Coat the chicken with paprika, salt and crushed black pepper and set aside.
In the meantime, set the Instant Pot on SAUTE and set it on NORMAL heat.
Add oil and when the oil becomes moderately hot gently release the minced ginger and garlic along with the white part of the green onions and red pepper flakes. Saute them for about 30 seconds.
Now, add the flash marinated chicken into the Instant Pot and saute until the chicken pieces turn slightly golden around the edges. Should take you about 2-3 mins approximately.
Add the water and de-glaze the pot very well scraping with the help of your spatula. This will loosen any bit and crumbs stuck at the bottom of the steel pot and prevent the BURN error.
Turn off the SAUTE function. Close the lid of the Instant Pot and seal the valve. PRESSURE COOK on HIGH for just 1 min if using farm raised organic chicken breasts or for 3 mins for any other chicken variety.
When the pressure cooking cycle is over the Instant Pot will begin to beep. Immediately do a QUICK PRESSURE RELEASE (QPR) manually by moving the valve from the SEALING to the VENTING position.
Open the lid carefully and turn on the SAUTE function and set it on LOW.
Add the soy sauces, rice vinegar, corn starch slurry and the whole dry red Chinese chilies (only if you prefer spicy taste or skip adding them). Give everything a good mix and allow the sauce to thicken to your preferred consistency. We love a thick sauce here so that it beautifully coats the chicken pieces. But, you may simmer less and make it less thick. Your choice :) Took me about 2 mins.
When the sauce thickens CANCEL the SAUTE function. Garnish with green parts of the green onion and enjoy with some steamed white Jasmine rice or noodles. So Yum! Read NOTES below for more infos.