Instant Pot® Orange Chicken

Pat the chicken pieces dry with paper towels to ensure proper browning. (2 minutes)

Turn on the Instant Pot and select the 'Saute' function. Adjust to the highest heat setting. Once hot, add sesame oil and let it shimmer. Add the chicken and saute, stirring constantly to prevent sticking, until lightly golden on all sides. (5-7 minutes)

Pour in 3/4 cup of orange juice and bring to a boil, scraping up any browned bits from the bottom of the pot to deglaze. (2 minutes)

Add tomato sauce, sugar, molasses, soy sauce, minced garlic, orange zest, grated ginger, and rice wine vinegar. Stir gently to combine all ingredients and coat the chicken evenly in the sauce. Cancel the 'Saute' function. (3 minutes)

Close and lock the Instant Pot lid, ensuring the vent is sealed. Select 'Pressure Cook' or 'Manual' mode on high pressure and set the timer for 5 minutes. Allow 10-15 minutes for the pressure to build inside the pot.

After the 5-minute cooking time, let the Instant Pot sit for 10 minutes with the 'Keep Warm' function activated. Then, carefully release the pressure using the quick-release method according to the manufacturer's instructions. (Approximately 5 minutes)

Once the pressure is fully released, unlock and remove the lid. Select the 'Saute' function again, this time on the lowest heat setting.

In a medium bowl, combine the remaining 3 tablespoons of freshly squeezed orange juice with cornstarch. Whisk until smooth and lump-free. Pour this slurry into the Instant Pot and stir to incorporate it into the sauce. (2 minutes)

Cook, stirring gently, until the sauce thickens to your desired consistency. This should take approximately 3 minutes. Allow it to simmer for an additional 2-3 minutes.

Cancel the 'Saute' function and let the dish stand for another 5-7 minutes. This will allow the sauce to thicken further as it cools slightly.

Serve hot over cooked rice, garnished with freshly chopped green onions. Enjoy!