Easy Instant Pot Orange Chicken

Ingredients

• 2 pounds boneless, skinless chicken thighs, or more to taste
• 0.5 cup orange juice
• 0.5 cup lemon juice
• 0.25 cup low-sodium soy sauce
• 0.25 cup diced green onions
• 2 large oranges, zested
• 2 teaspoons minced fresh ginger
• 2 teaspoons minced garlic
• 2 teaspoons Sriracha sauce
• 2 tablespoons vegetable oil
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup brown sugar, or more to taste
• 6 tablespoons cornstarch
• 6 tablespoons water

Steps

1. Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
2. Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
3. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
4. Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
5. Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. Turn the Instant Pot back to the Saute function. Stir in brown sugar.
7. Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.