Instant Pot® Spicy Orange Chicken - cooking recipe

Ingredients

1 tablespoon hot chili sesame oil
1 medium sweet onion, coarsely chopped
1 cup chopped broccoli
2 tablespoons finely chopped garlic
1 tablespoon red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground ginger
1/4 teaspoon grated orange zest
3/4 cup orange juice
1/2 cup reduced-sodium tamari
1/4 cup spicy chili sauce (such as Maggi(R) Masala)
1/4 cup honey
1 pound chicken breasts, cut into 1-inch pieces
3 tablespoons cornstarch
1/2 cup chicken broth, warmed
2 tablespoons aji mirin sweet rice cooking wine (such as Kikkoman(R))

Preparation

Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
Stir aji mirin into the sauce. Add chicken and vegetables back in.