In a small bowl mix the cornstarch with the cold water until the lumps dissolve. Set the bowl nearby.
Place the brown sugar and soy sauce into the Instant Pot aluminum pot. Stir to dissolve the brown sugar.
Add the boneless chicken pieces, diced onion, minced garlic, minced fresh ginger, sesame seed oil, and the dried red pepper flakes to the pot.
Stir with a wooden spoon to combine.
Place the lid on the Instant Pot and lock it into place. Check the valve and make sure it is in the sealing position.
Turn the pressure cooker on. Press the manual button and set the pressure cooking time to 4 minutes.
After the appliance beeps letting you know it has finished pressure cooking the chicken press the cancel button to turn it off.
Immediately use a wooden spoon to carefully quick release the steam as soon as the pressure cooking has finished. Carefully remove the lid away from your face so the steam escapes away from your body.
Put the blanched broccoli florets in the Instant Pot and toss with a wooden spoon.
Add the corn starch slurry and toss again.
Press the sauté button. As the pot starts to heat up and simmer stir until the sauce until thickened and the broccoli has been heated through.
Serve immediately over cooked rice. Garnish with sliced green onion and a sprinkle of sesame seeds.
Makes 4 servings.