Place chicken, oil, and garlic into the instant pot and saute until
chicken is cooked on all sides.
In a small bowl add the soy sauce, water, vinegar, brown sugar and hoisin sauce.
Set to the side.
Add carrots, celery, and zucchini to the instant pot, stir to combine.
Saute’ until soft.
Add the chicken back to the instant pot.
Pour the sauce on top.
Place the lid on the instant pot and close the pressure valve.
Set the pot to Manual, High Pressure for 5 minutes.
When the cooking cycle is complete, quickly release the pressure and
open the pot.
If the mixture is thin, add cornstarch and mix well.
Stir in cashews.
Serve over a bed of white rice
Garnish with green onions.