In a medium mixing bowl stir together honey, soy sauce, ketchup, oregano, ginger and garlic. Set aside. 

Turn instant pot to the sauté setting. Add olive oil. Heat for 2-3 minutes. 

Add chicken breasts to the instant pot and brown for three minutes each side. 

Pour sauce over the chicken and place lid on the pot. Set to pressure cook for 7 minutes. 

Allow pressure to release naturally once chicken is cooked (may take ten minutes). This locks in the juices. 

Unlock lid and remove chicken from the pot. Cut into slices or bite sized pieces. Set aside. 

Add corn starch to the sauce (inside the pot). Turn the instant pot back to sauté setting. Allow sauce to boil and thicken. Stir as it thickens.

Place chicken back into the pot with the sauce. Mix together. Turn the pot to the warm setting (with the lid off) until ready to serve. 

Plate over rice and garnish with green onions and sesame seeds. Fresh ginger on the side is the perfect addition.