1. 1 lb. chicken breasts cut into 1-inch cubes
  2. 1/4 cup tapioca starch
  3. 1/2 tsp. salt
  4. 1/4 tsp. pepper
  5. 2 Tbsp. olive oil
  6. 1 Tbsp. sesame oil toasted
  7. 2 cloves garlic crushed
  8. 1/2 tsp. ginger crushed
  9. 3/4 cup orange juice fresh
  10. 1 Tbsp. orange zest
  11. 3 Tbsp. coconut aminos
  12. 2 Tbsp. maple syrup
  13. 1-2 tsp. chili garlic, to taste
  14. Green onions


  1. In a large bowl, combine chicken cubes, tapioca starch, salt, and pepper. Toss to coat chicken completely.
  2. Add oils, garlic, and ginger to the Instant Pot while it is set to the “sauté” function. Sauté for 1-2 minutes.
  3. Add chicken cubes and sauté for another 2-3 minutes.  After sauteeing, scrape the bottom of the pot to ensure any bits are no longer stuck.
  4. In a medium bowl, combine orange juice, zest, coconut aminos or soy sauce, maple syrup, and chili garlic paste. Whisk to combine.
  5. Pour sauce over chicken in Instant Pot and stir to immerse chicken.
  6. Place lid on Instant Pot and close pressure valve. Set Instant Pot to High Pressure Cook for 5 minutes.
  7. Once the chicken has cooked for five minutes, keep the lid on and the valve closed for 10 additional minutes to let pressure release.
  8. Turn off Instant Pot and release pressure valve. Serve with desired sides. We recommend cauliflower rice.