Cook rice as directed on package.
Add the dried ancho pepper to a bowl of hot water to soften.
In a small mixing bowl add soy sauce, water, honey, hoisin sauce, minced garlic cloves, freshly grated ginger. Whisk together and set aside.
Chop bell pepper and ancho pepper. Slice zucchini in half, lengthwise and then slice into 1 inch halves. Set aside.
Using a large ziplock bag, add 2 tablespoons cornstarch, salt, and pepper. Cut the chicken into 1 inch cubes and toss into bag. Shake to coat chicken.
Turn instant pot to saute; add oil. Once hot, add chicken. Do not overlap. Cook each side for 3-4 minutes, long enough to become browned. Set sauteed chicken to the side until all chicken has been browned.
Cancel saute setting on instant pot and toss all chicken back in. Pour in the sauce; cover and seal the valve. Use the manual setting for 3 minutes. Once done, allow the instant pot to release pressure naturally for 15-20 minutes. Remove chicken.
Set instant pot to saute again. Once hot, add zucchini, bell pepper and ancho pepper. If some heat is desired, add red chili flakes. Saute for 2-3 minutes.
Mix together the remaining cornstarch and 3 tablespoons water; add to veggies. Once bubbly, return the chicken to the pot. Toss to coat. Add cashews and sesame seeds, heat through.
Serve over rice with pineapple and oranges on the side.