Cook the jasmine rice as per the directions on the package. While the rice cooks, move onto the other things.
Whisk the oils, lime juice, garlic, ginger, hoisin sauce, rice vinegar, honey, soy sauce, and hot pepper together in a large bowl until well combined; set aside.
Place the chicken into the Instant Pot, then transfer the sauce mixture into the Instant Pot over the chicken. Close the lid (follow the manufacturer's guide for instructions if needed). Set the Instant Pot to the Manual setting, and set the timer to 12 minutes on high pressure. Ensure that the steam valve is set to 'sealing'.
In the meantime, wash and prep the lettuce, cucumbers, scallions, and bell pepper; set aside onto a serving platter.
When the Instant Pot cycle is done, carefully turn the steam valve and let all of the steam release. Once the steam is done releasing, carefully unlock and remove the lid from the Instant Pot. Once the steam rises, take two forks and shred the chicken until you have pulled chicken. Stir the chicken around to coat it in the sauce and let it sit for a few minutes to soak up the flavors.
Transfer the chicken to a large serving bowl. Do the same with the rice, and serve along with the lettuce, veggies, crushed peanuts, and lime wedges.