2 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1/3 cup cornstarch
1/2 teaspoon salt
1/2 cup orange juice, divided
1 cup orange marmalade
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoons sriracha
6 cloves garlic, minced
1 tablespoon grated ginger
1 tsp crushed pepper
1 teaspoon sesame oil
2 tablespoons sesame seeds
2 tablespoons green onions, thinly sliced
Heat the Instant Pot using the saute feature. Add the vegetable oil to the pot.
While the oil heats, combine the chicken, cornstarch, and salt in a mixing bowl and stir to coat the chicken. Add the chicken to the Instant Pot. Saute for 4-5 minutes, stirring frequently, until the outside of the chicken just starts to brown.
Add 1/4 cup of orange juice to the Instant Pot and deglaze the pan with the wooden spoon, scraping off anything stuck to the bottom of the pot (do not skip this step: any burned bits on the bottom of the pot may prevent it from coming to pressure).
Whisk together the remaining orange juice, orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger, garlic, and sriracha. Pour the sauce over the chicken and stir to coat.
Close the lid to the Instant Pot, select Manual, and set for 5 minutes on high pressure. Close the sealing vent and start – it will take 10 to 15 minutes to come to pressure. Once the pressure cycle is finished, use a quick release to vent.
Once the pot has fully vented, remove the lid and select the saute function again. Saute for an additional 5 minutes, or until the sauce is the desired thickness. The sauce will continue to thicken as it cools. Serve over rice and garnish with sesame seeds and sliced green onions.