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Instant Pot Orange Chicken
5 from 723 votes

Instant Pot Orange Chicken

Instant Pot Orange Chicken features bite-sized pieces of chicken cooked with a tangy sauce combining orange juice, ginger, garlic, soy sauce, and a hint of spice from Sriracha. The sauce thickens with a cornstarch slurry to coat the chicken in a glossy, flavorful glaze. Bright orange zest adds citrus aroma. Garnished with sliced green onions and extra zest, this dish brings a balance of sweet, savory, and mildly spicy flavors, ideal for a convenient weeknight meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 337 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stir gently until all the ingredients are combined and coated in sauce.
  8. Close the lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed.
  9. Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.
  10. 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. 
  11. 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.
  12. If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add it to the pot.
  13. Let the Orange Chicken stand for 5-7 minutes; the sauce will thicken more. 
  14. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 337

% 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.