Step 1

Place the chicken in the Instant Pot.

Step 2

In a small bowl, whisk together the chicken broth, hoisin sauce, sweet Thai chili sauce, soy sauce, garlic, and ginger.

Step 3

Pour the sauce over top of the chicken and stir to coat the chicken in the sauce.

Step 4

Place the lid on the Instant Pot and turn it to the locking position. Make sure the vent is in the "sealing" position.

Step 5

Cook at high pressure for 10 minutes for fresh chicken, or 15 minutes for frozen chicken. The Instant Pot will take 10-15 minutes to come to pressure and then will start counting down the cook time.

Step 6

When the cook time is complete, quick release the pressure.

Step 7

Shred the chicken in the Instant Pot with two forks.

Step 8

In a small bowl, whisk together the corn starch and water and add it to the sauce in the Instant Pot.

Step 9

Press the "saute" button, and cook, stirring, for 2-3 minutes until the sauce thickens. Press "cancel" to turn off the saute function.

Step 10

Serve the chicken and sauce in lettuce leaves with red pepper strips, grated carrots, chopped green onions, and cilantro.