Add 2 tablespoons vegetable oil, soy sauce, vinegar, honey, brown sugar, tomato paste and red pepper flakes and whisk well. Set aside.
Place remaining 2 tablespoons oil into instant pot. Saute and let oil heat up. Meanwhile, prepare your chicken.
Add chicken breast and egg and mix well.
Dredge chicken into cornstarch.
Mix well to evenly coat and place into the hot oil in the instant pot. Saute chicken until breading begins to turn golden brown.
Add garlic powder, ginger, chicken broth and sauce and mix.
Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the pot to manual, high pressure for 5 minutes.
When cooking cycle is complete, quick release pressure and open the pot.
Stir and serve over warm rice topped with chopped onions and sesame seeds.