In a medium bowl, whisk together in a bowl brown sugar, ground ginger, garlic, soy sauce, and sambal paste.

Place lamb chops in a gallon-sized zip-top plastic bag and pour half of the marinade over the chops.

Reserve rest of the marinade in the fridge for later.

Seal and massage ingredients together.

Marinate lamb chops in the fridge 4 to 24 hours.

Press the saute button on the instant pot and add olive oil.

Remove the marinated lamb chops from the bag and place in the hot oil.

Sear lamb chops for 2 minutes, flip, and sear another 2 minutes.

Pour the chicken broth into the instant pot and deglaze the bottom of the pot. Turn the instant pot off.

Whisk in the reserved marinade.

Close the lid and set the pressure release valve to sealing.

Press the manual or pressure cook button and set it to 2 minutes on high pressure.

Natural pressure release.

Once all of the pressure is released, remove the lid, and take out the lamb chops (leave the sauce). Let them rest on a plate for a few minutes.

Turn the instant pot on saute and bring the sauce to a boil. Let it cook, until thickened, about 5 minutes.

Serve lamb chops drizzled with sauce and sesame seeds.