Cut chicken breats into small, bite-sized pieces. Aboout 1-inch chunks.
Prepare the honey sauce by adding the soy sauce, honey, ketchup, garlic, water, rice wine vinegar, and sesame oil into a small bowl or glass measuring cup. Stir with a fork until combined and set aside.
Add the 2 tablespoons olive oil into the liner of the instant pot and push the sauté button. Add the chunks of chicken and sprinkle 1 teaspoon of salt over the chicken. Cook and stir the chicken until all the pieces are white on the outside. Chicken does not have to be cooked through. Turn off the sauté function.
Pour the honey sauce into the Instant Pot. Cover with lid and put the valve in the 'sealed' position. Press the poultry button and change the cook time to 4 minutes, or push the manual button and put the cook time to 4 minutes.
Do a quick release when the cook time is done. Mix together the cornstarch and water and add into the chicken mixture. Stir and let it sit for a few minutes for the sauce to thicken slightly. If you want the sauce thicker, turn the sauté function on and let cook for just a few minutes to thicken up.
Serve over rice and garnish with green onion and/or sesame seeds.