1/3 cup honey
1 tablespoon soy sauce
3/4 cup water
1 teaspoon freshly squeezed lemon juice
6 garlic cloves, minced
1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken, cut into 1/2-inch pieces
1 tablespoon cornstarch made into a slurry with 2 tablespoons cold water
Salt and pepper to taste
Fresh chives or scallions chopped (optional)
Fresh parsley (optional)
In a small bowl, whisk together the honey, soy sauce, water, lemon juice and garlic.
Heat the Instant Pot using the sauté function. Add the oil and when hot, add the chicken and cook, stirring frequently, until opaque, about 5 minutes.
Add the honey mixture to the pot and stir to coat the chicken.
Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 5 minutes. Once the cooking time is finished, quick release the pressure.
Remove the lid and switch the pot to the sauté function. Heat until the sauce is bubbling and add the cornstarch slurry.
Cook, stirring, until the sauce thickens, 2 or 3 minutes. Taste and add salt and pepper as needed.
Serve immediately. If desired, garnish with fresh chives, scallions or parsley.