Add all the ingredients from the "Dump & Cook" section to the Instant Pot. Stir well to combine.
Close and seal the lid, make sure the pressure cooker points to seal.
Pressure cook for 5 minutes on High Pressure, followed by a 10-minute Natural Release.
Turn off the heat. Release the remaining pressure. Open the lid.
Select the Sauté function, on LOW.
In a small bowl combine 4 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.
Add the mixture to the Instant Pot and gently stir to combine.
Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.
If you want the sauce even thicker, mix one more tablespoon of cornstarch with 2 tablespoons of juice and add it to the pressure cooker.
Let the chicken stand for 5-7 minutes, the sauce will thicken more.
Serve over rice and garnish with fresh chopped green onions, sesame seeds, and slivered almonds.