Pat the chicken dry with a few paper towels and after that cut the chicken into 1-2 inch chunks.
In a small bowl add your 2 eggs and whisk.
In a separate bowl add your corn flour and all purpose flour.
Mix to combine.
Dip the chicken chunks into the whisked eggs and then into the flour mixture.
Shake off to the excess and set to the side.
Repeat until all chicken is coated.
Heat up your pressure cooker: press Sauté.
Wait for the Instant Pot indicator to read HOT. Add the oil to the hot
Instant Pot, add the chicken and sauté for 2-3 minutes.
Turn your chicken over and over for an even cook.
Cook until it just starts to get golden brown.
Remove the chicken and set to the side.
Deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon.
Add the Sauce ingredients to the pot.
Stir gently until all the ingredients are combined.
Add the chicken and toss until they are coated in sauce.
Close lid, select Manual, and select 5 minutes on High Pressure.
Make sure the vent is closed. Use a 10 minute Natural Release.
Turn off the heat.
Release the remaining pressure by opening the vent. Open the lid.
Select again the Sauté function.
In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.
Add the mixture to the Instant Pot and gently stir to combine.
Simmer for 2-3 minutes.
Turn the instant pot off.
Allow the chicken to thicken for 5 minutes.
Serve over rice and garnish with fresh chopped green onions, red chilis, and extra orange zest.