Open your Instant Pot and pour 1 cup of water into the liner. Insert your steamer basket or trivet, and place the broccoli inside. Put the lid on the Instant Pot and turn it to steam for 2 minutes. When the cook cycle is up, remove the lid and set the broccoli aside.
In a small bowl, coat the 1.5 lb bite-size chicken pieces in 1 tbsp flour. Mix until the chicken is fully coated.
Add 2 tbsp olive oil to the liner of the pot. Turn the pot to SAUTE, and add the chicken pieces. Saute the chicken until the outside is browned on all sides.
Turn off the SAUTE function and add ¼ cup chicken broth into the pot. Use a spoon to scrape up any brown bits stuck on the bottom of the pot.
In a small separate bowl, mix 1 ½ tbsp hoisin sauce, 3 tbsp soy sauce, 1 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp garlic and 1 tsp ginger together in a bowl. Pour into the Instant Pot.
Add 1 red bell pepper into the pot as well.
Put the lid on the pot and turn the pressure to HIGH. Cook for 6 minutes with a 6 minute Natural Pressure Release. After the 6 minute Natural Pressure Release, perform a Quick Release to release the rest of the steam. Open the lid.
In a small bowl, mix 3 tbsp flour with 6 tbsp water. Whisk until the flour dissolves completely.
Turn the Instant Pot to SAUTE and bring the sauce in the pot to a simmer. Pour the water and flour mixture into the instant pot. Allow it to cook, stirring occasionally, until the sauce thickens.
Once the sauce has thickened, add the reserved broccoli, 1 ½ cups cashews, and ½ bunch of chopped green onions into the pot. Mix to combine. Serve over rice and enjoy!