Instant Pot Kung Pao Chicken with Rice

0 Make the sauce by combining ginger, garlic, 1/2 cup water, soy sauce, brown sugar, rice vinegar, and red pepper flakes. 
1 Combine sauce and chicken in the bowl of an Instant Pot. (Note: If you don't want to add the pot-in-pot rice, skip ahead to Step #5.)
2  Top it with a rack that is approved for use in the Instant Pot. 
3 Combine rice and 1 cup of water in a bowl that is approved for use in the pressure cooker. Place the bowl with rice on top of rack.
4 Close and lock the lid. Set steam valve to Sealing.
5 Cook on manual / high pressure for 4 minutes. 
6 When chicken and rice are done cooking, leave pressure on natural release for 10 minutes and then manually release any remaining pressure. 
7 Carefully remove the bowl of rice and rack, leaving chicken in the bowl.
8 Turn on the pressure cooker’s saute function to normal / medium. 
9 Meanwhile, whisk cornstarch and 2 Tbsp water together until smooth. Add cornstarch mixture, Hoisin sauce, and toasted sesame oil to chicken.
10 Simmer for 1 to 2 minutes until the sauce thickens. (Be careful not to cook any longer than a minute or two so that the chicken doesn’t overcook.)
11 Serve chicken and sauce over rice. Top with peanuts and chopped green onions.