Cube chicken and place in a plastic bag, sprinkle salt and pepper over chicken. Crack an egg in a bowl and whisk, place milk in bowl with egg and set aside. Take another bowl and place cornstarch in that bowl.

Dip chicken in egg mixture and then dip in cornstarch, coating evenly over chicken. Place chicken on plate and set aside. Repeat until you have coated all of your cubed chicken.

Tap the saute setting on your instant pot and melt 1 tablespoon of butter, add chicken and saute until the edges are crunchy.

Remove chicken from instant pot and place in steamer pan. Pour sweet n sour sauce over chicken and put the lid on top. In the second steamer pan and the rice, 2 tablespoons of water, and 1 tablespoon of butter in pan and close lid. Place the rice pan on top of the chicken pan, put both pans in sling and set aside.

Wipe out the bottom of the instant pot and add trivet, 1/4 cup of water, and place pans in the instant pot. Seal the lid, and set the seal, then turn on manual for 20 minutes and let the instant pot release the steam. Do NOT do a quick release.

After your IP is finished cooking, removed pans, fluff rice, and serve chicken and sauce over rice. Chopped green onions also make an optional garnish.