To make the sauce, add the sauce ingredients to a small bowl or jar and mix well. Pour the sauce into the Instant Pot.
Cut chicken into cubes and place it in the Instant Pot.
Secure the lid on the Instant Pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 5 minutes at high pressure. Once the time is up, quick release the pressure.
While the chicken is cooking, gather any optional topping ingredients you'll use.
Once the Instant Pot has released all the steam, carefully remove the lid.
Spoon out 1/4 to 1/2 cup of the sauce from the instant pot into a bowl or small jar. Add 1 tbsp of arrowroot starch to the sauce and whisk well until there are no lumps.
Press the "Saute" button on the Instant Pot. Pour the sauce back into the pot and and stir frequently to keep the sauce from sticking. Simmer for 5-7 minutes, or until the sauce has thickened. Note - if the sauce is too thin after this step, you can repeat the step of removing some sauce and adding 1-2 tsp more of starch. Or, simply continue to saute everything until the sauce evaporates and thickens to your desired state.
Once the chicken is finished, press the cancel button. Sprinkle remaining orange zest over the chicken and serve with any optional toppings.
Notes
Tapioca or cornstarch can be used in place of arrowroot starch in this recipe. Corn starch is not considered Paleo or Whole30.
If you don’t have any coconut aminos on hand, you can make your own using our DIY coconut aminos substitute recipe. Or, you can substitute chicken or beef broth.
If you don't have fish sauce or don't like fish sauce you can omit this ingredient.