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Cube the chicken and place in the Instant Pot.
Season the chicken generously with salt and ground black pepper.
In a bowl, combine the onion, honey, coconut aminos, ketchup, and canola oil. Add the minced garlic.
Pour the sauce over the chicken until covered.
Cook the chicken on high pressure for 15 minutes.
Remove the chicken from the sauce and place in a separate bowl.
In a small bowl, dissolve the cornstarch in the ¼ cup of water.
Add the cornstarch mixture to the Instant Pot and saute for 5 minutes until the sauce is thickened.
Generously coat the chicken with the thickened sauce.
If desired, add any vegetables and coat them with the remaining sauce.
Top with sesame seeds and green onions.