Instant Pot Orange Chicken Recipe
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
308 kcal
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Course
Main Course, Dinner
Instant Pot Orange Chicken Recipe
Description
This recipe starts by tossing chicken cubes in a light flour coating seasoned with salt and pepper for a slight crust. The sauce combines freshly squeezed orange juice and zest with soy sauce, brown sugar, and chili garlic paste, balancing sweet, savory, and spicy notes. Toasted sesame oil and neutral cooking oil provide a fragrant base.
The ingredients are sautéed in the Instant Pot to develop aroma and slight caramelization, making sure to deglaze the pot to avoid burning. The chicken is pressure cooked under high pressure for 5 minutes, then allowed to naturally release to maintain moisture and tenderness. This quick yet effective cooking yields juicy chicken imbued with a bright, tangy, and slightly spicy orange sauce.
Serve the orange chicken over cooked basmati or cauliflower rice to absorb the sauce. Toasted sesame seeds and chopped green onions add texture and freshness when sprinkled on top.
Leftover chicken keeps well refrigerated for 3-4 days and freezes easily up to 3-4 months. Reheat gently in a covered skillet over medium-low to retain moisture.
Ingredients
- 1 lb. chicken thighs or breasts, cut into 1-inch cubes
- ⅓ cup all-purpose flour or gluten-free 1-to-1 blend
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- 2 Tbsp. neutral cooking oil olive or avocado, generic cooking oil
- 1 Tbsp. sesame oil toasted
- 2 cloves garlic finely minced
- ½ tsp. ginger or fresh, finely minced, paste
- ¾ cup orange juice freshly squeezed
- 1 Tbsp. orange zest
- 3 Tbsp. soy sauce Tamari, or coconut liquid aminos
- 2 Tbsp. brown sugar or coconut sugar
- 1-2 tsp. chili garlic paste depending on desired spice level
- sesame seeds toasted, optional
- green onions optional
- basmati rice for serving, or cauliflower rice
Instructions
- Prepare the Chicken: In a large bowl combine chicken cubes, flour or starch, salt, and pepper. Toss to coat chicken completely.
- Make the Sauce: In a medium-sized bowl combine orange juice, zest, soy sauce, sugar, and chili garlic paste. Whisk to combine. Pour sauce over chicken and be sure to lift it off the bottom of the pan so it does not burn.
- Add Everything to the Instant Pot: Add oils, garlic, and ginger to the Instant Pot while it is set to the Sauté function. Sauté for 1-2 minutes. Add chicken cubes and sauté for another 2-3 minutes. After sautéing, scrape the bottom of the pot to ensure any bits are no longer stuck. (This step is VERY important. If you do not scrape the bottom of the pot you'll end up getting that dreaded BURN error.)
- Pressure Cook: Place lid on Instant Pot and close pressure valve. Using the manual pressure cook function turn to High Pressure and set the timer for 5 minutes. Keep the lid on and the valve closed for an additional 10 minutes after the timer goes off. (This is called a 10 minute natural pressure release, or NPR.)
- Serve the Chicken: Turn the Instant Pot off, and open the pressure valve. Once the lid has unlocked, you can serve your orange chicken over rice with sesame seeds and green onions. Enjoy!
Notes
- Store leftover orange chicken airtight in the fridge for up to 4 days to maintain freshness.
- Freeze in a container with a wax paper layer for up to 4 months; thaw fully before reheating.
- Reheat slowly in a covered skillet to retain moisture and prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 991mg | 41% |
| Potassium | 552mg | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 30.1mg | 33% |
| Calcium | 28mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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