In a small bowl combine ginger, garlic, ½ cup water, soy sauce, hoisin sauce brown sugar, rice vinegar and sesame oil.
Add the sauce and cauliflower florets in the bowl of an Instant Pot.
Close and lock the lid. Set steam valve Sealing.
Cook on manual / high pressure for 2 minutes.
Release pressure immediately.
Open the lid and scoop out the cauliflower of the instant pot.
Turn on the pressure on sauté mode.
Meanwhile, whisk cornstarch and 2 tablespoon water together until smooth. Add cornstarch mixture to the instant pot bowl.
Simmer for 2 minutes until the sauce thickens. Put back the cauliflower in the instant pot.
Serve over rice if desired
Top with peanuts and chopped green onions.