• Add the soy sauce, water, rice vinegar, brown sugar, garlic and ginger to the Instant Pot. Stir, then add the chicken.
• Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 10 minutes.
  
  
• Once the time is up do a quick release of pressure. When the steam is released carefully remove the lid.
  
  
• Remove the chicken and shred it.
• Turn the Instant Pot to saute. Mix together the cornstarch with 2 teaspoons water, then add to the Instant Pot.
• Use a whisk to stir the liquid. Allow it to simmer for 2 minutes, or until the sauce thickens. Turn off the Instant Pot.
• Add the chicken back into the Instant Pot and stir it into the sauce.

For the slow cooker:

• Add the ingredients (minus the cornstarch) and cook on low 4 hours. Remove the chicken and shred it.
• Pour the sauce into a small saucepan and let it come to a simmer. Mix together the cornstarch and water then whisk into the saucepan. Cook for 2 minutes then add the sauce to the chicken.