For sauce: in a bowl, add all the ingredients and beat until well combined.
In the bottom of Instant Pot, place the chicken breast halves.
Pour sauce over breast halves evenly.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 5 minutes.
Press “Cancel” and do a quick release.
Remove the lid and with tongs, transfer chicken breast halves into a bowl.
With 2 forks, shred the chicken.
In a bowl, dissolve cornstarch into the water.
Now, select “Sauté” and add cornstarch mixture, stirring continuously.
Cook for about 2-3 minutes or until mixture becomes thick, stirring occasionally.
Add the shredded chicken and stir to combine well.
Press “Cancel” and serve hot with the garnishing of cilantro.