Marinate the chicken with dark soy sauce, brown sugar, light soy sauce, garlic, sesame oil, Chinese 5-spice, granulated garlic, and pepper. Let it sit for 5 minutes.
While waiting for the chicken to marinate: Set the Instant Pot to saute and wait for it to say hot. Add 1 to 2 tbsp of vegetable oil.
Add marinated chicken to saute; save the sauce for later. It is okay to ignore Julia Child’s advice about overcrowding the chicken in the Instant Pot. Just keep turning your chicken over, so that it will brown in the Instant Pot. Pile your done chicken on top of each other if you have to.
After browning the chicken, hit the cancel button to turn off the heat. Add the reserved sauce to the pot. Pour 1/4 cup of water. Close the Instant Pot lid. Set the vent to sealing and select manual pressure for 10 minutes.
Prepare your rice to cook either stove top or in a rice cooker. Per person, use 1/4 cup of rice. Portion for lunch leftovers.
Once rice is cooking, prep your vegetables. Enjoy your passive time until your Instant Pot beeps at you.
When the 10 minutes of pressure cooking is done, be careful with instant pressure release. Once you can open the lid, add the prepared vegetables into the pot. Select manual pressure and cook for 2 minutes.
After the 2 minutes is up, wait for 5 minutes before releasing the pressure release instantly.
Transfer the chicken and vegetables into a dish deep enough to store sauce. Add 1 tbsp of cornstarch and a small amount of cold water in a small bowl (less than 1 tbsp of water) to make a slurry. Hit saute button and pour the cornstarch slurry to thicken the sauce.
Dish up, call your family for supper time and enjoy!