Multicooker directions: In Step 1, whisk together the ketchup, Sriracha, oyster sauce, Worcestershire sauce, and 1/2 cup of the water in a medium bowl until blended. Place the chicken and bell pepper in the inner pot of a 6-quart multicooker. Sprinkle the chicken and bell pepper with the pepper and salt. Pour the ketchup mixture over the chicken; stir. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the chicken is tender, about 3 hours. Turn off the cooker. In Step 2, stir the cornstarch mixture into the chicken mixture. With the lid off, press SAUTÉ [Normal]; cook uncovered, stirring often, until the chicken mixture has thickened slightly. Stir in the chopped scallions and cilantro. Complete Step 3.