Instructions

• Season the diced chicken evenly with salt and pepper on a large shallow plate; let sit for a couple minutes.
• Set the Instant Pot to Sauté and heat the canola oil. When the oil is hot, add the chicken in a single layer and brown quickly on all sides, working in batches so you do not overcrowd the pot. Transfer browned chicken to a plate after each batch and repeat until all chicken is browned.
• While the chicken browns (or after), whisk together the sauce ingredients in a bowl: buffalo hot sauce, ketchup, minced garlic, grated ginger, chili paste (if using), brown sugar, rice vinegar, red pepper flakes, soy sauce, and 1/3 cup water.
• Pour the sauce into the Instant Pot and use a spatula to scrape any browned bits from the bottom. Add all the browned chicken back into the pot and stir to coat.
• Press Cancel to stop Sauté. Lock the lid, set the steam release to Sealing, press Pressure Cook (Manual) and set the time to 5 minutes. When the cook time ends, perform a quick release.
• Use a slotted spoon to remove the cooked chicken to a large plate and set aside.
• Set the Instant Pot to Sauté and bring the sauce in the pot to a simmer. In a small bowl, whisk together the cornstarch and cold water until smooth, then whisk the slurry into the simmering sauce. Cook, stirring, until the sauce thickens.
• Return the cooked chicken to the pot and stir until all pieces are evenly coated in the thickened sauce.
• Garnish with chopped green onions and sesame seeds, then serve immediately.