Instant Pot Orange Chicken
User Reviews
5
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Prep Time
7 mins
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Cook Time
8 mins
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Total Time
15 mins
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Servings
6
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Calories
195 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Orange Chicken
Description
The Instant Pot Orange Chicken recipe features chicken breast cut into bite-sized pieces cooked quickly under high pressure with a sauce combining orange juice, tamari soy sauce, cider vinegar, sesame oil, and a touch of sweetness from coconut sugar, balanced with aromatic garlic, fresh ginger, chili flakes, and salt. This method yields moist chicken infused with the bright and savory flavors of the sauce.
After pressure cooking and a natural pressure release, the sauce is thickened by incorporating a cornflour and water slurry, then using the sauté function to create a sticky glaze that clings to the chicken. The final dish is garnished with green onion and toasted sesame seeds, adding freshness and a nutty crunch.
This orange chicken pairs well with steamed rice or vegetables for a complete meal. The use of tamari makes adaptation for gluten-free diets possible. Substituting the sugar with a calorie-free alternative lowers carbohydrate content for those monitoring intake.
Note that total cook time excludes pressure build and release times. Baking or stovetop versions may vary in timing. Leftovers can be reheated gently to retain the sauce’s texture.
Ingredients
- 75 ml orange juice 0.75 cup, sugar-free and bit-free
- 3 tbsp tamari soy sauce or regular if not gluten-free
- 1 tbsp cider vinegar
- 1 tsp sesame oil
- 1 tsp coconut sugar use a calorie-free sugar alternative if on Weight Watchers or keto, or dark brown sugar
- 1/2 tsp garlic minced
- 1/2 tsp ginger puree
- 1/4 tsp chili flakes
- salt
- 900 g chicken breast 2 lb, skinless, cut into 1.5-2 cm pieces and patted dry
- 1 1/2 tbsp cornflour
- Extras
- 1/2-1 tbsp tamari soy sauce optional; for IP version
Instructions
- Mix together the orange juice, tamari soy sauce, cider vinegar, sesame oil, sugar, garlic, ginger, chilli flakes and salt in a bowl and set aside.
- Add the chicken and the sauce into the Instant Pot insert.
- Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
- When done allow to NPR for 10 mins then QPR and open the lid.
- Mix the cornflour with 1 tbsp of water and make a lump free paste.
- Select the sauté function and add the cornflour paste, mix and sauté for about 3 mins until thickened and switch off the heat.
- Garnish with spring onion and toasted sesame seeds before serving.
Notes
- Replacing coconut sugar with a calorie-free sweetener reduces carbs, suitable for keto or Weight Watchers diets.
- Total cooking time excludes Instant Pot pressure build-up and release times; plan accordingly.
- This sauce can be thickened after pressure cooking using cornflour and water mixed into a slurry during the sauté stage.
- Garnish with toasted sesame seeds and spring onion to add texture and freshness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 32g | 64% |
| Fat | 4g | 6% |
| Cholesterol | 96mg | 32% |
| Sodium | 259mg | 11% |
| Potassium | 580mg | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 8mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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