Instructions

• Place the 4 chicken breasts in the Instant Pot in a single layer if possible.
• In a bowl, whisk together the ketchup, sriracha, honey, soy sauce, and 1/2 cup water until smooth. Pour the mixture evenly over the chicken.
• Close the lid, set the steam release valve to "Sealing," and cook on High Pressure for 10 minutes.
• When the cook time ends, perform a Quick Pressure Release (carefully move the valve to "Venting" and keep hands/face clear of the steam).
• Open the lid and remove the chicken breasts to a cutting board.
• Press the "Sauté" button on the Instant Pot. While the pot heats, in a small bowl whisk the 3 teaspoons cornstarch with 1/4 cup cold water until smooth to make a slurry.
• Pour the cornstarch slurry into the hot sauce in the Instant Pot and stir. Let the sauce simmer while stirring occasionally until it thickens, about 2–4 minutes.
• Meanwhile, cut the cooked chicken into bite-size pieces.
• Add the cut chicken back into the Instant Pot and stir to coat with the thickened sauce. Let everything warm together for 1 minute.
• Serve the chicken and sauce over cooked rice and garnish with chopped scallions to taste.