Place your chicken in the bottom of the Instant Pot.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour sauce over chicken.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
When the timer is done, do a QUICK RELEASE of the pressure (move the valve from SEALING to VENTING to release the pressure).
Remove the lid and remove the chicken from the pot.
Dissolve 2 Tablespoons of cornstarch in 3 Tablespoons of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the SAUTE button and cook sauce for about 3-5 minutes or until slightly thickened.
Shred the chicken and then return to pot and toss with sauce before serving.
Serve chicken on cooked rice and top with sesame seeds and diced green onions, if desired.
You can also sprinkle more red pepper flakes on top if you want more heat.