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 and chicken broth and water.
Stir well to combine all the ingredients.
Close lid, 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 2 tablespoons of cornstarch with 2 tablespoons of water, 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 even thicker, mix one more tablespoon of cornstarch with 1 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.