Turn Instant Pot to SAUTE and add olive oil to the bottom of the bowl.
Once heated, add chopped chicken and cook until golden on all sides, then turn Instant Pot to OFF.
In a separate bowl, whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour mixture over your chicken.
Add chopped bell pepper, broccoli, and cashew halves to the Instant Pot. Gently stir until everything is coated in the sauce.
Replace lid and turn knob to SEALING. Press PRESSURE COOK or MANUAL and set timer for 8 minutes.
Once the timer is up, release the pressure (quick release).
Remove chicken and vegetables from the Instant Pot. And turn the pot again to SAUTE.
Add 1 Tablespoon of cornstarch dissolved in water to your pot and whisk gently until it begins to thicken.
Serve Cashew Chicken over rice and topped with your thickened sauce.