Combine first 5 ingredients (through crushed red pepper) in a medium bowl; set aside.
Remove lid from a 6-quart Instant Pot. Press Sauté, and use Adjust to select “More” mode. When the word “Hot” appears, swirl in 1 1/2 teaspoons of the oil. Add half of the chicken to cooker; cook 4 minutes, browning on all sides.
Remove chicken from cooker, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining half of chicken.
Add onions to cooker; cook 2 minutes, stirring frequently. Add 1/2 cup water, scraping cooker to loosen browned bits; stir in black pepper. Turn cooker off. Place chicken on top of shallots; top with sweet potato, and drizzle with 2 tablespoons soy sauce mixture. Do not stir.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Manual; select “High Pressure,” and use [-] or [+] to choose 8 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.
Remove chicken, potato, and onions with a slotted spoon, and place on a platter. Add remaining soy sauce mixture and spreadable fruit to cooking liquid in cooker. With lid off, press Sauté, and use Adjust to select “More” mode. When mixture comes to a boil, cook, stirring constantly, until reduced to 1 cup (about 2 minutes).
Spoon sauce over chicken, potatoes, and shallots. Sprinkle with thyme, if desired.