Turn instant pot on to sautee- let fully heat before adding any food for it to be truly nonstick.

Add cornstarch, flour, and eggs to small individual bowls.

Whisk eggs thoroughly.

Dredge chicken in cornstarch, followed by eggs, and then flour.

Add oil to instant pot when hot.

Add dredged chicken, let brown on each side about 5 minutes, until golden brown and slightly puffy.

Remove chicken from instant pot pan, and place in pan insert, top with sweet and sour sauce.

Deglaze instant pot with water, make sure there are no bits stuck to bottom.

Add trivet to pan.

Add chicken pan into instant pot.

Add rice and 2 cups water to second pot insert.

Add lid on top of rice.

Close and seal instant pot.

Set on high for 3 minutes, let naturally release for 10 minutes.

Remove chicken pan from instant pot, but leave rice in the instant pot with the lid firmly on (it needs to carryover cook for about 5-10 minutes to be fluffy.)

Garnish with sesame seeds and green onions, if desired.

Plate and enjoy!