Add the soy sauce, chicken stock, brown sugar, 1 tbsp of the toasted sesame oil, ketchup, and sriracha into your Instant Pot. Stir to combine.
Add in the chicken and minced garlic to the pressure cooker. Put on the lid, set it to sealing, and then pressure cook for 4 minutes.
When done, quick release, turn on sauté mode, add in the rest of the sesame oil and the cornstarch slurry in, and stir for 2-3 minutes, until the sauce has thickened. Serve when the sauce has thickened to your liking.