Add the oils and butter to the pot and hit Sauté and Adjust so it's on the More or High setting. Once the butter's melted, add the chicken and sauté for 2 minutes, until pinkish-white in color (it should not be fully cooked in this stage). Add the garlic and ginger and sauté for 1 minute longer.
Add the broth, vinegar, soy sauce, and brown sugar and stir well. Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Pressure Cook or Manual on High Pressure for 4 minutes. Quick release when done.
Meanwhile, combine the cornstarch and cold water in a small bowl until a smooth slurry is formed.
Once the lid comes off, stir the honey and hoisin sauce into the pot until well combined.
Hit Cancel and then hit Sauté and Adjust so it's on the More or High setting. Once the sauce begins to bubble, stir in the cornstarch slurry and allow it to bubble for 30 seconds while stirring; the sauce will have thickened up perfectly. Turn the pot off and stir in the Gravy Master or Kitchen Bouquet (if using) along with the scallions.
Place in a serving bowl, top with sesame seeds, if desired, and additional scallions, and serve.
I personally think chicken thighs are the best cut of chicken for this dish since they're so juicy and tender. That said, if you prefer white meat and wish to use chicken breasts instead, the dish will be just as good!