Step 1

Cut the chicken into 1-inch pieces, set aside.

Step 2

In a medium bowl, whisk together the orange zest, orange juice, brown sugar, soy sauce, apple cider vinegar, garlic, ginger and red pepper flakes, set aside.

Step 3

Press SAUTE on the Instant Pot. Once the display reads HOT, pour the 1 tablespoon olive oil in and then the chicken. Lightly brown each side. Press CANCEL

Step 4

Pour the orange sauce into the Instant Pot with the chicken and stir, scraping the bottom of the pot to remove any bits that may be stuck to the bottom.

Step 5

For pot in pot cooking with rice,

Step 6

Place a 2.5 inch high trivet over the chicken and sauce. Place the rinsed rice and the water in a 7-inch oven-safe bowl and place it on top of the trivet.

Step 7

Lock the lid in place and move the valve to the SEALING position.

Step 8

Pressure Cook/Manual on HIGH pressure for 4 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes. Then quick release any remaining pressure by moving the valve to the venting position. Press CANCEL.

Step 9

When the pin drops down, carefully open the Instant Pot lid. Use oven mitts to carefully remove the bowl with the rice and set aside. Remove the trivet.

Step 10

In a small bowl, stir together the 1 tablespoon cornstarch and 1 tablespoon water. Pour the mixture into the Instant Pot and press SAUTE. Continue to stir until the sauce thickens, approximately 2-3 minutes. Press CANCEL.

Step 11

Serve immediately over the rice. Garnish with green onions and sesame seeds, if desired.