Add the oranges to the instant pot (peeled and seeds removed if any).
Add lemon juice, water and sugar, mix well to combine.
Close the instant pot with lid in sealing position, cook in high pressure for 6 minutes.
Once the cooking is done, press "keep warm/cancel" button and wait for a natural pressure release.
Once the pressure is all released, carefully open the lid.
Stir the contents, also add the orange zest and mash the cooked oranges using a potato masher.
Press saute and simmer the contents while you stir and mash the oranges as needed.
Simmer the contents (make sure to stir often) for about 5 to 6 minutes or until the contents have reached an almost jam like consistency. Keep in mind that the jam will further thicken more as it cools down.
Allow the prepared orange jam to cool down (you may check the taste and if desired, you may add one more tablespoon of lemon juice and mix well with the jam for more citric flavor).
Once the jam is cool down slightly, transfer to clean, dry, air tight glass jars. Store at room temperature for a day, and you can store this fresh in the refrigerator for about a week!
Instant pot orange jam is not meant for canning as this is a small batch jam and it is best to be used with in a week's time for best results.