Instant Pot Orange Chicken Recipe

Name: Instant Pot Orange Chicken
Prep time: 5 min
Cook time: 9 min
Total time: 24 min
Ingredients: 1 cup orange juice ( fresh-squeezed ); 1 tablespoon orange zest; 4 cloves garlic (minced); 3 tablespoons soy sauce; 3 tablespoons granulated sugar; 3 tablespoons brown sugar; 3 tablespoons rice vinegar; 2 teaspoons grated ginger; 1 to 2 teaspoons sambal chili paste (or Sriracha, to taste); 1 1/2 pounds boneless chicken breasts; 2 tablespoons peanut oil (or sesame oil); 2 tablespoons cornstarch; 2 tablespoons water; Garnish: 2 green onions; Garnish: sesame seeds

Prep: 5 mins

Cook: 9 mins

Pressure Release: 10 mins

Total: 24 mins

Servings: 4 servings

Yield: 4 portions

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Nutrition Facts (per serving)
481	Calories
14g	Fat
31g	Carbs
55g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	481
% Daily Value*
Total Fat 14g	18%
Saturated Fat 3g	14%
Cholesterol 145mg	48%
Sodium 840mg	37%
Total Carbohydrate 31g	11%
Dietary Fiber 1g	4%
Total Sugars 23g
Protein 55g
Vitamin C 36mg	181%
Calcium 78mg	6%
Iron 3mg	15%
Potassium 686mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fast and easy Instant Pot orange chicken is a lifesaver on a busy day. Bright and fresh orange flavors are combined with Asian flavors to make this perennial take-out favorite at home. Thanks to the electric pressure cooker, this chicken dish is ready to eat in less than 30 minutes!

The recipe calls for boneless chicken breasts, but feel free to use boneless chicken thighs instead.

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1 cup freshly squeezed orange juice, from about 4 oranges
1 tablespoon orange zest
4 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons granulated sugar
3 tablespoons brown sugar, packed
3 tablespoons rice vinegar
2 teaspoons grated ginger
1 to 2 teaspoons sambal chili paste, to taste
1 1/2 pounds boneless chicken breasts
2 tablespoons peanut oil
2 tablespoons cornstarch
2 tablespoons water
2 green onions, chopped, for garnish
Sesame seeds, for garnish

Gather the ingredients.

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In a medium bowl, combine the orange juice, zest, garlic, soy sauce, granulated and brown sugars, vinegar, ginger, and chili paste. Set aside.

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Pat the chicken breasts with paper towels to dry and cut them into 1-inch cubes. Choose the sauté function on the Instant Pot and add the oil. When the oil is hot and shimmering, add the cubed chicken. Cook for about 4 minutes; stir the chicken frequently. Alternatively, brown the chicken in a large skillet on the stovetop over medium-high heat. Add some of the sauce to the pot and continue to cook, scraping up any browned bits.
Combine the chicken and the rest of the sauce mixture in the Instant Pot.

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Secure the Instant Pot lid and turn the steam release valve to the sealing position. Select the pressure cook or manual function (high pressure), and set the time for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the steam release valve to the venting position to release any remaining pressure.
With a slotted spoon, transfer the chicken pieces to a bowl and cover with foil to keep warm. Choose the sauté function on the Instant Pot to bring the sauce mixture to a boil. Combine the cornstarch with 2 tablespoons of water. Stir about half of the cornstarch slurry into the sauce mixture and cook, stirring, until thickened. Continue adding the slurry in small amounts until the sauce is thickened as desired. Pour the sauce over the chicken.

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Serve the chicken with rice and garnish with green onions and sesame seeds.

Diana Rattray

Tips

To avoid the dreaded "burn" notice on your Instant Pot display, make sure there are no browned bits stuck to the bottom of the pan after sautéeing food. This is most easily done by deglazing with some liquid by bringing it to a boil and scraping up the browned bits.