Turn Instant Pot on saute. Allow for inner pot to become hot. When it reads “HOT” add oil and ground chicken. Break apart ground chicken and allow to saute for about 3 minutes.
If any fat is left, drain.
To chicken, add in onions and saute for 2 minutes then add in salt, pepper, garlic and ginger and saute for an additional minute.
Push cancel on the Instant Pot. Add in hoisin sauce, soy sauce, rice wine vinegar, sriracha, (if adding in) water chestnuts and stir.
Put the lid on the Instant Pot and seal the valve. Press manual/pressure cook and adjust time to 6 minutes.
When done allow for 5 minute NPR (natural pressure release) before releasing remainder of the pressure by moving the knob to venting.
When pressure has release and pin has dropped, open pot and stir.
Serve over butter lettuce or rice and top with green onions.