In a bowl, mix all sauce ingredients (except xanthan gum).
Cut chicken into bite-sized pieces.
Turn the “saute” mode on your Instant and let it heat up. Pour in olive oil and wait until hot. Then add garlic and ginger. Cook for 30 seconds.
Add chicken pieces, season with salt and pepper, and cook for 3-4 minutes or until lightly browned, stirring occasionally. Turn the “saute” mode off.
Pour in the sauce and give a good stir. Put the lid on, press “pressure cook” (manual), and cook on high pressure for 5 minutes. Make sure you turn the valve to “sealing.”
Once the time is up, do a quick release and take the lid off.
If you like the sauce to be thicker, dissolve 1 tsp of xanthan gum in 1 tbsp of water and add this mixture to the instant pot. Turn “saute” mode on again and cook for an additional 5 minutes or until your sauce reaches the desired consistency.
Transfer the chicken to the platter. Sprinkle with sesame seeds (optional) and serve.