Heat Instant pot on Saute, add olive oil and heat
Add the chicken, and cook for about 2-3 minutes or until golden brown.
In a small bowl combine the orange juice, garlic, ginger, soy sauce, sugar, orange zest, and sriracha.
Add sauce to chicken and stir together until well combined
Close the lid to your Instant Pot and select Manual. Cook on high pressure for 5 minutes. Use a 10 minute natural release and turn off the heat.
Select the low saute function
In a small bowl combine cornstarch and 2 tablespoons orange juice. Whisk together until smooth with no lumps to create a slurry.
Add the slurry to the Instant Pot and gently stir to combine. Cook for a few minutes until it begins to thicken. About 2-3 minutes.
Allow it to sit for 5-7 minutes while the sauce thickens up.
Serve with the rice and garnishes of your choice.