In a small bowl, whisk together the honey, soy sauce, ketchup, garlic, sesame oil & water.
Place the fresh chicken breasts in the Instant Pot.
Pour the glaze mixture over the chicken and toss to coat.
Cook at high pressure for 25 minutes.
Allow natural release for ten minutes, then manually release the pressure.
Remove the chicken from the pot and set aside.
Add cornstarch to the pot & whisk.
Turn on the sauté function & cook 2-3 minutes, whisking until thickened.
Microwave rice for 90 seconds according to package directions.
Place chicken on top of rice, spoon sauce over chicken & sprinkle with sesame seeds.