Rinse and drain rice, then cook according to package directions.

Whisk together orange juice, Bonne Maman INTENSE Orange Fruit Spread, soy sauce, vinegar, ginger, honey, garlic, chili garlic sauce, orange zest, ½ teaspoon salt and ¼ teaspoon pepper; set aside. 

Using sauté function, heat oil in Instant pot until shimmering. Add chicken and cook, stirring frequently, until opaque on all sides, about 3  minutes. 

Stir in orange sauce mixture. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes.

Turn off instant pot and quick release. Carefully unlock and remove lid, allowing steam to escape away from you. 

Using a slotted spoon, transfer chicken to a bowl. Set pot to sauté function and simmer sauce 5 minutes.

Meanwhile, whisk together cornstarch and ¼ cup water. Stir cornstarch slurry into sauce, then add broccoli and cook until sauce is thickened and broccoli is crisp-tender, about 4 minutes.

Turn off Instant Pot, add reserved chicken and sesame oil to pot and stir to combine; season with salt and pepper to taste.

Serve orange chicken and broccoli with cooked rice and top with green onions and scallions.