Select the saute button, and place chicken and butter in the pot. Saute the chicken strips in the butter until they are just beginning to turn golden brown. Turn off saute, and then add in the remaining ingredients, except for the cornstarch. Stir and make sure the chicken is submerged. Place the lid on the pot, and seal. Close the valve and cook on high for 5 minutes. Allow to sit for 10 minutes before releasing the remaining steam. Remove the lid and stir the chicken in the sauce.
Add in the corn starch one teaspoon at a time, stirring for about 30 seconds after each teaspoon you put in, until the sauce thickens to your preference.
Serve with rice, stir fry. Garnish with sesame seeds if desired.
Add in the cornflour a teaspoon at a time. The sauce will thicken quickly, so add a little and stir it in until you get the consistency that you like.
Make sure that the chicken is full submerged in the liquid before sealing the Instant Pot to ensure that it cooks through evenly.