Set the Instant Pot on SAUTE function and set it on NORMAL. Add oil. When the oil becomes moderately hot add the minced garlic and saute for just 30 seconds.
Now, add the flash marinated chicken and saute until lightly golden around the edges. Also add crushed black pepper according to your preference. This step boosts the flavors & helps mimic that restaurant quality wok flavors in a pressure cooker to some extent.
Now CANCEL the SAUTE function. Add water and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the side and the bottom of the steel pot of the Instant Pot. This is so important to prevent the BURN error.
Now, close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for just 1 minute.
Once, the pressure cooking cycle is over do a QUICK PRESSURE RELEASE (QPR) manually turning the valve from the SEALING to the VENTING position. When the metal pin drops open the lid carefully.
Now, CANCEL the pressure cook option and switch on the SAUTE function and set it on LOW.
Add all the sauce ingredients mentioned above in the "For the Sauce" section along with the cornstarch slurry. Give everything a good mix. Simmer the sauce until it thickens and reaches the consistency that you prefer. Stir frequently while thickening the sauce. We love a thick sauce that clings beautifully to the chicken cubes.
Once, the sauce has reached to the right consistency turn off the Instant Pot and drizzle the toasted sesame seeds and the sesame oil give a gentle mix and serve hot with rice or noodles. So yum! Enjoy!