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Prepare the skinless boneless chicken thighs by cutting them into large pieces.
Combine all the sauce ingredients into a small jug, and mix well together.
Reserve 1/4 cup of sauce, then add the remaining sauce to a bowl or other dish with the chicken pieces to marinate, while you prepare the vegetables.
Now chop all the vegetables, garlic, and ginger, as directed so that you are ready to cook.
Add the chicken to the inner pot of your Pressure Cooker, along with the marinade.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for ONE minute at High Pressure.
While the chicken is cooking mix together the remaining sauce mixture with the cornstarch. or arrowroot.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about 6-7 minutes, then you can gently release the rest of the pressure by opening the vent.
Add the garlic and ginger, into the pot and cook (use saute function) for 1 minute.
Add the vegetables and other remaining ingredients (adjust the crushed red pepper flakes to taste) and the rest of the sauce, cook for 2-3 minutes, stirring all the time, or until the vegetables are cooked the way you like them.
Serve hot over rice.