Make sauce by combining orange juice, coconut aminos, water, garlic oil, ginger, and salt.
Place the chicken in the Instant Pot, cover with the sauce, and stir to every coat. Place the lid on, close the valve, hit the "manual" button and reduce the time to 8 minutes.
Once cooking is done, hit "cancel", release the pressure by pulling the valve forward. Take the lid off and remove the chicken to a cutting board.
Remove 2 tablespoons of the liquid and mix it with the cassava flour until well mixed. Add back in and hit the "sauté" button. Cook for a couple minutes while you chop the chicken. Add the chicken back in, stir to coat with sauce, hit "cancel" and serve.