Set saute to high and cook for 15 minutes.
Pour chicken broth in the instant pot.
Add salt, pepper and sesame oil; stir.
In a small bowl: combine water and cornstarch. Mix until the cornstarch is dissolved. Then pour the mixture in the IP and stir.
Let simmer for approximately 8-12 minutes.
Meanwhile, lightly beat the eggs in a sepeate medium sized bowl.
Slowly add the lightly beaten eggs as you gently stir the soup in a circle. (See video for reference)
Press the cancel button. Then set to warm by pressing the warm button.
Place the lid on the IP until ready to eat.