Combine 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, cayenne pepper, salt, and black pepper in a large shallow plate or a bowl and coat the chicken cubes in the spice mixture. Allow to marinate for a few minutes while heating up the instant pot.

Set the instant pot to saute mode and melt 1 tablespoon of butter. Place diced chicken in the instant pot and quickly brown all sides.

In the mean time, whisk together soy sauce, water, honey, minced garlic, remaining garlic powder, remaining onion powder, rice vinegar, ground ginger, and crushed red pepper flakes. Pour mixture over chicken pieces and give a quick stir.

Place the lid on the instant pot, turn vent to seal. Press pressure cook and set timer for 5 minutes. Once cooking time is over, do a quick release.

Use a slotted spoon to remove chicken and transfer to a large plate or bowl. Set the instant pot to the saute setting.

Once the cooking liquid comes to a simmer, stir together cornstarch and water and whisk into the sauce until thickened.

Turn off the instant pot, transfer cooked chicken back to the pressure cooker and stir well to coat in the sauce, reheat quickly.

Garnish with chopped spring onions and serve over steamed rice or vegetables.