Season the chicken with salt and pepper.
In a bowl combine soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, sesame oil, water, and red pepper chili flakes.
Set the instant pot on SAUTE function, let it heat up. Add 1 tablespoon of oil.
Add the chicken pieces and cook until the chicken changes color to light brown.
Add the sauce mixture and stir to coat the chicken with the sauce.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 7 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes. Open the lid and select the CANCEL button.
Select the SAUTE button.
In a bowl whisk together corn-starch and water until completely dissolved.
Once the sauce starts bubbling, slowly pour in the corn starch slurry while whisking the sauce. Allow to bubble and cook for a minute, until the sauce thickens.
Select the CANCEL button and add sesame seeds. Serve hot with steamed rice and broccoli garnished with spring onions.