instapot orange chicken

1  lb.		chicken breast, boneless, skinless
1  tablespoon		sesame oil
1/2  cup		orange juice, fresh
4		garlic cloves,s minced
2  teaspoons		ginger, minced
1  tablespoon		hoisen sauce
1  tablespoon		rice vinegar
1  tablespoon		white wine
2  tablespoons		splenda brown sugar blend
2  tablespoons		light soy sauce
1  tablespoon		cornstarch
2  tablespoons		water

Tip: Click on the ingredient links to learn the nutritional information for all the instapot orange chicken ingredients. The serving size for any ingredient in instapot orange chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

cut chicken in chunks 1-1.5 inches. Pat dry with paper towels.
In the pressure cooker,Saute chicken in the oil until lightly browned. add all aditional ingredients except water and cornstarch. Stir well.
Set pressure cooker to pressure cook on high, for 5 minutes. Turn off the keep warm. when done cooking, wait 10 minutes, then release remaining pressure.
Remove lid, set cooker to saute, mix the cornstarch into the water, and stir into the chicken and sauce. Cook and stir on saute until mixture thickens. turn off cooker and serve over rice.