Servings: 6

4 large boneless skinless chicken breasts, diced (about 2 lbs.) 4 large boneless skinless chicken breasts, diced (about 2 lbs.)
1/4 cup soy sauce ¼ cup soy sauce
1/4 cup water + 3 tablespoons water, divided ¼ cup water + 3 tablespoons water, divided
2 tablespoons brown sugar 2 tablespoons brown sugar
1 tablespoon rice wine vinegar 1 tablespoon rice wine vinegar
1 teaspoon sesame oil 1 teaspoon sesame oil
1/4 teaspoon chili garlic sauce ¼ teaspoon chili garlic sauce
1/2 cup orange marmalade ½ cup orange marmalade
3 tablespoons cornstarch 3 tablespoons cornstarch
2 green onions, chopped, optional 2 green onions, chopped, optional
red pepper flakes, optional red pepper flakes, optional

Pressure Cooker Orange Chicken
Directions
Add chicken, soy sauce, ¼ cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine.
In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy.
Serve topped with green onions and red pepper flakes if desired.
Tender bite-size pieces of chicken in a sweet, spicy orange sauce. This delicious Pressure Cooker Orange Chicken can be on the table in about 20 minutes.

I omitted the Chili Garlic Sauce as I don't have on hand.  I omitted the Chili Garlic Sauce as I don't have on hand.