Turn instant pot on to saute- let it come to full heat before adding any food.

Add cornstarch, flour, and eggs into 3 small bowls.

Whisk eggs thoroughly.

Dip the chicken in cornstarch, then into the eggs, and then into the flour.

Set to the side.

Add your oil to instant pot once it is hot.

Add dredged chicken, in a single layer in the Instant pot.

Brown the chicken on each side about 5 minutes.

It should be a golden brown color.

Add the peppers, and sweet and sour sauce and toss to combine.

Close and seal the instant pot.

Set on high for 3 minutes.

Release the valve once the timer goes off.

Remove the chicken and set to the side.

Clean the insert and dry.

Place the insert back in the Instant Pot.

Add rice and 2 cups of water to the Instant pot.

Add the lid on top of rice.

Close and seal instant pot.

Set on high for 3 minutes, let naturally release for 15 minutes.

Garnish green onions