Add your trivet to the inner part of your instant pot. Add one and a half cup water.

Place your chicken breast on top of the trivet. Season with salt and pepper on both sides.

Set your instant pot to high-pressure for 13 minutes. Close the sealing valve. Once the cooking has completed, open the valve to release pressure manually.

Open the lid. Use a thermometer to make sure that your chicken has reached the temperature of 165°F at the thickest part of the breast.

Remove the chicken from the instant pot, and transfer to a cutting board. Cut your chicken breasts into small cubes.

Remove the trivet from the instant pot. Remove the water from your instant pot.

Place your diced chicken back into the instant pot. Add in the remaining ingredients.

Turn your instant pot on to sauté mode (you might need to press cancel on your instant pot prior to selecting Sauté mode.) and mix all of your ingredients together so that the chicken is fully coated.

Sauté your check in until you start to see the sauce bubbling, and thickening. They should take about 3 to 5 minutes.

Remove your orange chicken from the instant pot, and transfer to a bowl. You can serve this on top of white rice, brown rice, and/or mixed vegetables! Enjoy!