Step 1

To a bowl, add the chicken, corn starch, salt, and pepper. Mix so that the chicken is well coated.

Step 2

On the Instant Pot press on SAUTE (on low) and heat the oil. Add the chicken, and brown it until lightly browned. Remove the chicken from the pot onto a plate and set aside.

Step 3

Deglaze the pot by adding ¼ cup of water, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. I recommend discarding the liquid and the chicken cornstarch bits that were stuck to the pot to get a smooth sauce. Switch off the saute setting.

Step 4

In a bowl, whisk all of the sauce ingredients until well combined, then add them to the Instant Pot and put the chicken back. Add ¼ cup of water to the chicken and sauce, and give everything a good mix.

Step 5

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 4 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Step 6

Carefully open the lid, and remove the chicken from the pot and set aside.

Step 7

Press on SAUTE if the sauce is no longer hot, and once the sauce comes to a gentle boil add the cornstarch mixed with water. Whisk until the sauce is thickened (it thickens very quickly). Put the chicken back in, and mix.

Step 8

Serve over rice, and garnish with chopped green onion.