Instant Pot Hawaiian Chicken

3-4 boneless/skinless chicken breasts

2 cups Sweet Baby Ray's BBQ Sauce
3/4 cup pineapple juice
1 cup pineapple chunks
2 Tblsp. soy sauce
1/2 Tblsp. sriracha sauce
1 tsp. dijon mustard
2 Tblsp. cold water
2 Tblsp. cornstarch

Garnish:
sesame seeds
green onions, chopped

Place chicken breasts in bottom of instant pot.  Add BBQ sauce, pineapple juice, pineapple chunks, soy sauce, sriracha sauce, and dijon mustard; stir to combine.

Set release valve to "seal" and pressure cook on high for 15 minutes.  When done, do a quick release.

Remove chicken from instant pot; set aside.

Set instant pot to saute' mode.

In small bowl, add cornstarch to cold water (not the other way around); stir to combine.  Add corn starch mixture to sauce.

Stir sauce until it thickens.  Dice or shred chicken and add back into sauce; stir to combine.

Serve over rice, drizzle with sauce, and garnish with sesame seeds and chopped green onions.