It is important that the chicken has no extra moisture. Dry it with paper towels, then cut it into 1- to 2-inch chunks.

Heat up your pressure cooker: press Sauté, then click the Adjust button and select More to activate the Sauté More function. Wait for the Instant Pot indicator to read HOT.

Add the oil to the hot Instant Pot, add the chicken, and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden.

After sautéing the chicken, check for any bits that may be stuck to the bottom of the pot. If you find any, deglaze the pot with ¼ cup of orange juice, and use a wooden spoon to scrape up the stuck bits.

Combine the sauce ingredients in the pot: ¾ cup of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine vinegar, orange zest, and Sriracha sauce. Stir gently until all the ingredients are combined and coated in sauce.

Close the lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed.

Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.

Select the Sauté function again on LOW. In a medium bowl, combine two tablespoons of cornstarch with the orange juice, whisking until well combined and free of lumps.

Add the mixture to the Instant Pot and gently stir to combine. Cook on the Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes.

Let the Orange Chicken stand for 5-7 minutes; the sauce will thicken more.

Serve over rice and garnish with fresh chopped green onions and extra orange zest.