4 large boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil (or your favorite cooking oil)

1/2 cup diced onion

2 garlic cloves, peeled and finely minced

1/2 cup soy sauce (I used coconut aminos)

1/4 cup ketchup

2 teaspoons toasted sesame oil

1 cup honey

1/4 teaspoon red pepper flakes

2 tablespoons cornstarch

3 tablespoons water

Toasted sesame seeds

Chopped green onions, for garnishing (optional)

Salt and pepper the chicken pieces to taste.

Preheat the pressure cooker pot by selecting the sauté function. When the cooking pot is hot, add the olive oil, the chicken pieces, the onion, and the garlic to the pot, and sauté until the onion is softened, about 3 minutes or so. Add the soy sauce, ketchup, and red pepper flakes to the pot, and stir to combine the ingredients.

Lock on the lid, and cook at high pressure for 3 minutes. When the cooker beeps, do a quick pressure release.

Add the honey to the pot, and stir to combine. In a small bowl, combine the cornstarch and the water. Add this to the pressure cooker pot.

Select the sauté function, and stir until the sauce begins to thicken, roughly 3 to 4 minutes.

Serve chicken and sauce over cooked rice, and sprinkle with the toasted sesame seeds and chopped green onions, if using.

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