Season the cut chicken with salt and pepper.
In a bowl combine soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, water, and red pepper flakes. Whisk to dissolve the sugar.
Lightly spray the inner pot of the Instant Pot with non-stick cooking spray. Add the chicken and sauce to the Instant Pot and seal the lid and pressure valve.
Select the MANUAL or PRESSURE COOK button and HIGH PRESSURE. Select the cook time of 10 minutes.
Once the cooking cycle is over, allow the pressure to naturally release.
While the Instant Pot is releasing its pressure, prepare the arrowroot.
In a small bowl, whisk together the arrowroot and remaining 2 tablespoons of water until completely dissolved.
Remove the chicken with a slotted spoon and set it aside.
Select the SAUTE function. When the sauce starts bubbling, slowly pour in the arrowroot mix while whisking the sauce. Allow the sauce to thicken (1-2 minutes).
Turn off Instant Pot. Add the chicken back into the sauce and stir to fully coat.
Serve topped with sesame seeds and green onions, on a bed of rice or cauliflower rice, or with sides of your choice.