Instant Pot Mongolian Chicken

4  boneless skinless chicken breasts  (cut into one-two inch cubes)
2 tablespoons  sesame oil 
3/4 cup  brown sugar 
4  garlic cloves  (minced)
1 tablespoon  fresh ginger  (minced)
3/4 cup  low sodium soy sauce
3/4 cup  water or chicken broth
1 cup  carrots, sliced or chopped
1 red sweet pepper, chopped in 1'' pieces, optional
1 teaspoon  red pepper flakes
1 tablespoon  garlic powder

Cornstarch Slurry:
2 tablespoons  cornstarch

Optional:
1/4 cup  green onions  (chopped)
1 teaspoon  sesame seeds

Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.

Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup water and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.

Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, carrots, garlic powder and red pepper flakes.
Stir well until all the ingredients are combined and coated in sauce.

Source: Sweet and Savory Meals