1lbboneless, skinless chicken breastscut into 1 inch chunks
zest of 1 orange
¼cuplow sodium soy sauceTamari for Gluten Free
2tbsrice wine vinegar
1bunch of green onionschopped (optional)
Turn your Instant Pot to saute. Allow to heat up for 1 to 2 minutes add in ½ -1 tablespoon oil and let heat for 1 minute.
Add in chicken and saute until JUST browned--about 2-3 minutes and then turn Instant Pot OFF.
Add in orange juice and scrape up any browned bits on the bottom of the inner pot.
Add in orange zest, brown sugar, soy sauce, rice wine vinegar, ginger and garlic to instant pot.
Close the pot, and set the valve to seal.
Set the manual button to "high pressure" and set the timer for 5 minutes.
Let naturally release for 10 minutes. Then do a quick release.
Turn Instant Pot back to saute. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to the pressure cooker and stir and boil for 2-3 minutes.
Serve with steamed rice, cauliflower rice and scallions if desired.
For an 8 quart Instant Pot, add in an additional ¼ cup water or orange juice in order for pressure to be reached. Corn-Free Modifications: If you have a corn allergy, you can substitute the cornstarch for tapioca starch. Gluten-Free Modifications: If you need this to be Gluten-Free, be sure to use Tamari.Ginger: If you do not have fresh ginger, do NOT use powdered ginger, just skip the ginger.Storage: Cooled Leftovers can be stored in an air-tight container for up to 3 days in the refrigerator or frozen for up to 3 months.