1. Prepare the Chicken and Saute Aromatics: Start by cutting your boneless, skinless chicken breasts into uniform 1-inch pieces. Set your Instant Pot to the “Saute” function and add the olive oil. Once hot, add the chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

2. Brown the Chicken: Add the chicken pieces to the Instant Pot and cook for 2-3 minutes, stirring occasionally, until lightly browned on all sides. This step helps seal in the juices and adds depth of flavor, though the chicken doesn’t need to be cooked through at this stage.

3. Deglaze and Add Liquids: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice. Stir in the soy sauce and honey (or maple syrup).

4. Add the Vegetables: Place the mixed vegetables on top of the chicken and liquid. Try to keep them somewhat on top rather than fully submerged, as this helps them steam and cook perfectly without becoming mushy. Do not stir them in completely.

5. Pressure Cook the Meal: Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes on high pressure.

6. Release Pressure and Thicken (Optional): Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully switch the valve to “Venting” for a quick release of any remaining pressure. Once the pin drops, open the lid. If you prefer a thicker sauce, remove about 1/2 cup of the liquid, whisk in the cornstarch until smooth, and then stir it back into the pot. Select “Saute” again and cook for 1-2 minutes, stirring constantly, until the sauce thickens.

7. Season and Serve: Taste the dish and adjust seasoning with salt and black pepper as needed. Garnish with fresh cilantro or green onions, if desired, and serve immediately.