Literally an instant pot orange chicken in just 20 mins.

Nutrition Information (per serving):

Calories: 287cal

Carbohydrates: 19g

Protein: 34g

Fat: 7g

Prep time: 10 minutes

Cook time: 20 minutes

Serving size: 4

INGREDIENTS

1½ lb. chicken breasts (without skin
& bone) cut into bite-sized pieces
½ cup low-sugar orange marmalade
¼ cup coconut aminos
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
¼ tsp ground ginger
¼ tsp red pepper flakes (optional)
1 tbsp arrowroot powder
Salt and crushed pepper to taste
Sliced spring onions and sesame seeds for garnish

DIRECTIONS

Whisk the orange marmalade, coconut aminos, rice vinegar, sesame oil, garlic, ground ginger, and red pepper flakes (if
using).

Set the Instant Pot to sauté mode and add a tbsp of oil.

Once hot, add the chicken pieces and cook for 5-7 minutes.

Add the orange sauce to the Instant Pot and stir to coat the chicken.

Close the lid and set the Instant Pot to manual high pressure for 5 minutes.

After 5 minutes, use a quick pressure
release to release the pressure.

Remove the lid and turn on sauté mode again.

Mix the arrowroot powder with 2 tbsp of water in a small bowl.

Add the mixture to the Instant Pot and stir well.

Cook until the sauce has thickened, about 2-3 minutes.

Season with salt and pepper to taste.

Serve hot with sliced green onions and sesame seeds as garnish.