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Instant Pot Orange Chicken
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Instant Pot Orange Chicken

Orange Chicken that's so much better than takeout! Tender chicken bites tossed in sticky sauce and citrus glaze is a kid-friendly meal that you can make in the Instant Pot any night of the week.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6 servings
Calories: 423 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 Tablespoons olive oil
  • 1 cup orange juice
  • 1 teaspoon ginger ground
  • 2 cloves garlic minced
  • ½ teaspoon sesame oil
  • 1 Tablespoon tomato paste
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes crushed
  • ⅓ cup light brown sugar packed
  • ⅓ cup granulated sugar
  • ¼ cup soy sauce
For the glaze
  • 3 Tablespoons orange juice
  • 3 Tablespoons cornstarch
Garnish
  • 3 green onions sliced
  • 1 orange zested

Instructions

    Cup of Yum
  1. In the Instant Pot on SAUTE, add the olive oil with chicken pieces. Saute for 3-4 minutes, stirring occasionally until chicken is mostly cooked.
  2. Add orange juice to the pot and using a wooden spoon, scrape up the bits on the bottom of the pot so you don't get the burn notice (this is called deglazing). Turn off.
  3. Add ginger, garlic, sesame oil, tomato paste, salt, pepper, red pepper flakes, sugars, and soy sauce to the pot. Do not stir.
  4. Secure the lid and make sure the vent on top of the pot is set to "SEALING." Select High Pressure (or Manuel) for a cook time of 5 minutes.
  5. When cook time ends, allow pot to naturally release pressure for ten minutes, then move the valve on top to "VENTING" to release the remaining pressure.
  6. In a small bowl, whisk the orange juice with cornstarch. Open the lid, stir the chicken and add the slurry to the pot. Select "SAUTE" and cook for about 3-4 minutes, until thick and bubbly.
  7. Turn off and allow to thicken for 5 minutes. Add sliced green onions and orange zest to the top. Serve over rice.

Notes

  • Recipe tested in 6 qt Instant Pot.
  • Swap out the chicken breasts for thighs if you prefer.
  • Store leftover orange chicken in an air tight container in the refrigerator. It'll keep for about 3 days.
  • Remember to scrape ALL the pieces of chicken from the bottom and sides of your pot before adding the rest of the sauce ingredients. This step prevents getting a "burn notice" when you pressure cook the orange chicken.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 32g (11%) Protein 48g (96%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g (41%) Cholesterol 129mg (43%) Sodium 1090mg (45%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 32g 11%
Protein 48g 96%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g 41%
Cholesterol 129mg 43%
Sodium 1090mg 45%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.