Heat the Instant Pot on “Sauté” mode.
Add olive oil to the instant pot and heat it up.
Season chicken with salt and pepper; transfer to the instant pot and cook for about 2 minutes per side, or until just browned.
Remove chicken and set aside.
In a mixing bowl combine honey, chicken broth, soy sauce, ketchup, garlic, oregano, and parsley; mix until incorporated.
Slowly Pour the honey mixture into the Instant Pot and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot.
Add chicken back into the pot.
Rinse the rice really well; add rinsed rice to an oven safe dish that will fit inside your Instant Pot on top of the trivet. I always use my Pyrex glass mixing bowls.
Add 2 1/4 cups water into the dish with the rice and cover the dish with foil.
Place the dish on top of your trivet (the one that comes with the Instant Pot). Carefully place the trivet down into the pot on top of the chicken.
Lock the lid of the Instant Pot and set valve to “sealing”.
Press the manual button and set the timer for 15 minutes on High Pressure.
When the timer beeps let the pressure release naturally for 10 minutes.
Once all the pressure is released, remove the lid and carefully remove the rice bowl using oven mitts or hot pads. Then remove the chicken and set on a cutting board. Let rest 5 minutes.
Turn the Instant Pot to “Saute”.
In a small bowl stir together 1/4 cup cornstarch and 1/4 cup water until smooth.
Stir the slurry mixture into the pot; and let cook for couple minutes, stirring often.
In the meantime, shred the chicken.
Turn off the Instant Pot and stir shredded chicken back into the sauce.
Serve chicken over rice and garnish with toasted sesame seeds.