In a medium bowl, whisk together the honey, soy sauce, minced onion, sweet chili sauce, olive oil, and minced garlic until smooth.
Place chicken in bottom of instant pot and sprinkle with a pinch of salt and some pepper.
Pour sauce over chicken.
Place lid on pot and set valve to sealing.
Set cooker to high pressure for 6 minutes. Naturally release pressure for 10 minutes and then do a quick release.
Once the pin has dropped, remove lid. Remove chicken and set aside on a cutting board.
Whisk together the cornstarch and cool water to create a slurry.
Set instant pot to sauté mode and slowly drizzle the slurry into the sauce while whisking. Bring the sauce to a bubble and cook for 2-3 minutes until thickened, then turn off the instant pot.
Dice chicken into bite size pieces and place in serving bowl. Pour sauce over chicken and give it a gentle mix. Or you can add chicken right back into the pot and serve out of that.
Serve chicken over cooked brown or white rice and garnish with sesame seeds and green onions.