Instant Pot® Spicy Orange Chicken

Spicy orange chicken. I serve over basmati rice and with steamed, salted, and buttered snow peas as a side.

Ingredients

• 1 tablespoon hot chili sesame oil
• 1 medium sweet onion, coarsely chopped
• 1 cup chopped broccoli
• 2 tablespoons finely chopped garlic
• 1 tablespoon red pepper flakes
• 1 teaspoon garlic salt
• 1 teaspoon ground ginger
• 0.25 teaspoon grated orange zest
• 0.75 cup orange juice
• 0.5 cup reduced-sodium tamari
• 0.25 cup spicy chili sauce (such as Maggi® Masala)
• 0.25 cup honey
• 1 pound chicken breasts, cut into 1-inch pieces
• 3 tablespoons cornstarch
• 0.5 cup chicken broth, warmed
• 2 tablespoons aji mirin sweet rice cooking wine (such as Kikkoman®)

Steps

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
2. Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
4. Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
5. Stir aji mirin into the sauce. Add chicken and vegetables back in.