Set your instant pot to sauté mode and then add your vegetable oil, garlic, ginger, and chicken. Sauté the ingredients until the chicken turns to a pale pink color (about three minutes).
Stir in the soy sauce, hot sauce, apple cider vinegar and tomato paste. Then set the valve to seal and close the lid. Set the timer to three minutes cook on pressure cook (or manual).
Meanwhile, in a small bowl, use a whisk to combine together the cornstarch with the water to make a slurry.
When the pressure cooker is done cooking, slowly release pressure before reopening the lid as the steam will be hot. With the lid off of the cooker, set the pot back to sauté mode and then stir in the slurry, honey and sesame oil and stir until the sauce has thickened.
You can serve this with cooked rice on the side and sesame seeds and green onion as garnishes.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!