Step 1

Add all the ingredients from the "Dump & Cook" section to the Instant Pot. Stir well to combine.

Step 2

Close and seal the lid, make sure the pressure cooker points to seal.

Step 3

Pressure cook for 5 minutes on High Pressure, followed by a 10-minute Natural Release.

Step 4

Turn off the heat. Release the remaining pressure. Open the lid.

Step 5

Select the Sauté function, on LOW.

Step 6

In a small bowl combine 4 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.

Step 7

Add the mixture to the Instant Pot and gently stir to combine.

Step 8

Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.

Step 9

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.

Step 10

Let the chicken stand for 5-7 minutes, the sauce will thicken more.

Step 11

Serve over rice and garnish with fresh chopped green onions, sesame seeds, and slivered almonds.