In a 6 qt Instant Pot, add the chicken broth, chicken, mushrooms, bamboo shoots, ginger/garlic masala, Balsamic vinegar, rice vinegar, sriracha, soy sauce and brown sugar. Give it a quick stir.

Set to High Pressure for 5 minutes. Natural release for 10 minutes, then release any remaining pressure. This is one of few recipes of mine that require release of remaining pressure so that the soup doesn't overcook during canning.

Remove the lid and turn onto saute. Once the soup starts to boil, add the corn starch and water, stirring until slightly thickened, about 1 minute. Press cancel.

Add the sesame seed oil and pepper. Stir.

While the Instant Pot is releasing pressure, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the pressure canner on low heat to keep the water hot.

Put the lids in a small pot and boil for at least 5 minutes.

Once you've finished cooking the Chinese Hot and Sour Soup, fill the jars leaving 2.5 cm (1 inch) of head space. Use a plastic ladle.

Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.

Following the manufacturer instructions for your pressure canner, process for 60 minutes at 11 pounds, making any necessary adjustments for altitude.

When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.