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Instant Pot Orange Chicken

Chinese orange chicken is a family favorite for many people. With this easy to make copycat recipe, you can make Instant Pot Orange Chicken at home, whenever the craving hits. Made from scratch, this orange chicken recipe is better than store bought and tastes so much better.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Calories: 890 kcal
Course: Dinner
Cuisine: Chinese

Ingredients

  • 2 pounds chicken breast cut into 1-2 inch pieces
  • 2 Tablespoons vegetable oil
  • 1/2 cup cornstarch
  • 1 1/2 cups flour
  • 1 large egg
Sauce:
  • 1 cup no sugar added OJ
  • 1 Tablespoon ginger paste
  • 1 Tablespoon minced garlic 
  • 1 Tablespoon rice wine
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup soy sauce
  • 1 Tablespoon Sriracha
  • 1 teaspoon crushed red pepper
Cornstarch Slurry:
  • 2 Tablespoons cornstarch
  • 2 Tablespoons orange juice
Garnish: 4 green onions sliced extra orange zest

Instructions

    Cup of Yum
  1. Pat the chicken dry with a few paper towels and after that cut the chicken into 1-2 inch chunks.
  2. In a small bowl add your 2 eggs and whisk.
  3. In a separate bowl add your corn flour and all purpose flour.
  4. Mix to combine.
  5. Dip the chicken chunks into the whisked eggs and then into the flour mixture.
  6. Shake off to the excess and set to the side.
  7. Repeat until all chicken is coated.
  8. Heat up your pressure cooker: press Sauté.
  9. Wait for the Instant Pot indicator to read HOT. Add the oil to the hot
  10. Instant Pot, add the chicken and sauté for 2-3 minutes.
  11. Turn your chicken over and over for an even cook.
  12. Cook until it just starts to get golden brown.
  13. Remove the chicken and set to the side.
  14. Deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon.
  15. Add the Sauce ingredients to the pot.
  16. Stir gently until all the ingredients are combined.
  17. Add the chicken and toss until they are coated in sauce.
  18. Close lid, select Manual, and select 5 minutes on High Pressure.
  19. Make sure the vent is closed. Use a 10 minute Natural Release.
  20. Turn off the heat.
  21. Release the remaining pressure by opening the vent. Open the lid.
  22. Select again the Sauté function.
  23. In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.
  24. Add the mixture to the Instant Pot and gently stir to combine.
  25. Simmer for 2-3 minutes.
  26. Turn the instant pot off.
  27. Allow the chicken to thicken for 5 minutes.
  28. Serve over rice and garnish with fresh chopped green onions, red chilis, and extra orange zest.

Nutrition Information

Calories 890kcal (45%) Carbohydrates 128g (43%) Protein 58g (116%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 192mg (64%) Sodium 2004mg (84%) Potassium 1152mg (33%) Fiber 2g (8%) Sugar 70g (140%) Vitamin A 430IU (9%) Vitamin C 41mg (46%) Calcium 57mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 890

% Daily Value*

Calories 890kcal 45%
Carbohydrates 128g 43%
Protein 58g 116%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 192mg 64%
Sodium 2004mg 84%
Potassium 1152mg 25%
Fiber 2g 8%
Sugar 70g 140%
Vitamin A 430IU 9%
Vitamin C 41mg 46%
Calcium 57mg 6%
Iron 4mg 22%

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