Press saute button on Instant Pot.

Add chicken, oil, and garlic to instant pot and stir until
chicken is cooked on all sides. Remove chicken and set aside. About 5 minutes.

Add carrots, celery, and zucchini to the instant pot, stir to combine. Saute until soft. About 6 minutes.

Add the chicken back into the instant pot with the vegetables.

In a small bowl, add the soy sauce, water, vinegar, brown sugar and hoisin sauce. Mix well.

Pour the sauce into the instant pot, over the chicken and vegetables.

Press the cancel button.

Close the lid on the instant pot and set the pressure release valve to sealing.

Press the manual or pressure cook button and set the instant pot to 5 minutes on high pressure.
ot to Manual, High Pressure for 5 minutes.

Allow the pressure to release for 10 minutes.

Quick release any remaining pressure and remove the lid.

Whisk together the cornstarch and 2 tablespoons cold water to make a cornstarch slurry.

Mix the cornstarch slurry into the cashew chicken until fully combined. This will thicken the sauce.

Stir in the cashews.

Serve cashew chicken with cooked rice and topped with green onions.