In a medium bowl, whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger until smooth. Set aside half of the marinade for later.

Place the halved chicken breasts in a zip-top bag or dish, pour in half of the marinade, seal, and refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat and add olive oil. Sear the marinated chicken breasts for 4-5 minutes on each side until golden brown.

Reduce heat to medium, pour the remaining marinade over the chicken, and simmer for 3-4 minutes until sauce thickens.

Transfer the chicken and sauce to the pressure cooker, seal the lid, set to poultry mode, and cook for 10 minutes with quick release.

Remove the chicken from the cooker, drizzle with remaining sauce, and garnish with green onions and lime wedges.