• Pro Tip: To get the most tender chicken, before cooking: clean chicken of any excess fat. Pound with a meat mallet to about 1 inch thickness and then cut into cubes
• Set the instant pot on the Sauté function. Add 1 tablespoon of olive oil to the pot. Add the chicken pieces and cook until the chicken browns, about 10 minutes.
• While the chicken cooks, mix together orange juice, ketchup, coconut aminos, brown sugar, ginger, garlic, orange zest and rice vinegar. Do not add corn starch or water.
• Add the sauce mixture to the pot. Stir until all of the ingredients are combined and chicken is well coated in the sauce. Make sure to scrape up any browned bits from the bottom of the instant pot to avoid getting a burn notice.
• Close the lid and set the valve to Sealing. Cook on High Pressure for 7 minutes.
• Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.
• Release any remaining pressure by opening the valve. Open the lid and press the Cancel button.
• Press the SAUTE button.
• In a bowl whisk together cornstarch and water until completely dissolved to make a cornstarch slurry.
• Once the sauce starts to bubble, slowly pour in the cornstarch slurry while whisking the sauce.
• Allow the sauce to bubble and cook for 1-2 minutes or until the sauce thickens.
• Once the sauce has thickened, press the cancel button.
• Serve over rice, cauliflower rice, steamed veggies or however you like!

Stove Top Instructions

• Pro Tip: To get the most tender chicken, before cooking: clean chicken of any excess fat. Pound with a meat mallet to about 1 inch thickness and then cut into cubes
• In a large sauté pan, add 1 tablespoon of olive oil. Add the chicken pieces and cook until the chicken changes color to light brown (about 10 minutes)
• While the chicken cooks, mix together orange juice, ketchup, coconut aminos, brown sugar, ginger, garlic, orange zest and rice vinegar. Do not add corn starch or water.
• Add the sauce mixture to the pot. Stir until all of the ingredients are combined and chicken is well coated in the sauce.
• Cook the chicken/sauce over medium high heat for 2-3 minutes
• In a bowl whisk together cornstarch and water until completely dissolved to make a cornstarch slurry.
• Turn the heat up on the pan. Once the sauce starts to bubble, slowly pour in the cornstarch slurry while whisking the sauce.
• Allow the sauce to bubble and cook for 1-2 minutes or until the sauce thickens.