Pat the 5 chicken breasts dry with paper towels and season both sides generously with salt and black pepper. While the chicken rests, mince the 5 garlic cloves and grate the fresh ginger, then finely dice the onion. Having everything prepped and ready will make the cooking process smooth and quick.

Set your Instant Pot to Sauté mode and heat 2 tablespoons of vegetable oil until shimmering. Working in batches if needed, sear the seasoned chicken breasts for 2-3 minutes per side until golden brown—this builds flavor through the Maillard reaction. While the chicken sears, whisk together the honey, soy sauce, ketchup, minced garlic, grated ginger, diced onion, and sriracha (if using) in a bowl to create your sauce base.

Pour the honey garlic sauce from Step 2 over the seared chicken in the Instant Pot. Stir gently to distribute the sauce evenly. Secure the lid, set the valve to sealing, and cook on high pressure using the Meat setting for 15 minutes. I find that this shorter cooking time keeps the chicken breasts moist and tender while the sauce infuses flavor throughout.

Once the cooking cycle completes, carefully perform a quick pressure release by moving the valve to venting. Open the lid and transfer the cooked chicken breasts to a cutting board, leaving all the sauce in the pot. Let the chicken rest while you thicken the sauce—this gives the meat a chance to retain its juices.

In a small bowl, whisk together 4 teaspoons of cornstarch and 1/4 cup of water until completely smooth with no lumps. Keep the Instant Pot on Sauté mode and slowly pour the cornstarch slurry into the simmering sauce, stirring constantly to prevent clumping. Cook for about 5 minutes, stirring frequently, until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.

Cut the rested chicken breasts into bite-sized pieces or thick strips, depending on your preference. Return the chicken to the pot with the thickened sauce and toss gently to coat everything evenly. Turn off the heat and transfer to a serving bowl. Sprinkle generously with sesame seeds and sliced green onion for brightness and texture. Serve immediately over steamed rice to soak up the delicious sauce.