Instant Pot Instructions:

1. Add water and soy sauce into Instant Pot. Add in the chicken breasts. Add in the onion, ketchup, sesame oil, garlic powder and red pepper flakes. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh or 12 minutes for frozen. When time is up let pot sit for 10-15 minutes and then move valve to venting. Remove the lid.
3. Place chicken on a cutting board and shred. 
4. Stir the honey into the Instant Pot.
5. Turn Instant Pot to sauté setting. Stir cornstarch and water together in a small bowl until smooth. Stir the cornstarch slurry into the pot until sauce thickens. Once sauce has thickened add the chicken back into the pot and stir to coat the chicken. 
6. Stir in the sesame seeds and serve over rice.

Slow Cooker Instructions:

1. Add water, soy sauce, onion, ketchup, sesame oil, garlic powder, red pepper flakes and honey into slow cooker. Stir well. Add in the chicken breasts and turn to coat. 
2. Cover and cook on low for 4-6 hours. 
3. Place chicken on a cutting board and shred. 
4. Stir cornstarch and water together in a small bowl until smooth. Stir the cornstarch slurry into the slow cooker until sauce thickens. Once sauce has thickened add the chicken back into the slow cooker and stir to coat the chicken. 
5. Stir in the sesame seeds and serve over rice.