Step 1

Start by making the sauce: whisk the orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, orange zest, and sriracha together in a bowl or glass measuring cup; set aside.

Step 2

Next, pour the oil into your Instant Pot, then press "saute" and set it for 8 minutes. While it's heating up, chop the chicken into bite-sized pieces. Once the Instant Pot reads "hot", add the chicken and cook it for the remaining time (approx. 2 minutes), then turn the Instant Pot off.

Step 3

Add the sauce and give everything a good stir. Place the lid on top, ensuring the knob is in the "seal" position. Pressure cook for 5 minutes, then quick release.

Step 4

While the chicken is cooking, make the slurry: whisk the cornstarch and water together in a small bowl.

Step 5

Once the time is up, remove the lid, pour in the slurry, and again, give everything a good stir. Press "saute" and set it for 2 minutes. The sauce will start boiling -- that's good! It will start to thicken, but make sure you stir it occasionally. Once the time is up, add the broccoli and gently set the lid on top for 2 minutes, which is a quick and easy way to steam the broccoli.

Step 6

Garnish with sesame seeds and green onions (optional) and enjoy!