Select Sauté on your Instant Pot, and when the display indicates Hot, add your oil and the chicken thighs.
Sauté until golden brown on one side, then remove from the inner pot and set aside
Next, add the peppers to the pot and sauté for 2 to 3 minutes until beginning to soften. Then add your ginger and garlic and cook for a further minute. Add your rice vinegar, then deglaze the base of the pot, and cook until the vinegar has reduced slightly.
Add the sugar, orange zest, chili flakes, chicken stock and orange juice (250ml + from the fresh oranges) and bring the mixture to a boil, then press cancel and deglaze the pot again.
Add the chicken back into the inner pot, secure the lid and select Pressure Cook and set the time for 1 minutes.
When the cooking program finishes, perform a quick pressure release, then remove the lid.
Press cancel, then select sauté again.
Mix together cornflour and water, then pour into the inner pot and stir to thicken the sauce.
Serve immediately alongside some rice, scattered with finely chopped spring onions.