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First, turn the Instant Pot on and set it to saute, add the sesame oil and chicken. Use a wooden spoon to stir the chicken, cook it until it's white on all sides.
Next, add the ½ cup of water (not the cornstarch water), and use it to deglaze the pan, if needed. Go ahead and add the brown sugar, garlic, ginger, soy sauce, red pepper flakes, garlic powder, and minced onion. Give everything a quick stir to mix the seasonings.
After that, close the lid and make sure it has sealed, set the pressure cooker to manual, high pressure for 5 minutes.
Then, let the cooker complete a natural release for 10 minutes before doing a quick release. Mix your cornstarch slurry, remove the lid, and stir it into the Mongolian Chicken.
Last, turn the Instant Pot back on to saute so the sauce heats and thickens. Be sure to continue stirring the dish while this process takes place. The dish is now done, serve it over a bed of rice.