Ingredients
⅓cuphoney
⅓cupsoy sauce
3garlic cloves,minced
3tbspketchup
2tbspsriracha sauce
2lbschicken breast,cut into 1-inch cubes
¼cupcornstarch
2tbspvegetable oil
¼cupchicken broth
2green onions,chopped
1tspsesame seeds,or as desired
Preparation
Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
In a large bowl, place chicken pieces and cornstarch; toss to combine.
Turn on a multi-functional pressure cooker (such as instant pot) and select the Saute function. Add oil until hot then cook ½ of the chicken for about 3 minutes. Flip and cook for about 2 minutes.
Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty instant pot then cook for about 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn the instant pot off.
Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce. Close and lock the lid. Select high pressure according to the manufacturer’s instructions and set the timer for about 2 minutes, allowing 10 minutes for pressure to build.
Release pressure carefully for about 5 minutes using the quick-release method according to the manufacturer’s instructions. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.
