Place your cubed chicken in a stainless steel bowl that is big enough for everything to go in and be stirred but will also fit on top of your trivet in your electric pressure cooker with the lid on.
In a medium size bowl, mix together your honey, brown sugar, ketchup, soy sauce and garlic until well blended.
Pour your sauce over your cubed chicken and stir well.
Seal and cook on high for 8 minutes, quick release and carefully stir your chicken (you stir halfway through cooking so the chicken doesn't stick together and not cook through), seal and cook for an additional 8 minutes and quick release again.
Remove your chicken with a slotted spoon and place in a dish you can cover to keep warm.
Using heat safe gloves, pour the sauce from cooking into a medium size pot.
In a small bowl or coffee cup, mix together the corn starch and water until completely blended and stir into the sauce.
Heat over medium high heat until it is at a rolling boil (about 3-5 minutes), reduce heat to medium and cook for approximately 7-10 minutes more, stirring continually, until it is just a little thinner than you want it. (It will thicken as it cools.)
Stir your chicken into your thickened sauce and serve chicken and sauce over a bed of rice.
Notes
We’ve tested this recipe in a 6 quart Instant Pot and 6.5 quart Ninja Foodi. When pressure cooking with larger pressure cookers, you may need to add 1/2 cup to 1 cup more liquid to reach pressure. Make sure not to overfill smaller pressure cookers past their max lines.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.