Slice the boneless chicken breasts into strips. Place the sliced chicken breasts into the Instant Pot.
Pour one cup of water and ½ a cup of soy sauce over the sliced chicken.
Place the lid onto the instant pot and turn the valve to the sealed position. Press pressure cook or manual button and set timer to 20 minutes. Once the instant pot stops counting and beeps release the pressure. Drain juice.
Add the broccoli, peppers and sugar snap peas to the Instant Pot on top of the chicken. Turn on sauté mode. Place lid back on the pot and steam for five minutes.
While the veggies are steaming, mix together peanut butter, the remaining soy sauce, garlic, ginger, and chili sauce. Whisk the ingredients together and pour the mixture over the chicken and vegetables. Mix well.
Once the vegetables are done to your level of tenderness, turn off the Instant Pot.
Serve topped with sesame seeds and over a bed of white rice.