Step 1

In a medium bowl, add ginger root, garlic, soy sauce, 1 cup water, brown sugar and hoisin sauce.  Stir or whisk well to combine.

Step 2

Set your Instant Pot to the saute setting.  Add olive oil.  When olive oil is heated, add chicken and saute for 2 minutes, stirring frequently.

Step 3

Pour mixture over chicken and stir to combine.  Add carrots and stir again.

Step 4

Turn your Instant Pot off.  Place the lid on and lock.  Steam release knob should be set on “sealing”.

Step 5

Cook on manual setting (high pressure) for 8 minutes.  Allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.

Step 6

Carefully remove lid and stir. Turn off Instant Pot.

Step 7

Prepare the cornstarch slurry by whisking together cornstarch and 1/3 cup cold water in a small bowl or large measuring cup until smooth.  Add to sauce and stir to combine.  Turn on the saute setting and continue to stir until slightly thickened (about 2 minutes).  Turn off your Instant Pot.  Sauce will thicken as it sits (about 5 minutes).

Step 8

Serve over cooked white rice (if desired) and top with sliced green onions and sesame seeds.