Heat the olive oil using the Saute-Normal function.
Meanwhile, coat the chicken cubes lightly in the flour-- make sure to tap off any extra flour. When the oil is hot, add half of the chicken and cook until browned on all sides-- about 5 minutes. Remove the cooked chicken to a plate and repeat with the second batch.
In a small bowl, whisk together the soy sauce, ketchup, brown sugar, garlic, ginger, sesame oil, lime juice, sesame seeds, and sriracha.
Add all of the chicken to the Instant Pot and pour over the sauce.
Attach the lid and ensure the valve is in the “sealing” position. Set the timer for 5 minutes.
Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.
Switch the Instant Pot to the Saute-Normal function. Add the slurry (cornstarch and water mixture) and broccoli. Cook until the sauce has thickened and the broccoli has softened-- about 4 minutes.
Serve with rice, garnished with sesame seeds and green onions. Store any leftover sesame chicken in the fridge for up to two days.
Notes
Leftover sesame chicken will keep in a covered container in the refrigerator for up to two days. It will also keep in the freezer for up to one month.