toss chicken breast with 1/3 cup cornstarch
heat 3 tbsp olive oil over medium high heat. add cubed chicken and saute for approximately 7 minutes or until it starts turning golden color.
add chicken and all sauce ingredients to Instant Pot. Stir.
Set Instant Pot on manual high for 5 minutes. make sure vent is set to sealed. Use 10 minute natural release (let IP go into warm mode and wait 10 minutes. then turn knob to venting release the rest of the air).
while Instant Pot is doing its thing, make white rice (or cauliflower rice) and make the cornstarch slurry by whisking the ingredients together.
when Instant Pot is done switch function to saute on low. add cornstarch slurry and stir gently for a couple minutes until sauce begins to thicken.
serve with white rice, cauliflower rice. Top with green onions and extra orange zest if desired.