Here is a recipe I just tossed together for dinner tonight. Turned out pretty good too. This is loosely based on an apricot chicken recipe I have used before and also a refinement of an orange chicken recipe.
2 lbs of chicken breast (I used some that was still partially frozen)
1 bottle of Thai sweet chili sauce (12.5 oz bottle)
1/2 jar of orange marmalade (18 oz. jar)
1/2 to 1 tbl of grated ginger
1 tsp toasted sesame oil
1 tbl tamari soy sauce
1 cup of chicken broth
3-4 scallions, sliced (for garnish)
Whisk together chili sauce, soy sauce, sesame oil, marmalade and ginger and set aside. add chicken broth to bottom of instant pot, add raw chicken (you can dice it up if you wish or leave it whole, how ever you want to serve it) and top with sauce. Place lid and turn vent to seal. Cook on Manual for 15 min if using the whole breast, 10 if it is cubed (20 for frozen whole breast). Once it beeps that it is done, allow to naturally release for about 10 min, then vent. make a cornstarch slurry with a little water, set to saute function and add to sauce. Wait for it to thicken then turn off saute and serve over steamed sushi rice, brown rice or cauliflower rice with some sliced green onions for garnish.