Step 1

Add all of the ingredients to the inner pot of the Instant Pot and stir through.

Step 2

Place and lock the lid and set to Manual, HIGH for 15 minutes. The pressure will take about 5 minutes or so to build up and then the cooking will begin. Once cooked, use the quick release method to let off the pressure.

Step 3

Open the lid and stir in the cornstarch or tapioca powder to thicken the sauce. You can mix the cornstarch with a tablespoon of water first. If it looks like there is too much liquid, you can pour some of it out first (chicken does release a bit of juice) but it might be nice as the sauce.

Step 4

Finally, stir in the chopped scallions and top with fresh cilantro.