In a large bowl, combine chicken, chives, and ginger. Form 16 meatballs.
Add oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, brown the meatballs, 2 – 3 minuteS per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
In a small bowl mix soy sauce and brown sugar. Add soy sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put all meatballs back into to the pot and roll gently to coat.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
When the time is up, then quick-release the pressure.
Divide rice amongst serving bowls. Top with meatballs.
Add the snow peas and edamame to the pot and toss to coat. Close the pot and allow the residual heat to cook the vegetables, about 3 minutes.
(Optional) In a small bowl mix together 1/4 cup of pot liquid and cornstarch. Stir into the pot until thickened.
Serve vegetables and sauce over meatballs
*The MANUAL and PRESSURE COOK buttons are interchangeable.