Add the vegetable, sesame oils and Shaoxing wine (which should NOT be cold but at room temperature) to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow it to heat up for 3 minutes

Once heated, add in the onions and scallions and cook for 2-3 minutes until lightly softened. Add the garlic and cook for another minute more

Next, add the chicken and stir for a minute more until the edges become pinkish-white in color (it should not be fully cooked). Add in the hoisin sauce and stir to coat all the chicken with it

Lastly, add in the beef broth, soy sauce, oyster sauce and brown sugar and stir well

Secure the lid, hit “Keep Warm/Cancel” and then hit “Pressure Cook” or “Manual” High Pressure for 4 minutes. Quick release when done

As the chicken is cooking, put the broccoli florets in a microwave-safe bowl with ¼ cup of water poured over it, cover loosely and microwave for 3-4 mins until it’s slightly tender, but still firm (see the “Jeffrey Sez” section why we don’t pressure cook the broccoli with the chicken). Also, create the cornstarch slurry during this time

Once the quick release is done and the lid comes off the Instant Pot, hit “Keep Warm/Cancel” and then hit “Sauté” again. When the sauce begin to bubble, add in the cornstarch slurry and stir immediately. Then, add in the steamed broccoli and stir it in so it’s nice and combined with the chicken and the sauce. Allow it to bubble for 1-2 minutes and then turn the Instant Pot off

Enjoy! Goes GREAT with my famous Hibachi Fried Rice (or White Rice or Brown Rice) and Egg Drop Soup, Hot & Sour Soup and Soup Dumplings!