Combine Ingredients: In the Instant Pot, whisk together the soy sauce, honey, ketchup, bourbon, oil, ginger, garlic, red pepper flakes, and green onions. Add the chicken and stir to coat.
Pressure Cook: Lock and seal the lid. Cook at high pressure for 7 minutes or until the chicken is cooked through, then quick release the pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.)
Dice Chicken: Transfer the chicken to a cutting board, dice or shred the meat, and set aside.
Thicken Sauce: Set the Instant Pot to “Sauté." In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Stir this cornstarch mixture into the sauce and bring to a boil. Cook, stirring, until the sauce has thickened, about 3 minutes. Press “Cancel.”
Serve: Stir the chicken back into the sauce to combine. Taste and season with salt and pepper, as needed. Serve over basmati or brown rice. Garnish with green onions and serve with stir-fried vegetables, if desired.