Whisk together soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and red pepper flakes in a bowl. Set sauce aside.
Place egg in a shallow bowl. Place cornstarch in a second shallow bowl. Dip chicken pieces in egg, coat in cornstarch, then place on a plate.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat for about 1 minute. Add chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer chicken to a plate.
Stir sesame seeds, garlic, and ginger paste into the pot. Whisk in chicken broth and the reserved sauce until combined; cook for 2 minutes. Press Cancel button. Add chicken to the pot and stir to coat.
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
Release pressure using the quick release method according to manufacturer’s instructions, about 5 minutes. Stir the chicken.
Select Saute function again and cook until sauce has thickened, about 3 minutes.
Cook’s Note:
You can find ginger paste in the produce section.
