Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1/2 cup fresh orange juice
  • 1 tbsp orange zest
  • 1/4 cup brown sugar, packed
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp minced fresh ginger
  • 2 cloves garlic, minced
  • 1/2 tsp sriracha
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. In a bowl, toss the chicken chunks with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Let it sit for 5 minutes to create a protective barrier.
  2. In a separate small bowl, stir together the orange juice, zest, brown sugar, soy sauce, rice vinegar, ginger, garlic, and sriracha until the sugar is mostly dissolved.
  3. Pour the orange glaze over the marinated chicken in the Instant Pot inner pot. Stir gently to ensure the chicken is submerged in the liquid.
  4. Seal the lid and set to Pressure Cook (High) for 5 minutes.
  5. Perform a Quick Release of the pressure immediately after the timer beeps.
  6. Open the lid and select the Sauté function (set to High). Let the liquid bubble and simmer for 3–5 minutes until the sauce reduces and darkens.
  7. Stir in the cornstarch slurry (cornstarch dissolved in water). Continue to stir for 1–2 minutes until the sauce becomes a thick, velvety glaze that coats the chicken.