Combine orange juice, zest, coconut aminos, vinegar, sesame oil, garlic,ginger, and salt in a bowl. Stir until thoroughly mixed.
Set the Instant Pot to Saute mode and let it warm up for a few moments.
Once the olive oil is hot, add the ginger and garlic and sauté for oneminute. Then, add the chicken pieces and cook for 2-3 minutes, stirring occasionally. Finally, turn the Instant Pot off.
Scrap any excess mixture off the bottom of the pot with a wooden spoonand add the sauce.
Secure the lid and cook on High Pressure for approximately 5 minutes.
Once the cooking is complete, open the lid and perform a quick pressurerelease.
Open the lid and press Saute mode. Create a slurry with xanthan gum and water and add it to the pot. Boil and stir for around 5 minutes or until the sauce thickens and achieves the desired consistency.
Top the dish with sesame seeds and serve alongside cauliflower rice.
