Step 1

In the pressure cooking pot, stir together the chicken broth, soy sauce, honey, mirin, orange juice, orange zest, garlic, ginger, salt, and red pepper flakes. Continue stirring until the honey is dissolved. Add the diced chicken and stir to coat the chicken in the sauce.

Step 2

Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid.

Step 3

Use a slotted spoon to transfer the chicken to a bowl, leaving the liquid in the pot.

Step 4

Select Saute to bring the sauce to a simmer. In a small bowl, whisk the cornstarch with 2 tablespoons cold water. Whisk the cornstarch slurry into the sauce until thickened.

Step 5

Turn off the Instant Pot and return the chicken to the pressure cooking pot, along with the sesame seeds. Stir well to coat the chicken in the sauce and heat through.

Step 6

Serve with white rice and scallions for garnish.