In the cooker, combine the chicken, lemon juice, soy sauce, water, brown sugar, sugar, rice vinegar, ginger, and chili-garlic sauce. Stir to combine.
Close and lock the lid in place and set the regulator knob to the PRESSURE position. Set the cooker for PRESSURE COOKER on HIGH for 3 minutes and press START.
When the cooking time ends, turn off the cooker and release the pressure. When all the pressure has been released, carefully remove the lid.
In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Use the SIMMER function to simmer while stirring constantly, until the sauce is thick and syrupy.
Stir in lemon zest. Serve topped with scallions and sesame seeds (if using).