Prepare the Chicken: In a large bowl combine chicken cubes, flour or starch, salt, and pepper. Toss to coat chicken completely.
1 lb. chicken thighs, ⅓ cup all purpose flour, ½ tsp. salt, ¼ tsp. black pepper
Make the Sauce: In a medium-sized bowl combine orange juice, zest, soy sauce, sugar, and chili garlic paste. Whisk to combine. Pour sauce over chicken and be sure to lift it off the bottom of the pan so it does not burn.
¾ cup orange juice, 1 Tbsp. orange zest, 3 Tbsp. soy sauce, 2 Tbsp. brown sugar, 1-2 tsp. chili garlic paste
Add Everything to the Instant Pot: Add oils, garlic, and ginger to the Instant Pot while it is set to the Sauté function. Sauté for 1-2 minutes. Add chicken cubes and sauté for another 2-3 minutes. After sautéing, scrape the bottom of the pot to ensure any bits are no longer stuck. (This step is VERY important. If you do not scrape the bottom of the pot you'll end up getting that dreaded BURN error.) 2 Tbsp. oil, 1 Tbsp. toasted sesame oil, 2 cloves garlic, ½ tsp. ginger paste
Pressure Cook: Place lid on Instant Pot and close pressure valve. Using the manual pressure cook function turn to High Pressure and set the timer for 5 minutes. Keep the lid on and the valve closed for an additional 10 minutes after the timer goes off. (This is called a 10 minute natural pressure release, or NPR.)
Serve the Chicken: Turn the Instant Pot off, and open the pressure valve. Once the lid has unlocked, you can serve your orange chicken over rice with sesame seeds and green onions. Enjoy! Sesame seeds, Green onions, Basmati rice or cauliflower rice