Flash marinate the thinly sliced chicken pieces with sesame oil and light soy sauce. Now, this is a totally optional step. It certainly boosts the flavor of the dish and acts similar to velveting the chicken.
Now, set the Instant Pot on SAUTE function and keep it at NORMAL heat settings. Add oil and when the oil becomes moderately hot add the minced ginger and garlic and saute for just 30 seconds.
Next, add the flash marinated chicken slices and saute until lightly golden around the edges. It took me around 3-4 mins.
Add 1/3 cup water and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of your spatula so that there are absolutely no bits and crumbs stuck. CANCEL the SAUTE function.
Close the lid of the Instant Pot and set the valve to SEALING position. PRESSURE COOK on HIGH for just 1 min.
When the pressure cooking cycle is over do a QUICK PRESSURE RELEASE by manually moving the valve from the SEALING to the VENTING position. Open the lid carefully and CANCEL the Pressure cook function.
Add the sauce ingredients mentioned above in the "For the Sauces" section along with the corn starch and 1/3 cup water. Give everything a good stir.
Press the SAUTE function and set it at LOW.
Add the Broccoli florets, mix well with the rest of the ingredients in the pot. Simmer the sauce until it thickens and reaches the consistency that you prefer.
Turn off the Instant Pot and Cover it either with a glass lid or put back it's lid. All the Chinese Chicken and Broccoli to rest for 5 mins. The residual heat will cook down the Broccoli florets and make them crisp tender. If you prefer tender soft broccoli read the NOTES below.
Enjoy the dish with some steamed Jasmine rice or Noodles.