Add honey, ¾ cup chicken broth, Sriracha, rice wine vinegar, soy sauce, garlic, and salt to Instant Pot. Whisk until blended. Add chicken to sauce, turn to coat.
Place the lid on the Instant Pot and set for High pressure for 7 minutes. When timer goes off, turn vent to quick release pressure.
Remove chicken to plate or cutting board; cool slightly and shred. Turn Instant Pot to sauté. Whisk cornstarch into remaining ¼ cup broth. Stir mixture into sauce and cook until thickened, about 1 to 2 minutes.
Add chicken back to pot and stir until coated.
Serve with cooked rice and broccoli, if desired.
Nutrition information is based on one 4 oz. portion of chicken with sauce and does not include rice and broccoli.
Use boneless skinless chicken thighs if you prefer.
Increase/decrease the heat by adjusting the amount of Sriracha you add.
Make this on the stovetop in a large covered skillet. Cook until the chicken is tender and sauce has thickened.
Try it in your slow cooker. Combine the sauce ingredients, mix it with the chicken, cook for 3 hours on low, add the cornstarch slurry, and cook for another hour.