Season the chicken pieces with salt and pepper and keep aside.
Set the Instant Pot to 'Saute' mode. Add sesame oil (or olive oil). Once the oil is hot, add the seasoned chicken pieces.
Let the chicken pieces start to brown on one side, then flip over the pieces and cook on the other side. Do not cook for more than 1 minute on each side. Hit 'Cancel' on the Instant Pot.
Add 1/2 cup of water (or stock) and deglaze the bottom of the Instant Pot with a spatula, making sure you pick up any residue that has stuck to the bottom of the pot. No deglazing the IP can trigger the 'Food Burn' error.
Add the minced ginger and garlic. In a small bowl, mix together the sauces and pour that into the Instant Pot.
Add the bouillon powder (skip if you used stock instead of water in the previous step). Give it a mix and close the lid of the Instant Pot. Set to Pressure Cook for 2 minutes.
Once the Instant Pot beeps, hit 'Cancel' and manually release pressure (open the vent to release steam). Once all the steam has released, open the lid of the Instant Pot and add in the cornstarch slurry.
Add the broccoli and mix well. Cover the lid of the Instant Pot and let it sit for 5 minutes, to allow the broccoli to steam in the residual heat. Optionally, you can also hit 'Saute' on the Instant Pot and cook for 2 minutes until the sauce has thicken and the broccoli is tender-cooked.
Serve over Jasmine rice (or any rice of your choice) or noodles.