Start by adding the ginger chunks, lemon juice, lime juice and one cup of water to your blender and pureeing the mixture. I think you get a better flavor when you add this step, but you could totally skip it.

Next add the pureed mixture or if you skipped that step the chopped ginger, lemon water, lime juice and the remaining water to your instant pot. Add 1 cup of sugar for this syrup. Stir the ingredients together. 

Secure the lid on your instant pot and then cook on high manual for 30 minutes. Let the steam release naturally. Once the steam has released take the lid off to let the liquid cool.

I like to let my liquid cool overnight. Make sure the syrup is cool so you don't get burned while straining it.

Pour the mixture through a fine mesh strainer once or twice. I don't mind if there are tiny particles of ginger. If you don't like the fine particles you can pour the syrup through some cheese cloth.

Pour the instant pot ginger syrup into an air tight jar or bottle and store in your refrigerator for up to a month.

I like 1/2 cup of instant pot ginger syrup with one twelve ounce can of sparkling water. If that is too strong you may want to reduce the ginger syrup to 1/4 cup.