Flash marinate the chicken with the ingredients list above in the "For Flash Marinating" chicken section.
Set the Instant Pot on SAUTE and set it on NORMAL.
Add oil and when the oil becomes moderately hot add the flash marinated chicken and saute until they are nicely golden around the edges.
Add water & also diced fresh pineapple chunks and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot. This will prevent the BURN error in your Instant Pot.
CANCEL the SAUTE function. PRESSURE COOK on HIGH for 1 min if using farm fresh ORGANIC CHICKEN and in case of normal chicken set the time for 3 mins.
Once the pressure cooking cycle is over the Instant Pot will begin to beep. Immediately do a quick pressure release by moving the valve manually from the SEALING to the VENTING position.
Open the lid carefully and add all the suce ingredients like the brown sugar, ketchup & vinegar. Give everything a good mix.
Press the SAUTE function and keep it on LOW.
Add the corn starch slurry and mix well. Simmer the sauce until it thickens. It takes roughly 2-3 mins for the sauce to thicken beautifully. You can adjust the consistency of the sauce according to your preference. Simmer less for a slightly thin sauce.
Add the soy sauce, the bell peppers and the onion (read notes below for tender onions) and mix everything very well. Turn off the Instant Pot and cover the pot with a lid. Rest for 4-5 mins. The residual heat will help cook the bell peppers and the onion and you'll have them crisp tender at the end. If you prefer softer well cooked veggies read notes below. Serve hot with rice or noodles. Enjoy!