Cut your chicken breast or chicken thighs into small 1-2 inch chunks.

Add 2 eggs to a small bowl and whisk.

In a separate bowl add your corn starch and all-purpose flour and mix to combine.

Dip the chicken chunks into the whisked eggs and then into the flour mixture.

Shake off any excess flour and set to the side. Repeat until all your chicken pieces are coated.

Turn your pressure cooker onto Saute Mode. Add the oil to the inner pot. Once the oil has heated, add the chicken and saute for 2-3 minutes.

Turn your tender chicken over and over for an even cook. Cook until it just starts to get golden brown.

Remove the coated chicken and set it to the side. Deglaze the pot with ¼ cup orange juice and scrape any brown bits with a wooden spoon.

Add all the sauce ingredients to the Instant Pot. This includes orange juice, fresh ginger, minced garlic, red wine vinegar, sugar, soy sauce, sriracha and red pepper flakes.

Stir gently until all the ingredients are combined.

Add the chicken To the Instant Pot and toss until the chicken pieces are coated in the sticky Orange sauce.

Close the Instant Pot Lid, seal the vent and select the manual button.

Pressure cook your orange chicken recipe for 5 minutes on HIgh pressure followed by 10 minutes of natural release.

Release the remaining pressure from your Instant Pot by opening the vent. Open the lid and select the Sauté function again.

In a medium bowl combine 2 tablespoons of cornstarch with the 2 Tablespoons of orange juice. Whisk until all combined with no lumps.

Add the mixture to the Instant Pot and gently stir to combine.

Simmer the orange chicken recipe for 2-3 minutes. Then turn the Instant Pot off. Allow the chicken to thicken for 5 minutes.

Serve this Orange chicken Instant Pot recipe over rice and garnish with fresh chopped green onion, red chilis, and extra orange zest.