1. 1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides of the chicken breasts lightly with salt and pepper, if desired.

2. 2. Whisk the Sauce: In a medium bowl, whisk together the chicken broth, honey, fresh lime juice, soy sauce, garlic powder, onion powder, and black pepper until well combined. Set aside about 1/4 cup of this mixture in a separate small bowl; this will be used later to create a thicker sauce.

3. 3. Add Chicken to Instant Pot: Place the seasoned chicken breasts directly into the inner pot of your Instant Pot. Pour the majority of the honey-lime sauce (the larger portion) over the chicken, ensuring the chicken is submerged as much as possible.

4. 4. Pressure Cook: Secure the lid on your Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 8 minutes for average-sized chicken breasts (about 1-inch thick).

5. 5. Release Pressure and Remove Chicken: Once the cooking cycle is complete, allow for a 5-minute natural pressure release (NPR), then carefully switch the venting knob to “Venting” for a quick release (QR) of any remaining pressure. Once the pin drops, open the lid. Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. You can slice or shred the chicken as desired.

6. 6. Thicken the Sauce: In the small bowl with the reserved 1/4 cup of sauce, whisk in the cornstarch until there are no lumps. Select the “Saute” function on your Instant Pot. Once the liquid in the pot begins to simmer, slowly pour in the cornstarch slurry, whisking constantly. Continue to whisk and cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.

7. 7. Combine and Serve: Return the sliced or shredded chicken to the pot and toss gently to coat it thoroughly with the thickened honey-lime sauce. Serve immediately, garnished with fresh cilantro and lime wedges if you wish.