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Set Instant Pot to saute mode. Add oil, garlic, ginger, and onion. Cook until fragrant and the onions begin turning translucent.
Then add chicken, salt, and pepper. Cook until lightly browned on each side.
Next add chicken broth, water, patis, and shoyu.
Place the lid on the Instant Pot and set to sealing. Press the cancel button to stop saute mode. Then cook on high pressure for 10 minutes.
Once completed open the vent by turning to venting and allow the Instant Pot to depressurize. Once the metal pin has dropped you can open the lid.
Then add the green papaya cubes, replace the lid, and set to sealing. Cook on manual high pressure for 1 minute. Once cooking has completed release the pressure as you did in the stop above.
Remove lid and add marungay leaves. You can place the lid back on the Instant Pot for a few minutes without turning it back on and the residual heat will wilt the leaves.