Step 1

Place chicken pieces in a bowl. Add the cornstarch and pepper. Toss to coat the chicken in cornstarch mixture.

Step 2

Add the chicken to the instant pot.

Step 3

Meanwhile in a small bowl whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil, and minced garlic.

Step 4

Pour the sauce over the chicken and stir to coat in the instant pot.

Step 5

Cover and cook on high pressure for 10 minutes.

Step 6

After the cook time, let the pressure from the instant pot release naturally for 10 minutes.  Then move the valve on the lid to the venting position to manually release the remaining pressure from the instant pot.

Step 7

Serve topped with the remaining sesame seeds and the green onions.