in a small bowl or tupperware combine all the ingredients for the sauce. set aside.
cube chicken and mince ginger.
in a large saute pan over medium-high heat, heat 1 tsp sesame oil for about 30 seconds. Add garlic and heat for another 30 seconds. add chicken, ginger, salt and pepper and brown for about 2-3 minutes. drain if necessary.
transfer chicken to Instant pot and cover with sauce. make sure vent is closed and set to high pressure for 5 minutes. Use 5 minute natural release (let IP go into warm mode for 5 minutes, then press cancel and release remaining steam).
while chicken is cooking microwave broccoli for about 2 minutes. If eating with rice then make the rice now too.
in a small bowl combine the ingredients for cornstarch slurry, stir well and set aside.
Change instant pot setting to saute. add broccoli and cornstarch slurry, stirring occasionally until sauce begins to thicken.
serve chicken and broccoli mixture solo (if keto) or over quinoa or rice! Enjoy!