Trim excess fat from chicken dry with paper towels and sprinkle with salt and pepper, to taste. Place in bottom of electric pressure cooker insert.

Add honey to large microwaveable liquid measuring cup and microwave in 30-second increments until honey is runny (skip this step if honey is already runny).

Combine honey, chicken broth, soy sauce, fresh minced garlic, salt, and red pepper flakes to large glass measuring cup or small bowl and whisk until smooth.

Pour sauce mixture over chicken in Instant Pot. Lock lid in place and cook on HIGH pressure for 10 minutes. When time is up, let the pressure release naturally for 15 minutes, then do a quick release.

Remove chicken to a 9×13-inch baking dish leaving liquid in the pot. In a small bowl whisk together 1 ½ tablespoons cornstarch and 1 ½ tablespoons cold water. Select the sauté function on the Instant Pot. Pour the cornstarch mixture into the Instant Pot and heat until thickened, whisking to avoid lumps. Taste sauce and add salt and pepper to taste, if needed.

Pour thickened sauce over chicken. Preheat broiler. Place baking dish with chicken and sauce directly under broiler and broil for 2-4 minutes chicken browns slightly (see note).

Serve chicken with sauce over cooked rice with other steamed vegetables as desired.