Prepare chicken & Green Beans

Place chicken breasts in 6-quart instant pot

in small bowl, combine honey, siracha sauce, vinegar, fresh ginger, garlic and sesame oil.*SEE NOTE

Pour over chicken in pot

Lock lid in place and set on high pressure, manual cook for 15 minutes.

Allow pressure to release naturally for 15 minutes before carefully releasing remaining pressure.

Unlock and carefully open lid.

Transfer chicken to container with lid to keep warm, place green beans into Instant Pot and lock the back in place, set on high pressure, manual cook for 4 minutes. Quick release the steam and once steam has finished venting (this will take a few minutes) carefully remove the lid, being very cautious not to burn yourself.

Remove the green beans to a container to keep warm (use the same container as the chicken, if desired).

Prepare Sauce

Strain cooking liquid through a fine mesh strainer back into the Instant Pot and set to saute.

Simmer, uncovered for 10 minutes or until reduced and thickened.

Slice chicken and serve over rice with green beans. Drizzle sauce over the chicken and green beans and garnish with green onions if desired.