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Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, rice vinegar, red pepper flakes, brown sugar, chicken broth, and water.
Please make sure to stir well to combine all the ingredients.
Close the lid, and make sure the pressure cooker is sealed. Set up the pressure Cooker to cook on High Pressure for 5 minutes.
Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
Select the Sauté function on LOW.
In a small bowl, combine two tablespoons of cornstarch with two tablespoons of water and whisk until well combined, with no lumps.
Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens, about 5 minutes.
If you want the sauce to be even thicker, mix one more tablespoon of cornstarch with one tablespoon of juice and add it to the pressure cooker.
Let the chicken stand for 5-7 minutes; the sauce will thicken more.
Serve over rice and garnish with fresh chopped green onions and sesame seeds.