Pour sesame oil into the bottom of the Instant Pot insert and spread out so it covers the bottom of the pot.
In a medium or large bowl, whisk together the chicken broth, honey, soy sauce, apple cider vinegar. Set aside.
Add chicken and garlic to the pot. Pour the liquid broth mixture over the chicken and use a spoon to spread the chicken out evenly across the bottom of the pan.
Place the lid on the Instant Pot and seal it. Press MANUAL or PRESSURE COOK on the Instant Pot and set it on high for 8 minutes.
While the chicken is cooking, whisk together the cornstarch and water in a small bowl to create a slurry. Set aside.
At the end of the countdown time on your Instant Pot, allow for natural release for 10 minutes, then turn to quick release.
When the pin drops, carefully open the lid. Pour in the cornstarch water slurry, turn the Instant Pot to SAUTE setting, and mix the slurry into the sauce and over the chicken. Keep stirring and allow the sauce to thick for about 2-3 minutes.
Garnish with sesame seeds and sliced green onions. Serve immediately with rice or noodles.
Notes
Prep tip: Cut the chicken pieces into similarly sized cubes. This helps ensure even cooking in all pieces.Storage tip: Store in an airtight container in the refrigerator for up to 5 days. Store in a freezer-safe container in the freezer for up to two months.