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