Instant Pot Orange Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
337 kcal
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Course
Main Course
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Cuisine
Chinese
Instant Pot Orange Chicken
Description
This recipe uses the Instant Pot's sauté and pressure cooking functions to quickly brown chicken pieces before submerging them in a freshly prepared sauce. The sauce includes orange juice, ginger, garlic, rice wine vinegar, tomato sauce, brown and granulated sugars, lite soy sauce, and Sriracha for a layered flavor profile. Orange zest adds fragrance and a citrus punch to the dish.
The chicken is sautéed until lightly golden, then pressure cooked with the sauce to fully develop flavors and tenderize the meat. To achieve the classic glossy coating, a cornstarch slurry mixed with orange juice is added after cooking and simmered to thicken the sauce. The finished dish is garnished with green onions and additional orange zest for contrast.
This orange chicken is well-suited as a main dish served over rice or steamed vegetables. The included notes suggest adjusting garlic and spice levels to taste, and mention that substitutions like white wine can be used if rice wine vinegar is unavailable. Leftovers can be refrigerated in an airtight container and reheated gently for easy meals.
Ingredients
- 2 lbs chicken cut into 1-2 inch pieces, breast or thighs
- 2 tablespoons vegetable oil
Sauce:
- 1 cup orange juice no sugar added
- 1 tablespoon ginger grated
- 6 cloves garlic minced
- 1 tablespoon rice wine vinegar or dry white wine**
- 1/2 cup tomato sauce optional
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup soy sauce lite
- 1 tablespoon Sriracha sauce
- orange zest from 1
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons orange juice
Garnish:
- 4 green onions sliced
- orange zest extra
Instructions
- It is important for the chicken not to have any extra moisture. Dry it with a few paper towels, and then cut it into 1-2 inch chunks.
- Heat up your pressure cooker: press Sauté, click on the Adjust button, and select More to activate the Sauté More function. This means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
- Add the oil to the hot Instant Pot, add the chicken, and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.
- Also, after you sauté the chicken, check if bits are stuck to the bottom. In that case, deglaze the pot with 1/4 cup orange juice and scrape the bits with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.
- Add the sauce ingredients to the pot: remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine vinegar, orange zest, and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.
- Add the tomato sauce if you are using it. The tomato sauce adds tanginess to the overall sweet recipe and makes it taste more savory. It is based on your preference. I like it both ways: with and without the sauce. You can use less or completely leave it out if you want a pure orange aroma.
- Stir gently until all the ingredients are combined and coated in sauce.
- Close the lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed.
- Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.
- Select the Sauté function again on LOW. In a medium bowl, combine two tablespoons of cornstarch with the orange juice, whisking until well combined and free of lumps.
- Add the mixture to the Instant Pot and gently stir to combine. Cook on the Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes.
- If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add it to the pot.
- Let the Orange Chicken stand for 5-7 minutes; the sauce will thicken more.
- Serve over rice and garnish with fresh chopped green onions and extra orange zest.
Notes
- Adjust garlic cloves according to personal preference; reduce to 3-4 cloves if preferred milder.
- Rice wine vinegar can be replaced with dry white wine or omitted if unavailable.
- Sriracha sauce amount can be adjusted or omitted based on desired spice level; red pepper flakes are a possible alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 33g | 66% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 96mg | 32% |
| Sodium | 827mg | 34% |
| Potassium | 775mg | 16% |
| Fiber | 0g | 0% |
| Sugar | 22g | 44% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 28.2mg | 31% |
| Calcium | 30mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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