Prepare the Chicken

• In a large bowl, combine chicken cubes, flour (or gluten-free 1-to-1 blend), salt, and black pepper. Toss until the chicken is evenly coated.

Make the Sauce

• In a medium-sized bowl, whisk together orange juice, orange zest, soy sauce (Tamari or coconut liquid aminos), brown sugar (or coconut sugar), and chili garlic paste. Set aside.

Sauté Aromatics

• Turn on your Instant Pot’s Sauté function. Add olive oil and toasted sesame oil. Once hot, stir in minced garlic and ginger paste. Cook for 1–2 minutes, or until fragrant.

Cook the Chicken

• Add the coated chicken cubes to the pot. Sauté for 2–3 minutes, stirring occasionally. Be sure to scrape the bottom of the pot to prevent burning.

Combine Everything

• Pour the prepared orange sauce over the chicken, lifting the pieces gently to avoid sticking. Stir well to ensure the chicken is fully coated.

Pressure Cook

• Seal the lid and set the pressure valve to closed. Use the Manual/Pressure Cook function on high pressure for 5 minutes. Afterward, allow a 10-minute natural release before venting.

Serve

• Garnish with toasted sesame seeds and green onions. Serve over basmati rice or cauliflower rice for a low-carb option. Enjoy!