onions. Serve over rice.