In a bowl, whisk together the low sodium soy sauce (or tamari), honey, Gochujang, toasted sesame oil, grated ginger, and grated garlic until well combined.
Place the boneless, skinless chicken breasts into the Instant Pot. Pour the prepared sauce over the chicken, ensuring each piece is coated well.
Secure the lid on your Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for about 10 minutes, then do a quick release to release any remaining pressure.
Remove the chicken from the pot and set it aside. Turn the Instant Pot to the sauté setting. Allow the sauce to simmer for a few minutes until it thickens to your desired consistency.
Slice the chicken into strips and return it to the pot, stirring to coat it in the sticky sauce. Serve over a bed of steamed white rice, topped with sliced mango, kimchi, toasted sesame seeds, and chopped green onions.
