Slice chicken breast into tenders then place in a zip-top bag or bowl.
Add the ketchup, sriracha, chilis, honey, and garlic paste, then stir or shake to combine and fully coat the chicken.
Add the trivet in the bottom of the Instant Pot insert, then pour in the broth or water.
Place chicken tenders on top of the trivet. The pieces may touch, but should not overlap.
Put the lid on, turn the valve to the sealing position, and set to manual pressure / high pressure for 6 minutes.
When done, perform a quick pressure release (QPR), then open the lid and carefully remove the chicken.