Instant Pot Orange Chicken by Sweet and Savory meals.com

2 lbs chicken breast cut into 1-2 inch pieces
2 Tablespoons vegetable oil.

Sauce
1 cup orange juice
1 tablespoon ginger, grated
6 cloves garlice minced
1 tablespoon rice wine
1/2 cup tomato sauce
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup soy sauce
1 Tablespoon Sriracha
zest from 1 orange

Cornstarch Slurry
2 tablespoons cornstarch
2 tablespoons orange juice

Garnish
4 green onions sliced
extra orange zest

Instructions:
1. Dry chicken with a few paper towels and after that cut the chicken into 1-2 inch chunks.
2  Heat up your pressure cooker: press Saute. Saute over medium high heat. Wait for the Pot indicator to read HOT.
3. Add the oil to the hot pot, add the chicken and saute for 2-3 minutes, stirring a few times.  Cook until it just starts to get golden.  When sauteing it, stir constantly so it doesn't stick to the bottom of the pan.
4.Also, after you saute the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.
5. Add the sauce ingredients to the pot; remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, zest and Sriracha sauce.
6. Add the tomato sauce if you are using it.  The tomato sauce adds a tanginess to the overall sweet recipe, and it makes it taste more savory.  It is based on your own preference
7. Stir gently until all the ingredients are combined and coated in sauce.
8. Close lid, select Manual and select 5 minutes on High Pressure.  Make sure the vent is closed.
9. Use a 10 minute Natural release.  Turn off the heat release the remaining pressure bo opening the vent. Open the lid.
10. Slect Saute on Low.  In a medium bowl combine the cornstarch with the orange juice.  Whisk until all combined with no lumps.
11.Add the mixture to the Pot and gently stir to combine.  Cook on Saute for a few more minutes stirring gently, until the sauce thickens.  Simmer for 2-3 minutes.
12.Let the orange chicken stand for 5-7 minutes, the sauce will thicken more.
13. Serve over rice and granish with fresh chopped green onions and extra zest.