Instant Pot Sesame Chicken

This is one of my favorite go-to weekday lunches!  It's fast, easy, and full of flavor.  It also makes me nostalgic, because when I was pregnant, I used to crave Chinese food.  This dish doesn't rival an all-you-can eat Chinese buffet (I may have needed a few of those for each pregnancy!), but it comes close.

Instant Pot Sesame Chicken (adapted from this recipe)

2 1/2 pounds chicken breasts (I use four ounce chicken breasts from Schwan's, partially frozen)
1/2 C. coconut aminos or soy sauce
1/2 C.  honey
1/2 C. Water
2 T sesame oil
1/4 C. Tomato sauce
2 cloves garlic if desired
Red pepper flakes, if desired
Salt and pepper to taste
2 T. Tapioca starch or cornstarch dissolved in 1/2 C. cold water
Sesame seeds for garnish if desired

Place chicken in instant pot liner and season with salt and pepper (I probably use about 1/4 teaspoon of each).  Whisk next five ingredients together and add garlic cloves and a few shakes of red pepper flakes if desired.  Pour sauce over chicken.  Place liner in instant pot and seal with the lid.  Set on manual high pressure to cook for 14 minutes.  (If your chicken breasts are very large or completely frozen, you may need to add a minute or two.  If your chicken is completely thawed, subtract a minute or two).  When the cooking time is complete, do a quick release.  Remove chicken to a pan, press "cancel" on the display and select "saute" function.  Add starch and water mixture to the liquid in the instant pot and stir.  It will take just a few minutes for the sauce to thicken up. After the sauce thickens, press "cancel" and then select the "keep warm" function.  Meanwhile, cut the chicken into bite-sized pieces. Then add them back into the sauce.  Place the lid on top, and your meal is ready when you are.  When ready to serve, garnish with sesame seeds if desired.  Serve with cooked rice and an extra shake of red pepper flakes if you like a little kick!